The kitchen and the parking lot may not be the most glamorous locations in the restaurant, but that's where you find the workhorse lighting: lamps that are on the longest hours, operating in the most demanding applications and with the highest wattages. That is also where you often find the poorest lighting design, the most neglected fixtures and the most potential for energy waste. This seminar will tackle the nuts and bolts of efficient lighting design, technologies, and maintenance in the back of house and exterior. Find out how to grab hold of some of the easiest energy savings in the commercial food service environment.

Speaker: Richard Young

Richard 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