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Fast Food

Since its fondation in 1985, Foster Fast Food aimed to be a leader and a specialist in fast food concepts.  That the company was well placed at the time has everything to do with fact that it's founder Maurice Van Hoof also had been at the foundation of one of the nation's leading fast food chains in the early '70.

In 1996 the company moved to a new warehouse and office building in the industrial site of Mechelen North.  The contruction of the building was well thought out and corresponds with all legal and food safety regulations. 

In 2002 Harry Van Hoof, son of Maurice, becomes the new owner when his father retires.

Foster Fast Food has acquired an excellent reputation thanks to extensive and superior quality.  Its well thought-out HACCP plan and excellent external audits by the FAVV and other organisations are clear evidence of this.

We are proud to present a BRC certificate since 2010.


Foster Fast Food is a one-stop-shop. From the search for the right basic ingredients and advice on the best packaging to helping you determine the appropriate equipment and preparation method, we brainstorm with you during every phase of the process and provide you with custom advice.


Foster Fast Food feels very strongly about quality. We aim high, both for ourselves and our suppliers. Most of our products are made according to our own specifications and all suppliers are thoroughly screened in advance. Our focus on quality result in a BRC certification, a quality label we are proud to have achieved.


As a supplier of food products, Foster Fast Food meets all the requirements of BRC certification.

BRC (British Retail Consortium) is a standard, or term of reference, established by the organisation of British retailers. The goal is to establish a uniform set of requirements that all food product suppliers must meet in terms of food safety and quality.
 This standard has now been adopted by a large number of Belgian retailers.
 Put briefly, the requirements are as follows:

  • Compliance with the food standards for the products traded.
  • Implementation of an appropriate HACCP system.
  • Implementation of a detailed and appropriate quality assurance system.
  • Compliance with the standards for building and equipment layout and design, good hygiene practices and production facilities.
  • Formulation of a food defens plan.