CURRENT SEMINARS
Tuesday 8:30 am - 12:30 pm
No events currently scheduled
Be sure to check back soon!
Thursday 10:00 am - 11:00 am
Watch and/or Download the Presentation.
Please fill out the form below to access these presentation materials.
2020 SEMINARS
2019 Seminar Archive
It's your year of energy saving solutions. Check out the free seminars below. Please periodically check online for updates and to confirm date of event.
Southern California Edison
Foodservice Technology Center 6090 Irwindale Ave.
Irwindale, CA 91702
(626) 812-7666
Register: sce.com/energycenters
Foodservice Technology Center 6090 Irwindale Ave.
Irwindale, CA 91702
(626) 812-7666
Register: sce.com/energycenters
Wednesday 10:00 am - 2:00 pm
Handouts
Handouts
2020 Food Service Forecast
Wednesday, March 4th, 202010:00 am - 2:00 pm
Head Into 2020 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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
- About national trends in restaurant sustainability, efficiency, decarbonization and electrification and how pending municipal and state regulations could impact the restaurant industry.
- How high-performance equipment can increase productivity and ease the labor and food waste challenges facing the food service industry.
- How national and international market and growth trends are driving and shaping the food service industry
- How lawmaking at the State Capital will affect California restaurant operators in the coming year.
2020 Food Service Forecast
Wednesday, March 4th, 2020Handouts
Presentation - Robin Ashton, Foodservice Equipment & Supplies 2020 Market Update (.pdf, 4.0 MB)
Presentation - Richard Young, Heat, Trash & Carbon: The Changing Legal Landscape (.pdf, 3.5 MB)
Presentation - Richard Young, Heat, Trash & Carbon: The Changing Legal Landscape (.pdf, 3.5 MB)
Thursday 10:00 am - 2:00 pm
Lighting for Commercial Food Service
Thursday, May 7th, 202010:00 am - 2:00 pm
Efficient lighting is an easy way to save energy in a commercial food service operation but it's important to make sure that the lighting fits the mood, décor and function. Using the latest technologies in solid state (LED) lighting, it is possible to illuminate the front of house in a way that is appealing and inviting to your customers while cutting energy costs by 75% or more.
- Lamp types most appropriate for new installs or easy retrofit into retail/foodservice.
- The difference between quality lighting and poor lighting, why it matters in food service and why some products don't work.
- How to read the Lighting Facts label and how to use it as tool to make better purchasing decisions.
- How to use simple online calculators to determine savings.
Thursday 10:00 am - 2:00 pm
The Ventless Kitchen
Thursday, July 16th, 202010:00 am - 2:00 pm
This class was originally scheduled for April 14th. Please note the new date and time.
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 incorporate hot food choices.
This seminar will describe the different types of ventless equipment on the market, the pros and cons of each, and their proper operation and maintenance. Finally, you will have the opportunity to see a wide variety of ventless equipment in action during a round-robin cooking demonstration.
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 incorporate hot food choices.
This seminar will describe the different types of ventless equipment on the market, the pros and cons of each, and their proper operation and maintenance. Finally, you will have the opportunity to see a wide variety of ventless equipment in action during a round-robin cooking demonstration.
- About the various types of ventless technology available to the commercial food service market.
- About the benefits of ventless cooking.
- What the ventilation requirements are for ventless cooking.
Tuesday 10:00 am - 2:00 pm
Cool It: How to Create More Comfortable Kitchens
Tuesday, August 18th, 202010:00 am - 2:00 pm
Many commercial kitchens are uncomfortably hot which leads to unhappy employees and, potentially, increased air conditioning and refrigeration energy use. Traditionally, the food service industry has accepted overly hot kitchens as part of the process, but pending heat-stress regulations and the shortage of cooks means that it is time to lower heat and humidity in commercial kitchens. Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques coupled with regular maintenance. Also, high-efficiency appliances and heat recovery dish machines can significantly reduce the heat generated in the kitchen.
This class will explain the basics of kitchen heat gain, teach you how to optimize and maintain your kitchen ventilation system and explore the heat gain reductions possible with efficient equipment and better kitchen designs.
- How to optimize and maintain their kitchen ventilation systems.
