A well-established F&B destination, Kuwait today continues to hold its own on the regional culinary scene, with the country’s restaurants offering an increasingly diverse range of cuisine to an expanding customer base. In an era when keeping up with diners’ changing demands and preferences is key, we explore how the industry’s focus on both authenticity and innovation is proving to be a winning formula.
Kuwait has a longstanding status as a regional F&B hub, thanks to its hallmark culinary offerings, which have gained a reputation for showcasing both the country’s rich culinary heritage and the creativity of the chefs working in its kitchens. “Kuwait remains a key player in the region, known for its vibrant dining scene and a clientele eager to explore diverse cuisines,” said Essa Behbehani, chairman, Prepline.
Tech’s transformative role
The alignment of tradition with innovation is a characteristic of many dishes found on restaurant menus, but also extends to the operational aspect of the F&B industry in Kuwait, where tech trends are increasingly making their mark across all areas of the business, including both front and back of house. “Food tech has revolutionized operations, from smart kitchens to seamless app-based ordering systems,” said Ashish Tulsian, CEO and co-founder, Restroworks.
Shifts in consumer preferences are driving many of these changes, notably rising demand among customers for quality and convenience, which industry players across the board are increasingly able to meet through tech solutions, such as delivery services. The emergence and expansion of cloud kitchens is another trend linked to these developments, especially among start-ups. “App-based platforms are creating new opportunities for smaller operators to thrive,” Osama Alshair, regional general manager, Foodics, said.
Casual ambiance, quality food
Other trends gathering pace include rising demand for casual dining experiences, without compromising on food and service. “There is a growing preference for approachable, yet quality dining experiences, particularly among younger clientele,” said Rakan Alfadalah, CEO, Forevermore, a subsidiary of Swish.
Untapped opportunities
While Kuwait’s F&B scene continues to flourish, untapped opportunities remain, especially in niche segments that are gaining momentum on the global F&B scene, such as experiential dining and plant-based cuisine. “Some global trends, like farm-to-table, have gained traction. However, others, like vegan fine-dining, have yet to find a foothold,” said Marco Fiorot, executive chef and managing partner, Vigonovo Catering Company; founder, Vigonovo, Giulia & Marcos Burger Restaurants.
Inevitably, restaurateurs continue to face challenges in their expansion efforts, led by high operational costs and regulatory complexities, but the outlook for Kuwait’s F&B industry remains bright. Further growth is expected, driven by a combination of new tech solutions that are continually coming onstream and high levels of culinary creativity evident across the country’s restaurant scene.
Insights from HORECA Talks 2025 at HORECA Lebanon, co-organized by Leaders Group, Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nagi Morkos, founder and manager partner at Hodema Consulting Services.
