“The horeca industry doesn't need privileges but a coherent framework”

Emmanuel Didion, president of the Wallonia Horeca Federation, responded to the analysis of the hospitality sector in Belgium by Gondola Foodservice (GFS). A report that "has the merit of asking frank questions, with a clear economic interpretation," he noted, before sharing his own remarks.

Data revealing that Belgium has one of the densest hospitality networks in Europe , with the logical consequences that this implies in terms of competition, and the observations of an influential economist, Étienne de Callataÿ, estimating that "a Belgian economy with half as many cafés and restaurants would not be the end of the world" . This analysis by GFS could not escape Emmanuel Didion, General Manager of the Martin's Agora hotel and president of the Fédération Horeca Wallonie.

"This has the merit of posing frank questions, with a deliberate economic interpretation. Thanks to Étienne de Callataÿ for this stimulating contribution to the debate," he immediately acknowledged, before expanding on some important nuances.

"The hospitality industry isn't just about fragile balance sheets. It's a deeply human sector, rooted in social life, which creates jobs and connections, and plays a key role in the attractiveness of our city centers."

“An approach that matches the impact”

For Emmanuel Didion, it's essential to consider a café or restaurant not just as a business, but as a living space. Aimed at consumers, naturally, but at the initiative of professionals passionately involved in these demanding professions. "Yes, the challenges are real—transparency, sustainability, quality of employment—but ignoring or caricaturing them won't advance the debate," he insists.

The acting Walloon president also calls for reductive shortcuts to finally be avoided, as the sector deserves better: a clear-sighted, structured and constructive approach that matches its impact, both economically and in its social dimensions.

"The hospitality industry does not need privileges, but a clear, coherent, and equitable framework," he argues, recalling the crucial role played by the Federations, which, alongside public stakeholders, are building concrete solutions.

Reacting to the GFS analysis in the columns of L'Avenir , Emmanuel Didion sought the reasons for increased competition between hospitality establishments rather on the side of the (over)charges faced by professionals.

What about “tolerated tax fraud”?

As for the alleged "political preferential treatment" enjoyed by restaurateurs and the tax fraud "tolerated by the authorities," he defends himself by recalling that "black box or white box cash registers have existed for a number of years, with a record of turnover. This allows for better control."

To demonstrate that "the sector is healthier than it was a few years ago," the president of the Wallonia Horeca Federation mentioned the modernization of the cash register system (SCE 2.0). This legislative amendment, which will come into force on July 1, allows for direct communication with the FPS Finance, allowing it to remotely monitor who is using the cash register correctly.

Finally, in response to criticisms made by Étienne de Callataÿ regarding the fact that the hospitality industry uses low-cost labour, particularly flexi-jobs, the Walloon Federation justifies this need by the shortage of labour which often forces establishments to review their opening hours or their capacity.