Kuwait’s food and beverage sector is evolving at rapid pace. Changing consumer expectations, intense competition and an increased focus on value are among the factors reshaping the landscape. With insights from senior industry players, we examine the trends and strategies steering the local F&B market forward.

A market defined by high expectations

The dining landscape in Kuwait is highly competitive, shaped by consumers who are well-traveled, brand-aware and increasingly discerning. Consequently, operators recognize the need to innovate and adapt to changing demands.

“Customers have been much more selective,” observed Nabil Al Ghoul, regional general manager of One PM Franchising. “Because there’s more competition now, one cannot be complacent in this industry.”

Indeed, rising customer sophistication has raised the bar across all segments. Industry leaders agree that success requires a longer-term view, focused on building sustainable businesses rather than riding short-term momentum. This, they note, necessitates rigorous planning, precise positioning and a razor-sharp focus on value.

Trends reshaping the industry

Increasingly, it is the value shift that is defining the market. Customers are rethinking how much they spend and what they expect in return for their money.

“Consumers are actually demanding that premium experience at mid-level prices,” noted Naveed Dowlatshahi, chief operating officer of Gastronomica. F&B experts agree this wave of value-consciousness will intensify further through 2026.

In addition, health consciousness is emerging as a significant catalyst across Kuwait’s dining scene. Tellingly, demand for cleaner, more functional food is rising sharply, with high-protein, low-calorie formats proving particularly popular. Meanwhile, experiential dining, purpose-driven concepts and transparent labeling are gaining significant traction, particularly among younger demographics.

The digital shift

Technology is also fundamentally reshaping how Kuwait’s F&B sector operates and connects with its customers. Significantly, a new wave of concepts is emerging, built entirely around digital presence rather than physical footprint.

“We have many new restaurant concepts that don’t have any physical location,” noted Abraham Helal, country manager at Rentokil Boecker Kuwait. “Their only presence is online through Instagram and the aggregator.”

Elsewhere, delivery platforms have similarly evolved from optional add-ons into core revenue streams. As a result, businesses have access to customers who would otherwise be out of reach. Meanwhile, data and digital tools are providing sharper insight into customer behavior and preferences. F&B experts agree that investing in analytics and live reporting helps operators drive efficiency and stay genuinely close to their customers.

The homegrown advantage

Innovation is also helping business leaders to navigate an increasingly crowded landscape. Homegrown and international players alike are competing for the same pool of consumers. Moreover, in certain segments, supply is outpacing consumer spending, creating pressure to sharpen positioning and reassess growth strategies.

Against this complex backdrop, local knowledge is proving to be a crucial competitive advantage. Significantly, industry leaders agree that homegrown brands can edge international names through their intimate understanding of the Kuwaiti palate. This and the agility to adapt quickly are qualities that international franchises sometimes find difficult to replicate.

Amal Chahine, founder and managing partner of OVO Food Restaurant Co., has seen firsthand the benefits of local culinary insights. Working with traditional local ingredients and reinterpreting them has connected her with a new generation of diners. “I tried to bring authentic cuisine but in a modern way, so people would be aware of it and try it,” she explained.

Building for what’s next

Looking ahead, industry leaders remain broadly optimistic about the market’s trajectory. Meshari Al Yaqout, founder and chief executive officer of Brewver Academy and chief executive officer of the Kuwait Gastronomy and Culinary Association (KGCA), underlined this confidence. Conditions, he noted, should strengthen further by 2027.

Critically, F&B experts see trend-chasing giving way to a longer view. Knowledge, operational discipline and adaptability are emerging as the defining qualities of the next generation of successful F&B businesses.

“Scale down, be relevant, be efficient and be lean,” said Chawki Barakat, managing director of Barakat Foods Company. Ultimately, industry players agree that resilience, acumen and the ability to pivot will define Kuwait’s next generation of F&B success stories.

Insights from HORECA Talks at HORECA Kuwait 2026, co-organized by Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nagi Morkos, founder and managing partner at Hodema Consulting Services Middle East & Africa.