SoCal Gas

Class Title: COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024 Date: Wednesday, February 14th, 2024 Time: 10:00am to 12:00pm Description: The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices, food delivery, consumer confidence, the recovering supply chain, and the challenge of finding adequate labor. High-output, energy-efficient, kitchen equipment and smart facility design are more important then ever for restaurant profitability. Join our speakers, Richard Young from Frontier Energy, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie, President and CEO of the California Restaurant Association as they discuss trends, innovations and the future state of our industry. Learning Objectives: 1. Discuss National trends in the restaurant industry related to equipment and operations 2. Understand national and international market and growth trends are driving and shaping the food service industry 3. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers: 1. Richard Young, Director of […]

Class Title: 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST Date: Tuesday, February 13th, 2024 Time: 9:00am to 12:00pm Description: Technological advances, new sustainability initiatives, greater sophistication of diners, labor challenges continue to grow in the ever-changing foodservice industry. This forecast will present market insight and trends to discover the health of the foodservice industry. Special guest speaker and foodservice publisher, Robin Ashton, will discuss the growth and segment trends of foodservice equipment and supply markets. Richard Young, Frontier Energy, will present the latest trends in equipment technology and restaurant sustainability. Speakers: Richard Young, Director of Education at the Frontier Energy, Foodservice Technology Center (FSTC) Robin Ashton, Ashton Foodservice Consulting, and the Ashton Report