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|1979||Establishment of a company that aims to be the "Your-Centralized-Kitchen"
The main purpose of the company is to manufacture high-quality soups and sauces for commercial use. Capital of 10 million yen.
|1980||Opened our own factory in Shimizu, Shizuoka and started manufacturing soups and sauces.
Started sales of Kisco brand products and canned products.
|1983||Started sales of frozen products.|
|1987||Opened Osaka sales office.|
|1990||Started sales of HCQ (Hotel Class Quality) brand products.|
|1993||Started sales of pre-packaged food.|
|1994||Opened a new factory to increase manufacturing capacity, improve production efficiency and quality control.|
|1996||Opened Nagoya sales office.|
|1997||Increased capital to 30 million yen.|
|2000||Started sales of Casual Line brand products.|
|2003||Started development fond de veau in New Zealand and imported it in Japan.|
|2005||Started development of tomato sauce in Italy and imported it in Japan.|
|2006||Expanded packaging line due to increased manufacturing volume.|
|2011||Started sales of Baseline brand products.
Established manufacturing subsidiary "KISCO FOODS INTERNATIONAL LIMITED"
in New Zealand.
Increased capital to 90 million yen.
|2012||Installed radiation detector and emergency power supply system.|
|2013||Increased capital to 300 million yen.
Received ISO 22000 certification. Started a test kitchen operation at head office.
|2014||Relocation our head office to 2-2-5 Kita-Otsuka Toshima-ku Tokyo.|
|2016||Started sales of Velouté series four products.|
|2018||Installed new sales management system.
Increased freezer storage
Relocation our head office to 1-21-11 Higashi-Ikebuuro Toshima-ku Tokyo.
Installed the electronic tongue.
|2020||Installed new manufacturing management system.
Opened a welfare facility at Shimizu factory.