Webinar

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

Provided by ANSUL a brand of Johnson Controls and ACCUREX 1 CEU available Join us for an engaging and informative session that explores the essential components of kitchen ventilation and fire suppression systems! Our comprehensive program will cover a wide range of topics, including an introduction to kitchen ventilation systems such as exhaust fans, make-up air units, various hood types, and grease extraction methods. We will also delve into the fundamentals of kitchen fire suppression systems, discussing both appliance-specific coverage and overlapping protection strategies. Building on this foundational knowledge, we will explore advanced integration techniques, offering valuable insights into best practices for seamlessly incorporating fire suppression systems into innovative kitchen designs. Additionally, we will provide an overview of regulatory compliance and industry standards, equipping attendees with the necessary understanding to navigate local regulations effectively. Don't miss this opportunity to enhance your knowledge and skills! Join us for a brief Q&A session at the end, where you can ask your specific questions and engage with our experts. Interested attendees should register using the below link. REGISTER For questions, contact Nabbie Petit-Homme at nabbie.petithomme@jci.com