- The sources of heat gain, the current research results from heat gain studies and pending regulations.
- How efficient appliances, better kitchen design and heat recovery dish machines reduce heat gain to the kitchen.
Tuesday 10:00 am - 2:00 pm
Hot Water in the Restaurant
Tuesday, September 22nd, 202010:00 am - 2:00 pm
There are a lot of components that make up the foodservice hot water system, including heaters, piping, piping layout and other equipment. Water heating, delivery and use represents a significant annual cost to the operator ranging from $5,000 for a small quick-service restaurant, $50,000 for a large full-service restaurant, to $100,000 for a large cafeteria or business in California.
We will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance and end-use energy and water saving opportunities. This seminar will also cover hot water systems for new-constructions and existing facilities.
We will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance and end-use energy and water saving opportunities. This seminar will also cover hot water systems for new-constructions and existing facilities.
- Ways to improve the operating efficiency of hot water systems.
- How to select the right water heater for your kitchen using food safety sizing guidelines.
- To identify emerging technologies for optimizing hot water delivery system performance.
- How to simplify hot water system design while improving performance and keeping project costs fixed.
- About utility programs, services, rebates for qualified energy-efficient equipment and how to identify cost savings.
Thursday 10:00 am - 2:00 pm
Hot New Induction Technologies for Cooler Kitchens
Thursday, October 22nd, 202010:00 am - 2:00 pm
Induction cooking dates back to the early 1900s and became a popular addition to residential cooking appliances in the 1970s. Over the past few years, induction technology has caught the interest of the commercial food service industry and the demand for induction is on the rise.
Join us to learn the ABC's of induction cooking. What is it and how does it work? What technologies are available? How can it help create a cooler kitchen? Is induction more efficient? What are the ventilation requirements for induction cooking?
See the various types of induction technologies in action from cook tops, range tops, holding wells, griddles, planchas and more and learn about the added benefits of induction cooking during this action packed seminar that will have you on the edge of your seat.
Join us to learn the ABC's of induction cooking. What is it and how does it work? What technologies are available? How can it help create a cooler kitchen? Is induction more efficient? What are the ventilation requirements for induction cooking?
See the various types of induction technologies in action from cook tops, range tops, holding wells, griddles, planchas and more and learn about the added benefits of induction cooking during this action packed seminar that will have you on the edge of your seat.
- About the various types of induction technology available to the commercial food service market.
- About the benefits of induction cooking.
- What the ventilation requirements are for induction cooking.
Tuesday 10:00 am - 2:00 pm
Specifying Efficient Equipment for Production Kitchens
Tuesday, November 17th, 202010:00 am - 2:00 pm
Food service field research has uncovered tremendous potential for energy and water savings in dish rooms, and the biggest target is the pre-rinse operation. (PRO) A commercial foodservice pre-rinse operation 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 field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety and cleanliness of dishware. This class is perfect for both commercial and non-commercial food service operations that have dish rooms and the potential to train the dish room staff.
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety and cleanliness of dishware. This class is perfect for both commercial and non-commercial food service operations that have dish rooms and the potential to train the dish room staff.
- The results from 16 in-depth PRO studies and the potential for energy and water savings.
- PRO best practices that can be taught to dish room staff.
- PRO design best practices that will save energy and water while maximizing dish room production.
SoCalGas
Food Service Equipment Center 9240 Firestone Blvd.
Downey, CA 90241
(562) 803-7323
Register: seminars.socalgas.com
Food Service Equipment Center 9240 Firestone Blvd.
Downey, CA 90241
(562) 803-7323
Register: seminars.socalgas.com
Natural Gas Combustion Safety for Foodservice
Thursday, February 6th, 20208:00 am - 12:00 pm
Learn how natural gas operates safely in your commercial foodservice kitchen.
Every hour of down-time can increase your labor and food costs which will affect your kitchen. Increase your knowledge of natural gas properties, natural gas fired cooking equipment, combustion principles and safety guidelines. Controls, pressures, regulators, burners, thermostats, ventilation and NOx issues affecting your kitchen will be addressed. Information on energy efficiency, conservation and rebates to help businesses save money and energy will be presented.
