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.

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.

Leading Dutch wholesaler Sligro Food Group reported third-quarter results below expectations in both the Netherlands and Belgium, but a "turning point" may have been reached in its financial trajectory.

From minimizing waste and sourcing locally to investing in energy-efficient kitchens, sustainable practices are playing an increasingly influential role in the Belgian hospitality industry. Crucially, nearly half of diners say they are willing to pay a premium for them.

With the announcement on Wednesday of the closure of its Brussels restaurant, Belgian multi-service group Tero is walking away from one of its foundational pillars: sustainable, locally sourced dining rooted in the “farm-to-fork” philosophy. The move follows the shutdown of its Bierges location last year and signals a strategic shift – raising broader questions about the viability of such an idealistic model in the challenging hospitality sector.