A mature market
At present, there are round 12,000 eating places in Kuwait. Of those, 5,500 fall inside the dessert phase, whereas 3,000 are cafes. Certainly, Kuwaitis, spend a substantial period of time eat out, which works an extended strategy to clarify why the F&B sector continues to develop.
Amal Chahine, founder and managing accomplice of OVO Meals Restaurant Firm, mentioned that the market continues to develop, with new ideas and there may be nonetheless house. These phrases had been echoed by Khaled Naga, CEO of the restaurant division at Al Thiqa Meals Group, who said that Kuwait ranks second highest worldwide by way of annual restaurant revenues and that the nation has the best variety of repeat diners within the GCC, averaging 4 visits per visitor monthly.
William Zitto, head of culinary at Alshaya Group, added that the group acknowledges that there are nonetheless alternatives, and the market is but to succeed in saturation. Certainly, Alshaya might be launching Chipotle Mexican Grill in Q2 2024.
Given Kuwaitis’ excessive buying energy and keenness for meals and novelty, to not point out eating out being a type of leisure, it’s extremely possible that Kuwait’s F&B sector will proceed to develop.
Franchises versus homegrown ideas
Kuwait is broadly thought of a check market and incubator, with many ideas breaking into the market and increasing in line with how profitable they’re within the nation.
Robeir Sarofeem, gross sales supervisor for Nestlé, said that the restaurant scene in Kuwait has undergone vital transformation. A decade in the past, issues had been very completely different, and it was extra of a frnachise market. Nonetheless, these days homegrown manufacturers are exhibiting how aggressive they are often. Some, like Shrimpy, have even expanded within the area.
In accordance with Naga, Kuwaitis are educated and all the time desperate to strive new issues. Kuwait was one of many first international locations within the area to carry worldwide manufacturers, particularly well-known American franchises. At the moment, the main focus is on homegrown ideas, of which Al Thiqa boasts 12 distinctive manufacturers.
Developments shaping the market
Chahine’s homegrown idea OVO opened 9 years in the past. At the moment, there are two branches, which she believes is down to not solely high quality and consistency but in addition the demand for vegan and vegetarian choices in addition to larger consciousness on well being and plant-based delicacies.
Al Thiqa acquired Gia, a homegrown Mediterranean idea, in 2018. Since then, it has expanded from two places to 12, highlighting the will for more healthy, greener choices.
Zitto additionally talked about that Alshaya caters to health-conscious diners, even the place least anticipated. At The Cheesecake Manufacturing facility, for example, the Skinnylicious menu options round 40 objects which might be round 500 energy.
By way of different tendencies, sustainability continues to be a significant concern. Nonetheless, it stays to be seen how operators can adhere to sustainable practices whereas offering high quality and worth for cash.
Challenges and alternatives
One of many best challenges for eating places is discovering and retaining proficient staff. Typically, it’s tough to search out skilled cooks, as they typically transfer to different elements of the area.
Whereas French delicacies just isn’t common in Kuwait, different cuisines have the potential to take off. Zitto talked about that the market might accommodate extra Vietnamese and Mexican choices, however this largely depends upon the willingness of proficient cooks to return to Kuwait.
Sarofeem added that South American delicacies, particularly Peruvian, has nice potential. As well as, to cater to the candy tooth of Kuwaitis whereas providing one thing more healthy, protein snacks and soft-serve ice lotions are gaining momentum, as are dry drinks, resembling Heineken 0.0.
Chahine mentioned that genuine Kuwaiti delicacies is lacking out there, however quite a lot of effort is required to take it to the following stage, as the standard dishes are typically eaten at house. Alternative exists if a proficient and revered Kuwaiti chef champions the event of this phase.
