Events
Upcoming Events
Calendar/Events
Please be kind and respectful!
Every organization and everyone can submit to Rate It Green's green building calendar! Simply click register, verify your email address, and create a username and password. You can then decide if you'd like to engage more fully as a community member, but you'll be able to post events.
Please make sure to be respectful of the organizations and companies, and other Rate It Green members that make up our community. We welcome praise and advice and even criticism but all posted content and ratings should be constructive in nature. For guidance on what constitutes suitable content on the Rate It Green site, please refer to the User Agreement and Site Rules.
The opinions, comments, ratings and all content posted by member on the Rate It Green website are the comments and opinions of the individual members who posts them only and do not necessarily reflect the views or policies or policies of Rate It Green. Rate It Green Team Members will monitor posted content for unsuitable content, but we also ask for the participation of community members in helping to keep the site a comfortable and open public forum of ideas. Please email all questions and concerns to admin@rateitgreen.com
Free Webinar: Modernizing the Cookline - A Roadmap Toward a High-Performance, All-Electric Future, August 20, 10 - 11:30 am PT
Event Description
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high performance technologies. This course provides a practical roadmap for evolving today's kitchens into efficient, resilient, and ultimately all electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future ready kitchen.
Learning Objectives -
The objective of this course is that at the conclusion, participants will be able to:
Image: Catering Insight
The phased path to an all electric kitchen
Planning, costs, and operational impacts
Design and infrastructure for electric kitchens
Lessons learned & real world Insights
Next steps
Q and A
Mark oversees the Try Before You Buy program at the FSTC. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full service restaurants including small family owned operations, volume and multi course fine dining, and chef driven farm-to-table concepts. Given his exposure to multiple dining concepts, Mark has a deep understanding of the unique needs specific to individual operations. Sharing this knowledge with operators allows them to make more informed decisions on proper equipment selection and usage.
Reply/Leave a Comment (You must be logged in to leave a comment)
Not a Member Yet? Register and Join the Community | Log in