Webinar

Provided by Perlick 3 CEUs available BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP! For years, connoisseurs of fine beverages have savored the unmatched freshness and quality of draft beer. Today, a diverse array of beverages served on tap, from wines to cocktails, non-alcoholic drinks, and even coffee, boasts exceptional quality. Kegged beverages not only offer swift service but also demand less precision from bartenders. Furthermore, they stand out as the most environmentally responsible packaging option—returnable, recyclable, refillable, and capable of lasting approximately 30 years with proper maintenance.  This class is 3 hours long. Join Perlick's comprehensive training class to delve into: Uncovering Beer's Rich Heritage: Trace the fascinating history of beer, exploring its evolution over time. Exploring Draft Beer's History, Profitability, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer. Mastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer, covering temperature control, achieving the perfect foam, keg handling, and more. Understanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems, grasp the nuances of various dispensing techniques. Remote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems. Revolutionizing Wine Dispensing from Kegs: Learn the art of […]

Provided by Everpure/Pentair 1 CEU available Summary: Commercial water treatment in foodservice operations and how to specify it. To register, contact Eddie Garmon - eddie.garmon@pentair.com or 863-660-6581

Provided by Krowne .5 CEU available As space gets tighter behind the bar, there are ways you can design to maximize space, along with storage behind the bar for maximum efficiency in a small space. Register Here

Provided by California Energy Wise (CEW), SoCalGas 1.5 CEU Join us as we present Canning, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning, including step-by-step instructions to help you prepare recipes, purchase ingredients and supplies and learn proper storage guidelines. To be presented: Canning and preserving methods, sanitizing and prepping jars and lids Preservation and canning equipment selection, tips, tools and resources Ingredient selection - fruits, vegetables, herbs, sauces and more Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment Speakers: Mark Duesler, Program Manager and Chef Consultant, Frontier Energy’s, Food Service Technology Center To register, visi https://caenergywise.com/seminars/

.75 CEUs available Diners are increasingly prioritizing sustainable food choices, putting foodservice operators under pressure to meet these expectations. Sustainability certifications have become a popular tool for businesses to showcase their commitment to sustainable practices. But relying on third-party eco-labels comes with risks, including potential legal challenges. Class action lawsuits accusing major foodservice brands of misleading sustainability claims highlight the importance of transparency and authenticity in sustainability marketing. Join a renowned sustainability and food industry expert to learn how foodservice operators can navigate the complexities of food certifications and ensure they deliver real, verifiable value. Understand potential sustainability pitfalls facing the industry today and how to avoid them in order to provide genuinely sustainable options that customers demand. REGISTER NOW  

Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Service Tech Center 2.0 CEU available 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 than ever for restaurant profitability. Join our guest 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. Participants will be able to: Discuss National trends in the restaurant industry related to equipment and operations. Understand national and international market and growth trends are driving and shaping the food service industry. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers:  Richard Young, Director of Education, Frontier […]

Provided by InformaConnect .75 CEU available Summary Discover how technology, data, and customer relationships are reshaping foodservice marketing. Explore how global strategies adapt to Brazil's unique landscape and how local innovations may inspire the world, from the perspective of one of the fastest growing foodservice operators in Brazil. REGISTER For questions, contact Deryn Fink at Deryn.Fink@informa.com