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business10h ago
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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