For more than two decades, Raheel Choudhary built his career in the fast food industry, overseeing a vast network of 61 franchised Papa Johns outlets across the UK.
Today, as CEO and co-founder of The Sushi Co, he’s applying the lessons of that experience to a very different kind of QSR venture, one that’s fast-growing, franchise-ready, and rooted in freshness and flavour.
Choudhary recalls: “I used to help my father with his dry cleaning business in the West End. When he moved into food delivery, I took F&B courses in the late ‘90s and started managing QSR stores for him. That’s what set everything in motion.”
His appetite for the business world was matched only by a willingness to learn, expand, and, crucially, take risks. Lessons he credits to his father, who instilled in him the value of stepping out of one’s comfort zone.
As one Papa Johns’ biggest franchisees for 20 years, Choudhary sold his business in 2021 despite having no immediate future plans. He was soon looking for a new venture in a non competitive space and was drawn to sushi as a trending, growing sector.
Now at the helm of one of the UK’s most exciting pan-Asian concepts, Choudhary has his sights firmly set on growth.
He said: “Sushi is trending. We’re seeing a major shift from expensive restaurants to mainstream accessibility. It’s popping up everywhere—from supermarkets to meal deals.”
That shift has paved the way for The Sushi Co, which already operates 21 locations, to accelerate expansion with a target of 30 stores by the end of 2025.
Choudhary believes that “freshness and quality” is what helps sets The Sushi Co apart in an increasingly competitive market. While many competitors rely on machine-prepped sushi or pre-packaged options, The Sushi Co takes a different route—every item is prepared by hand, made to order, right in front of the customer.
Choudhary says: “Our fish is delivered five times a week. Our vegetables come in two to three times a week. The salmon is from Scotland; the tuna is line-caught. It takes a bit more time, but our customers taste the difference.”
The hands-on approach extends to training and operations, key factors in maintaining consistency across the growing franchise network. Choudhary has spent months with his team crafting detailed training resources and operations manuals, backed by in-store support and guidance for new franchisees.
He said: “I’ve been a franchisee myself, so I know exactly what support is needed. The aim is to empower each partner to run a successful business while protecting the quality and speed that defines our brand.”
Despite the demands of running a rapidly expanding company, Choudhary has learned to find balance, something he didn’t always have. These days, he’s an early riser, front-loading his weekdays with office work before spending afternoons on-site visits and store builds.
Evenings are reserved for football and gym sessions, and weekends are kept for family. “Sunday lunch at my mum’s house—that’s the recharge,” he says with a smile.
Among his proudest milestones is winning an international franchise of the year award earlier in his career, besting competitors across 30 markets, but he’s just as proud of The Sushi Co’s present trajectory. He said: “It’s been incredible to watch it grow. And we’re only getting started.”
When asked what advice he’d give his younger self, Choudhary was quick to reply: “Learn to walk before you run. There are no shortcuts. Move with care, build the right team, and think everything through.”
For prospective franchisees eyeing entry into the booming sushi space, The Sushi Co is currently welcoming applications.
Choudhary says: “We’re looking for experienced QSR and business professionals ready to invest in a proven, fast-growing concept. This is one of the fastest-growing sectors in the casual dining market, and we’re here to lead it.”
As The Sushi Co expands across the UK, Choudhary is showing that scale doesn’t have to mean compromise. With handcrafted sushi at its core and a franchise model built on training, quality, and support, he’s not just growing a brand, he’s setting a new standard for what fast-casual dining can deliver.
