Whether crafting the perfect sushi with state-of-the-art robots or automating entire kitchen workflows, Suzumo is trailblazing the modernization of the food service industry through cutting-edge automation and AI-driven solutions. As food businesses seek greater efficiency, consistency and innovation, Suzumo is at the forefront—optimizing operations, reducing labor costs and ensuring high-quality food production at scale. With the acquisition of Japan System Project (JSP) in 2021, its focus shifted from solely manufacturing kitchen equipment to delivering complete restaurant automation solutions. By integrating AI and IoT, Suzumo provides comprehensive systems that enhance efficiency, reduce costs and ensure food safety at every stage of production and service. A Legacy of Innovation and Global Expansion Founded in 1961, Suzumo has grown into a global leader in food automation. It has a factory in Saitama Prefecture, Japan and operates through a consolidated business structure that includes JSP, which specializes in automation solutions for restaurant operations and SEH Japan Co., Ltd., which focuses on hygiene-related products. Suzumo International Corporation in the USA and Suzumo Singapore Corporation oversee global sales and distribution, while Bluefin Trading LLC in Dubai extends operations to the Middle East. “With our machines tailored to produce globally popular variations like the California roll and Dragon roll, we make Japanese cuisine more accessible and customizable worldwide,” Suzumo said. The company’s philosophy, “Delivering Deliciousness and Warmth to the world,” emphasizes its commitment to integrating advanced technology while respecting regional food cultures. AI-Driven Automation Reshaping Food Service Suzumo automation technology goes beyond food preparation, encompassing entire restaurant and supermarket operations. It has seamlessly incorporated AI-driven systems into multiple aspects of the dining experience. The auto reception seating arrangement system, “ARESEA,” optimizes seating arrangements and reduces wait times, enhancing customer experience. Automated self-ordering system “SEMOOR” boosts efficiency, minimizing human error and reducing staff workload. Currently, Suzumo is working on upgrading many of its AI systems to improve user convenience. For example, AI-powered monitoring systems track store activity, providing real-time insights into customer movement, optimizing stock levels and dynamically adjusting pricing based on demand patterns. In supermarkets, AI cameras constantly assess stock levels, preventing food waste by aligning production with real-time demand. These systems analyze peak shopping hours, seasonal trends and customer purchasing behavior, allowing for precise inventory adjustments. Suzumo’s demand forecasting AI factors in variables like weather conditions and regional buying trends to ensure that food is always stocked at optimal levels. The integration of AI-driven dish-up systems in restaurants ensures that food is plated accurately, maintaining consistency in portion sizes, quality and presentation. This technology also monitors food temperatures, guaranteeing that meals are served at ideal conditions while adhering to strict hygiene standards. Suzumo has changed back-end kitchen operations with its product management AI, which guides chefs and kitchen staff through efficient order fulfillment methods. By analyzing incoming orders and work patterns, the system helps manage kitchen workflow, reducing preparation time and ensuring quick service without sacrificing quality. In an industry where efficiency and consistency are paramount, these AI-driven solutions significantly reduce labor costs while enhancing productivity. Training new employees, which traditionally requires significant time and resources, has also been optimized through AI. Workers can acquire the necessary skills faster and with minimal supervision.

Every day, school lunch providers prepare meals for students, convenience stores replenish fresh food displays for customers, and food service businesses keep meals flowing to the people they serve. Although their operations differ, they all depend on fresh produce arriving in the right condition, the right format and at the right time. Kanemasa Distribution Group brings stability to the fresh produce value chain by connecting producers and customers through an integrated supply network. Its six group companies integrate fresh produce sourcing and sales, intermediate wholesaling, cut vegetable manufacturing, logistics, quality assurance and proposal support into a coordinated operation. “We provide a one-stop solution in which the entire group works together to respond to the diverse needs of our customers,” says Hisashi Kanazawa, president and representative director. Its integrated operating model supports a broad portfolio of fresh produce, including specially cultivated products, GLOBALG.A.P. and JGAP-certified raw materials, cut vegetables, processed products, primary processed ingredients, cut fruit and gift products. Production is supported by two company-owned plants that are FSSC 22000-certified. Kanemasa's quality assurance team also conducts scheduled audits of partner factories against its hygiene management standards, helping maintain consistent food safety and product quality across its supply network. Throughout the process, the cold chain is carefully maintained to preserve freshness from production to final delivery. Kanemasa’s customer-focused approach guides its daily operations. The sales team first identifies each customer’s intended use, volume, delivery format and timing. Purchasing teams coordinate with domestic and overseas production areas, markets and suppliers to secure raw materials, while production teams process produce according to required specifications. The logistics team then manages delivery to ensure products arrive under the required conditions, supporting efficiency, consistency and supply reliability.