Kokotte: pop-up for ambitious horeca entrepreneurs !

Kokotte is the horeca incubator of hub.brussels. Via a temporary pop-up formula, candidates can test their concept in the real world. In a cool setting located in the heart of Brussels that comes with an equipped kitchen, customers and all the trimmings. Includes coaching and guidance from hub.brussels!

Opening your own restaurant or food concept is a true leap of faith. It can also be a major financial challenge, where it becomes a matter of all or nothing. This scares off many young entrepreneurs, which is why Kokotte is here to help. The concept is intended for anyone who’s inspired to temporarily run their own resto, food concept or takeaway…without major financial risks.

After an inevitable break due to COVID-19, we’re happy to get back to it! On the menu for the Kokotte candidates: a culinary pop-up in the Rue des Bouchers, a stone’s throw from Brussels’ famous Grand-Place.

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The infrastructure includes a restaurant that meets all standards (FAVV, fire department) with a professional kitchen (furnished by Diamond). The restaurant itself can accommodate 30 customers, and has a modular layout and furniture from Vitra Circle. For four months in Kokotte, you get a taste of managing a real restaurant. To maximise your chances of success, you can count on coaching and guidance from our experts – in marketing, interior design, business plan, communication, etc. This gives you ample opportunity to fine-tune and streamline your concept.

Sustainability is key

In order to participate in Kokotte, your concept must be original and innovative. You must also have a strong desire to work with sustainable products. Those who are selected can count on intensive coaching from our horeca experts. Perhaps Kokotte may be the stepping stone to your own successful horeca business…apply to find out!

How much does Kokotte cost? For a greatly reduced rent of €800 per month, you have your own restaurant with professionally equipped kitchen at your disposal. It also comes with professional guidance from horeca experts.