Catering & Food Service SeminarFor your reference, we have posted information from the previous HCJ2026 seminar
- Venue
- Catering & Food Service Seminar Venue (East Hall 6)
- Capacity
- 200 people
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
Evoke Representative Director Yusuke Ono Mitsui Sumitomo Aioi Life Insurance Company Tokyo Corporate Sales Department No.1 / Deputy Section Manager 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
Nichiwa Electric Tokyo Head Office / Executive Managing Director / Head of Sales 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
NTT West AP Planning Department / Corporate Strategy Division / Advanced Certified (AI Engineer) Hitoshi Akizuki (Language: Japanese)
15:5016:30
Radical reform of hospital meals
~Thinking about hospital meals for a sustainable future~
Tezukayama University Professor Emeritus 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 Industry Executive Officer (Group Company) Hitomi Isotani Hattori Industry Sales Department / West Japan Block Manager Shoichi 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
Comet Kato Sales Planning Section Toshimasa Ikawa / Ayana Nonaka (Language: Japanese)
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- In the school lunch industry, where labor shortages are constantly apparent, we will be giving a lecture on methods to increase productivity using existing cooking equipment, mainly convection ovens.
13:2015:20
[Seminar hosted by the Japan School Food Service Association] ~ Committed to safety and security ~ "Challenges and initiatives facing the school food industry"
1. Issues Facing the School Lunch Industry and Our Initiatives M’s Food / Section Manager Shun Aota 2. Labor Shortages and Our Company’s Initiatives Toward Solutions Recton / Second Sales Department Deputy Manager Taizo Sato / Second Sales Department Section Chief Yuta Kinami 3. Responding to Customer Needs Starting from “Deliciousness” – Balancing Health Management and Food Loss Reduction – EVERY FOOD / Sales Headquarters Deputy Head of Sales Yuko Ozawa / Corporate Planning Department Senior Staff Wakana Etsu 4. Responding to Diverse Customer Needs – Development of New Nursing Care Foods – Meihan Food / Sofumaru Workshop Director Satoshi Tsujii / Sofumaru Workshop Section Manager Wakako Ueda (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~
Shikoku Children's and Adults Medical Center Former Head of Nutrition Management Office 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 Galilei Sales Development Department kyosuke Kosaka Fukushima Galilei Tokyo Sales Department 6 Kota Tokumitsu / Riki Kawakami Fukushima Galilei 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"~
Tanico Kansai Division / Osaka Sales Office / Design Section / Senior Staff 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
Miyagi University Faculty of Food Industry / Associate Professor Naoki Shoji (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
RATIONAL Japan Product Management Department / Department Director 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
Fujimak Market Development Department / Product Management Department Motohiro Miyajima TechMagic Robot Business Headquarters 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!
Maruzen R&D Center / Director Tomoyuki Ishikawa Maruzen R&D Center / Senior Staff Haruna Nimura (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