8legs: Hady kfoury

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I went from fine dining to owning a fast-casual chain. Here are 4 misconceptions about the restaurant business.

Naya founder Hady Kfoury says fast-casual is not easy and requires rigorous systems and consistency at scale.
Growth works only when fundamentals like training and supply chain are in place, says Kfoury.
Cutting corners does not increase profits and can damage guest trust, the founder warns.
The business is about more than food; people and culture drive repeat visits and staff retention.
Naya has grown to 44 restaurants and aims for about 200 locations by 2030.
Initial success followed a New York Times feature, helping sustain momentum after launch.
Kfoury’s background includes hospitality studies and work with renowned chefs before starting Naya.
Naya shifted from fine dining to a faster, more accessible fast-casual model.
Naya’s expansion occurred in stages, with a private-equity partner added in 2020.

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