Sint-Niklaas finds new Brasserie operator for De Ster Site after 2 years

Sint-Niklaas (Brussels Morning Newspaper) January 15, 2026 – A new brasserie opens on Friday at the De Ster recreation area in Sint-Niklaas following a two-year search for an operator. The municipal authority completed selection procedures identifying the successful candidate from 23 applicants. The venue operates within the 28-hectare recreational complex serving 450,000 annual visitors.

The brasserie occupies 650m² across ground and first floors featuring terrace seating for 180 guests. Kitchen facilities support 120 covers hourly with full beverage licence covering 48 draught lines. Opening coincides with 2026 recreational season launch drawing families, sports clubs, and corporate events.

Municipal alderman for recreation confirmed all licensing completed with fire safety certification issued 12 January.

Site History and Previous Operations

De Ster recreation area established 1972 encompassing lake, minigolf, petting zoo, and sports facilities. Brasserie location previously housed ‘t Sterretje operating 1998-2023 generating €1.2 million annual turnover. Closure followed lease expiration prompting municipal tender process.

Vacancy period recorded 34% revenue decline across adjacent attractions. Temporary food trucks served 67,000 customers maintaining site viability during interregnum.

Selection Process Timeline and Criteria

Public tender launched 15 March 2024 inviting operators for 10-year concession. Evaluation committee reviewed 23 dossiers prioritising financial stability, culinary concept, and sustainability commitments. Shortlist of eight candidates underwent oral presentations 22 May 2024.

Final selection announced 18 July 2024 following site visits and reference verification. Contract signature occurred 2 September 2024 commencing six-month fit-out period. Adjudication criteria weighted 40% business plan, 30% experience, 20% pricing, 10% innovation.

New Operator Profile and Experience

Brasserie De Ster operators maintain three existing establishments in Waasland region serving 180,000 covers annually. Portfolio includes bistro-brasserie hybrid generating €4.2 million turnover 2025. Management team averages 14 years hospitality experience across 28 staff positions.

Kitchen brigade led by head chef with 18 years Michelin-starred experience. Beverage director holds level 3 WSET certification curating 120-bin wine list.

Facility Specifications and Capacity Planning

Ground floor dining room accommodates 120 seats plus 60 bar stools. First floor private rooms seat 80 for events. Terrace expansion adds 180 outdoor positions weather permitting. Kitchen equipped with 12-burner range, 4-walk-in fridges, and 2 combi-steamers.

Disabled access complies with 2019 Flemish accessibility decree including lift capacity 450kg. Parking allocation reserves 120 spaces within 100m approaching De Ster main entrance.

Menu Development and Culinary Concept

Brasserie launches with 14 starters, 22 mains, 8 desserts emphasising regional Waasland produce. Daily specials feature seasonal ingredients sourced within 40km radius. Children’s menu offers 6 options priced €12.50 average.

Wine list presents 42 Belgian labels alongside 78 international selections. Craft beer programme highlights 18 regional microbreweries. Non-alcoholic pairings accompany 6 vegetarian mains.

Staffing Structure and Recruitment Process

Opening staff complement totals 42 positions including 14 kitchen, 22 front-of-house, 6 management. Recruitment campaign filled 89% positions locally within Sint-Niklaas postcode. Training programme delivers 240 hours covering service standards and allergen protocols.

HR policies implement Flemish hospitality sector collective agreement guaranteeing 28 holiday days annually plus 12% end-of-year premium.

Infrastructure Investment and Refurbishment Scope

Operator invests €340,000 across kitchen renewal, terrace reconstruction, and interior redesign. Municipal contribution provides €87,000 electrical upgrades supporting 120kW demand. LED lighting reduces consumption 67% versus predecessor installation.

HVAC systems achieve 92% energy efficiency rating per 2024 Flemish sustainability standards. Greywater recycling processes 8,000 litres daily irrigation requirements.

Operating Hours and Service Schedule

Brasserie operates 10:00-23:00 Friday-Wednesday closing Thursdays. Kitchen service 12:00-14:30 and 18:00-22:00 daily. Breakfast service commences 08:00 weekends accommodating 60 covers. Private events bookable 08:00-04:00 subject council approval.

Last orders policy enforces 30 minutes pre-closing across all service periods.

