L'Européen ne semble pas prêt à rendre son tablier, son désir de cuisiner se renforce même. C'est l'histoire d'un retour aux sources, nuancé par une envie de solutions à emporter. Pour les acteurs de la restauration hors domicile, tout l’enjeu est de séduire un client qui trouve sa satisfaction derrière ses propres fourneaux.

The Belgian milling and baking group announced on Monday a 7.5% increase in annual revenue to €1.57 billion. This performance "strengthens the foundations for future growth," according to the newspaper La Lorraine.

Les Européens délaissent peu à peu leurs fourneaux pour privilégier l'expérience et la rapidité du "prêt-à-consommer". L’analyse des indicateurs de performance révèle ainsi que le secteur du foodservice surclasse encore la distribution alimentaire classique.

Content creator Robert Van Impe, alias Average Rob, has partnered with seasoned entrepreneurs and investment funds to launch a new "friterie" (fry shop) concept. Despite its unassuming name, the ambition behind the "La Patate" brand is clear: to re-establish the traditional fry shop model in the heart of prime urban locations.

INTERVIEW – While multinationals "fatten themselves up by force-feeding our children junk food," some refuse to wait for the State to react. Benoît Leplae and Jérémy Vandyck denounce the hypocrisy of public procurement and the scandal of government budget cuts. Through Ekillibre, these committed entrepreneurs are leading a showdown against short-term profit, imposing equity, local sourcing, and health as true indicators of prosperity.

INSIGHT - The Belgian consumer has never been so solicited. And never have they been so free to choose where they spend their food euro. Mass retail and out-of-home dining are engaged in a true duel: who captures what, when, and at what price?