Top Shelf Kitchen Design: 4 Steps to Efficient Equipment
Download the Presentation: Top Shelf Kitchen Design (.pdf, 1.1 MB)
June 10, 2015
10:00 am - 11:00 am PST
FCSI Members Earn 1 CEU for Attending!
Richard Young, Director of Education, FSTC
Dick Eisenbarth, Consultant Member, FCSI; President and COO, Cini-Little International
Finding efficient cooking, holding, dishwashing and refrigeration equipment for your kitchen design is not difficult if you know where to look. And, justifying that equipment
to your client – or defending it against value engineering – is much easier if you know how to model the cost savings for each piece of equipment.
Join Richard Young from the
Food Service Technology Center and Dick Eisenbarth from Cini-Little International for a webinar that will guide you through the four steps of the FSTC method – a simple approach to finding efficient
equipment and modeling cost savings.
has been in the industry for 36 years, 32 of which have been with Cini-Little International. Currently, Dick serves as the President & COO of
Cini-Little International. He holds a B.S. Degree from Purdue University in Hospitality and Tourism where he focused on facility design. He also served on the Purdue
University HTM School Strategic Advisory Committee. As a current member of the FCSI The Americas Board of Trustees, Dick is proud to help carry out FCSI-TA’s strategic
plan, promote the value of the foodservice profession and the services offered to our client base, and advance awareness and interest in professionals and emerging
professionals in the industry and in hospitality colleges and universities.
is the senior engineer and Director of Education at the Food Service Technology Center (FSTC), an unbiased research facility that focuses
specifically on commercial food service applications.
He currently focuses most of his efforts on technical outreach - translating the research into practical information. He has 15 years of experience creating
and presenting seminars on energy efficiency and currently delivers about 75 sessions a year on this subject. » more about Richard
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