Every hour of down-time can increase your labor and food costs which will affect your kitchen. Increase your knowledge of natural gas properties, natural gas fired cooking equipment, combustion principles and safety guidelines. Controls, pressures, regulators, burners, thermostats, ventilation and NOx issues affecting your kitchen will be addressed. Information on energy efficiency, conservation and rebates to help businesses save money and energy will be presented.
- Physical properties of natural gas: odorless, non-toxic and lighter than air.
- Fundamentals of natural gas combustion.
- How natural gas regulators and various controls function.
- Interactive demonstrations on troubleshooting and safety skills for your kitchen equipment.
- Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Natural Gas Combustion Safety for Foodservice
Thursday, February 6th, 2020Video Recording & Handouts
Tuesday 8:00 am - 1:00 pm
Recording
Recording
Cook Off! Advantages of Combi Ovens
Tuesday, February 25th, 20208:00 am - 1:00 pm
By combining the ability to perform multiple cooking methods in one unit, you can better utilize valuable hood space by eliminating the need to have multiple pieces of equipment. All in all, this kitchen essential gives you the flexibility to accomplish several tasks at once where menu choices are varied.
Combi oven cooking is faster than convection cooking resulting in less protein shrinkage and consistent quality. Combi ovens are an excellent choice for high-volume kitchens for consistent quality, production, increased performance and ease of maintenance in a single footprint.
Combi oven cooking is faster than convection cooking resulting in less protein shrinkage and consistent quality. Combi ovens are an excellent choice for high-volume kitchens for consistent quality, production, increased performance and ease of maintenance in a single footprint.
- About high-volume cooking for consistent quality, production and performance.
- How to expand menu choices without purchasing more equipment.
- How Combi ovens offer cooking versatility and the ability to perform multiple cooking methods to maximize the investment.
- Rebates, incentives and direct install programs for energy-efficient equipment.
Cook Off! Advantages of Combi Ovens
Tuesday, February 25th, 2020Video Recording
Friday 9:00 am - 1:00 pm
Postponed - Live Cooking with School Foodservice Equipment
Friday, March 20th, 20209:00 am - 1:00 pm
This class has been postponed until further notice. Please check back for updates.
K-12 and Colleges and Universities are an integral part of a healthy school environment that starts in the Cafeteria. The Cafeteria plays a central role in providing nutritious meals, and shouldn't those meals be prepared on equipment that is current, adapts to menu changes and energy-efficient?
Our team of chef's will demonstrate a selection of cooking equipment to consider for your school kitchen as well as basic cooking techniques. End the seminar with a presentation on servingline design and a visit to the Salad Bar. Equipment to be featured: a combi oven, skillet, kettle, steamer, retherm and refrigeration.
K-12 and Colleges and Universities are an integral part of a healthy school environment that starts in the Cafeteria. The Cafeteria plays a central role in providing nutritious meals, and shouldn't those meals be prepared on equipment that is current, adapts to menu changes and energy-efficient?
Our team of chef's will demonstrate a selection of cooking equipment to consider for your school kitchen as well as basic cooking techniques. End the seminar with a presentation on servingline design and a visit to the Salad Bar. Equipment to be featured: a combi oven, skillet, kettle, steamer, retherm and refrigeration.
- How to select and operate cooking equipment for your school kitchen.
- Assistance with equipment install procedures that will allow for changes to your current kitchen cookline.
- Identify the pieces that will ease training concerns and help reduce product waste and clean-up.
- Rebates, incentives and direct install programs for energy- efficient equipment.
Tuesday 9:00 am - 12:00 pm
Postponed - Built It: Better Burgers and Fries
Tuesday, April 7th, 20209:00 am - 12:00 pm
This class has been postponed until further notice. Please check back for updates
Become a Better Burger Builder!
Burgers are delicious - plain and simple. French Fries are the most classic accompaniment; together they are the quintessential American meal. Finding the right charboiler or griddle fit for your restaurant can help you achieve the flavor you have in mind for your burgers. Finding the right fryer to cook French Fries and other menu items to crispy perfection can result in oil savings and performance.
