Jackson Warewashing Systems 2019 Spring Consultant Symposium - 8.25 CEUs
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Jackson Warewashing Systems 2019 Spring Consultant Symposium - 8.25 CEUs

4/23/2019 to 4/25/2019
When: April 23-25, 2019
Where: Keeneland
4201 Versailles Road
Lexington, Kentucky  40510
United States
Contact: Danielle Mason

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CEUs: 8.25

Learning Objectives

Provide knowledge on the true cost of water and what that means to an operator when designing future FCSI client projects. Review of dishroom designs, equipment and sustainable solutions that clean and sanitize dishes, glassware, and utensils, ensuring that the dining experience is never impacted in a negative way keeping a global impact in mind. Categories to be covered include Low & High Temperature Warewashers, Food Waste Solutions, Overhead Racks & Tabling, Dish Storage and Conveyor Systems. A tour of Jackson’s manufacturing facility will help close out the event to see how the information learned is incorporated into engineering & production of sustainable warewashers.

Day One – Tuesday, April 23rd – Arrival in Lexington, KY - Horse Capital of the World

3:00 PM - FCSI member guests arrive into Lexington International Airport (LEX). Hotel check-in at Lexington Courtyard, 3100 Wall Street, Lexington, KY 40513 United States.

3:30 PM to 5:30 PM – Introductions & Symposium Kickoff with Guest Speaker John Hocevar from Greenpeace - Sustainable Warewashing

5:30 PM to 6:30 PM – Break

6:30 PM to 8:30 PM – Cocktails & Dinner

Day Two – Wednesday, April 24th – A Day at Keeneland's 2019 Spring Race Meet

7:30 AM to 8:00 AM – Depart hotel lobby to Keeneland Horse Racetrack

8:00 AM to 8:30 AM – Arrive at Keene Place / Breakfast Buffet

8:30 AM to 9:00 AM – Presentation on True Cost of Water – Danielle Mason

9:00 AM to 10:00 AM – Presentation on Dishroom Designs & Best Practices – Jennifer Healy & Paula Donohoo

10:00 AM to 10:15 AM – Break

10:15 AM to 11:00 AM – Presentation on Sustainable Warewashing Equipment – Jonathan Akin

11:00 AM to 11:45 AM – Presentation on Soiled Tray Conveyors, Transport & Accumulation Phil Bailis with Caddy Corporation

11:45 AM to 1:00 PM – Lunch buffet served track side in the Phoenix Room

1:05 PM to 5:15 PM – Races begin - first post of the day

5:15 PM to 5:45 PM – Depart to Bluegrass Hospitality Group for kitchen tours & dinner

5:45 PM to 6:30 PM – Tour of Malone’s Lansdowne, Drakes & Aqua Sushi Bar 3 concept kitchen by BHG Executive Chef. Named one of the Great Steak Houses of North America, Malone’s is Lexington’s premier steakhouse. Aqua Sushi Bar serves rare flavors and perfectly-executed classics. Drake’s is family friendly by day, happening at happy hour and all out party after hours. Where the vibe is both pub and club.

6:30 PM to 8:30 PM – Cocktails & Dinner at Malone’s Prime Event & Reception

8:30 PM to 9:15 PM – Tour of Malone’s Prime banquet kitchen and ending with a craft kitchen tour at OBC Kitchen by BGH Executive Chef. Malone’s banquet kitchen is a private kitchen serving Malone’s Prime Event & Reception dining venues. OBC Kitchen is a local, chef-driven restaurant that houses an extremely rare bourbon collection, eclectic craft beer selection and extensive wine list.

Day Three – Thursday, April 25th – Jackson Warewashing Factory Tour – Gray, KY

7:00 AM - Breakfast in lobby of hotel

7:30 AM to 9:00 AM – Depart hotel & arrive at Jackson Manufacturing Facility

9:00 AM to 9:30 AM – Presentation on Warewashing Chemistry – Jim Krohn 

9:15 AM to 10:30 AM – Presentation on Food Waste Dehydration Solutions – Thomas E. Gilardi, P.E., LEED AP with Totemic Solutions

10:30 AM to 11:00 AM – Break

11:00 AM to 12:00 PM – Factory Tour

12:00 PM to 1:30 PM – Lunch with FAQ & Wrap Up Discussion– James McDowell & Jonathan Akin

1:30 PM to 3:00 PM – Return to Lexington.

*FCSI member guest depart from Lexington International Airport (LEX) at their leisure.

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