Abstract: A method of adjusting temperature of semifluid food and successively suppng the same is disclosed. Semifluid food is contained in a number of retort-treated packs arranged along a lengthwise direction of an elongate belt and spaced apart from each other by a given distance. The belt is preserved in a constant temperature casing at a temperature suitable for giving relish to the semifluid food and delivered from the casing at the downwardly directed generally vertical pitch every time the semifluid food is demanded. Then, while the belt is held the retort pack is cut open to permit the semifluid food to flow downwardly therefrom into a dish which is served to customers. An apparatus for carrying out the method is also disclosed, which is applicable to an automatic vending machine.