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,...
Commercial Foodservice Energy and Economics Forecast 2025
Monday, March 10th, 2025 10:00 am - 11:30 am
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 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:
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. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
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,...
Commercial Foodservice Energy and Economics Forecast 2025
Tuesday, March 11th, 2025 10:00 am - 12:00 pm
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 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:
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.
Three Day Course, 8am to 4pm, March 17-19, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key...
Professional Maintenance Certification Program for Natural Gas Foodservice Equipment [3 Day Course]
Monday, March 17th, 2025 8:00 am - 4:00 pm
Three Day Course, 8am to 4pm, March 17-19, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key equipment, with an emphasis on broilers, fryers, and griddles. Participants will learn basic safety protocols, troubleshooting techniques for various makes and models, and how to identify common parts requiring regular maintenance or replacement. The course also covers the tools and testing equipment essential for effective service, equipping professionals with the foundational knowledge to ensure reliable and efficient equipment performance.
IAPMO Instructor: Randy Lorge, Senior Director of Workforce Training and Development
This course is approved for 24.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The commercial foodservice industry as maintenance personnel
Working for a commercial foodservice equipment dealer or vendor
Four Day Course, 8am to 4pm, April 7-10, 2025. The Natural Gas Foodservice Equipment Installer Program is a beginner-level training and certification designed for professionals in the commercial foodservice industry. It covers essential skills for installing natural gas appliances safely and efficiently, with a focus on safety protocols, plumbing and mechanical code...
Natural Gas Foodservice Equipment Installar Program [4 Day Course]
Monday, April 7th, 2025 8:00 am - 4:00 pm
Four Day Course, 8am to 4pm, April 7-10, 2025. The Natural Gas Foodservice Equipment Installer Program is a beginner-level training and certification designed for professionals in the commercial foodservice industry. It covers essential skills for installing natural gas appliances safely and efficiently, with a focus on safety protocols, plumbing and mechanical code compliance, gas piping accessories, pipe sizing methods, and commercial kitchen design. Participants will also learn about ventilation systems, water heating and filtration, drainage and grease management, electronic controls, and optimal equipment placement to enhance kitchen functionality. This program equips installers with the foundational knowledge needed for safe, compliant, and effective installations.
IAPMO Instructor: Iggy Contreras, Field Manager Western States
This course is approved for 32.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The Commercial Foodservice Industry
Working for a commercial foodservice equipment dealer or vendor
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens.
This class explains how the...
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens.
This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment.
Participants will be able to:
1. Describe the water and energy savings associated with heat recovery dishmachines.
2. Understand the benefits of using heat pump water heaters in commercial foodservice.
3. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
Three Day Course, 8am to 4pm, May 19-21, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key...
Professional Maintenance Certification Program for Natural Gas Foodservice Equipment [3 Day Course]
Monday, May 19th, 2025 8:00 am - 4:00 pm
Three Day Course, 8am to 4pm, May 19-21, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key equipment, with an emphasis on broilers, fryers, and griddles. Participants will learn basic safety protocols, troubleshooting techniques for various makes and models, and how to identify common parts requiring regular maintenance or replacement. The course also covers the tools and testing equipment essential for effective service, equipping professionals with the foundational knowledge to ensure reliable and efficient equipment performance.
IAPMO Instructor: Randy Lorge, Senior Director of Workforce Training and Development
This course is approved for 24.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The commercial foodservice industry as maintenance personnel
Working for a commercial foodservice equipment dealer or vendor
Four Day Course, 8am to 4pm, July 14-17, 2025. The Natural Gas Foodservice Equipment Installer Program is a beginner-level training and certification designed for professionals in the commercial foodservice industry. It covers essential skills for installing natural gas appliances safely and efficiently, with a focus on safety protocols, plumbing and mechanical code...
Natural Gas Foodservice Equipment Installar Program [4 Day Course]
Monday, July 14th, 2025 8:00 am - 4:00 pm
Four Day Course, 8am to 4pm, July 14-17, 2025. The Natural Gas Foodservice Equipment Installer Program is a beginner-level training and certification designed for professionals in the commercial foodservice industry. It covers essential skills for installing natural gas appliances safely and efficiently, with a focus on safety protocols, plumbing and mechanical code compliance, gas piping accessories, pipe sizing methods, and commercial kitchen design. Participants will also learn about ventilation systems, water heating and filtration, drainage and grease management, electronic controls, and optimal equipment placement to enhance kitchen functionality. This program equips installers with the foundational knowledge needed for safe, compliant, and effective installations.
IAPMO Instructor: Iggy Contreras, Field Manager Western States
This course is approved for 32.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The Commercial Foodservice Industry
Working for a commercial foodservice equipment dealer or vendor
This class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but, they also apply to equipment service professionals who might be working in those...
