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.

Despite being dominated by concession-based operators, Belgium’s workplace catering market captures only a fraction of its potential. Employees are dining less frequently in company canteens, even as they increasingly seek convenience and quality. For the office catering industry, it may be time to rewrite the recipe.

GFS CONGRESS 2025 – In the age of information overload, the paradox of data is more apparent than ever: there’s no shortage of numbers, yet few players possess a truly comprehensive view. To fill that gap and provide the out-of-home food sector with the strategic insights critical for its growth, Gondola Foodservice is building The Cube.

INSIGHT - After several years of mergers and acquisitions, the Belgian foodservice market remains fragile and fragmented. Consolidation, already well underway, could accelerate even further.

INSIGHT - The growth engine for filling station operators is no longer fuel, but everything else sold alongside it to prolong customer visits or even attract new ones.