The foodservice industry continues to evolve rapidly, shaped by regulatory changes, workforce challenges, shifting consumer behavior, and rising operational costs. In 2026, California operators must remain agile — embracing energy-efficient technologies, smarter kitchen design, and innovative business strategies to stay competitive and profitable.
Join industry leaders Richard Young (Frontier Energy), Robin Ashton (Ashton Foodservice Consulting & The Ashton Report), and Jot Condie (California Restaurant Association) as they break down the newest trends, economic drivers, emerging technologies, and market forces that will define the future of foodservice. This session will help operators and industry professionals plan strategically for the year ahead.
Participants will be able to:
- Identify key national and California-specific trends influencing equipment choices, operational strategies, and business models in 2026.
- Explain how economic, market, and consumer behavior shifts — both domestic and global — are shaping the foodservice industry's direction.
- Leverage available utility programs, incentives, and services to support the adoption of high-efficiency equipment and reduce operating costs.
Date and Time
Thursday Feb 19, 2026
10:00 AM - 12:00 PM PST
Thursday February 19th 10am-12pm
Lunch and live demonstration following class
Location
Frontier Energy Food Service Tech Center
1075 Serpentine Lane, Suite B
Pleasanton, California 94566
Fees/Admission
Free
Contact Information
Ariana Catanjal-Cueva
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