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Scaling Shrimpy and Beyond: What It Takes to Grow in Kuwait with Khaled Naga
In this episode, Khaled Naga, CEO of Al-Thiqa Group Division, shares operator-level lessons on scaling restaurant brands in Kuwait and the GCC. He breaks down the shift from running global franchises to building local brands, how market shocks can reshape costs and demand overnight, and why Gen Z is changing both guest expectations and hiring.
Khaled Naga
CEO, Al-Thiqa Group Holding
Khaled Naga is the CEO of the Restaurant Division at Al Thiqa Group of Companies, with 30+ years of leadership experience across F&B, operations, and hospitality, including roles at Kuwait Food Company (Americana). He holds a BBA from Cairo University and an MBA from Windham University. A respected voice in Kuwait’s F&B sector, he champions brand visibility and digital-led growth while honoring food’s cultural roots.
In this episode, Khaled Naga, CEO of Al-Thiqa Group Division, joins Ashish Tulsian for a grounded conversation on what it really takes to scale restaurant brands in Kuwait and the wider GCC. Khaled shares Al-Thiqa’s journey of operating 57+ locations across Kuwait, expanding into markets like London and Qatar, and explains the operational shift from running global franchises to building homegrown brands from scratch.
They unpack how external forces shape unit economics, from sudden labor and regulatory changes to post-COVID demand swings and intense price competition. Khaled also highlights how Gen Z is changing both customer behavior and hiring, and why operators need teams that can adapt quickly as trends and platforms evolve.
The discussion shifts to practical leadership lessons, including building a culture where teams bring solutions, earning trust through consistency, and staying focused on execution while navigating constant volatility.