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    • 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.