Steering blindly at the federal level: in the middle of a parliamentary debate, the Finance Minister admitted he did not yet grasp the real scope of his own tax reform. Asked about the precise impact of raising VAT to 12% for school canteens and nursing homes, the governing majority had to concede there is a total legal vacuum, even indicating it was open to drafting the necessary legal provisions based on… the opposition’s advice.

The federal government hasn't yet proposed any specific terms. It's therefore difficult to estimate the precise impact on consumption of the VAT shifts decided upon in the budget agreement. Every food service provider has reached for their calculators to answer at least one question: what does this mean for profitability?

During the plenary session dedicated to the government's statement, Arizona's consumption tax reform became a focal point of tension. While the federal government defended the reform as a way to rebalance the budget and reduce the tax burden on labor, the congressional opposition denounced it as leading to a surge in everyday prices, from a cone of fries to a hotel room.

"The logic seems to have disappeared," laments Matthias De Caluwe, CEO of Horeca Vlaanderen, regarding the reclassification in the 2026 federal budget of certain products and services, thus switching to 12% VAT compared to 6% before.

The tax on takeaway businesses is set to jump to 12%, according to the 2026 budget guidelines unveiled by the federal government. The Walloon Horeca federation fears the devastating impact this measure will have on an already fragile sector.

The French catering giant has set itself a new roadmap for corporate responsibility. With "Better Tomorrow 2028," Sodexo is making a strategic shift to transform sustainability constraints into drivers of economic and commercial performance.

Every day, two restaurants go bankrupt while three operators cease activity. Ultimately, last year, the number of restaurateurs leaving the market symbolically exceeded the number of new entrants.

Considered one of the worldwide barometers of the out-of-home foodservice industry, the American market is showing a dynamism that bucks the trend. Despite a challenging economic climate and more cautious consumers, this illustrates the resilience of a sector in transition.

How some Belgian horeca establishments generate forty times more profit than the average is the question highlighted by data from Gondola Foodservice.

Just a month into his tenure, CEO Chris Turner is already eyeing Pizza Hut for the exit door. With margins melting faster than mozzarella on a hot slice and a franchise network too fragmented to fix easily, why keep trying to save the toppings? Meanwhile, Yum’s real growth engines – Taco Bell and KFC – are calling for all the attention.

After a transition period under the leadership of Stan Monheim, the sustainable fast food chain is counting on an experienced marketing profile to revive growth.

Leading Dutch wholesaler Sligro Food Group reported third-quarter results below expectations in both the Netherlands and Belgium, but a "turning point" may have been reached in its financial trajectory.

From minimizing waste and sourcing locally to investing in energy-efficient kitchens, sustainable practices are playing an increasingly influential role in the Belgian hospitality industry. Crucially, nearly half of diners say they are willing to pay a premium for them.