Here's How the California Foodservice Resource Centers Can Help Your Operation

Foodservice Professionals...
Operating a restaurant is a tough business. With costs rising all around you, it's more important than ever to find ways to save money and reduce your operating costs. The California Foodservice Resource Centers can help. The Centers offer free, educational foodservice-specific seminars, expert energy advice, equipment demos and more. Operated by the California Investor-Owned Utilities (Southern California Edison^®, Southern California Gas Company^®, San Diego Gas & Electric^® and Pacific Gas and Electric Company^®), California Foodservice Resource Centers provide services at no cost to the commercial foodservice customer. We invite you to take advantage of these valuable services - locate your closest California Foodservice Resource Center today!

CURRENT SEMINARS / WEBINARS

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MAR 10  

Combination Ovens for Ghost and Bar Kitchens

Thursday 10:00 am - 11:00 am

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Combination Ovens for Ghost and Bar Kitchens

Thursday, March 10th, 2022
10:00 am - 11:00 am

The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use them.

This class will share the small and mid-sized ovens that make the most sense for these kitchens and explain how to maximize the performance of these energy efficient cooking platforms.

Learning Objectives:
1. Describe the three main cooking modes of combination ovens and their versatility compared to other more traditional cooking methods and appliances.
2. Explain the purpose of standardized appliance lab testing and its value when specifying equipment
3. Discuss unique characteristics of combination ovens and their utilization to maximize operational efficiency in ghost kitchen concepts

Target Audience:
· Foodservice/Restaurant Owners
· Foodservice/Restaurant Operators
· Foodservice Equipment Reps
· HVAC Technicians
· Small Business Owners
· Designers
· Consultants

Learning Level: Intermediate
Speaker: Mark Duesler, Frontier Energy
CEU's: 1

REGISTER FOR WEBINAR

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Southern California Edison
Foodservice Technology Center

6050 N Irwindale Ave, Suite E
Irwindale, CA 91702
(626) 812-7666

Register: caenergywise.com/seminars

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FEB 8  

2022 Foodservice Industry Outlook

Tuesday 10:00 am - 11:30 am

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2022 Foodservice Industry Outlook

Tuesday, February 8th, 2022
10:00 am - 11:30 am

Will 2022 be the year that brings us continued success? Our industry has experienced unanticipated change since early 2020 that has resulted in significant labor, food and supply shortages, food safety changes, new regulations, new operational methods and more.
Join our guest speakers, Richard Young from Frontier Energy and Robin Ashton from Ashton Foodservice Consulting & the Ashton Report as they discuss trends, innovations and the future state of our industry.

Attendees will learn:
1. National trends in the restaurant industry and the impact of pending municipal and state regulations.
2. How high-performance equipment can increase productivity and ease the labor and food waste challenges.
3. How national and international market and growth trends are driving and shaping the food service industry.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.

Speakers: Will Morris, SoCalGas
Richard Young, Frontier Energy
Robin Ashton, Ashton Foodservice Consulting
FCSI CEU's: 1.5

REGISTER FOR WEBINAR

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SoCalGas
Food Service Equipment Center

9240 Firestone Blvd
Downey, CA 90241
(562) 803-7323

Register: seminars.socalgas.com

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MAR 17  

Full Scale Induction for Commercial Kitchens: Cooktops and Woks

Thursday 10:00 am - 11:00 am

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Full Scale Induction for Commercial Kitchens: Cooktops and Woks

Thursday, March 17th, 2022
10:00 am - 11:00 am

This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens.

The class will share the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.

Participants will be able to:
1. Discuss the differences between countertop and range induction models.
2. Specify models based on the operational needs of the kitchen.
3. Explain how to maximize the efficiency of induction appliances.

Audience Level: Intermediate
Speaker: Mark Duesler, Frontier Energy
FCSI CEU's: 1

REGISTER FOR WEBINAR

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Pacific Gas & Electric
Food Service Technology Center

12949 Alcosta Blvd, Suite 101
San Ramon, CA 94583
(925) 866-2844

Register: pge.docebosaas.com/learn