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    • The challenges of staffing a restaurant have increased as the pandemic makes it harder to keep employees safe and, lower profits make it harder to pay energy bills. Hot kitchens and poorly maintained HVAC systems encourage poor mask hygiene and drive up energy bills. Fortunately, many kitchen ventilation and restaurant HVAC systems can be improved with some basic optimization...
      • Range tops are the hot new topic in both kitchens and the energy and decarbonization world. Any time a lot of people suddenly become interested in a new subject there is potential for misinformation and opinion to overwhelm fact. The solution is to apply rigorous lab-based testing protocols and let the data do the talking. In this class you will learn the objective metrics you...
        • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess...
          • Calculate the energy savings and return on investment achievable with high-efficiency equipment. Present opportunities to insurance agents to share with their restaurant clients about preventative maintenance, proper use of equipment, Commercial Service Tech's top ten recommendations, how to prevent fires and unwanted repairs to eliminate cancellations and filing claims. Offer tips...
            • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
              • Refrigerants have evolved over the last two decades to the point where many manufacturers can now provide equipment that offers low or even zero green house gas (GHG) potential emissions. But, the subject of refrigerants and how they should be applied remains complicated and confusing to most foodservice operators. This class will discuss current refrigeration equipment challenges...
                • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                  • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                    • Combination ovens are the most flexible appliance found in commercial kitchens today. Over the 25 years since they were first introduced into the US market, these multi-purpose cooking platforms have evolved to include a variety of sizes, configurations, and controls making this technology suitable for every commercial foodservice application. The FSTC's Consulting Chef, Mark...
                      • Single-use foodservice packaging is one of the most challenging sustainability issues facing restaurants, their customers, and the municipalities that must deal with packaging waste. Local laws restricting the use of single-use plastics and mandating reusable packing will change the way many restaurants operate. New systems for safely handling and sanitizing reusable wares will need...
                        • Cutting operating costs by reducing energy bills is one effective tool that restaurants can use to help rebound from the effects of the pandemic. This class introduces no-cost/low-cost operational best practices that cut gas and electric energy use in commercial kitchens. The energy using systems include cooking, refrigeration, and water heating. Taught by the Food Service...
                          • This particular module would consist of a general overview of the F - 15, the genesis of the program; how it can help / benefit operators more clearly define their real issues / pains; how realistic solutions can be found for these identified pains; and how SoCalGas can be a key resource to operators with respect to the resolutions of the identified pains.
                            • A detailed look at the following Pains and how gas-fired food service equipment could be directly, or indirectly, part of the solution to these particular pains.
                              • This presentation will cover how to achieve significant hot water savings through low and no-cost initiatives in commercial foodservice. Topics covered will include replacing worn-out pre-rinse sanitation equipment, retrofitting dipper wells, installing recirculation controls and occupancy sensors, and changes that operators can make to their staff training and maintenance programs...
                                • A detailed look at the following Pains and how gas-fired food service equipment could be directly, or indirectly, part of the solution to these particular pains.
                                  • A detailed look at the following Pains and how gas-fired food service equipment could be directly, or indirectly, part of the solution to these particular pains.
                                    • Come see what's new in 2021 with SoCalGas' Foodservice Programs and Services. Learn about no-cost assistance that SoCalGas and partners can offer that can help you save energy and money in your foodservice operation. Join us as our speakers talk about rebates, energy surveys, financing programs, our foodservice equipment center, and more!
                                      • A detailed look at the following Pains and how gas-fired food service equipment could be directly, or indirectly, part of the solution to these particular pains.
                                        • A detailed look at the following Pains and how gas-fired food service equipment could be directly, or indirectly, part of the solution to these particular pains.
                                          • The Foodservice industry has been through many challenges since COVID-19 and has changed how we do business in order to be successful. Join us in this webinar to hear from local restauranteurs that have adapted and thrived under these trying circumstances.
                                            • Fryers are often one of the most significant revenue drivers in restaurant operations. However, we often find the same size and type of fryers used through out the kitchen without regard to the food type. This "one size fits all" approach can result in high purchase costs, as well as additional oil and energy costs. This class will break down the different types fryers, their ideal...
                                              • This class will discuss current refrigeration equipment challenges and regulations. Current ENERGY STAR V4.0 reach-in refrigeration and ice machine V3.0 thresholds as well as included and excluded types of appliances. EPA allowable refrigerants and corresponding refrigeration applications. Refrigeration equipment will be broken into different categories and matching refrigerants...
                                                • As with other sectors, the foodservice industry is experiencing increased attention to decarbonization and effective energy use; it has become imperative to explore alternative options. In contrast, traditional woks are considerably less efficient than their induction cousins. In this session, we will discuss the similarities and differences of gas and induction woks and give you...
                                                  • Food Service Establishments are equipped with various types of equipment and fixtures which require special health considerations for discharge to the sanitary drain system. This webinar will review the various installation and maintenance requirements for both indirect waste discharge and greasy waste interceptors to ensure safe, sanitary, and plumbing code compliant conditions...
                                                    • The challenges of staffing a restaurant have increased as the pandemic makes it harder to keep employees safe and, lower profits make it harder to pay energy bills. Hot kitchens and poorly maintained HVAC systems encourage poor mask hygiene and drive up energy bills. Fortunately, many kitchen ventilation and restaurant HVAC systems can be improved with some basic optimization...
