In 2023, Mohammed Rahman co-founded Dish’d alongside longtime friend and business partner Mohamed Poonawala.
Despite having a background in healthcare rather than hospitality, Rahman has helped shape Dish’d into one of the UK’s fastest-growing virtual brand franchises.
Rahman explains: “I came from a healthcare and pharma background, but every business, whether it’s hospitals or hospitality is built on relationships, process, quality and innovation.”
These principles, instilled in him by his late father, remain at the core of his business philosophy as he recalls: “He taught me the importance of hard work, strong relationships and honesty. That’s the foundation we’ve built Dish’d on.”
Since its launch, Dish’d has expanded to 65 locations, offering a portfolio of trend-led virtual brands including Eugreeka!, Leb+Nöm, Bao + Bowls, and Wingology, all crafted for the delivery generation.
The menus are created by a dedicated team of development chefs and tested to ensure each dish is consistently replicable by franchisees while meeting high standards of taste and quality.
Despite its digital-first model, Dish’d places immense value on its people: “We’re highly selective with our partners. We don’t just launch anywhere. We choose the right people, in the right locations, and give them the right tools to thrive.
No other virtual brand franchisor offers the level of support we do, and that’s something we’re incredibly proud of. We underpromise, overdeliver, and we never sell unrealistic dreams.”
Rahman’s entrepreneurial spirit didn’t begin with Dish’d. Before entering the QSR world, he built a healthcare business from scratch, armed with only a mobile phone, and scaled it into a 40-person company generating £5 million in turnover.
He said: “We made life uncomfortable for much larger, better-funded competitors. Some say we’re doing the same now with Dish’d.”
A typical day for Rahman is a study in balance: early morning emails and breakfast with his daughter, back-to-back meetings at HQ, and evenings spent reviewing franchise enquiries and occasionally indulging in one of the job’s best perks—taste-testing dishes.
He says: “We’re foodies at heart. It’s important to love what you’re serving.”
But don’t expect Rahman to be whipping up a feast at home as he admits: “People are surprised to hear it, but I can’t cook. It’s something on my personal development list.”
In an ever-evolving industry, Dish’d is setting its sights high. The company aims to more than double its footprint over the next year, expanding to 150 locations nationwide and continuing to invest in its brands.
He says: “Our current revenue per site sits at £8,000 a week, which is already market-leading, but we’re pushing to go even higher.”
With some franchisees already generating up to £20,000 in additional weekly revenue, Dish’d’s momentum shows no signs of slowing.
For Rahman, the mission remains clear: deliver restaurant-quality food, built for delivery, while empowering franchise partners with unrivalled support.
He gave advice for those entering the industry: “Don’t just copy. Be part of something that’s breaking the mould. Be the brand that redefines what’s possible.”
For Mohammed Rahman, Dish’d is more than a business, it’s an opportunity to challenge the status quo and help shape the future of food delivery.
As the company continues its rapid expansion, one thing is clear: he’s building a brand rooted in trust, innovation, and ambition, and he’s only just getting started.
