The Antwerp-based company Burger Brands Belgium, which owns the Quick brand and is the master franchisor of Burger King in our market, posted a record net profit in 2025, just like its rival brand with the golden arches.

The Belgian subsidiary of the fast-food giant is showing continued growth in profitability, and significantly faster than its revenue. This is further proof of the effectiveness of McDonald's model, which is more about real estate investment trusts than fast-food operations.

Buoyed by its domestic success in Germany and its recent entry into the Polish market, the Berlin-born burger chain founded two decades ago in a former public restroom is pushing ahead with its international expansion into Belgium. No official launch date has been set, but Burgermeister has already filed the corporate paperwork required for its Belgian debut.

Europe's pioneering fast-food chain has confirmed its expansion into three new international markets. In one of these target countries, Switzerland, Quick has taken the first legal steps in what is currently a pre-contractual phase with prospective entrepreneurs.

Takeaway.com Express Belgium, which manages delivery logistics and marketing operations for the online food platform in the Belgian market, has received a significant capital contribution from its sole shareholder.

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.