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Air Date: November 03, 2022

Foodservice Trends for 2023 and Beyond

We take a deep dive into what foodservice operations will look like in the future. The conversation will include equipment trends and innovations in the back of the house.

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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.


Joe Carbonara

Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies


 

Niccolò Angius

Panelist
Niccolò Angius
Co-Founder/ Partner
Cesarina Restaurant Group

A serial entrepreneur and passionate gourmand, Niccolò Angius is the Italian-born restauranteur behind San Diego’s budding hospitality collective, Cesarina Restaurant Group. Inheriting his father's penchant for the restaurant business, Niccolò spent his formative years pitching in at their family-owned trattoria in Trastevere, Rome. While working a waitstaff position at a fine dining concept, Niccolò met fellow foodie and his future wife, Cesarina Mezzoni. Together, they immigrated to California in 2015, quickly making their first imprint on San Diego’s slow food movement with the launch of their farmer’s market pop-up, offering vegan handmade pastas and all-natural sauces. Aspiring restauranteurs, the pair worked tenaciously for several years to grow the roving business, eventually acquiring a brick-and-mortar venue in San Diego’s coastal Point Loma neighborhood.

Alongside his wife, who serves as the executive chef, and their longtime friend/business partner, Giuseppe Capasso, Niccolò opened doors to Cesarina back in February 2019. The restaurant was met with an incredible early run, emerging as one of the city’s “Best Restaurants of the Year” and a top destination for authentic Italian cuisine. Since then, Cesarina has earned itself a Michelin Bib Gourmand honor, alongside many other plaudits and accolades. Today, the team is underway with plans to open their highly-anticipated sophomore concept: Angelo. The forthcoming pizzeria will be situated directly across the street from Cesarina Ristorante and next door to the company’s forthcoming production headquarters—which will house Chef Cesarina’s subsidiary concepts, including a made-to-order cake factory, gourmet retail and off-site catering.


 

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