Developing New Business Areas and Strengthening Product Offerings and Consultative Sales

「On 10 September, KEY COFFEE held the “Food & Wine Proposal Fair 2026,” a trade exhibition for the foodservice market, at the Tokyo Metropolitan Industrial and Trade Center Hamamatsukan in Minato-ku, Tokyo. It brought together products designed to revitalize coffee shops, restaurants, hotels and employee cafeterias, while approximately 30 exhibitors promoted a range of food ingredients and wines.」

「As a measure to expand customer touchpoints, we launched the business-use online shop “KEY'S TABLE” in August 2025. By offering one-stop procurement of products needed to operate stores and providing video recipes, we sought to improve convenience and expand B2B sales channels.」

「As a measure to expand customer touchpoints, we launched the business-use online shop “KEY'S TABLE” in August 2025. By offering one-stop procurement of products needed to operate stores and providing video recipes, we sought to improve convenience and expand B2B sales channels.」

「In August 2025, we launched KEY'S TABLE, the KEY COFFEE foodservice shop, an online site where foodservice products can be purchased, and began offering products for professional use. In September 2025, we held a presentation of foodservice products aimed at revitalizing business partners' stores.」

「In addition, we worked to expand distribution channels for SHOTT, a natural-ingredient New Zealand coffee flavor syrup newly introduced to Japan, and Lipton tea products. We also held coffee seminars for business partners nationwide to strengthen business relationships. In addition, we held a presentation of foodservice products aimed at revitalizing business partners' stores.」

「We also held coffee seminars for business partners nationwide to strengthen business relationships. In September 2024, we held a presentation of foodservice products aimed at revitalizing business partners' stores.」

「To revitalize business partners, we proposed monthly programs offering high-quality coffees from around the world, held coffee seminars for business partners led primarily by coffee instructors, and held the second foodservice ingredients exhibition and presentation, following the previous year.」

「To revitalize business partners, we proposed monthly programs offering high-quality coffees from around the world, held coffee seminars for business partners led primarily by coffee instructors, and held a Curry Fair as a seasonal initiative featuring adapted menus and regional curries.」

「In the foodservice market, we worked to strengthen customer management through the introduction of digital tools, automate order processing through the web, and improve the efficiency of accounts receivable collection. We also promoted sales of highly differentiated coffees such as Toarco Toraja and Ice-Temperature-Aged Coffee, and expanded sales by strengthening the range of alcoholic beverages and other foodservice ingredients handled.」

「We will continue initiatives that contribute to customers' performance through the development and proposal of products and services that can turn changes in the market environment into new business opportunities.」

「In the foodservice market, we worked to strengthen customer management through the introduction of digital tools to improve operating efficiency and automate order processing through the web. We also promoted sales of highly differentiated coffees such as Toarco Toraja and Ice-Temperature-Aged Coffee, expanded sales by strengthening the range of foodservice ingredients handled, and launched a website introducing products and services for restaurant operators and prospective business owners.」

「To revitalize business partners, we proposed monthly programs offering limited-quantity selections of high-quality coffees from around the world and promoted the introduction of Cold Crema, an innovative iced coffee. As a seasonal promotion, we held the Oshi Curry Fair, featuring a lineup of each store's recommended curries.」

「To acquire new customers, we launched a website introducing foodservice products and services for restaurant operators and prospective business owners.」

「To revitalize business partners, we promoted the introduction of Cold Crema, an innovative iced coffee, introduced adapted recipes for nostalgic coffee-shop menu items such as cream soda and Napolitan spaghetti under the theme of Showa-retro coffee shops, and proposed the Retro Curry Fair as a seasonal promotion. Expecting the market to recover, we also launched new products such as Projine Five-Vegetable Penne Bolognese and Shukuranju Rich Three-Layer Chocolate Dome Cake and worked to expand sales.」

「Expecting the market to recover, we launched new products such as Projine Five-Vegetable Penne Bolognese and Shukuranju Rich Three-Layer Chocolate Dome Cake and worked to expand sales.」

「We promoted sales of highly differentiated coffees, including the Cledor gourmet coffee brand made from carefully selected green beans, Toarco Toraja, Ice-Temperature-Aged Coffee, and certified coffees. To revitalize business partners, we proposed introducing Cold Crema, an innovative iced coffee, and introducing adapted recipes for nostalgic coffee-shop menu items such as cream soda and Napolitan spaghetti. As a seasonal promotion, we proposed the Retro Curry Fair.」

「We promoted sales of highly differentiated coffees, including the Cledor gourmet coffee brand made from carefully selected green beans, Toarco Toraja, Ice-Temperature-Aged Coffee, and certified coffees. To revitalize business partners, we proposed introducing Cold Crema, an innovative iced coffee, and introducing adapted recipes for nostalgic coffee-shop menu items such as cream soda and Napolitan spaghetti. As a seasonal promotion, we proposed the Retro Curry Fair.」

