How to Build Facilities That Keep Meal Services Running Despite Labor Shortages

Global Kitchen Co., Ltd. will host a free webinar titled "How to Build Facilities That Keep Meal Services Running Despite Labor Shortages" on Monday, June 22, 2026, targeting facility directors, headquarters representatives, and kitchen managers of elderly care facilities.

In recent years, it has become increasingly difficult for elderly facilities to maintain traditional kitchen operations due to a shortage of cooking staff, recruitment difficulties, and rising outsourcing fees.

At the same time, meals are an essential service for facility operations and cannot be suspended because of labor shortages.

Under the theme of "Shifting Meal Operations from 'Making' to 'Assembling'," this webinar will explain key areas for reviewing meal services to adapt to the labor-shortage era and provide strategies for achieving stable operations while reducing the burden on staff.

### Background

Elderly care facility kitchens are facing growing challenges, including: - Difficulty recruiting cooking staff - Regular early-morning shifts - High dependency on specific staff members - Severe staff shortages at catering contractors - Rising ingredient and labor costs

Under these circumstances, continuing operations solely on the premise of "cooking everything on-site" is becoming unsustainable for many facilities.

Therefore, this webinar will cover not only the use of prepared foods but also how to comprehensively review meal operations across the entire facility.

### Seminar Program

Over the course of 90 minutes, this webinar will outline key concepts and practical strategies for stable meal operations with reduced staff burdens.

1. Why meal operations must be reviewed now

We will explain the changing environment surrounding elderly facilities, such as the shortage of cooks, hiring difficulties, and rising contract costs.

2. Understanding hidden meal service costs

We will explore total meal costs, including labor, operational burdens, and quality, which go beyond simple ingredient expenses.

3. Shifting meal operations from "making" to "assembling"

We will discuss transitioning from on-site scratch cooking to a process-combining approach.

4. Five areas to review for better facility management

We will present improvement points from five perspectives: - Morning operations - Preparation and shopping - Ordering, receiving, and sorting - Menu, nutrition management, and accountability - How to implement changes

5. Participant-only benefits and next steps

We will share materials you can use at your facility starting tomorrow and outline how to move forward with your review.

### Participant Benefits

Participants will receive free practical materials useful for reviewing meal services and creating internal proposals.

### Recommended For - Facilities facing difficulties in hiring kitchen staff - Those worried about meal delivery during sudden staff absences - Those comparing outsourced catering, in-house cooking, and prepared ingredients - Those looking to reduce staff burdens without compromising meal quality - Those wishing to review overall costs, including labor, waste, and utilities - Those wanting to start with a partial trial or food tasting

### Event Details - Event Name: How to Build Facilities That Keep Meal Services Running Despite Labor Shortages - Date & Time: Monday, June 22, 2026, 14:00–15:30 - Format: Online (Webinar) - Participation Fee: Free

### Registration

Please register via the website or fax by Friday, June 19, 2026, at 18:00.

https://form.k3r.jp/global_kitchen/0622seminar

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### About Global Kitchen Co., Ltd.

Global Kitchen Co., Ltd. provides the prepared food service "Magonote Kitchen" for elderly facilities, supporting the meal operations of over 6,500 facilities nationwide. Rather than being just an ingredient supplier, we act as a partner helping facilities build systems that maintain meal services despite labor shortages, proposing solutions tailored to individual challenges.