We will also discuss Fryer oils and Oil Conservation and Filtration. Spend the time with our Foodservice Team and equipment reps to Build It! Your Better Burger and Fries. Learn about energy savings and rebates, too.
Become a Better Burger Builder!
Burgers are delicious - plain and simple. French Fries are the most classic accompaniment; together they are the quintessential American meal. Finding the right charboiler or griddle fit for your restaurant can help you achieve the flavor you have in mind for your burgers. Finding the right fryer to cook French Fries and other menu items to crispy perfection can result in oil savings and performance.
We will also discuss Fryer oils and Oil Conservation and Filtration. Spend the time with our Foodservice Team and equipment reps to Build It! Your Better Burger and Fries. Learn about energy savings and rebates, too.
- How to select the right Charbroiler or Griddle for your operation.
- How to select the right Fryer and filtration method for food quality and oil savings.
- Learn about various brands and grades of fryer oils and oil conserving methods.
- Sample various proteins and cheeses, and a selection of buns, breads and condiments.
- Identify cost savings and rebates for qualified energy-efficient fryers, charbroiles and griddles.
Tuesday 8:30 am - 12:30 pm
Make It Last: Preventative Maintenance for your Foodservice Equipment
Tuesday, May 12th, 20208:30 am - 12:30 pm
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, and repair costs.
A SoCalGas commercial service technician will conduct training on advanced food service equipment maintenance procedures, how to assess equipment needs, proper cleaning applications and common supplies needed. A copy of the SoCalGas Users Guide to Cleaning and Maintaining Foodservice Equipment will be provided.
A SoCalGas commercial service technician will conduct training on advanced food service equipment maintenance procedures, how to assess equipment needs, proper cleaning applications and common supplies needed. A copy of the SoCalGas Users Guide to Cleaning and Maintaining Foodservice Equipment will be provided.
- Service tools and instruments that can identify minor issues with your equipment before they turn into major problems.
- Diagnostic monitoring and repair tools, equipment inspections, preventative maintenance programs, and water filtration maintenance needs
- How preventative maintenance will reduce costs, equipment downtime and extend the life your equipment.
- Utility programs and services, cost savings and rebates for qualified energy-efficient equipment.
Thursday 8:30 am - 12:30 pm
Commercial Kitchen Design for New Construction
Thursday, May 28th, 20208:30 am - 12:30 pm
Constructing or remodeling a commercial foodservice kitchen can be a daunting task. With so many possible unforeseen variables, it's important to obtain the right information on kitchen equipment selection, utility needs, new codes and standards.
We will discuss what features of kitchen equipment that should be considered during the design phase of projects. In addition, The following topics also will be addressed: Planning check guidelines to avoid potential delays, utilizing rebates in the bidding process, what is involved with selecting a rebate qualified units, precautionary architectural insights, to help avoid design flaws in your kitchen layout through precautionary architectural insights, and understanding utility load needs.
The importance of timing and resources needs during the phases of design, architecture, planning, and installation will be stressed.
We will discuss what features of kitchen equipment that should be considered during the design phase of projects. In addition, The following topics also will be addressed: Planning check guidelines to avoid potential delays, utilizing rebates in the bidding process, what is involved with selecting a rebate qualified units, precautionary architectural insights, to help avoid design flaws in your kitchen layout through precautionary architectural insights, and understanding utility load needs.
The importance of timing and resources needs during the phases of design, architecture, planning, and installation will be stressed.
- Designing kitchen space with architectural and structural integrity in mind.
- Tricks to maximizing space and achieving the ideal layout of equipment from a professional commercial kitchen designer.
- Integrating functionality and aesthetics in your kitchen design.
- How to plan remodeling projects according to your budget and account for unexpected purchases.
- Utility and install programs, services, cost savings and rebates for qualified energy-efficient equipment.
Monday 8:00 am - 2:00 pm
Steps to Success: Growing Your Restaurant
Monday, June 15th, 20208:00 am - 2:00 pm
A one-day symposium for potential new restaurant business owners to network with representatives from the Health Department, Code Enforcement, Commercial Insurance, Chambers of Commerce, Small Business Administration, Restaurant Designers, Equipment Vendors and more. Stay for our Business Networking session from 1pm to 2pm to enjoy refreshments and network.
