Since January 5th, Inge Demeyere has joined the fifty-year-old family business in Zonnebeke. She will become the second external CEO in Poppies Bakeries' history next March. The former Managing Director of Bakery and Ice Cream at Cargill is eager to "shape the next chapter of growth and innovation" for this little-known Flemish gem.

INTERVIEW – The first external boss to lead the family business, Davy De Vlieger, isn't here to babysit. Between strategic acquisitions and transforming the sales force into a "war machine," the CEO of Spuntini is rolling out a clear roadmap. His mission? To transform the traditional wholesaler into a "total partner" for the foodservice industry, capable of delivering just as much "food happiness" as valuable services. All while financing this transformation through sustained

The Copenhagen restaurant, crowned "best in the world" five times, will open a pop-up in Los Angeles next March. The Californian menu will cost $1,500 per person (approximately €1,293). Yet, chef René Redzepi anticipates no profit from this venture, which prioritizes experience and social impact over financial gain. An analysis of an exceptional cost structure where the exorbitant borders on the invaluable.

Our editorial team selects here a few tasty tidbits from around the globe. Just enough food for thought regarding the evolution of foodservice. The Era of "Retailtainment" To revitalize brick-and-mortar retail in the post-Covid world, brands are transforming their stores into sensory lifestyle spaces where coffee serves to prolong customer dwell time. From Louis Vuitton to Coach, fashion houses are boldly competing, employing Michelin-starred chefs and I

The Netherlands' leading foodservice wholesaler closed the 2025 financial year on a mixed but overall reassuring note. Sligro Food Group reported revenue excluding tobacco of €2.668 billion, a 1.7% increase year-on-year. While modest, this growth demonstrates resilience in a market characterized by pressure on both volumes and margins.

The strategic handover at Solucious marks a significant milestone for the Belgian market. When Pieter-Jan Vandevelde succeeds Yves Van den Brande as head of Colruyt's foodservice division, a promising talent takes over from a pioneer. This changing of the guard is all about continuous improvement (and growth).

Since January 1, Pieter-Jan Vandevelde has held the position of Business Unit Manager. His mission is to consolidate Solucious recent acquisitions and to continue the company's expansion in the Horeca and Public & Health segments, as the division has just crossed the €330 million revenue mark.

With a jump in revenue of more than 20% in the last financial year, Colruyt's foodservice specialist is establishing itself as a growth driver for the distributor.

INTERVIEW - Fermetures ciblées, endettement stratégique, rationalisation du modèle de buffet… La chaîne historique de « la restauration décontractée » refuse de devenir une relique de l’horeca belge. D'ailleurs, le CEO de la troisième génération nous explique pourquoi c’est une erreur de considérer la stratégie de relance de Colmar comme un plan de secours.

The hospitality sector is emerging from a 2025 defined by resilience in the face of inflation and market saturation. Yet, 2026 is already shaping up to be a year of metamorphosis. According to the latest projections from TheFork, the restaurant industry is executing a strategic pivot where cutting-edge technology and the theatricality of the plate are no longer optional extras, but economic imperatives.

While the government coalition's budgetary rationale has been heeded, Unizo is concerned to discover "uncertainty under the Christmas tree." Without clear transitional measures, the Union of Independent Entrepreneurs warns that the VAT increase risks severely impacting the profitability and operational management of Belgian businesses.

Overnight Tuesday to Wednesday, the inner cabinet (kern) finally reached an agreement regarding the VAT increase on takeaway food. Meals with a shelf life exceeding two days from the date of preparation will be exempt from the hike.

For the past few weeks, Belgian towns and cities have been buzzing with activity thanks to their Christmas markets, some of which last barely a weekend. In Brussels, the largest of these, now called Winter Wonders, has become a huge economic enterprise and an essential part of the lives of the food businesses that have a stall there.

ANALYSIS - What if the "new era" of La Villa Lorraine wasn't a story of "natural evolution," but rather an urgent restructuring plan?

INTERVIEW – Members of the MR-Engagés majority party approved on Wednesday the government's budget proposal intended to "keep the budget deficit under control" in the Fédération Wallonie-Bruxelles (FWB). The text, widely criticized for generating some €255 million in savings starting next year, is particularly concerning due to the cryptic reduction in school meal budgets. This will have unforeseen repercussions for the institutional catering sector, points out Gérard Filot,

Shake Shack is planning a record number of openings. The New York-based burger chain is an exception in the "fast-casual" food segment.

Facing the decline of its traditional clientele and growing competition in the fast-casual segment, the Belgian “casual dining” group has officially unveiled its three-year relaunch plan (2025–2027) through a visible achievement: the first Colmar Restaurant & Buffet in Belgium has opened its doors in Oostakker. Is this a superficial makeover or a deep structural overhaul?

The natural food chain is launching a completely redesigned concept in Brussels. This key step comes as EXKi has just completed its restructuring and is embarking on a new phase of expansion under the leadership of its new CEO, Xavier Royaux.

Just Eat Takeaway.com (JET), maison mère de la plateforme de livraison en Belgique, a annoncé une transition majeure : son fondateur et CEO historique, Jitse Groen, quitte la direction de l’entreprise qu’il a créée en 2000. Derrière l’annonce officielle, une réalité s’impose : Prosus, désormais propriétaire, place ses hommes aux commandes et impose sa stratégie, précipitant de facto la sortie du fondateur.

Faced with the government's admission of unpreparedness regarding its own tax shift, the president of the Walloon Horeca Federation insists that the VAT "shock" is as worrying as "the lack of structure, clarity and dialogue".