EARN 7.5 CEUs
from FCSI for attending!
NOVEMBER 4-6
FWE • NASHVILLE & PORTLAND, TN
ABOUT THE SUMMIT
Join FWE and industry experts for our Fall 2025 Consultant Seminar with the goal of providing knowledge of various heating, holding and transport systems to assist in designing future client projects while earning 7.5 CEUs from FCSI.
Learning Objective: Provide knowledge of various heating, holding and transport systems to assist in designing future client projects. We will review construction and design methods, which will allow future FCSI clients to deliver meals efficiently, safely and at top quality. Categories that will be covered include Low Temperature Cooking, Holding, Serving Equipment, Re-thermalizing Units, Utility Transports, Refrigeration, as well as Portable Bars and Racks. We will have an in-depth presentation on the benefits of electric smokers, and how they can potentially increase revenue without the costly investment of traditional pit BBQ.
We will close the evening with a Chef hosted, behind the scenes glimpse at Nashville’s hottest small batch bakery, The Buttermilk Ranch, where Executive Chef Alyssa Gangeri will discuss: What it means to be a small batch bakery, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant.
ITINERARY OF EVENTS
Tuesday, November 4th (Guests to arrive by 3pm)
- 3:00pm: FSCI member guests arrive in Nashville, Check-In to Hyatt Place Nashville Downtown.
- 5:30pm: For all who would like, we will meet in Lobby Bar for cocktails (Ground level of Hyatt Place Nashville) before leaving for The Stillery (113 2nd Ave N, Nashville, TN)
- 6:15pm: Depart for The Stillery Nashville (walk or uber weather permitting)
- 6:30pm: The Stillery Nashville / Dinner & Live Private Acoustic Performance
Wednesday, November 5th
- 7:00am: Breakfast in lobby Breakfast Bar at Hyatt Place Nashville Downtown.
- 8:00am: Depart for FWE Portland Tennessee Manufacturing Facility (30 min drive)
- 8:30am: Arrive at FWE Portland Tennessee Manufacturing Facility
- 8:45am: Introductions of presenters & overview of categories to be covered
- 9:00am: Manufacturing floor tour led by Derek Coddington, FWE Manufacturing Manager
- 10:30am: Body/frame construction review (all-welded, slip style, riveted, other fastener styles)
- 11:30am: Working Lunch & Learn – Retherm vs. Low-Temp Cook & Hold
- 1:00pm: Heat Systems Review (Dry, Passive, Adjustable, Precision)
- 1:20pm: User segment best practices (Schools, Hospitality, Healthcare, Correctional, Chains)
- 1:50pm: Transport (Mobility / Options / Things to Consider)
- 2:05pm: Mobile Refrigeration (Air Screens / Cold Temp / Convertibles / Freezers / DOE)
- 2:20pm: Mobile Bars (Mobile Bars / Hand Sinks / Back Bars)
- 2:35pm: Custom Solutions
- 3:30pm: Depart factory for Hotel
- Refresh from day of training
- 5:00pm: For all who would like, we will meet in The Lobby Bar (Ground level of Hyatt Place Nashville) for pre-dinner cocktails, before heading to The Buttermilk Ranch (2407 12th Ave S., Nashville, TN 37204)
- 5:45pm: Depart Hotel for The Buttermilk Ranch
- 6:00pm: Industry insight, restaurant/kitchen tour and delicious food presented by Executive Chef and Author, Alyssa Gangeri.
- 8:00pm: Depart for hotel or finish your evening soaking up the sights and sounds of Nashville
Thursday, November 6th
FSCI member guests depart from Nashville at their leisure. Transportation to Nashville International Airport (BNA) will be provided by FWE staff if needed.
HOSTS
Travis Hartley, CFSP
Vice President of Global Sales
Michael Rabakon
Director of North American Sales
Kevin Colyer
National Sales Manager
Damon Anthony
Corporate Executive Chef & National Sales Manager
Pedro Batad
National Sales Manager