INSIGHT - The Belgian consumer has never been so solicited. And never have they been so free to choose where they spend their food euro. Mass retail and out-of-home dining are engaged in a true duel: who captures what, when, and at what price?

INSIGHT - Who stops at the station shop, and to buy what? Behind limited footfall, Food & Beverage (F&B) in service stations reveals contrasting dynamics but also a major potential for transformation in the era of new habits.

INSIGHT - The subject became inevitable following the recent Franchise Expo in Paris. Especially since this Thursday, April 2nd, the Gondola Foodservice Congress brings together the leaders of Lunch Garden, Foodmaker, and Fritàpapa, all driven by development through a network of franchisees. I n Belgium, the segments with the highest number of franchisees remain the classic Burger-Pizza duo, with the ranking dominated by McDonald's, Burger King, Quick, Pizza Hut, and Domino’

INSIGHT - In a hospitality sector with razor-thin margins, the reviews and ratings restaurants receive on the web go beyond a simple marketing tool: they are a full-fledged asset, an indicator of quality for customers but also of sound management for partners.

On April 2nd, the Belgian out-of-home dining sector has a date with its future. Forget hearsay and rumors; the Gondola Foodservice Congress gives you access to actual consumer behaviors. “Stop Guessing” is much more than the event's slogan – it is a promise of performance.

INSIGHT – Dealing with unforgiving margins, the wholesale sector must protect itself from financial instability. Achieving critical mass – whether through external growth or lasting partnerships – is emerging as a shield: the pursuit of scale, purchasing optimization, and geographical consolidation are becoming the new performance standards.

INSIGHT - If turnover is concentrated, financial robustness is even more so. Among the leaders in wholesale, only a handful display strong financial health.

INSIGHT - While the combination of fries, a hamburger, and a soda remains the best-selling home delivery option in Belgium, the euphoria of the Covid years has subsided. The reason? A decline in order frequency. Not due to weariness, but because of a significantly higher price barrier.

INTERVIEW - A third of Belgian food consumption happens out-of-home. Billions of euros, thousands of players, and yet... a near-total fog. Gondola Foodservice wants to put an end to this “collective blindness.” We sat down with Amaury Marescaux, founder of the technology platform that “connects the market”.

INSIGHT - The price of a three-course meal for two has entered a new dimension. In seven years, it has risen from 61 to 80 euros, according to our data model (+30%). But while customers are wincing at their bills, restaurant managers are also grimacing at their accounts.

INSIGHT - Looking at America isn't about copying; it's about predicting. While the US model cannot be replicated here as-is, it remains the best radar for upcoming phenomena. An analysis of a near future already crossing the Atlantic, to understand how perceptions are evolving there and how to better monetize the offer here.

INSIGHT - The reflex of "expensive convenience purchases" is on its last legs. Sunday is becoming just another day for grocery shopping. By redefining the standard of consumption, supermarkets are disrupting the offerings and models of the foodservice industry.

INSIGHT - With revenues under pressure, taxes rising, and customers more demanding, the traditional hotel model is reaching its limits. In this context, food and beverage is now taking on a central role in the business equation.

INSIGHT - While fast food chains seem to have invaded the capital, the economic reality is more nuanced.

INSIGHT - As our aging population increasingly utilizes healthcare facilities, the status of the restaurant within those institutions is also changing, and that presents real opportunities.

INSIGHT - Belgians spend more on food than their Dutch neighbors. This budget gap stems not only from cultural choices ("home cooking" vs. "convenience") but also from economic factors. That said, the out-of-home food market could become one of the most dynamic in Belgium.

INSIGHT - The business model of "night stores" is faltering in Belgium. With a low penetration rate, a popular image of being "more expensive than practical", and consumers demanding a more sophisticated offering, this convenience store must reinvent itself, like structured chains such as Night & Day.

OPINION - After months of dithering, the federal government has finally produced a budget. The flagship measure, the VAT increase on takeaway food, is worrying hospitality federations. But behind this debate lies a much broader issue: a coherent and fair tax system for all small businesses.

EDITORIAL – As we wandered the aisles of the trade show, the Gondola Foodservice team gathered clear, consistent signals: the industry isn’t looking for new rhetoric, but for data-driven truth. That’s why we decided to crack the data puzzle.

INSIGHT – Is there a "magic formula" for success in Belgian restaurants? The sector generates billions, but profitability varies greatly. From establishments with high profit margins to chains that dominate in terms of volume, success takes many forms. But Gondola Foodservice's analysis also highlights a constant that seems to connect all restaurants.