「We are also focusing on the D2C business, which delivers products directly to customers, and overseas business, with the aim of making them new core business areas alongside foodservice, household, and ingredient products.」

「In our restaurant operations, we prioritized the safety and security of customers and employees and implemented thorough infection-control measures, while increasing the frequency of seasonal drink and food menu launches and expanding fairs to improve customer traffic. In response to growing takeout demand, we also began offering pasta for takeout and focused on strengthening merchandise sales, including the commercialization of cakes and assorted baked-goods sets.」

「In our sales activities, as proposals aimed at revitalizing business partners in response to growing demand for takeout, we introduced containers and sales methods. As a promotional proposal, we held the Showa Retro Flavors Fair, featuring classic coffee-shop menu items such as melon soda and Napolitan spaghetti.」

「Under these circumstances, to fulfill our corporate mission of continuing to deliver the appeal of coffee to consumers, the group has continued to develop new business areas, develop new products that meet consumer needs, and conduct proposal-based sales activities that contribute to business partners' performance, based on the management principles of brand enhancement, stronger earnings power, and deeper group governance, which serve as its three core priorities.」

「To help revitalize business partners, we promoted the introduction of Cold Crema, an innovative iced coffee with creamy foam. In developing the Projine foodservice ingredients brand and Shukuranju dessert ingredients brand, we launched Projine Dry Keema Curry and Shukuranju Peach Almond Jelly Cake in summer and held the Excellent Curry Fair 2019 and Tropical Fair as promotional initiatives using the respective products. In autumn and winter, we held the Warm Fair, adding proposed menus using products such as Projine Beef Stew and Borscht together with Tokyo Béchamel Sauce, a new product jointly developed with AMAND Co., Ltd. We also launched Shukuranju products including Nuts & Berry Chocolat and Pineapple Tart.」

「We also launched Dry Keema Curry under the Projine brand and Peach Almond Jelly Cake under the Shukuranju brand as new products, and held the Excellent Curry Fair 2019 and Tropical Fair as promotional initiatives using the respective products.」

「We also launched Dry Keema Curry under the Projine brand and Peach Almond Jelly Cake under the Shukuranju brand as new products, and held the Excellent Curry Fair 2019 and Tropical Fair as promotional initiatives using the respective products.」

「We continued to develop new business areas, develop new products that meet consumer needs, and conduct proposal-based sales activities designed to deepen ties with business partners.」

「As sales support measures for business partners, we launched Authentic European-Style Beef Curry and other products developed with a focus on the taste of freshly prepared food, and held the 2018 Curry Fair using those products. We also launched new Shukuranju products, including the smooth-textured dome-shaped cream cake Red Apple Cake. In September, at SCAJ 2018, Asia's largest specialty coffee event,」

「As sales support measures for business partners, we launched 3 products, including Authentic European-Style Beef Curry, developed with a focus on the taste of freshly prepared food, and held the 2018 Curry Fair using those products. We also launched 3 new products in the Shukuranju series, including the smooth-textured dome-shaped cream cake Red Apple Cake.」

「We continued to develop new business areas, develop new products that meet consumer needs, and conduct proposal-based sales activities designed to deepen ties with business partners.」

「At SCAJ 2017, an exhibition organized by the Specialty Coffee Association of Japan, held in September, we introduced highly innovative menu proposals and tools, including Cold Crema coffee with fine, creamy foam and a Quality Control System that visualizes the hand-drip brewing process and supports staff education and training.」

「At SCAJ 2017, an exhibition organized by the Specialty Coffee Association of Japan, held in September, we introduced highly innovative menu proposals and tools, including Cold Crema Coffee, a creamy and smooth foaming iced coffee served from a dedicated dispenser, and a scale application that visualizes and records hand-drip brewing recipes in chart form, enabling consistent flavor through optimal extraction.」

「We continued to develop new business areas, develop new products that meet consumer needs, and conduct proposal-based sales activities designed to deepen ties with business partners.」

「We held the Premium World Curry Fair in summer and the Specialty Stew Fair in autumn and winter, and launched new products in the Shukuranju series, including colorful fruit cakes and Japanese-style matcha kinako cakes. In November, we held the fourth KEY COFFEE SHOW in Tokyo.」

「As support measures for business partners, we held the Premium World Curry Fair in summer and the Specialty Stew Fair in autumn and winter. New products included colorful fruit cakes and pancakes added to the Shukuranju series. In November, we held the fourth KEY COFFEE SHOW in Tokyo, where we presented specific initiatives related to our pursuit of coffee and our proposal and support activities for business partners.」

「We continued to develop new business areas, develop new products that meet consumer needs, and conduct proposal-based sales activities designed to deepen ties with business partners.」

「We continued to develop new business areas, develop new products that meet consumer needs, and conduct proposal-based sales activities designed to deepen ties with business partners.」