No fuss, only value
You can feel it when things get busy: the queue gets longer, orders pile up, someone has been waiting ten minutes just to place an order... In a fast-service catering establishment, every minute counts. An order kiosk in your catering establishment makes all the difference.
As the owner of a catering business, you make dozens of decisions about your business every day: Which ingredients should you order, and how much? Which dishes should you keep on the menu, and which ones aren't selling well enough? Are you expecting a busy day, and do you need extra staff?
The #SoberCurious movement is growing. Alcohol-free options are being chosen more often. During lunch, on a weekday, but also in the evening or on Fridays. This trend is also slowly catching on in fast service. takeaway.
Veerle has been running Frituur De Ketel in Lochristi for eight years. A small business with an extensive menu and a busy school rush every afternoon, she was mainly looking for structure and peace of mind. She found it with Unipage, the all-in-one system for chip shops and fast service catering.
The best POS system for a sandwich shop, sandwich bar or pizzeria processes takeaway orders in a flash, manages variations per item with ease and seamlessly connects your counter to your online ordering channels. A sandwich shop, sandwich bar or pizzeria operates fundamentally differently from a restaurant with table service. The emphasis is on speed, accurate order composition and a smooth flow at the counter — especially during the lunch rush or evening peak. The right POS system makes a noticeable difference. This guide explains what to look out for and how to make the best choice for your type of business. The information is current as of 2026.
Hospitality trends for 2026 show why focusing on experience, efficiency, and profitability is crucial. Discover the most important trends and how you can easily apply them with one central system.
Kim and Jan have been running Frituur Janneman for a year now. They took over the business and rebuilt it with fresh preparations and their own suggestions. As in any chip shop or snack bar, peak times are hectic. Customers at the counter, phones ringing non-stop and online orders coming in all at once. It's all part of the job, but it requires a lot of organisation.
From 9 to 12 February, Unipage will be present at the Horecabeurs trade fair in Bredene, at the Staf Versluys Centre. A meeting place where hospitality entrepreneurs come together to gain inspiration, share experiences and look ahead to the new season.
Many businesses start a web shop because they "have to." Everyone has one, customers expect it, and you don't want to be left behind.