A new Kokotte in Jette

Published the 22 April 2024

Five years after opening the first hospitality incubator in the centre of Brussels, hub.brussels is opening a second Kokotte, this time in Jette. The concept? A turnkey restaurant to give those starting out a taste of life as a hospitality operator without too much risk. A welcome opportunity in the current, sometimes difficult, context.

The concept behind Kokotte is simple: candidates take their place behind the stoves of a temporary restaurant with modular furnishings for four months. This allows them to try out and build upon their project. Nice touch: the accessible rental price and high-quality guidance.

A proven recipe

Since 2019, when the doors of the first Kokotte swung open on Rue des Bouchers, no fewer than 13 operators have followed, each with some unique culinary projects. The tried and true recipe continues to lure in candidates, and the city councils are also inquiring. This is why we are now opening a second Kokotte branch on Avenue de Jette in Jette, to continue to support and guide budding restaurateurs who want to plunge into the adventure with all the tools they need in a sector that is struggling. That way, a lesser-known district in the capital can be tested out immediately.

“For several years now, our Agency has been committed to helping target groups who have faced various crises and for whom it is not at all easy to start a business. Of course, hospitality entrepreneurs are also part of this group. We are therefore making every effort to continue supporting sustainable and/or socially relevant initiatives within this sector that is so important to the economic fabric of Brussels with incubator programs.” Isabelle Grippa, CEO of hub.brussels

By the way, Kokotte Jette is 99% furnished with recycled materials that were already on the premises, items from the old WTC buildings and façade cladding from ROTOR. The operators will also be coached in sustainable business practices.

Vietnamese street food in Jette

Milly will be the first to stir in the still shiny bowls of Kokotte Jette. With her concept Bánh Original, she will be taking her customers on a culinary journey to the streets of Vietnam, her native country, from mid-April to the end of July. On the menu: an exploration of mostly unfamiliar flavours and fresh produce. All without lactose or gluten and served in small portions for easy sharing.

Milly is a commercial engineer and graphic artist by training, with a career spanning more than 20 years. She recently decided to trade in her job in the communications sector for a kitchen apron and devote herself to her passion for cooking. “I got the hospitality bug at an early age, thanks to the restaurant my parents kept open in the heart of Brussels for more than 25 years. I regularly went to help out there. After years in an office job that didn’t give me enough satisfaction, I took the plunge with Kokotte. A unique opportunity! You’re well-supported in just about all areas. I’m looking forward to welcoming the first customers soon.” She said on the eve of the opening.

A springboard to your own restaurant

Running a restaurant at Kokotte gives you the opportunity to refine your recipes and fine-tune your business plan in a professional setting. Meanwhile, you will receive individual coaching on topics such as hygiene, food safety, human resources, marketing and retail design. Comprehensive guidance as a springboard to opening your own business. This allows prospective entrepreneurs to see right away whether life as a restaurateur suits them, before starting a business on their own.