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    • Will 2022 be the year that brings us continued success? Our industry has experienced unanticipated change since early 2020 that has resulted in significant labor, food and supply shortages, food safety changes, new regulations, new operational methods and more. Join our guest speakers, Richard Young from Frontier Energy and Robin Ashton from Ashton Foodservice Consulting & the...
      • Plant-based cooking is about honoring these flavorful, colorful and nutritious ingredients that often shine for themselves with minimal work required. Our Guest Chef will present a variety plant-based foods and prepare a selection of dishes using energy efficient gas technologies and cooking methods that bring out their appealing flavors and tastes.
        • Commercial foodservice equipment is an investment which can improve operations as well as help increase your ROI, and like any investment it must be properly maintained.Will Morris, a SoCalGas Program Advisor, will conduct training on: advanced foodservice equipment maintenance procedures, how to assess equipment needs, proper cleaning applications and common supplies. A digital...
          • The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use...
            • 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 share the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
              • The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively.This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment.
                • Commercial and institutional buildings use a large portion of municipally supplied water in California. Water used in hospitality and food service establishments account for approximately 15 percent of the total water use in commercial and institutional facilities. The largest uses of water in restaurants are associated with equipment and processes that take place in the kitchen....
                  • 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 equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to create...
                    • Historically in the Asian American Pacific Islander culture, food is how they show love. It is their form of communication, how they cope and find comfort. Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using energy efficient gas...
                      • The California Energy Commission is currently pursuing many programs 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...
                        • Grease deposition in commercial kitchen ventilation ducting is a major cause of kitchen fires. And, clogged filters, dirty duct work, and grease coated exhaust fans can increase the energy-use and cost-to-operate of your kitchen ventilation system. This seminar will cover the basics of kitchen duct and fan maintenance and share why regular maintenance is one of the most important...
                          • Find out about SoCalGas' 2022 Foodservice Programs and Services. Learn about the no-cost assistance SoCalGas and its partners offer which can benefit your foodservice operation and help you save energy and money. Join us as our speakers talk about rebates, energy surveys, financing programs, our foodservice equipment center, and more!
                            • Field research from Frontier Energy's Food Service Technology Center (FSTC) has uncovered tremendous potential for energy and water savings in your commercial foodservice operations. The demand on water heating, delivery and use represents a significant annual cost from the kitchen and dish room. The latest research on water heater types and applications, optimized distribution...
                              • African American Cuisine, also referred to as Soul Food, is an immigrant cuisine that fuses together the culinary traditions of West Africa, Western Europe, and the Americas. Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using...
                                • Large capacity and roll-in combination ovens are perfect for the demanding food production requirements of institutional and commissary kitchens however, most of the time, these ovens are not used to their full potential because the staff do not understand how to properly utilize all the available technology built into the ovens. This class will share the full-sized and roll-in...
                                  • How do you know if your staff is preparing safe food? Do you worry if your business will pass it's health inspection? Are your kitchen and support staff up-to-date on training and implementation? Join SoCalGas and our food safety experts as we present how to prepare for a restaurant health inspection.
                                    • 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...
                                      • Historically in the Hispanic culture, food helps identify the importance of family and togetherness; to bring together the past history and the present time. Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using energy efficient gas...
                                        • The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively. This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment.
                                          • 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 equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to...
                                            • Ventless equipment allows operators to consider non-traditional locations for a restaurant or foodservice 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...
                                              • The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use...
                                                • Commercial facilities are rethinking HVAC design post covid. Using a 100% Outdoor Air Handler is one technique that could help move more outdoor air into dining and kitchen spaces while also providing better air control and energy savings, if properly implemented. This seminar will introduce the basics of 100% Outdoor Air Handlers and share strategies for proper system installation...
                                                  • This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens. We'll present the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
                                                    • The foodservice hot water system is comprised of many components, including heaters, piping, the piping layout and other equipment. Water heating, delivery and use represent significant monthly operating cost. Join SoCalGas as we present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot...
  • 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.