Mark Rush
Head of Food @The Fulham Shore
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WORK HISTORY
Head of Food @The Fulham Shore
Head of Food – The Fulham ShoreFranco Manca & The Real Greek (c.100+ sites nationwide)Lead group-wide food strategy across two nationally recognised brands, overseeing menu architecture, commercial performance and operational scalability across a multi-site estate.Operating at the intersection of food, finance and operations, with accountability for margin protection, system simplification and sustainable growth.Key focus areas:• Menu architecture redesign to support brand clarity and operational efficiency• Significant SKU reduction initiatives to reduce complexity and improve procurement leverage• Cooking platform optimisation to simplify kitchen execution and reduce labour pressure• Gross margin improvement through cost modelling, supplier alignment and structured reformulation• Estate-wide simplification programmes to increase consistency across sites• Development of scalable launch frameworks for new openings• Cross-functional leadership across Operations, Finance, Procurement and Marketing• HFSS-aware reformulation and regulatory oversightFocused on building repeatable food systems that scale without operational strain or margin erosion.
EDUCATION
University of Northampton
BA Degree in Business Management
SKILLS
ABOUT MARK RUSH
I operate at the intersection of food, finance and scalable systems. With over 30 years in hospitality and leadership exposure across businesses operating up to 350 locations nationwide, my focus is building commercially structured food models that protect margin, simplify operations and support confident multi-site growth. My work centres on: • Menu architecture & SKU rationalisation• Gross margin optimisation & cost modelling• Cooking platform alignment & labour efficiency• Central production and supply chain integration• New site rollout frameworks• Cross-functional leadership across Operations, Finance and Procurement• HFSS-aware reformulation and regulatory oversightAs brands grow, complexity often outpaces structure. My role is to design repeatable food systems before scale introduces instability.Alongside senior leadership roles, I have worked across a broad range of global cuisines and collaborated with leading chefs in London, New York and Tokyo — translating complex culinary concepts into commercially viable, scalable formats.A core strength lies in building brands with scale in mind from inception — ensuring that the operational, margin and platform decisions made at site one remain sustainable at site fifty.
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