- How to apply for a Health Permit.
- How to apply for a Business License.
- Kitchen design assistance.
- Commercial equipment purchasing options.
- Building Codes.
- Commercial Insurance Options.
- Rebates, energy-effiicient options and install programs.
Thursday 9:00 am - 1:00 pm
Heat It: Hot Water Systems for Foodservice Operations
Thursday, July 9th, 20209:00 am - 1:00 pm
There are a lot of components that make up the foodservice hot water system, including heaters, piping, piping layout and other equipment. Water heating, delivery and use represents a significant annual cost to the operator ranging from $5,000 in a small quick-service restaurant from $50,000 in a large full-service restaurant to $100,000 in a large cafeteria or business in California.
We will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance, and end-use energy and water saving opportunities.
This seminar will cover hot water systems for new-constructions and existing facilities.
We will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance, and end-use energy and water saving opportunities.
This seminar will cover hot water systems for new-constructions and existing facilities.
- Ways to improve the operating efficiency of hot water systems.
- How to select the right water heater for your kitchen using food safety sizing guidelines and results from recent field monitoring studies in a restaurant and elementary school.
- To identify emerging technologies for optimizing hot water delivery system performance.
- How to simplify hot water system design while improving performance and keeping project costs fixed.
- Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Wednesday 9:00 am - 12:00 pm
Ways to Reduce & Manage Food Waste
Wednesday, August 5th, 20209:00 am - 12:00 pm
Food loss and waste is a growing problem in society. The amount of food Americans throw away each year is staggering. Do your part and educate yourself and staff on ways to reduce, reuse, and recycle food waste.
- Practical ways to reduce food waste in your operation.
- How to handle different types of waste and where it goes.
- About different technologies for waste management.
- What other organizations are managing their waste.
- About current rules and regulations regarding waste management.
Tuesday 9:00 am - 12:00 pm
Best Practices to Build a Food Safety Culture
Tuesday, September 15th, 20209:00 am - 12:00 pm
As the foodservice industry expands to meet the demands of the ever-changing consumer, it is more important than ever to maintain proper food safety in environments such as ghost kitchens, food distribution and delivery services. It's common for operations to adopt internal "best practices" promoting a food safety culture that ensures that mandated food safety codes and regulations are met or exceeded.
- From various companies about their best practices for food safety.
- About current and upcoming food safety regulations in California.
- What the food delivery industry is implementing to keep your food safe.
- About specific products that can help achieve your food safety goals.
- About utility programs and services, cost savings and rebates for qualified energy-efficient equipment.
Tuesday 10:00 am - 3:00 pm
10th Annual Foodservice Equipment Expo - Day One
Tuesday, October 6th, 202010:00 am - 3:00 pm
The 10th annual Foodservice Equipment Expo: Achieve Synergy, Conserve Energy.
Our Expo features a wealth of information on energy-efficiency best practices, cooking techniques and innovative technologies. It is one of the industry’s largest showcases of commercial kitchen equipment that brings together the best in the foodservice equipment manufacturing industry and an influencers of the kitchen’s operational success.
Ideas and technologies that can drive down utility, labor, and food costs, and improve customer satisfaction and food safety will be featured. Attendees will connect with foodservice industry professionals to share challenges, identify solutions, explore strategies and build lasting relationships. Learning is easy and enjoyable, and together we can shape the future and share our expertise.
Be Our Guest... The Expo of 2020 will be the BEST! No Cost to attend on either day.
Our Expo features a wealth of information on energy-efficiency best practices, cooking techniques and innovative technologies. It is one of the industry’s largest showcases of commercial kitchen equipment that brings together the best in the foodservice equipment manufacturing industry and an influencers of the kitchen’s operational success.
Ideas and technologies that can drive down utility, labor, and food costs, and improve customer satisfaction and food safety will be featured. Attendees will connect with foodservice industry professionals to share challenges, identify solutions, explore strategies and build lasting relationships. Learning is easy and enjoyable, and together we can shape the future and share our expertise.
Be Our Guest... The Expo of 2020 will be the BEST! No Cost to attend on either day.
- To stay relevant by imagining your business through a new lens.
