From Thursday 2 to Sunday 5 July 2026, Rock Werchter once again became an enormous temporary F&B environment. More than 20 zones comprised several hundred sales units, supported by refrigerated containers, replenishment units and other infrastructure.
Behind those visible points of sale is an intensive logistics operation. Products and stock need to reach the right place at the right time throughout the day, while visitor flows and peak periods are constantly shifting. A clear division into zones and carefully planned replenishment are therefore essential.
The offering is equally extensive, ranging from excellent Belgian fries with beef stew to oysters and everything in between. This variety gives visitors plenty of choice, but behind the scenes it also requires different forms of storage, preparation and replenishment.
Rock Werchter clearly demonstrates what large-scale event catering involves: a multitude of visible points of sale, supported by a Bevers & Bevers logistics operation that remains largely invisible to visitors.
