To return to profitability, the Brussels institution is swapping ostentatious gastronomy for a high-end "bistronomy" concept. More accessible, more efficient, and better adapted to new consumer habits, the move – and the departure of its former Michelin-starred chef – is a central part of the financial recovery effort.

The Personality of the Year (POTY) award recognizes leaders who serve as role models for other industry players. This year, in the "Foodservice Wholesalers" category, Rodrick D'Hoore stands out for his corporate vision and his dedication to product quality.

The Personality of the Year (POTY) award recognizes leaders who serve as role models for other industry players. This year, in the "Foodservice Wholesalers" category, Davy De Vlieger stands out for his proactive strategic approach, which is transforming an already flourishing family business.

The Personality of the Year (POTY) award recognizes leaders who serve as role models for other industry players. This year, in the "Wholesalers Foodservice" category, Johan Vermeire stands out for a leadership approach built around, notably, operational excellence.

Ordering a ramen or a burger at 10:05 PM and seeing the bill automatically jump by 10% – this is a practice currently spreading across Japan as the restaurant industry faces an unprecedented crisis. Major Japanese chains have made their move: from now on, eating late will cost more.

The Personality of the Year (POTY) award recognizes leaders who are concretely shaping the future of the industry. This year, in the "Foodservice Manufacturers" category, Stefanie and Evelyn Denys champion an entrepreneurship focused simultaneously on performance, people, and sustainability.

The Personality of the Year (POTY) award recognizes leaders who are concretely shaping the future of the industry. This year, in the "Foodservice Manufacturers" category, Stefaan Bettens embodies an entrepreneurial vision based on innovation, quality, and sustainable growth.

The Personality of the Year (POTY) award recognizes leaders who are concretely shaping the future of the industry. This year, in the "Manufacturers Foodservice" category, Sabine Sagaert stands out for her commitment to sustainability, responsible partnerships, and diversity.

INTERVIEW – With over 50 points of sale in BeLux, 700,000 meals sold per year, and an announced growth of 40%, Picadeli is positioning itself as a profitable model for retailers. François Adam, Deputy Country Manager for Picadeli BeLux, details the strategy and outlook for the Swedish pioneer of connected salad bars on the Belgian market.

The restricted cabinet (kern) abandoned a series of measures on Friday that had been developed as part of its "consumption tax shift." This means there will be no doubling of the VAT on takeout and other delivered meals. However, the federal government also scrapped the planned reduction in the tax on non-alcoholic beverages. As a result, Arizona is set to receive €475 million in revenue.

The emphasis on "affordability" has helped improve foot traffic at the American chain's restaurants, with budget menus and other McValue products continuing to appeal to budget-conscious consumers.

C'est l'ambition du groupe parlementaire Ecolo-Groen qui veut contrer les effets pervers de la réforme de la TVA, à savoir des repas plus chers dans les institutions (écoles, crèches, hôpitaux) ainsi qu'une concurrence déloyale entre cuisines internes et collectives.

Following a critical opinion from the Council of State, the tax reform championed by the Arizona coalition has stalled. Deemed too complex and legally precarious, the proposed targeted VAT increase, particularly affecting food consumption, has been sent back to the cabinet. Amidst rising political tensions, the idea of a general increase in the standard rate has resurfaced.

After testing several pop-up concepts, the Crocodile brand marked a strategic milestone in its diversification on Thursday. By partnering with the Giraudi restaurant group, Lacoste has inaugurated its first permanent café on a prestigious Parisian avenue.

On the eve of a major infrastructure transformation, the operator of national airport (BRU) is launching an extensive consultation to rethink its food experience. The ambition? To turn “Belgitude” into a growth driver and transform wait times into a genuinely rewarding moments.

To combat those customers who decide not to show up without cancelling, Matthieu Léonard, president of Horeca Brussels, shares his valuable advices.

At Davos, Flora Food Group's Chief Corporate Affairs Officer challenged the "farm to fork" mantra that has become well-entrenched in food system discussions. For Herman Betten, the approach needs to be flipped, starting with what consumers actually need. Far from a theoretical concept, this is exactly how the world leader in plant-based butter alternatives develops culinary essentials in over 100 countries.

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.