On the eve of its tenth year of operation, the La Meute brand continues to thrive in the high-quality meat segment. A "neighborhood steakhouse" model split between two establishments in Flagey and Waterloo.

Initially perceived as a fallback solution during the health crisis, ready-meal vending machines are establishing themselves as a structural economic model in the province of Luxembourg. This "off-site sales" strategy offers financial and logistical advantages but demands rigorous management.

Futurologist Richard van Hooijdonk highlights the major changes that companies must prepare for now "if they want to survive".

The Belgian-born fast-food chain is continuing its expansion plan in the French market by collaborating with Lesieur. Since Monday, the cooking oil specialist has been offering the "signature taste" of Quick burgers. Three flagship sauces are hitting Carrefour shelves as an exclusive preview, before the rollout expands to all major supermarkets starting next April.

The Belgian brand Buddy has launched what it presents as the "cleanest" electrolyte powder on the market. We asked Oscar van der Rest, one of the three founding brothers of the label, to explain his new product dedicated to smart hydration.

The world's largest brewing group posted promising results on Thursday, with sales volumes declining more slowly than analysts had anticipated. And, in addition to strong performance in emerging markets that offset difficulties in the West, AB InBev's low- and no-alcohol beers are driving growth.

Ici, notre brigade éditoriale choisit quelques infos croustillantes venues d'ailleurs. Juste ce qu'il faut pour nourrir la réflexion sur l'évolution du foodservice.

Here, our editorial team selects some juicy tidbits from elsewhere. Just enough to fuel reflection on the evolution of foodservice.

The French dairy giant is expanding its plant-based offering in Europe with its first meal replacement drinks under the Alpro brand. Simply called Meal to Go, this new range is already available in Belgium and Germany.

Here, our editorial team selects some juicy tidbits from elsewhere. Just enough to fuel reflection on the evolution of foodservice.

After celebrating its tenth anniversary last December, the family foundation is formalizing a strategic transition: Arthur Lhoist succeeds Christophe Querton as president. This handover reflects 4WINGS' commitment to exploring new avenues to address the challenges of food insecurity in Belgium.

For the young Belgian company, 2026 begins with a massive expansion of its fleet of machines and highly visible locations.

With its temporary offer of sliders (mini-burgers) on the Belgian market, Burger King is launching an offensive in the sharing and variety segments. The American fast-food chain will thus test the appeal of this concept, first introduced in the late 1980s in the United States.

In 2009, this Liège native founded Univers Drink and created Night Orient, a sparkling wine with 0.0% alcohol. Some twenty awards later, including being named "Brand of the Year 2025," Arnaud Jacquemin is expanding his network in the hospitality sector and across all supermarkets, with products available in more than 60 countries.

Our editorial team selects here a few tasty tidbits from around the globe. Just enough food for thought regarding the evolution of foodservice. The Era of "Retailtainment" To revitalize brick-and-mortar retail in the post-Covid world, brands are transforming their stores into sensory lifestyle spaces where coffee serves to prolong customer dwell time. From Louis Vuitton to Coach, fashion houses are boldly competing, employing Michelin-starred chefs and I

The countdown to 2026 has begun. The restaurant sector is preparing to record substantial business volumes. According to the latest data from the consulting firm Circana, consumers are adopting a polarized approach this holiday season: a lavish celebration on December 31st, followed by an immediate shift towards a more health-conscious lifestyle.

The race for viral fame is over; a return to fundamentals is underway. In its latest forecast, U.S. consultancy Technomic outlines a 2026 defined by strategic pragmatism. For the foodservice industry, the era of frenetic experimentation is drawing to a close, making way for rationalized menus, comfort food, and targeted innovation.

Consumers appear to have cast their vote on taste, price, and nutrition, putting past promises to the test after years of hype.

The world's largest food service company has a pretty good idea of how people will be eating next year.

The ubiquitous matcha, low-carb diets, CBD products, viral sweets, and brand partnerships will excite fewer consumers next year. Here's why.