Heat Illness, California Regulations and the Kitchen of the Future
Wednesday, July 16th, 2025 10:00 am - 11:30 am
This class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but, they also apply to equipment service professionals who might be working in those kitchens.
Learn the details of these new regulations, how to help operators lower kitchen temperatures, and how to come into compliance with these laws. Likewise, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years - which could impact water costs.
The second half of the class provides training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms.
Participants will be able to:
1. Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations.
2. Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization.
3. Employ corrective techniques to reduce water waste in commercial kitchens and dishrooms. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
Three Day Course, 8am to 4pm, August 18-20, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key...
Professional Maintenance Certification Program for Natural Gas Foodservice Equipment [3 Day Course]
Monday, August 18th, 2025 8:00 am - 4:00 pm
Three Day Course, 8am to 4pm, August 18-20, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key equipment, with an emphasis on broilers, fryers, and griddles. Participants will learn basic safety protocols, troubleshooting techniques for various makes and models, and how to identify common parts requiring regular maintenance or replacement. The course also covers the tools and testing equipment essential for effective service, equipping professionals with the foundational knowledge to ensure reliable and efficient equipment performance.
IAPMO Instructor: Randy Lorge, Senior Director of Workforce Training and Development
This course is approved for 24.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The commercial foodservice industry as maintenance personnel
Working for a commercial foodservice equipment dealer or vendor
This two-part class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to...
This two-part class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units.
In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques.
Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment.
Participants will be able to:
1. Describe the various induction technologies available for commercial kitchen operations.
2. Understand what type of induction equipment is best suited for their menu choices and kitchen operations.
3. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling, and generating automated reporting.
Learn about these new pieces of cooking,...
Wednesday, September 17th, 2025 10:00 am - 11:30 am
Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling, and generating automated reporting.
Learn about these new pieces of cooking, holding, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens.
Participants will be able to:
1. Implement food safety staff training and operating procedures.
2. Utilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance.
3. Utilize utility programs and services to identify efficient, high-tech equipment that promotes food safety, and take advantage of utility rebates for qualified energy-efficient equipment.
REGISTER FOR IN-PERSONREGISTER FOR REMOTE
This presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy...
This presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed.
Participants will be able to:
1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations.
2. Specify equipment that uses the most current adopted low-GWP refrigerants.
3. Use no-cost, online, utility resources to locate energy efficient refrigeration equipment, calculate ROI, and receive incentives under the CA Energy Wise Instant Rebates program. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
Four Day Course, 8am to 4pm, November 3-6, 2025. The Natural Gas Foodservice Equipment Installer Program is a beginner-level training and certification designed for professionals in the commercial foodservice industry. It covers essential skills for installing natural gas appliances safely and efficiently, with a focus on safety protocols, plumbing and mechanical...
Natural Gas Foodservice Equipment Installar Program [4 Day Course]
Monday, November 3rd, 2025 8:00 am - 4:00 pm
Four Day Course, 8am to 4pm, November 3-6, 2025. The Natural Gas Foodservice Equipment Installer Program is a beginner-level training and certification designed for professionals in the commercial foodservice industry. It covers essential skills for installing natural gas appliances safely and efficiently, with a focus on safety protocols, plumbing and mechanical code compliance, gas piping accessories, pipe sizing methods, and commercial kitchen design. Participants will also learn about ventilation systems, water heating and filtration, drainage and grease management, electronic controls, and optimal equipment placement to enhance kitchen functionality. This program equips installers with the foundational knowledge needed for safe, compliant, and effective installations.
IAPMO Instructor: Iggy Contreras, Field Manager Western States
This course is approved for 32.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The Commercial Foodservice Industry
Working for a commercial foodservice equipment dealer or vendor
Three Day Course, 8am to 4pm, December 8-10, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key...
Professional Maintenance Certification Program for Natural Gas Foodservice Equipment [3 Day Course]
Monday, December 8th, 2025 8:00 am - 4:00 pm
Three Day Course, 8am to 4pm, December 8-10, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key equipment, with an emphasis on broilers, fryers, and griddles. Participants will learn basic safety protocols, troubleshooting techniques for various makes and models, and how to identify common parts requiring regular maintenance or replacement. The course also covers the tools and testing equipment essential for effective service, equipping professionals with the foundational knowledge to ensure reliable and efficient equipment performance.
IAPMO Instructor: Randy Lorge, Senior Director of Workforce Training and Development
This course is approved for 24.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The commercial foodservice industry as maintenance personnel
Working for a commercial foodservice equipment dealer or vendor
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