The Food Service Technology Center, a provider of commercial kitchen energy efficiency and appliance performance testing, is hosting a class on how new technologies are turning the kitchens of today into the kitchens of tomorrow.
The seminar, “Where Are All the Cooks?: Solving Labor and Production Challenges with the Kitchen of the Future,” will be held from 9 a.m. to noon May 30, at the Food Service Technology Center, 12949 Alcosta Blvd., San Ramon, Calif. Those unable to attend in person may register for a live broadcast here. All who complete the seminar are eligible for three continuing education credits.
The class is geared toward designers, restaurant operators, culinary educators, chefs, cooks, and anyone else looking to gain an edge in the marketplace. Participants will learn how operators big and small are rethinking operations and building smarter and better kitchens. The focus will be on how state-of-the-art appliances can optimize efficiency, functionality, and product while reducing the overall kitchen footprint by using technologies such as induction cooking and gas fryers.
Attendees will learn:
- How energy-efficient equipment can also increase food production and decrease labor needs
- How to use the California Energy Wise Qualified Products List to compare the production performance of different appliances
- Specific examples of how operators are using high-performance equipment to change their kitchen operations
- How to estimate the energy savings and payback for efficient kitchen equipment using simple online tools
- Apply operating cost predictions to a sample cook line to compare the operating cost impact of different designs.