Belgian scale-up Gus Foods plans to roll out smart fridges nationwide

Gus Foods, which is positioning its smart refrigerators filled with fresh meals as an alternative to company cafeterias, has secured new funding to accelerate its nationwide rollout.

“Good food at the office isn’t a perk”

Gus Foods, which currently serves nearly 5,000 unique customers per month and generated revenue of more than 1.5 million euros in 2025, has raised 500,000 euros from its existing investors, supplemented by bank financing. At the same time, Lore D’Hooghe, who served as COO at Foodbag for six years, has been appointed to the board. Founder Andreas De Ridder believes in the potential: “The fact that our existing investors are investing again speaks volumes about where we stand,” he says. “We now have a good understanding of what a location costs and what it generates. Now it’s a matter of replicating that across the entire country.”

Where is the gap in the market? The traditional company cafeteria has never fully recovered since the COVID-19 crisis, while employers are looking for ways to make working from the office more appealing. With fluctuating office occupancy, large kitchens are harder to keep profitable. “On top of that, the impact of a quality (lunch) break is underestimated. For many people, that’s the only time they can truly step away from their work for a moment and talk with colleagues about informal matters,” says De Ridder. “Good food at the office isn’t a perk—it’s one of the few concrete levers an employer has over how people feel during their day.”

Cost-effective for 50 or more employees

The Gus Foods fridge is located inside the building itself and is open all day. The selection covers every moment of the workday: snacks and breakfast items, beverages, baked goods, salads, and hot meals, all from Belgian producers and local suppliers. Employees pay via their mobile app, including with meal vouchers. By utilizing machine learning and AI, Gus Foods can optimize its offerings and reduce food waste.

Installing the fridge is cost-effective for locations with approximately 50 or more employees, and it also works in multi-tenant buildings, where the occupants collectively generate the necessary volume. The company recently began collaborating with Sodexo, the largest provider of catering and facility services in Belgium.