- About the latest and most innovative commercial foodservice cooking equipment and supplies on the market and how the efficiency and effectiveness of these natural gas technologies can help businesses save energy and reduce operating costs.
- To reconnect with existing industry contacts and meet new ones to help drive your business forward.
- Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Wednesday 10:00 am - 3:00 pm
10th Annual Foodservice Equipment Expo - Day Two
Wednesday, October 7th, 202010:00 am - 3:00 pm
The 10th annual Foodservice Equipment Expo: Achieve Synergy, Conserve Energy.
Our Expo features a wealth of information on energy-efficiency best practices, cooking techniques and innovative technologies. It is one of the industry’s largest showcases of commercial kitchen equipment that brings together the best in the foodservice equipment manufacturing industry and an influencers of the kitchen’s operational success.
Ideas and technologies that can drive down utility, labor, and food costs, and improve customer satisfaction and food safety will be featured. Attendees will connect with foodservice industry professionals to share challenges, identify solutions, explore strategies and build lasting relationships. Learning is easy and enjoyable, and together we can shape the future and share our expertise.
Be Our Guest... The Expo of 2020 will be the BEST! No Cost to attend on either day.
Our Expo features a wealth of information on energy-efficiency best practices, cooking techniques and innovative technologies. It is one of the industry’s largest showcases of commercial kitchen equipment that brings together the best in the foodservice equipment manufacturing industry and an influencers of the kitchen’s operational success.
Ideas and technologies that can drive down utility, labor, and food costs, and improve customer satisfaction and food safety will be featured. Attendees will connect with foodservice industry professionals to share challenges, identify solutions, explore strategies and build lasting relationships. Learning is easy and enjoyable, and together we can shape the future and share our expertise.
Be Our Guest... The Expo of 2020 will be the BEST! No Cost to attend on either day.
- To stay relevant by imagining your business through a new lens.
- About the latest and most innovative commercial foodservice cooking equipment and supplies on the market and how the efficiency and effectiveness of these natural gas technologies can help businesses save energy and reduce operating costs.
- To reconnect with existing industry contacts and meet new ones to help drive your business forward.
- Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Tuesday 9:00 am - 12:00 pm
Cool It: How to Optimize Ventilation for Kitchen Comfort
Tuesday, November 3rd, 20209:00 am - 12:00 pm
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.
Discover how to optimize your kitchen exhaust system,justify the cost of DCKV, save money and make your kitchen more comfortable with a few simple, actions that will be discussed during this informational seminar.
Discover how to optimize your kitchen exhaust system,justify the cost of DCKV, save money and make your kitchen more comfortable with a few simple, actions that will be discussed during this informational seminar.
- 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 and services, cost savings and rebates for qualified energy-efficient equipment.
Thursday 9:00 am - 1:00 pm
Cooking Techniques: High Speed & Low n'Slow
Thursday, December 3rd, 20209:00 am - 1:00 pm
Pre-preparation and planning ahead in your daily kitchen operation can give you an advantage when using high speed ovens and slow cooking techniques. High speed ovens have evolved into reliable and flexible tools that solve many labor and production challenges facing today's operators.
Used properly, high speed ovens can replace or augment larger energy using appliances - speeding up food production, reducing labor costs and reducing energy usage. Slow cooking methods save on food cost, turning least expensive cuts of meat into full-flavored dishes. Slow cooking is at lower temperatures resulting in energy savings and a cooler kitchen.
Used properly, high speed ovens can replace or augment larger energy using appliances - speeding up food production, reducing labor costs and reducing energy usage. Slow cooking methods save on food cost, turning least expensive cuts of meat into full-flavored dishes. Slow cooking is at lower temperatures resulting in energy savings and a cooler kitchen.
- Current technologies behind high speed ovens that save time, space, labor and energy.
- How to plan ahead and incorporate high speed and low temp cooking methods into your operation.
- About various types of low temperature and slow cooking equipment.
- How to maximize yield, lower operation costs and labor by utilizing high speed and/or low temperature cooking.
San Diego Gas & Electric
Energy Innovation Center 4760 Clairemont Mesa Blvd.
