Home | Contact us

Home »
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!

Presented by:
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.


Richard Dick Eisenbarth 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.


Richard
Richard Young 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




Webinar Hosted By:



Upcoming Webinars
Tuesday, September 19th, 2017
LEED and the Hotline: Using LEED Guidelines to Create a High Performance Cookline




Previous Webinars
Wednesday, July 12th, 2017
Reduce Frying Costs While Optimizing Food and Oil Quality

Monday, May 8th, 2017
What You Need To Know Before NRA

Tuesday, November 29th, 2016
Lighting Design for CFS

Wednesday, September 21st, 2016
Rack Conveyor Dishmachine Design

Thursday, May 12th, 2016
Helpful Hints for a Successful NRA Show

Thursday, December 3rd, 2015
DCKV - What, When & Where?

Wednesday, June 10th, 2015
Top Shelf Kitchen Design: 4 Steps to Efficient Equipment

Tuesday, May 12th, 2015
What You Need to Know Before NRA

Wednesday, March 18th, 2015
In Pursuit of Zero Waste