Seminar Program

Catering & Food Service Seminar

venue

Catering & Food Service Seminar Venue (in front of East Hall 6)

Capacity

200 people

Register to attend the seminar here *Pre-registration is required to attend the seminar.

11:0011:40

[Seminar hosted by the Japan Kitchen Industry Association] "Recruitment using social media" and "Employee benefits to retain talent" to address labor shortages

Representative Director of Evoke Yusuke Ono Deputy Manager, Tokyo Corporate Sales Department 1, Mitsui Sumitomo Insurance Aioi Life Insurance Yoshitoshi Nishiyama (Language: Japanese)

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In order to recruit and secure talented personnel, it is important to know how to communicate and promote the appeal of your company. This seminar will introduce how to create attractive content using social media, how to manage social media, and corporate employee benefits to retain employees. Companies facing challenges in recruiting and employee benefits are encouraged to attend.

12:1012:50

[Seminar hosted by the Japan Kitchen Industry Association] Improving the working environment in the food service sector!
New cooking concepts and the new cook-chill system

Executive Director and General Manager of Sales, Nichiwa Electric Tokyo Headquarters Kohei Nishi (Language: Japanese)

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To improve the management of the school lunch department, it is essential to improve the working environment of the nutrition department, such as reducing early morning shifts and overtime, and increasing the utilization rate of paid leave. This is an easy-to-understand explanation of how to lead a kitchen to a sustainable school lunch department in a society with a declining working population.

13:2015:20

[Seminar hosted by the Japan Bento Service Association] The potential of using AI in creating school lunch menus

Advanced Certified AI Engineer, Business Strategy Division, Planning Department, NTT West AP Hitoshi Akizuki (Language: Japanese)

15:5016:30

Radical reform of hospital meals
~Thinking about hospital meals for a sustainable future~

Professor Emeritus, Tezukayama University Hiromi Kawai (Language: Japanese)

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Hospital food service is facing difficulties in maintaining itself due to rising prices, labor shortages, and rising construction costs. This lecture will emphasize the need for rational and bold operational reform. By simplifying and standardizing nutritional dietary standards nationwide, utilizing fully prepared meals, dividing up labor and reducing manpower, and introducing technologies such as reheating carts, we will propose a future hospital food service that balances management sustainability with patient satisfaction.

11:0011:40

[Seminar hosted by the Japan Kitchen Industry Association] Learn from examples of school lunch centers!
Kitchen Efficiency - Disruption or Evolution? Now is the Time to Decide

Hattori Kogyo Executive Officer (Group Company) Hitomi Isotani Hattori Kogyo Sales Department West Japan Block Manager Masaichi Yamamoto (Language: Japanese)

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Against the backdrop of on-site challenges such as labor shortages and stricter hygiene standards, which threaten to lead to kitchen collapse if the status quo continues, we will introduce examples of the implementation of OMNI and Vesta at our own company-operated school lunch center, as well as Artec's comprehensive support, and propose sustainable evolution through labor-saving and efficiency improvements.

12:1012:50

[Seminar hosted by the Japan Kitchen Industry Association] Changing common sense about cooking!
How to increase productivity with existing cooking equipment

Sales Planning Division, Comet Kato Toshimasa Nonaka and Igawa Ayana (Language: Japanese)

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In the food service industry, where labor shortages are constantly apparent, we will be giving a lecture on methods to increase productivity using existing cooking equipment, mainly steam conditioners.

13:2015:20

[Seminar hosted by the Japan Food Service Association] Currently being adjusted

1. M's Food / 2. Rekuton / 3. EVERY FOOD / 4. Meihan Foods (Language: Japanese)

15:5016:30

The challenge of reforming hospital food service operations due to staff shortages and deficits
~New possibilities through improved menu planning, the use of frozen prepared items, and in-hospital cook-freezing~

Former Director of Nutritional Management, Shikoku Children's and Adult Medical Center Tatsuyuki Hashimoto (Language: Japanese)

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In recent years, the shortage of kitchen staff in hospitals and welfare facilities has become a serious problem.
As it becomes increasingly difficult to maintain the traditional practice of providing freshly cooked meals, we are addressing the challenge of "improving efficiency while maintaining taste and safety." We would like to introduce our efforts to create a new system for providing meals at hospitals by introducing frozen, fully prepared meals (frozen fully prepared items) and in-house cook-freeze (homemade frozen foods).

