"The logic seems to have disappeared," laments Matthias De Caluwe, CEO of Horeca Vlaanderen, regarding the reclassification in the 2026 federal budget of certain products and services, thus switching to 12% VAT compared to 6% before.

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 tax on takeaway businesses is set to jump to 12%, according to the 2026 budget guidelines unveiled by the federal government. The Walloon Horeca federation fears the devastating impact this measure will have on an already fragile sector.

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.

The French catering giant has set itself a new roadmap for corporate responsibility. With "Better Tomorrow 2028," Sodexo is making a strategic shift to transform sustainability constraints into drivers of economic and commercial performance.

Every day, two restaurants go bankrupt while three operators cease activity. Ultimately, last year, the number of restaurateurs leaving the market symbolically exceeded the number of new entrants.