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About "Food"

How do we provide delicious food?
By leveraging power of ideas and innovation of our registered dietitians and frontline cooks, we maximize our ability to create value.

Basic Views

We have brought customers joy by focusing on providing safe, secure, delicious, and healthy meals from our own kitchens based on the creed that food is the source of life. While we have registered dietitians develop nutritionally balanced menus and select proper ingredients, we focus on making meals that are both enjoyable and nutritionally balanced, with home-style cooking to provide vitality for the day, local cuisine unique to the region, and seasonal dining passed down through Japanese food culture, all tailored to the characteristics of the business for which food is being provided.
Going forward, we will build a stronger support system to accommodate our growing businesses and further enhance our Foods Specialist training programs to foster next generation food professionals in an aim to pass down and develop our own unique food culture. We will accelerate our efforts to achieve the Company’s materiality objectives of food safety and security, health consciousness, and food waste reduction and, at the same time, work proactively on addressing food allergy issues, promoting the use of locally sourced ingredients, and resolving other food-related social issues.

Our Foundation of Food Creation

Achieve business strategy

Dormitory Business sites

・Nation-wide session to exchange menu ideas

・Practical kitchen manager culinary training

・Sanitation workshops

・Regular kitchen sanitation inspections
Hotel Business sites

・Store operation training

・Practical seminars on food & beverage service

・Sanitation workshops

・Regular kitchen sanitation inspections
Senior Life Business sites

・Practical kitchen chief culinary training

・Nursing care food training

・Sanitation workshops

・Regular kitchen sanitation inspections

Stronger support systems for business sites

Menu Development

Food procurement

Foster food professionals
as Foods Specialists

The spirit of
“devotion to each meal”

Our menu developers and cooks have a mindset that “this might be the first and last time I am able to serve this customer” and cherish each encounter even though it may be one of thousands of meals they provide. Thus spirit has been passed down at Kyoritsu Maintenance for generations trough the phrase “devotion to each meal.” The stance of “never letting one’s attention slip” is instilled throughout the company in our daily menu planning and cooking.

Food safety and security: Conduct sanitation management in accordance with HACCP by establishing the Food Sanitation Committee and implementing regular inspections by outside inspection specialists

Health consciousness: Understand the precise on-site and customer needs to develop menus for health-conscious users and people from diverse food cultures

Food waste reduction: Strive to reduce food waste by properly controlling food inventory and procurement volume as well as managing food consumption frequency

Stronger Support Systems for Business Sites

Stronger Support Systems for Business Sites

Menu development and food procurement are the pillars of supporting the business sites. We support the food services of each business site across the nation based on the characteristics of the businesses.

Menu development

With meeting customer expectations as our starting point, we incorporate traditional Japanese dishes, food for special occasions, and seasonal ingredients, and offer menus that give customers a sense of the changing seasons while also factoring in our operational structure on the frontlines. This embodies our commitment to food. In reinforcing our operational system on the frontlines, we also take into account kitchen equipment and workflow conditions, offering a wide range of support from menu design that prioritizes work efficiency and the formulation of cooking standards to proposals for kitchen equipment, engaging in collaborative menu development with the frontline staff.

Food procurement

Valuing our links with designated suppliers across Japan, we have erected a system to reliably deliver necessary ingredients to each business site every day while prioritizing “high quality at low cost” and “continuous, stable procurement.”
To address the surging cost of ingredients, we used centralized purchasing that leverages economies of scale to curb intermediary costs. For the purpose of securing a stable supply of ingredients, we established a traceability system and tackled the prompt switching to alternative ingredients in response to supply shortages. Furthermore, with a view to future business expansion, we are also moving forward with building a new distribution model in collaboration with our business partners.

Develop menus tailored to the characteristics of the business based on our food culture and health consciousness

Dormitory Business

Meals with good nutritional balance centered on home-style cooking that residents will not be tired of

Dormy Inn Business

Local specialty unique to the region and freshly cooked egg cuisine

Resorts Business

Memorable cuisine using local ingredients

Senior Life Business

Meals that aid chewing, help increase chewing power, and support health

Foods Specialists

Starting in FY 2022, we have established the Foods Specialist category in the course-based human resources system to provide a clear roadmap for food professionals. To enable our employees to actively work towards achieving a common goal, we have formulated a “MISSION,” “VISION,” and “VALUE” based on wisdom and techniques founded on experience up to this point. By building a foundation for human resources training, we are working to enhance the organizational capability and foster next-generation successors through appropriate leadership, clear communication, and maximization of individual talents.

● Formulating & Instilling Our Vision

We have formulated a new vision for Foods Specialists that incorporates the practice of devotion to each meal into behavioral evaluations.

●Introduction of “Skill Evaluations” to Boost Expertise

To boost expertise as Foods Specialists, we have introduced skill evaluations that divide the skills required of Foods Specialists into four categories: (1) Menu development, (2) Sanitation, (3) Opening business, and (4) Food procurement, with evaluation criteria set by grade.
Furthermore, we have introduced a Technical Master Certification as a practical test, and are working to emphasize that the goal is not simply to pass the test but also understand one’s own strengths and weaknesses accurately.

