The opening of Suko in the Jinámar industrial park is not an isolated commercial milestone; it represents a true logistical revolution for the hospitality sector in southern Gran Canaria. With a surface area of almost 3.000 square meters and a catalog of over 1.500 products from Japan, Korea, China, Thailand, and Vietnam, this large cash & carry, conceived by businessman Jaime Jiang, has become overnight the supply epicenter for restaurants, hotels, and tourist businesses operating between Maspalomas, Playa del Inglés, and Mogán.
For years, chefs and restaurateurs in the southern tourist area faced a constant obstacle: the fragmentation of suppliers and bureaucratic and transportation hurdles in obtaining authentic Asian ingredients. Relying on mainland intermediaries or sporadic imports increased costs and limited creativity in the kitchen.
The arrival of a direct distribution giant like Suko—whose island operations are headed by Cristina de Ramón—eliminates that friction at once. Now, establishments in the south can access a global pantry with immediate availability, from complex fermentations and miso pastes to fresh vegetables preserved in state-of-the-art cold storage.
For the hospitality sector in the south, focused on satisfying an increasingly demanding and gastronomically sophisticated international clientele, this operational proximity translates into a direct competitive advantage. The kitchens of large hotel complexes and independent restaurants no longer have to plan their Asian fusion menus months in advance or deal with unforeseen stock shortages. By concentrating the entire universe of Eastern cuisine under one roof, just minutes from the main highways connecting to the south, inventory costs are reduced and service speed is multiplied. Suko not only supplies products to the island's hospitality industry; it rewrites the rules of how southern Gran Canaria purchases, cooks, and presents its gastronomic offerings to the world.
