BEGIN:VCALENDAR PRODID:-//Microsoft Corporation//Outlook 16.0 MIMEDIR//EN VERSION:2.0 METHOD:PUBLISH X-MS-OLK-FORCEINSPECTOROPEN:TRUE BEGIN:VTIMEZONE TZID:Pacific Standard Time BEGIN:STANDARD DTSTART:16011104T020000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZOFFSETFROM:-0700 TZOFFSETTO:-0800 END:STANDARD BEGIN:DAYLIGHT DTSTART:16010311T020000 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZOFFSETFROM:-0800 TZOFFSETTO:-0700 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT CLASS:PUBLIC CREATED:20190518T000329Z DESCRIPTION:Today's foodservice operators face multiple challenges related to kitchen operations including a labor shortage\, expensive real estate\, the need to produce more in less time and continuously evolving customer tastes. Discover how state of the art technology is solving these challeng es and turning the kitchen of today into the kitchen of tomorrow by optimi zing efficiency\, functionality and productivity while reducing overall fo otprint.\nTechnologies such as programmable and self-cleaning ovens\, easy to maintain induction cooking and holding\, and super-efficient gas fryer s mean that fewer staff can operate and maintain a kitchen while producing more and better food on a consistent basis. Learn how operators big and s mall are rethinking their operations and building smarter and better kitch ens.\nThis is an ideal class for designers\, restaurant operators\, culina ry educators\, chefs and cooks looking to gain skills and a professional e dge in a competitive marketplace.\nAttendees will learn: \n- How energy ef ficient equipment can also increase food production and decrease labor nee ds \n- How to use the California Energy Wise Qualified Products List to co mpare the production performance of different appliances\n- Specific examp les of how operators are using high-performance equipment to change their kitchen operations \n- How to estimate the energy savings and payback for efficient kitchen equipment using simple online tools \n- Apply operating cost predictions to a sample cook line to compare the operating cost impac t of different designs \nTo Register: http://usi.pge.com/event-details?Eve ntID=19887 \nFor More Information: \nKiana Caban \nKCaban@frontierenergy.c om \nLocation: \nThe Food Service Tech nology Center \n12949 Alcosta Blvd. Suite 101 \nSan Ramon\, CA 94583\n DTEND;TZID="Pacific Standard Time":20190530T120000 DTSTAMP:20190328T224805Z DTSTART;TZID="Pacific Standard Time":20190530T090000 LAST-MODIFIED:20190518T000329Z LOCATION:The Food Service Technology Center - San Ramon PRIORITY:5 SEQUENCE:0 SUMMARY;LANGUAGE=en-us:Where Are All the Cooks?: Solving Labor and Producti on Challenges with the Kitchen of the Future TRANSP:OPAQUE UID:040000008200E00074C5B7101A82E008000000001084D6A17DE5D401000000000000000 0100000005E78A938A4A0774487FB8A9A794BD3A7 X-ALT-DESC;FMTTYPE=text/html:

Today's foodservice operators face multiple challenges related to kitchen operations including a labor shortage\, expensive real estate\ , the need to produce more in less time and continuously evolving customer tastes. Discover how state of the art technology is solving these challen ges and turning the kitchen of today into the kitchen of tomorrow by optim izing efficiency\, functionality and productivity while reducing overall f ootprint.

Technolog ies such as programmable and self-cleaning ovens\, easy to maintain induct ion cooking and holding\, and super-efficient gas fryers mean that fewer s taff can operate and maintain a kitchen while producing more and better fo od on a consistent basis. Learn how operators big and small are rethinking their operations and building smarter and better kitchens.

This is an ideal class for design ers\, restaurant operators\, culinary educators\, chefs and cooks looking to gain skills and a professional edge in a competitive marketplace.

Attendees will learn:
- How energy efficient equipment c an also increase food production and decrease labor needs
- How to use the California Energy Wise Qualifie d Products List to compare the production performance of different applian ces

- Specific exam ples of how operators are using high-performance equipment to change their kitchen operations
- How to est imate the energy savings and payback for efficient kitchen equipment using simple online tools
- Apply ope rating cost predictions to a sample cook line to compare the operating cos t impact of different designs

To Register: http://usi.pge.com/event-details?EventID=19887

For More Information:
Kiana Caban
KCaban@frontierenerg y.com

Location :
The Food Service Technology Ce nter
12949 Al costa Blvd. Suite 101
San Ramon\, CA 94583

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