Franky De Smet-Van Damme, lead singer of Belgian metal band Channel Zero, gives us a taste of his beer Turbeau.
The restaurant Entropy wants to be much more than just another restaurant.
For International Women's Day 2023, two interesting and remarkable female colleagues join us at the table, Zahra Barati and Sofie...
Isn't the future worth eating for? We take on that discussion with Nico Saveyn, executive chef at Quorn Foods, in a new episode of our...
Bartel shares how he started as a chef for our national team, how he is involved in much more than just cooking for those boys, and how his...
Johan Poelmans and Bert Van Weyenberge tell us a bit more about MARKET 24/7, a Micro Market concept recently developed by Compass Group...
Caroline Vercauteren won the award for 'female entrepreneur of the year' in 2021 and tells how her company 'Bonmush' is achieving success...
World Food Safety Day is a day to draw attention to food safety. HSEQ experts Christiaan Denis and Sarah de Hemptinne talk about their...
The time of sugary soft drinks in disposable packaging is gone. Refilling soft drinks in a refillable can, the era of refillution has...
Solina is a company that creates tailor-made culinary solutions for customers active in the food and food service industry. Frédéric...
Sven Temmerman, account manager at event caterers Gourmet Invent and Amalthea, gives us a look behind the scenes in this sparkling new...
Providing the experience of a restaurant in a hospital room? Luk Raymaekers, director of Medirest, reveals a few things.
Dark kitchens', or 'ghost kitchens', are kitchens that produce meals exclusively for takeaway or delivery. It is a relatively new trend and...
Tackling food waste is the number one solution to reducing global warming. This episode of The Food Compass with Kasper Albers from Too Good...
Curious about how food and design go together? Gwenaël Hanquet of Minale Design Strategy tells you all about it in this exciting episode of...
What trends and developments are surfacing within facility management, and what are the consequences for the foodservice sector? Tanja...
The school gates are already squeaking open, and it promises to be a school year like no other! In our podcast Fred De Deken, business unit...
Is there still a future left in food service? We asked Gert Laurijssen and Olivier Minne of Foodservice Alliance in the third episode of...
We kick-off our month-long Stop Food Waste theme with a new podcast episode featuring Seppe Eloot. About food waste, and how we help...
We celebrate International Women’s Day with our fantastic colleague, Lotte Hellinckx : dietician, athlete and foodie with an opinion. About...
