Author
Author Bio

Paul Sarlas

Founder/CEO at Savvy IQ Hospitality Consultants

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.

Articles by Paul Sarlas (11)

How to deal with bad online reviews

The frequency with which potential guests read online feedback about restaurants before making decisions means that it's essential to manage a business's online reputation. In fact, this trend has spawned a new parasitic sub-industry - online reputation management. Few restaurants ...

Getting Your SWOT Analyses Right

In fact, most people carry out SWOT analyses very poorly, and they get them wrong, no, very wrong. Let me share with you why so many people mess up their SWOT analyses, and, more importantly, how to get them right.Getting SWOT Analyses WrongIn order to explain why so many companies ...

Hotel Strategic Planning a Must

For the property that we are consulting for, the F&B layout, design and functionality has come purely from the interior designers that were appointed for the project; which have put together concepts and designs with an approach as to what will possibly look nice in a hotel ...

Hotel GM and The Owner - Communication

An owner sees things from a macro level and therefore some challenges that need tactic, time and strategy seem quite easy to solve from an eagle eye view; and questions are then raised as to why the GM is not actively actioning these challenges, hence leading the owner to directly ...