                                                      • Technology has given operators flexibility in how they can plan ahead to meet the needs of a ever so changing food service landscape. Demand for high quality food that can be prepared in advance in order to expedite service is gaining popularity. We will explore the various pieces of equipment in the market that can help operators cut labor costs and increase throughput.
                                                        • In an age where technology is becoming increasingly accessible and affordable how do we prioritize what equipment should stay and what equipment should be replaced. We will look at today's kitchens and identify both gas and electric options that will increase your kitchens efficiency and productivity and decrease energy and labor costs and create a more comfortable environment.
                                                          • Research efforts are looking at improved cooking performance, efficiency, cost, and emissions. Technology innovations to improve efficiency are exploring new burner materials such as metal mesh and metal foam for replacing standard drilled or punched port burners. Researchers are also looking at converting standard atmospheric burners to power burners for better control of air to...
                                                            • Food Service Establishments require water temperatures to be kept high to prevent bacterial overgrowth and to properly clean cookware. A spill or accident can cause a serious scald injury in a matter of seconds. This webinar will explore some considerations for maintaining a healthy water supply system and ensuring that end users will be not be scalded.
                                                              • Field research has uncovered tremendous potential for energy and water savings in dish rooms and the biggest target in the dish room is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dish room equipment and procedures used to prepare wares for processing through the dish machine. This class will share the results of 16 in-depth...
                                                                • This presentation will introduce next generation tankless hybrid water heating solutions. Whether it be for fast food, fast casual, or full-service demands, tankless hybrid water heaters were created with specifically the commercial kitchen in mind. Rinnai will share the features and benefits of these products as well as exemplify how these products can be used in a variety of...
                                                                  • Protecting your customers from contamination is the number one priority when it comes to backflow preventers. Understanding how backflow occurs and how these devices and assemblies' function in a Food Service Establishment is vital to customer and employee safety and the success of your business. Through this webinar you will gain a better understanding of what backflow is and what...
                                                                    • Creating high-efficiency natural gas commercial equipment and foodservice appliances. The development of energy-efficient technologies is one of the quickest and most direct ways to lower energy consumption, reduce energy costs, and control greenhouse gas emissions for businesses and families.
                                                                      • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure. The commercial foodservice industry has begun to do its part by adopting efficient electric cooking equipment - most recently with the advent of popular induction cooking. In this presentation, participants will learn how the foodservice industry can take...
                                                                        • We all know that there are rules of engagement when it comes to Food Safety, but it truly takes a Food Safety culture within an organization to take these rules to another level so that these rules are met with high efficacy. Join us and hear a testimonial on how changes have made a big impact on meeting these standards.
                                                                          • It is important to create more efficient and effective commercial kitchens in order to meet California's aggressive decarbonization goals. This class explains decarbonization as it relates to the commercial kitchen and introduces the efficient gas and electric kitchen equipment and design practices that will be necessary to create reduced-carbon and decarbonized kitchens.
                                                                            • Ventless equipment allows operators to consider non-traditional locations for a restaurant or food service facility, such as historical or high-rise buildings, mall kiosks, and food trucks. Restaurants may consider ventless equipment because they have run out of space under their hood. Or, a coffee house, sandwich shop, or convenience store may want to expand their menu to...
                                                                              • Commercial foodservice is unique when compared to other areas of research and development in the energy sector. Appliances not only have to be designed to provide heat at certain temperature and intensity, but also to meet the tastes of the end user. Researchers have to develop creative designs and testing techniques to meet these demands.
                                                                                • Production focused kitchens are a new format that is evolving in response to changing economic models around labor reduction, food delivery, and real estate costs. Typically referred to as "cloud, ghost, or virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements. This class will cover some recent trends in cloud kitchen design and the...
                                                                                  • This class introduces new energy-effective, plug-load, counter-top cooking and holding equipment such as high-speed ovens, induction cooking and holding, smart toasters, high-speed panini presses and other related technologies that can increase the food output of commercial kitchens while using the minimum amount of space , labor, and energy.
                                                                                    • Decarbonization across all sectors of the economy is becoming increasingly important and renewable gas such as hydrogen will be an important part of reducing emissions globally. The presentation will provide an overview of the role of hydrogen in a low carbon energy future with a focus on leveraging the existing natural gas infrastructure and discussing the impacts of hydrogen...
                                                                                      • The purpose of an exhaust hood in your kitchen is to 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 and tax your HVAC system. Discover...
                                                                                        • 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 introduce the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
                                                                                          • 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 introduce the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
                                                                                            • Kitchen real estate is expensive! In order to maximize profits, foodservice operators need to use every square foot of available production space and use energy effectively. In recent years, a new class of small and powerful countertop equipment has evolved - allowing operators to increase production and flexibility without increasing kitchen size. This class introduces new...
                                                                                              • For many school kitchens, Convection Ovens have been the workhorses for heating, baking, roasting and holding. As manufactures have met the demand and needs of the school kitchen, the choice of ovens has expanded. Is it possible to support more menu items and a variety of processes with alternate or additional ovens? Join SoCalGas and our Oven experts as they talk about model...
  • January 21st  

    2021 Foodservice Forecast

    Thursday 8:00 am - 12:00 pm
    scg
    Head into 2021 With Insight and Knowledge that Will Put You Ahead of the Rest... The food service world is changing: affected by a highly dynamic economy, technological advances, sustainability initiatives, decarbonization and electrification, pending regulations and an ever more sophisticated public.