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.

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.