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FSTC In The Press

San Francisco Eater
Green Tip: Three Water-Saving Ideas to Implement Now
Foodservice Equipment & Supplies, March 2016
The FSTC's Amin Delagah provides expert takes on water-efficient dishmachines, dipper well technology, pre-rinse spray nozzles, & efficient boiler-based steamers.
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San Francisco Eater
How The Perennial's Sustainable Model Will Break the Restaurant Mold
San Francisco Eater, January 2016
The FSTC's contribution to The Perennial's vision of a new brand of 'progressive agrarian cuisine' is discussed.
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FES Magazine
Learning to See: Discovering the Nuanced Role of Lighting in Restaurant Success
RFMA Facilitator, December/January 2016, pp. 26-29
Richard Young contributes to this article discussing the importance of lighting choices in restaurants.
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FES Magazine
Capture & Containment Commercial Kitchen Ventilation Exhaust Hoods
ASHRAE Journal, November 2015
Don Fisher, Rich Swiercznya, & Angelo Karas contributed to this ASHRAE journal article about commercial kitchen ventilation including ongoing testing, code updates, and demand-controlled ventilation.
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FES Magazine
Beyond Sticker Price: Total Cost of Ownership in Foodservice Equipment
Foodservice Equipment & Supplies, November 2015
The FSTC's Richard Young discusses the benefits of utilizing online life-cycle cost calculators to estimate total cost of ownership and predict a return on investment (ROI) of an appliance before purchasing.
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FES Magazine
Hiding in Plain Sight
RFMA Facilitator, October/November 2015, pp. 61-62
This article illustrates how regularly cleaning condenser coils for plug-in cooling appliances can save a large amount of energy and money for your facility.
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FES Magazine
A Recipe For Success: Serving Up Serious Energy Savings for Restaurants
RFMA Facilitator, October/November 2015, pp. 31-33
Tips & tricks to save money on energy efficient lighting and lighting controls.
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FES Magazine
Werewolf Cookline Project: An Update
Foodservice Equipment & Supplies, October 2015, pp. 82-84
FSTC Engineer Denis Livchak gives an update on the comprehensive commercial kitchen retrofit project taking place at Werewolf Bar & Grill in San Diego, CA.
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FES Magazine
Maximizing Rebates When Purchasing Foodservice Equipment
Foodservice Equipment & Supplies, September 2015, pp. 86-90
David Zabrowski discusses ENERGY STAR® and utility rebates for efficient foodservice equipment.
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FES Magazine
Efficiency and Renewables on the Menu for McDonald's
RMI Outlet: Plug Into New Ideas, March 2015
Rocky Mountain Institute (RMI) along with the New Buildings Institute (NBI) and Fisher-Nickel, Inc. research the viability of acheiving net-zero energy for a McDonald's restaurant.
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FES Magazine
LEED 4.0: What the New Version Means for the Foodservice Industry
Foodservice Equipment & Supplies, March 2015, pp. 32-38
Richard Young elucidates how the new LEED version 4.0 affects the foodservice industry.
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FES Magazine
Warewasher Energy Management
Foodservice Equipment & Supplies, March 2015, pp. 78-80
Amin Delagah describes energy-saving best practices for warewasher performance and maintenance.
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RFMA
The Energy Savings Treasure Hunt: Searching High and Low for Energy Pirates
RFMA Facilitator, February/March 2015, pp. 50-53
Todd Bell takes you on a typical site audit to demonstrate various ways to save energy and money through simple foodservice equipment upgrades and maintenance.
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FES Magazine
Debunking Five Green Foodservice Myths
Foodservice Equipment & Supplies, January 2015, pp. 128-132
David Zabrowski explains how to specify energy-efficient equipment based on an end user's particular costs and production volumes.
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FES Magazine
Teaching the Future of Foodservice Equipment
Foodservice Equipment & Supplies, January 2015, pp. 24-29
Richard Young talks about energy reduction and sustainability as a growing trend in the foodservice industry.
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