San Diego, CA 92117
(800) 613-8970
Register: seminars.sdge.com
Energy Innovation Center 4760 Clairemont Mesa Blvd.
San Diego, CA 92117
(800) 613-8970
Register: seminars.sdge.com
No events currently scheduled
Be sure to check back soon!
Frontier Energy
Food Service Technology Center 12949 Alcosta Blvd., Ste 101
San Ramon, CA 94583
(925) 866-2844
Register: pge.docebosaas.com/learn
Food Service Technology Center 12949 Alcosta Blvd., Ste 101
San Ramon, CA 94583
(925) 866-2844
Register: pge.docebosaas.com/learn
2020 Food Service Forecast
Thursday, March 5th, 202010:00 am - 1:00 pm
Head into 2020 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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
The 2020 Forecast will close with a local focus "What You Need to Know" presentation from Jot Condie, President & CEO of the CRA.
Participants will be able to:
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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
The 2020 Forecast will close with a local focus "What You Need to Know" presentation from Jot Condie, President & CEO of the CRA.
Participants will be able to:
- Discuss national trends in restaurant sustainability, efficiency, decarbonization and electrification and how pending municipal and state regulations could impact the restaurant industry.
- Discuss how national and international market and growth trends are driving and shaping the food service industry at all levels.
- Discuss how lawmaking at the State Capital will affect California restaurant operators in the coming year.
2020 Food Service Forecast
Thursday, March 5th, 2020Video Recording & Handouts
Presentation - Robin Ashton, Foodservice Equipment & Supplies 2020 Market Update (.pdf, 4.0 MB)
Presentation - Richard Young, Heat, Trash & Carbon: The Changing Legal Landscape (.pdf, 3.6 MB)
Webinar: Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation for the Decarbonized Kitchen
Thursday, March 19th, 202010:00 am - 11:00 am
As electrification becomes a design imperitive in commericial kitchens, it will become ever more important to design those kitchens for maximum efficiency.
Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. But, DCKV does not work for every kitchen configuration and, once installed, it also requires commissioning and maintenance in order to maximize savings.
This class will teach the basics of DCKV as well as the more advanced details required to evaluate the effective application of this technology.
Participants will be able to:
Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. But, DCKV does not work for every kitchen configuration and, once installed, it also requires commissioning and maintenance in order to maximize savings.
This class will teach the basics of DCKV as well as the more advanced details required to evaluate the effective application of this technology.
Participants will be able to:
- Discuss the basic functions and operations of a Demand Controlled Kitchen Ventilation system and why DCKV is a good match for the decarbonized kitchen.
- Asses whether a kitchen is a good candidate for a DCKV installation and how much energy could be saved.
- Initiate commissioning and maintenance actions that must be followed to ensure maximum energy and dollar savings.
Webinar: Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation for the Decarbonized Kitchen
Thursday, March 19th, 2020Video Recording & Handouts
Presentation - Richard Young, Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation (.pdf, 2.6 MB)
Thursday 10:00 am - 11:00 am
Online Broadcast Only Due to COVID-19
Decarbonizing the Commercial Kitchen with Energy Efficient Equipment
Thursday, April 30th, 202010:00 am - 11:00 am
California is pushing for a carbon neutral economy by 2045. Commercial foodservice operations will have to achieve significant decarbonization in order to remain in compliance with the State law.
This class will explain decarbonization, explore the pathways and technologies that will be needed to reduce carbon and provide direct examples of cost-effective, near-term, carbon reduction strategies that every operator should be taking advantage of.
Participants will be able to:
This class will explain decarbonization, explore the pathways and technologies that will be needed to reduce carbon and provide direct examples of cost-effective, near-term, carbon reduction strategies that every operator should be taking advantage of.
Participants will be able to:
- Discuss decarbonization and electrification in the commercial kitchen.
- Locate and analyze carbon-reducing, high-efficiency kitchen equipment.
- Calculate the annual carbon reduction achievable with high-efficiency equipment.
Thursday 10:00 am - 11:00 am
Webinar: Specifying Efficient Equipment for Production Kitchens
Thursday, May 21st, 202010:00 am - 11:00 am
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 recent trends in cloud kitchen design and the equipment strategies that can make these operations cost-effective and energy efficient.
