Present in more than 25 countries and employing approximately 590,000 people, Compass Group generated over $46 billion in revenue during its last fiscal year. And within this British multinational, artificial intelligence is playing an increasingly important role. Not only as a tool for internal optimization, but also as a new customer market.

Une enquête d’étudiants en journalisme de l’Ihecs, publiée dans le journal Le Soir, a recensé rien qu’à Bruxelles 388 ghost kitchens, ce concept de cuisines professionnelles dédiées à la livraison.

CASE STUDY - Fréquentation en hausse, croissance des ventes à deux chiffres, prévisions annuelles relevées. La chaîne américaine Cava, spécialiste de la cuisine méditerranéenne, défie la tendance au ralentissement du secteur. Voyons plus en détail comme l’équipe dirigeante s’y prend.

It is an honest admission at the top of the fast-food empire: establishments operated by independent entrepreneurs achieve superior results compared to those run by the parent company itself. To the point that, in order to secure returns, McDonald’s is evaluating a total shift toward franchising.

IN THE PRESS - The newspaper Le Soir analyzes the phenomenon of digitalization in the hospitality industry, examining the benefits for entrepreneurs and the risks of dehumanizing the customer experience or jeopardizing employment, with contributions from Gondola Foodservice. Excerpts.

IN THE PRESS - Moustique magazine took a look at the opening of Ratz in Ixelles, the latest in a line of food hall concepts, with contributions from Gondola Foodservice.

The specialist in "Belgian-style spaghetti" has achieved a remarkable feat with its partner Frans & Bertha, producer of its "sauce rolls." By attracting more than one in four retail buyers of rollets to restaurants, the promotional campaign has redefined the relationship between the foodservice industry and large retailers.

INTERVIEW – With traffic flow meticulously planned down to the millimeter, no paper order forms or refrigerated displays, nothing will be left to chance in La Patate's first location. The CEO reveals the engineering designed to guarantee the best chip shop experience.

Streamlining staff and inventory, a new location, expanding the catering service… In just a few months, chef Alain Bianchin has managed to leave his restaurant in Overijse, which held a respectable Michelin star but was struggling financially, to reinvent La Table in Ohain. And to establish the restaurant as the only one in Wallonia to receive a first-ever Michelin star in the latest guide.

For the past two months, the armed conflict initiated by the United States and Israel against Iran has complicated and increased the cost of operating establishments in the hospitality industry. In the kitchens, professionals are adapting, fighting back, and searching for new, makeshift solutions.

A partial demerger project is being implemented within the structure of the retailer Colruyt. Its leading brand, Solucious, will eventually become the sole legal entity centralizing the foodservice activities transferred from its other subsidiary, Valfrais.

The Belgian milling and baking group announced on Monday a 7.5% increase in annual revenue to €1.57 billion. This performance "strengthens the foundations for future growth," according to the newspaper La Lorraine.

Les Européens délaissent peu à peu leurs fourneaux pour privilégier l'expérience et la rapidité du "prêt-à-consommer". L’analyse des indicateurs de performance révèle ainsi que le secteur du foodservice surclasse encore la distribution alimentaire classique.

INTERVIEW – While multinationals "fatten themselves up by force-feeding our children junk food," some refuse to wait for the State to react. Benoît Leplae and Jérémy Vandyck denounce the hypocrisy of public procurement and the scandal of government budget cuts. Through Ekillibre, these committed entrepreneurs are leading a showdown against short-term profit, imposing equity, local sourcing, and health as true indicators of prosperity.

The Halle-based retail group is shifting into high gear with its lunch bar chain, Bon. While the chain is not yet profitable, the group aims to change that by doubling the number of locations over the next four years.

In a market disrupted by geopolitical tensions, the Netherlands' leading foodservice wholesaler anticipates energy costs to rise by at least €500,000 per month. Added to this is an unwelcome accounting impact: Sligro Food Group must reclassify expenditures for its new ERP system, moving them from capital expenditure (CapEx) to operating expenses (OpEx). This shift risks denting its 2026 results by €12 million.

A darts concept transforming a trivial pub hobby into a high-quality entertainment experience. How does Darts. commercially blend a Brussels bar, great food, and a game born in medieval England? Founder Laurent Neukermans reveals his technique.

ANALYSIS - While seven out of ten school kitchens passed their inspections, the Federal Agency for the Safety of the Food Chain (FASFC) had only published a national average, without differentiated statistics. A breakdown of the official figures now highlights marked regional and provincial disparities.

The young Schaerbeek-based pizzeria Biga is testing, as of this April 13, a model of experiential gastronomy featuring blind tasting evenings. If it proves to be well-executed and well-received by the clientele, the initiative could serve as a lever for both reputation and profitability for this quality-conscious establishment.

The company estimates that there is potential for about ten stores intended for a professional clientele in Belgium.