NAYA, the Mediterranean fast-casual chain, is growing fast across America — and its founder says the journey started with a nightmare.
Hady Kfoury opened his first restaurant in Manhattan in 2008. He was already out of money. He had raised cash from friends and family to bring the Lebanese food he grew up eating to New York, but construction had cost more than he expected. He still owed money to his general contractor and resorted to buying equipment on eBay just to get the 54-seat restaurant open.
"It was a nightmare," Kfoury told Fortune.
NAYA Restaurant Growth: From One Location to 48
That nightmare eventually turned into 48 restaurants and counting. NAYA now employs more than 1,000 people, with average annual sales of roughly $3 million per restaurant and same-store sales growth above 10% yearly.
According to Fortune, NAYA's footprint has grown more than 40% in each of the past four years, just as Mediterranean bowls have become a fast-casual lunch staple.
Mediterranean Lunch Bowls Boom Across America
The rise of NAYA comes at a time when Mediterranean food has become a go-to choice for American lunchgoers. Bowls packed with hummus, grilled meats, fresh vegetables, and rice or salad have moved from niche to mainstream in the fast-casual dining space.
Kfoury's next target is 200 restaurants — a goal that reflects both the chain's momentum and the growing appetite for Mediterranean cuisine nationwide.
"It was a nightmare." — Hady Kfoury, founder of NAYA, as told to Fortune
What NAYA's Expansion Means for Fast-Casual Dining
NAYA's growth is part of a larger shift in how Americans eat lunch. Fast-casual chains that offer fresh, customizable, and healthier options are winning over customers who once defaulted to burgers or sandwiches.
The chain's same-store sales growth above 10% yearly shows that existing locations are not just surviving — they are thriving. That kind of performance gives NAYA a strong foundation to keep opening new restaurants.
- NAYA started with a 54-seat restaurant in Manhattan in 2008
- The chain now operates 48 restaurants and employs over 1,000 people
- Average annual sales per restaurant are roughly $3 million
- Footprint has grown more than 40% each year for four straight years
Our Take: NAYA's Success Is a Lesson in Persistence
To put it plainly, NAYA's story is a reminder that even the most successful restaurant chains often start with struggle. Kfoury was out of money before his first location even opened. He bought equipment on eBay to keep costs down. That kind of scrappy determination is rare — and it clearly paid off.
The bigger picture here is that Mediterranean food is no longer a niche choice. It has become a mainstream lunch option for Americans who want something fresh, flavorful, and fast. NAYA's race toward 200 restaurants is a sign that this trend is not slowing down.
For customers, more NAYA locations mean more access to affordable, healthy Mediterranean bowls. For the restaurant industry, it signals that the fast-casual Mediterranean segment has room to grow. And for anyone thinking about starting a business, Kfoury's journey from nightmare to 48 restaurants is proof that early struggles do not have to define the outcome.