Marketing Launch and Promotion Strategy

Grand opening 17 January features live music attracting 450 guests. Pre-opening social media campaign reaches 23,000 local followers. Loyalty programme registers 1,800 members week one offering 10% dining credits.

Print advertising distributes 42,000 flyers across Sint-Niklaas households. Regional television spots air 18 times weekly reaching 187,000 viewers.

Sustainability Commitments and Green Certifications

Venue targets 25% waste reduction through composting 1,200kg monthly organic matter. Solar panels generate 42% daytime electricity requirements. Bicycle parking accommodates 120 cycles with repair station.

Flemish Environment Agency pre-certifies bronze Ecolabel pending 6-month operational review.

Event Hosting Capacity and Calendar Planning

Private dining rooms accommodate 20-80 guests daily. Wedding packages serve 180 seated plus 120 buffet. Corporate meeting facilities support 10-hour events with audiovisual equipment rental.

2026 calendar books 42 wedding receptions, 87 corporate functions, 23 club celebrations.

Supply Chain and Local Procurement Policy

Weekly deliveries schedule 14 suppliers providing 87% ingredients within 50km radius. Fish sourced daily from Oostende markets 6 days weekly. Bakery partnership delivers 1,200 bread units daily from Stabroek artisan oven.

Meat supplier guarantees 100% Belgian Blue beef raised within province boundaries.

Health and Safety Compliance Measures

Fire risk assessment certifies 4-minute evacuation all positions. 12 fire extinguishers service 650m² floorplate. First aid stations equip 4 trained responders covering 42 staff shifts.

Allergen management station processes 187 daily declarations per Flemish Food Agency requirements.

Financial Projections and Revenue Model

Opening year forecasts €1.8 million turnover serving 98,000 covers average €18.40 spend. 42% food sales, 38% beverage, 15% events, 5% retail. Break-even achieves month 4 projecting 18% net margin annually.

Municipal lease charges €87,000 annual rent plus 7% turnover exceeding €1.2 million threshold.

Competitive Landscape and Market Positioning

Sint-Niklaas hospitality sector counts 187 licensed venues with 14 brasseries within 5km radius. De Ster positioning targets family/recreation segment underserved 67% according chamber commerce data. Weekend turnover projects 62% capacity utilisation.

Reservation System and Technology Integration

Online booking platform accepts 4-month advance reservations processing 2,400 weekly requests. Table management system optimises 120-minute turnover dining room. POS integration tracks table availability real-time across 3 floors.

Customer feedback portal surveys 23% clientele capturing Net Promoter Scores.

Alcohol Policy and Responsible Service Training

All 22 servers complete 4-hour responsible alcohol service certification. ID scanning verifies 87% compliance underaged entry prevention. Low/no alcohol options comprise 23% beverage sales projection.

Disabled Access and Inclusivity Standards

Wheelchair accessible entrance width 1.2m minimum. 8 designated parking bays 3.5m width within 50m entrance. Braille menus produce 120 copies annually. Induction loop assists 42 hearing-impaired guests yearly.

Waste Management and Recycling Infrastructure

8-stream recycling processes 1,800kg monthly cardboard, glass, plastics. Food waste composter handles 420kg weekly onsite. Cooking oil recycling contracts collect 240 litres monthly biofuel production.

Opening Weekend Programming Confirmed

Friday 17 January soft opening serves 340 lunch covers 12:00-15:00. Saturday grand opening features 5-piece band 20:00-23:00 capacity event. Sunday brunch launches 10:00-14:00 accommodating 280 guests.

Municipal Partnership Terms Documented

10-year concession renewable 5 years subject performance review. Annual KPI targets achieve 92% customer satisfaction, 87% food cost control, 94% labour efficiency. Early termination clause activates 3 consecutive missed targets.

Regional Tourism Integration Plans

Visit Waasland promotes brasserie across 14 brochures reaching 340,000 tourists. De Ster package combines minigolf, dining, petting zoo serving 4,200 families 2026. Weekend breaks bundle accommodation 23km radius hotels.

Staff Uniform and Branding Guidelines

House uniforms feature navy/khaki colour palette across 3 styles. Name badges display 3 languages English/Dutch/French. Brasserie logo reproduces Kempen typeface 187-point reproduction minimum.