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Wednesday, August 26, 1:00pm (central)
Building a greener restaurant, meaning one that has a minimal
impact on its environment, does not happen by accident. It takes plenty of
critical thought and planning to ensure a location maximizes all of its
resources during the design, construction and even operational phase.
In this
hour-long presentation led by rd+d
Editorial Director Joe Carbonara, our expert panel will:
- Discuss key planning, design
and building considerations to help make any restaurant more
environmentally friendly
- Explore the benefits of
pursuing green designations such as LEED
- Outline best practices for
determining which options will help the restaurant achieve its green
goals without compromising the brand promise
Joe Carbonara
Moderator
Editorial Director
rd+d Magazine
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John David Herth
Panelist
Senior Director of Global Design and Construction Services
Dunkin’ Brands
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Steve Starr
Panelist
Chief
Starrdesign,
Charlotte, N.C.
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Joe Vajda
Panelist
Principal
Aria Group Architects,
Oak Park, Ill.
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FCSI
members and certified foodservice professionals may earn a continuing
education unit by registering and viewing the webcast and then completing a
short quiz.
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Sponsored By:
Tuesday, September 29, 1:00pm (central)
In this hour-long webcast our panel of experts will focus on
the flow of food through restaurants, offering food-safe tips from dock to
dining. We will address best practices in such areas as receiving, storage,
thawing and holding, preparation and serving of food items.
Sponsored By:
Webcast Archive
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