●Career Model

To provide greater opportunities for growth as food specialists, we are enhancing training programs tailored to each grade level. In addition, we offer skill allowances for those who obtain national qualifications or certifications, and have established a dedicated support system to assist food specialists in acquiring relevant credentials.

	Theoretical training	Technical training
Training objective	Understanding the Kyoritsu spirit of food. Gain fundamental knowledge of food.	Become capable of independently developing menu prototypes.
Implementation method	Team	Small group
Frequency	Conducted at a frequency of once every one to two months. 30 minutes to 1 hour per session Following the training, comprehension will be evaluated through OJT (On-the-Job Training)	Annual basic training Half-day to full-day per session Following the training, they will take part in monthly team prototyping sessions to learn through practical, hands-on experience.

1st year

Assigned to the Menu Development Department, Foods Division

Responsible for kitchen operations at senior care facilities, including cooking, plating, and kitchen hygiene management.

2nd year

Transition from On-Site to Head Office Assignment

Engaged in food ingredient ordering for dormitory facilities, hygiene inspections at sites, kitchen staff training at facilities, and recipe testing at an annex.
Gained understanding and insight into head office operations related to site management.

Food Safety and Security

Sanitation management in Accordance with HACCP

To continuously provide safe and secure meals, we established the Food Sanitation Committee in 2019, completely revised our Sanitation Management Standards, and introduced sanitation management in accordance with the principles of HACCP* at all business sites. Going forward, we will collaborate with each department to collect and share information on efforts at business sites as well as develop strategies, monitor objectives, and establish policies to visualize sanitation management and establish sanitation education and training programs in a unified manner as a company to improve sanitation management levels and strengthen sanitation education.

Food Sanitation Committee

Chairman：

General Manager of Human Resources & General Affairs Division

Members：

General Manager of Food Division
President of Kyoritsu Foods Service
General Manager of the Purchasing Department

Secretariat：

Risk Management Department

Divisions

Food sanitation promotion managers appointed at each division

Business sites

* HACCP is a sanitation management method in which food business operators identify hazards, such as contamination by bacteria that causes food poisoning or foreign matter, then manage particularly important processes to eliminate or reduce these hazards throughout all processes, from the receipt of raw materials to the shipment of products, in order to ensure product safety.
Implementation of regular kitchen sanitation inspections

We conduct regular kitchen sanitation inspections of all of our business sites using outside contractors.

Inspection Overview

Implementation

Once a year (conducted sequentially from April to March of the following year)

Inspection process

Preparation -> Inspection -> Results report -> Improvement efforts -> Improvement report

No. of inspection items

43 items with 100 checks (visual audit)

Results reporting

Executive Committee and Food Sanitation Committee

Award ceremony for the Outstanding Sanitary Kitchen Award

Business sites that scored 100 points were recognized with the Outstanding Sanitary Kitchen Award and were visited by the Chairperson of the Food Sanitation Committee, where an award ceremony was held to once again express gratitude for their efforts in providing meals with careful attention to safety and security.

COLUMN①

The My Original Recipe Contest

The My Original Recipe Contest began in 2004 as a contest to solicit recipe ideas from dormitory managers and matrons. To this day, many of these menu ideas have been served as dormitory meals, making this one of Kyoritsu’s traditional events conducted out of a desire to provide delicious meals to dormitory residents through collaboration between on-site staff and divisions.

Selection criteria

(1) Whether it is made with ingredients used in dormitory meals.
(2) Whether mass production (100 meals) is possible.
(3) Whether it complies with dormitory sanitation rules.

The 20th My Original Recipe Contest held in 2024
Theme: Fried Food Note: Excerpt of outstanding entries

Curry-flavored pita bread

We are a couple who enjoys making home-cooked meals and entertaining guests, and we taste what we make as we provide meals to dormitory residents each day. For this contest, I was inspired to make my favorite curry bread using the pita bread served at breakfast!

Outstanding entry

Pacific saury kabayaki rice bowl

Since the theme was Fried Food, I wanted to take something fried and put it atop a rice bowl. I chose ingredients that required minimal preparation.

Outstanding entry

COLUMN②

Dedication to Details at Dormy Inn—Gomen-Nasai (sorry noodles)

Yonaki Soba (late-night ramen) is a complimentary half-size ramen that has been served since 2009 as a late-night snack for guests who get hungry at night. However, there have been instances where guests looking forward to Yonaki Soba were unable to make it during the service hours of 9:30 p.m. to 11:00 p.m. due to circumstances. Our original instant ramen Gomen-Nasai (sorry noodles) was created with the desire to bring a smile to the faces of such guests. We offer this to guests who come to reception between 11:00 p.m. and 1:00 a.m., along with a feeling of “I’m sorry.”

Sustainability

Social About "Food"

Social

About "Food"