Author
Author

Paul Sarlas

Founder/CEO at Savvy IQ Hospitality Consultants

Paul Sarlas

Paul Sarlas was born in Sydney, Australia and was exposed to the hospitality industry from a young age, growing up in a family that owned and operated cafes and restaurants. Paul began his career in the family business, working in all aspects of the restaurant industry, whilst studying commercial cookery to become a qualified chef. His passion for front of house, strong marketing techniques and ability to interact well with customers led him to perusing a career in the front of house. Paul continued his studies in management and took a post in a boutique hotel in Sydney. Paul’s passion in F&B moved him from hotels to free standing restaurants working his way up to management positions at a very young age. With an eagerness to succeed, his experience gained in both the family business and the hotel industry, Paul opened his first café in the Sydney Suburb of Brookvale. With the success of this café, he soon expanded to the second café in North Sydney. Paul created successful well-known business to build a reputation and make a mark in the Sydney dining scene. Whilst continuing his part time studies in marketing, Paul sold his cafes to focus his energies in the restaurant industry. Purchasing Milsons restaurant in Kirribilli, Sydney at the young age of 27, Paul was 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 began a hospitality consulting business, advising fellow restaurateurs and hoteliers on his expertise and formula to success. With the continuing growth and international expansion, consulting in the UK, Bangkok, Hong Kong and China. Paul has continued to work globally firstly Singapore as 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 contunies his consulting company, Savvy IQ and developments concepts in London and internationally, with 4 restaurants concepts opening in 2017/18.

Insights by Paul Sarlas (10)

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.

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