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.

The chain is adopting a bold counter-trend strategy, refocusing its innovation on its historical product.

VALUE TASTER - On the receipt, the comparison is unflattering: the prices displayed for a tray of mussels in supermarkets would make the fishmonger and the restaurateur look mercenary. But the obvious price gap distracts from a difference of another kind, a qualitative gap. An analysis of this perception of value, distorted by radically contrasting standards.

The sustainable food chains in the Liège region now have a 3,000 m² logistics platform. The "short-chain hub," which the Terra Alter cooperative has been operating since mid-October, includes a vegetable workshop that processes local organic products for collective kitchens and other hospitality professionals.

Oscar van der Rest, cofondateur de la jeune marque de boissons énergisantes naturelles Buddy, a misé sur l'audace pour présenter son produit aux décideurs de l'emblématique enseigne française Monoprix.

Notably teaming up with Cinoco to launch in the Belgian market, the French brand known for its traditionally crafted, alcohol-free distilled drinks, shows a clear strategy: to ride the European “No-Low” wave and play a central role in shaping a new generation of “healthier” cocktails.

Next year, travelers are expected to favor more intentional stays, guided by the “why” rather than the “more.” A new global survey by hotel giant Hilton, which polled 20,000 people, highlights the rise of the “whycation”: a purpose-driven approach to travel, driven by a growing desire for comfort, trust, and familiarity.

A fixture both at home and in public spaces, coffee remains deeply embedded in Belgian consumption habits. And this ritual is now increasingly associated with a demand for higher-quality products, according to Nespresso.