Blog

Self-order kiosks: how they boost your revenue

Discover how a self-order kiosk can increase your venue’s revenue and why it’s a must-have for any catering business.

The perfect name for your catering business: how to choose a name that sticks

Simple, memorable, and unique: the perfect start for your catering business. A strong name tells your story before the first customer even walks through the door.

Dynamic pricing: more than just a trend

Dynamic pricing is gaining ground in the catering industry, offering new opportunities to boost revenue and enhance the customer experience. By adjusting your prices based on factors like demand, season, or time of day, you can respond more intelligently to changing conditions. Discover how you can implement this strategy in your business.

Summer Agreement 2025 specifically for catering businesses

The Summer Agreement 2025 changes the rules around night work and voluntary overtime in the catering sector. Discover what’s changing, when it takes effect, and how you as an operator can benefit from it.

Why a strong cocktail menu is essential

Cocktails have become an inseparable part of today’s hospitality scene. A well-designed cocktail menu elevates the experience in your establishment and it all starts with the right mix of classics and creativity.

Bad Google review? Here’s how to respond professionally (and smartly)

Got a bad review? Annoying! Here’s how to handle it the right and professional way.

Playing music in your catering venue: Are you allowed to?

Playing music in your restaurant, bar, or café? In this blog, we explain everything you need to know about copyright and neighboring rights, free alternatives, and how to create atmosphere without risking fines!

What are the most popular frituur snacks? (Survey results)

What is Belgium’s most popular frituur snack? Reddit gave us the answer.

Hiring a student in our catering business: Here’s how to do it

Your business is running well, summer is around the corner, and you could use some extra hands. So you ask yourself: “Should we hire a student?”. But how exactly does that work? What’s allowed, what isn’t, and how many hours can a student actually work without running into trouble?