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

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OCT 17

Build a Better Burger

Thursday 10:00am - 2:00pm

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Build a Better Burger

10/17/2019
10:00am-2:00pm

As burger trends are starting to become more popular in the foodservice industry, many restaurants are trying to figure out how to make their burger standout from the rest. From selecting the right equipment to identifying premium toppings, this seminar will set you on a path towards building a better burger.

See the equipment in action and learn how high quality toppings can not only build a better burger but also improve your margins.

Attendees will learn:
· How to select energy efficient equipment to fit their needs.
· Learn about available rebates.
· Learn how select toppings can increase their margins.

REGISTER

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Southern California Edison
Foodservice Technology Center

6090 Irwindale Ave.
Irwindale, CA 91702
(626) 812-7666

Register: sce.com/energycenters

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NOV 5

Optimizing Kitchen Ventilation

Tuesday 9:00am - 12:00pm

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Optimizing Kitchen Ventilation

11/05/2019
9:00am - 12:00pm

The exhaust hood in your kitchen captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room.

You can optimize your kitchen exhaust system, save money and make your kitchen more comfortable with a few simple, actions that will be discussed during this informational seminar.

Attendees will learn:
· Research findings on indoor air quality in kitchens and dish rooms.
· How space design and troubleshooting differ for various hoods, including with typical exhaust hoods, recirculating hoods and unhooded equipment.
· Recent revisions to Title 24 of the California Code of Regulations and CalOSHA regulations and how they affect the design of commercial kitchens, both new and retrofit.
· Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment


Speakers:
Richard Young, Frontier Energy
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SoCalGas
Foodservice Equipment Center

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

Register: seminars.socalgas.com

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OCT 15

LEED for Restaurants & Retail Spaces

Tuesday 9:00am - 11:00am

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LEED for Restaurants & Retail Spaces

10/15/2019
9:00am-11:00am

While the LEED Standards were initially geared toward commercial office buildings, LEED has since expanded into many different market sectors including restaurants and retail. Restaurant and retail spaces have a number of unique considerations, including occupancy demands, waste streams, and energy and water use, that warrant a more niche and specific LEED offering. Nearly 100 national and independent retailers and franchisees, including Chipotle, McDonald’s, Pizza Fusion & Starbucks have achieved LEED Certification for their retail spaces, providing valuable feedback to inform the rating systems’ development.

This workshop is designed for professionals who want to gain a practical understanding of LEED and how it can be successfully applied to restaurant and retail spaces. As part of the workshop, participants will work through several project examples and case studies from LEED projects while developing useful tools and strategies that can be applied to their unique spaces, organizations and projects.

Course Objectives:
· Learn how to LEED for restaurants and retail addresses energy, water, waste, materials and human health.
· Develop a preliminary LEED Scorecard for sample retail and/or restaurant projects.
· Review case studies of projects that have successfully implemented LEED for restaurants and retail space.
· Highlight LEED-related strategies.

REGISTER

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San Diego Gas & Electric
Energy Innovation Center

4760 Clairemont Mesa Blvd.
San Diego, CA 92117
(800) 613-8970

Register: seminars.sdge.com

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OCT 17

Cook, Hold & Chill: Equipment and Techniques that Save Energy, Reduce Waste and Cut Labor Costs

Thursday 9:00am - 12:00pm

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Cook, Hold & Chill: Equipment and Techniques that Save Energy, Reduce Waste and Cut Labor Costs

10/17/2019
9:00am-12:00pm

High-performance, energy-efficient cooking equipment can be paired with innovative equipment like vacuum sealers, blast chillers, and circulators using the sous vide process to create efficient cooking systems that save energy, reduces waste and cut labor costs. This class will demonstrate how all of these pieces of equipment and various techniques fit together to create new ways to cook, chill and hold food while improving kitchen operations. This is an ideal class for schoold districts, hotel operators, designers, restaurant operators, culinary educators, chefs, cooks and especially culinary students looking to gain innovative skills that save money, cut waste and reduce labor costs.

Can't make it in-person? Register for our live broadcast HERE.

FCSI Members: This class qualifies for 3 CEUs
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Pacific Gas & Electric
Food Service Technology Center

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

Register: usi.pge.com