INTERVIEW - Behind the image of a mastered fast-good concept, the small chain of poke bars Tadao has not escaped the very real tensions of the Horeca sector. But its founder readily shares how he learned to cope. An experience with the flavor of skills development.

INTERVIEW - The federal government is attacking a national monument. By mandating the radical warning "alcohol harms," decision-makers are sweeping away the nuance between moderate enjoyment and abuse, denounces the General Manager of Vinum Et Spiritus. The sector federation regrets this tightening "without an in-depth evaluation," which goes against the proactive best practices of the stakeholders, and is concerned about the deleterious effects… on the financial health of ou

INTERVIEW - During the Personality of the Year 2025 - 2026 (POTY) awards ceremony, four awards were presented this Thursday across various categories, along with a Lifetime Personality of the Year award presented to a figure who has made a significant impact on the retail and FMCG sector. Discover now our meeting with Sabine Sagaert, CEO of Ardo and winner in the Manufacturers Foodservice category.

INTERVIEW - During the Personality of the Year 2025 - 2026 (POTY) awards ceremony, four awards were presented this Thursday across various categories, along with a Lifetime Award presented to a figure who has made a significant impact on the retail and FMCG sector. Discover our interview with Johan Vermeire, General Manager B2B Foodretail at Colruyt and winner in the Wholesalers Foodservice category.

INTERVIEW – How do you carve out a place in a crowded market where customers are conservative? With over a million annual visits across its twenty points of sale, Fritapapa has clearly found the recipe to "dust off the fry shop." Co-founder Julien Abras presents his ingredients – a blend of digital agility and respect for the geography of tastes – to anchor the brand in our cravings for a good cone of fries.

INTERVIEW – Former marketing director of McDonald's France, he took over a Belgian company emerging from crisis in mid-December. With prospects of regained profitability starting this year, Exki's new CEO has his work cut out for him. But even in the heart of a particularly competitive market, Xavier Royaux displays a communicative optimism: "I have learned in the past to always be glad to have strong competitors."

INTERVIEW - A flagship of the “farm-to-table” movement, the Brussels restaurant Tero seemed to be “so in tune with the zeitgeist.” Yet, the founders of the eponymous hospitality group have decided to close this venue. Co-founder Arthur Lhoist speaks candidly about this unexpected choice and shares the lessons learned from his entrepreneurial journey.