Head into 2020 With Insight and Knowledge that Will Put You Ahead of the Rest…

The foodservice world is changing: affected by a highly dynamic economy, technological advances, sustainability initiatives, decarbonization and electrification, pending regulations and an ever more sophisticated public. How healthy is the foodservice industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.

Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.

FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the foodservice industry.

The 2020 Forecast will close with a local focus "What You Need to Know" presentation from Jot Condie, President & CEO of the California Restaurant Association.

Register today to claim your seat by clicking HERE.

Can't make it in-person, register for the online broadcast HERE.

The objective of this course is that at the conclusion, participants will learn:

About national trends in restaurant sustainability, efficiency, decarbonization and electrification and how pending municipal and state regulations could impact the restaurant industry
How high-performance equipment can increase productivity and ease the labor and food waste challenges facing the foodservice industry
What the Frontier engineers are learning in their lab and field research that will save energy and water
How national and international market and growth trends are driving and shaping the foodservice industry at all levels How lawmaking at the State Capital will affect California restaurant operators in the coming year

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San Ramon: 2020 Foodservice Forecast