Author
Author

Paul Sarlas

Founder/CEO at Savvy IQ

Paul Sarlas

Paul was born in Sydney, Australia and was exposed to the hospitality industry from a young age. He began his career in the family business, working in all aspects of the restaurant industry. He later took a post in a boutique hotel in Sydney to continue his studies in management. Paul’s passion in F&B moved him from hotels to free-standing restaurants as he worked his way up to management positions at a very young age. With an eagerness to succeed, he opened his first café in the Sydney Suburb of Brookvale. He soon expanded into the second café in North Sydney. Paul sold his cafes later in order to focus in the restaurant industry. Purchasing Milsons restaurant in Kirribilli, Sydney, at the young age of 27, Paul became one of the young restaurateurs of Sydney. This ‘One Hat’ fine dining restaurant continued its success with Paul at the helm. Later purchasing the sister restaurant, Jaspers of Hunters Hill, another ‘One Hat’ restaurant, Paul began to grow his company to create a mini restaurant empire. Successfully opening Essence restaurant in King Street Wharf Sydney, Paul continued to grow his restaurant company to 12 restaurants throughout Sydney. Creating a strong following and a recipe for success, Paul founded Savvy IQ, advising fellow restaurateurs and hoteliers on his expertise and formula to success. His work expanded internationally, and later became Director Asia Pacific for Hilton Worldwide managing almost 300 F&B outlets in 17 countries. He then moved to Moscow as Director for Stepan Mikhalkov as Director for Verchisky, Vanil and a number of other restaurants and cafes within the group. With an international focus, Paul has been appointed as CEO with restaurant groups in Saudi Arabia, Kuwait, Bahrain, and London. Now Paul continues his consulting company, Savvy IQ and developments concepts in London and internationally, with 4 restaurants concepts opening in 2019/20.

Insights by Paul Sarlas (11)

10 KEY TIPS on re-opening your restaurant post pandemic

It's been difficult for many operators and the only past experience we can use to best understand how to come out of this situation is the learnings from past recessions or economic downturns. And common sense would tell you that starting a business in hard economic times is a bad idea.

Developing a concept with blood, sweat and expertise

Growing up in a family who owned and operated a fast food business, I spent most of my early years working in the family business; from weekend shifts during school term and remembering my school holidays as days in the shop rather than on the beach.

7 Tips for Managing a Seasonal Business

One well-known challenge that any entrepreneur might face is navigating seasonal fluctuations in the businesses or industry. The key to doing so successfully involves developing skills and smart practices that will allow the company to remain profitable during off-seasons and periodic slowdowns.

How to deal with bad online reviews

The online component of owning a restaurant is the single biggest change in the restaurant industry over the past ten years. Websites that encourage guests to post reviews and feedback, like Yelp, Urban Spoon, and Open Table, have grown exponentially and are very influential for many potential guests.

How Business Blogging Can Build Your Credibility Offline

When I speak to business owners about blogging, sometimes I hear, "Does anyone even read these things?" or even, "Why bother?"
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