HOME > Corporate History |
 |
| 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 |
| 2019 | 40th Anniversary. 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. |
