Our most experienced team members have been involved in the yakiniku industry for over 18 years. Long before SGC was established, our team had already supported the opening of more than 2,000 restaurants not only in the United States, but also in Japan, China, Taiwan, South Korea, Thailand, and across Europe.

The knowledge and expertise gained over nearly two decades have been carefully passed on to our highly skilled and dedicated team. Another unique advantage of SGC is our multicultural staff. Our team includes professionals from Japan, South Korea, and China—countries where yakiniku and indoor BBQ culture are deeply rooted.

From Japanese-style yakiniku, which helped spark the yakiniku boom in North America, to Korean-style BBQ, widely regarded as the original form of table-top grilling, and the increasingly popular Chinese-style BBQ concepts, we understand the traditions, operations, and customer expectations behind each style.

At SGC, we provide specialized support for indoor BBQ restaurant projects through a multilingual team capable of serving customers in English, Mandarin Chinese, Cantonese, Korean, Japanese, Spanish, and other languages. Our international experience and cultural understanding enable us to help restaurant owners successfully bring authentic BBQ concepts to life.

Our sales team does much more than sell equipment. They are also trained to handle maintenance, troubleshooting, and service support.

For example, one of the most common questions we receive is, “Why isn't the grill reaching the proper cooking temperature?” In many cases, our sales representatives can provide answers on the spot. We do not keep customers waiting by saying, “Our technical department will contact you later.”

At SGC, we believe we are not simply selling kitchen equipment. We are delivering performance and results. That is why our one-stop support does not end when the restaurant opens. We continue to support our customers long after opening day, helping them get the best performance from their equipment and operations.

Yakiniku grills can be one of the most challenging pieces of kitchen equipment to approve during fire and building inspections. Because they are unfamiliar to many inspectors, it is often difficult to determine which codes and regulations should be applied. As a result, the approval process can become unpredictable and sometimes take months to complete.

At SGC, we have specialists with extensive knowledge of safety standards and code compliance. We work directly with inspectors, fire marshals, and local authorities to help resolve technical questions and facilitate the approval process as efficiently as possible.

We understand that every day a restaurant opening is delayed can result in significant financial losses. That is why we are committed to helping our customers obtain approvals quickly and move their projects forward with confidence.