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Build a Better Burger

As burger trends become more popular in the foodservice industry, many restaurants are trying to figure out how to make their burger standout from the rest.

 

From selecting the right equipment to identifying premium toppings, the FSTC's experts will set you on a path towards building a better burger.

See the equipment in action and learn from Chef Mark Duesler on how high quality toppings can not only build a better burger but also improve your margins.

 

Attendees will learn:

  • How to select energy efficient equipment to fit their needs.
  • Learn about available rebates.
  • Learn how select toppings can increase their margins.
     

 

Speakers: Tami Krause, John Pennington, Mark Finck, Rational, Wood Stone



Tami Kruase, CFSP, is an integral part of the Sales and Marketing departments at AccuTemp Products. As a Territory Manager for California, Nevada, and Hawaii, Tami is well versed in all aspects of the food service Industry. Tami works closely with many restaurant operators, dietary directors, food service directors, kitchen personnel, equipment dealers, and consultants across her area. Tami stays informed on modern dining trends and new processes within commercial kitchen operations.


John Pennington, CFSP Having Associates Degrees in both Accounting from International Business College and Culinary Arts from Sullivan University, John has been involved in the Food Service Industry since 1989. This understanding of both business and culinary arts has lead John to different careers within the Food Service Industry, from Sous Chef to Marketing Associate, and his current Position of Executive Vice President Sales and Marketing/Corporate Chef with AccuTemp Products, Inc.


Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking equipment product development - including performance, application and efficiencies. »more about Mark

Thursday, September 14, 2017
10:00 AM - 01:30 PM

Cost:
This is a free seminar!

Location:   Map    Weather  
Southern California Edison (CTAC)
6090 N. Irwindale Ave
Irwindale, CA USA 91702

Website: http://www.sce.com/workshops

Event Contact Info
Andre Saldivar
Email: Website: Click to Visit

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