11:0011:40

[Seminar hosted by the Japan Kitchen Industry Association] Taste and quality can be changed by "freezing/thawing" and "how to use cooking equipment"!

Fukushima Gariray, Sales Development Department Ansuke Kosaka Fukushima Gariray, Tokyo Sales Department 6 Kota Tokumitsu / Riki Kawakami Fukushima Gariray, Tokyo Sales Department 7 Haruka Sato (Language: Japanese)

12:1012:50

[Seminar hosted by the Japan Kitchen Industry Association] Kitchen planning: "Pitfalls" and "Keys to success"
~Safety and security start with "ease of use"~

Chief of Design Department, Osaka Sales Office, Kansai Business Division, Tanico Akiru Hori (Language: Japanese)

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"It's easy for staff to move around," "It's easy to clean," "It's less likely to cause problems."
Such an "easy-to-use" kitchen is the foundation for safe and secure store operations.
In this seminar, we will provide easy-to-understand tips for creating a safe and secure kitchen, including examples of planning mistakes that often occur in actual workplaces.

13:2015:20

[Seminar hosted by the Japan Medical Food Service Association] Ensuring the sustainability of hospital meals

Mori Healthcare Support President and CEO Kiyoshi Mori (Language: Japanese)

15:5016:30

Basic knowledge about freezing and thawing that you may think you know but don't

Associate Professor, School of Food Science and Industry, Miyagi University Naoki Shoji University (Language: Japanese)

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Freezing technology has made remarkable advances, but this lecture will return to the basics and help you understand the mechanisms of freezing, such as "What is the temperature profiling when water freezes?" and "What is the effect of bound water on freezing?". It will also address questions about the differences in rapid freezing depending on the freezing device and changes during storage, which are known as phenomena, but may leave you wondering why they occur.

11:0011:40

[Seminar hosted by the Japan Kitchen Industry Association] Sustainability initiatives in the European kitchen industry

Director of Product Management, Rational Yasuhiro Inada (Language: Japanese)

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We will introduce sustainability initiatives underway in the European kitchen industry, total lifecycle energy efficiency improvements aimed at reducing carbon emissions, actual comparisons of water, electricity, and labor savings before and after major kitchen renovations, and initiatives to investigate challenges faced by customers, such as labor shortages, legal regulations, and food waste, and we look forward to thinking together about the future of kitchens.

12:1012:50

[Seminar hosted by the Japan Kitchen Industry Association] Labor-saving proposal: Stir-fry cooking robot "I-Robo2" with case studies

Market Development and Product Management Department, Fujimak Motohiro Miyajima Robot Business Headquarters, TechMagic Saeka Tanii (Language: Japanese)

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We will introduce TechMagic's stir-fry cooking robot "I-Robo2" along with an example of its implementation at Fujimak.

13:2014:00

[Seminar hosted by the Japan Kitchen Industry Association] New cooking equipment creates efficiency! More convenient! More delicious!

General Manager, Research and Development Center, Maruzen Tomoyuki Ishikawa Chief, Research and Development Center, Maruzen Haruna Futamura (Language: Japanese)

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In the current severe labor shortage, there is a constant demand for cooking equipment that can improve efficiency. Currently, in order to meet these demands, the Research and Development Center is actively promoting the development of cooking equipment. In the short time we have, we would be happy to introduce new cooking equipment and equipment currently under development that meets these demands, as well as share our company's product development philosophy.

14:3015:20

[Seminar hosted by the Japan Kitchen Industry Association] Case studies on reducing grease trap cleaning work and improving kitchen drainage water quality

High Serve Ueno Representative Director Motoharu Ogoshi CSsT Representative Director Hiromitsu Kobayashi (Language: Japanese)

*Corporate status and titles omitted