Sven Temmerman, account manager at event caterers Gourmet Invent and Amalthea, gives us a look behind the scenes in this sparkling new...
Solina is a company that creates tailor-made culinary solutions for customers active in the food and food service industry. Frédéric...
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...