Participants will be able to:
Typically referred to as "cloud", "ghost", or "virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements.
This class will cover recent trends in cloud kitchen design and the equipment strategies that can make these operations cost-effective and energy efficient.
Participants will be able to:
- Discuss the functions and requirements of cloud kitchens.
- Locate high-efficiency and high-performance kitchen equipment that is best suited to cloud kitchen applications.
- Calculate the energy savings and return on investment achievable with high-efficiency equipment.
Thursday 10:00 am - 11:00 am
Webinar: Cool It: How to Create More Comfortable Kitchens
Thursday, July 9th, 202010:00 am - 11:00 am
Many commercial kitchens are uncomfortably hot which leads to unhappy employees and, potentially, increased air conditioning and refrigeration energy use. Traditionally, the foodservice industry has accepted overly hot kitchens as part of the process, but pending heat-stress regulations and the shortage of cooks means that it is time to lower heat and humidity in commercial kitchens.
Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques coupled with regular maintenance. Also, high-efficiency appliances and heat recovery dishmachines can significantly reduce the heat generated in the kitchen.
This class will explain the basics of kitchen heat gain, teach you how to optimize and maintain your kitchen ventilation system and explore the heat gain reductions possible with efficient equipment and better kitchen designs.
Participants will be able to:
Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques coupled with regular maintenance. Also, high-efficiency appliances and heat recovery dishmachines can significantly reduce the heat generated in the kitchen.
This class will explain the basics of kitchen heat gain, teach you how to optimize and maintain your kitchen ventilation system and explore the heat gain reductions possible with efficient equipment and better kitchen designs.
Participants will be able to:
- Optimize and maintain their kitchen ventilation systems.
- Classify the sources of heat gain based on current research from heat gain studies and pending regulations
- Describe how efficient appliances, better kitchen design and heat recovery dishmachines reduce heat gain to the kitchen.
Thursday 10:00 am - 12:00 pm
Cook, Hold & Chill: Equipment and Techniques that Save Energy, Reduce Waste and Cut Labor Costs
Thursday, September 17th, 202010:00 am - 12:00 pm
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.
Participants will be able to:
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.
Participants will be able to:
- Describe how these technologies can fit into their operation.
- Analyze which appliances are the best for their concept.
- Determine how to maximize their usefulness in day-to-day operations.
Thursday 10:00 am - 11:00 am
Webinar: Effective Hot Water Design for Commercial Kitchens
Thursday, October 15th, 202010:00 am - 11:00 am
Food Service Technology Center field research has uncovered tremendous potential for energy and water savings in dishrooms and the biggest target in the dishroom is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dishroom equipment and procedures used to prepare wares for processing through the dishmachine.
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety, and cleanliness of dishwares.
This class is perfect for both commercial and non-commercial food service operations that have dishrooms and the potential to train the dishroom staff.
Participants will be able to:
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety, and cleanliness of dishwares.
This class is perfect for both commercial and non-commercial food service operations that have dishrooms and the potential to train the dishroom staff.
Participants will be able to:
- Discuss the results from 16 in-depth PRO studies and the potential for energy and water savings.
- Demonstrate PRO best practices that can be taught to dishroom staff.
- Develop PRO design best practices that will save energy and water while maximizing dishroom production.
Thursday 10:00 am - 12:00 pm
Exploring Ventless Technologies: High Tech Equipment for the Modular Kitchen
Thursday, November 5th, 202010:00 am - 12:00 pm
Rising labor and real estate costs are driving foodservice operators to produce more food in less space and with fewer cooks. One way to achieve this goal is to incorporate high-performance countertop equipment in the kitchen production areas.
This class will share the latest technologies and techniques around ventless and countertop equipment and explore the benefits and challenges of this "small, fast, and flexible" approach.
Participants will be able to:
This class will share the latest technologies and techniques around ventless and countertop equipment and explore the benefits and challenges of this "small, fast, and flexible" approach.
Participants will be able to:
- Discuss the different types and applications of ventless and countertop equipment.
- Discuss the impact ventless equipment might have on the restaurant ventilation system.
- Discuss how ventless and countertop equipment relates to decarbonization and electrification.