The secret of "millionaire restaurants" in Belgium
- François Remy
- Nov 11
- 2 min read
How some Belgian horeca establishments generate forty times more profit than the average is the question highlighted by data from Gondola Foodservice.
In Belgium, the median annual profit margin for restaurants is around €30,000. Yet, the most profitable restaurants generate millions of euros in annual profit.Yet, the most profitable restaurants generate millions of euros in annual profit. "That's 40 times the national median," explains Amaury Marescaux, CEO of Gondola Foodservice, to Trends Z. This significant disparity, highlighted by The Cube, the data model developed by Gondola Foodservice, raises a crucial question: what distinguishes these profitability champions?
The distinguishing factor is not necessarily a question of segment or format. "Among the most profitable establishments, you find everything from gourmet restaurants to traditional brasseries or fast food concepts," recalls the CEO and co-founder of GFS.
According to him, three key factors contribute to the economic performance of the best establishments.
1. Customer satisfaction: In an industry where reputation is built online as quickly as it is destroyed, Google ratings and reviews are a strong indicator of customer loyalty and positive word-of-mouth. The most profitable restaurants consistently have better online ratings.
2. Rigorous management: Love for the profession is a strength but it is not enough. Many operators run their restaurant out of passion, but those who succeed in making it a profitable business combine this passion with commercial discipline (menu engineering, purchasing optimization, cost control).
3. The right concept in the right place: Success depends on the suitability of the concept to its environment. A restaurant may have excellent cuisine or impeccable service, but if it does not meet local demand, its profitability will remain limited.
Beyond the figures, Gondola Foodservice's analysis shows that there's no real secret: success in the restaurant industry rests on a blend of vision, rigor, and market awareness. A seemingly simple recipe, but one that few manage to master.
