Paul Ayyash

Paul Ayyash Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Paul Ayyash, Consulting Agency, Pyrmont.
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I help hospitality operators conceptualise, launch, and scale profitable venues worldwide.

👇 Book in a free call and let’s get started

https://calendly.com/paulayyash/meet-with-paul-ayyash

14/06/2026

Most people see a machine. I see a workflow.

Every detail here is designed for flow: timing, positioning, movement, and consistency.

When a system like this runs well, output becomes predictable, staff pressure drops, and profit margins stay protected.

That’s what great equipment does: it complements your layout and supports your team instead of slowing them down.



Video: Manshundo

13/06/2026

This dual-pass dough sheeter flattens dough in two clean steps.

The top rollers start the process, and the bottom rollers finish it, giving you consistent, even sheets.

Perfect for high-volume pizzerias, bakeries, and venues making flatbreads or pastry. It replaces manual rolling, saves time, and delivers a repeatable result across every batch.

- Faster dough prep at scale
- Consistent dough thickness across batches
- Reduced manual labour
- Cleaner, more uniform end product

If speed and consistency matter in your kitchen, this tool is worth a look.



Video: Giron

The extra fries are a calculated business decision.Because Five Guys understands exactly:- What each serve costs- Hw muc...
11/06/2026

The extra fries are a calculated business decision.

Because Five Guys understands exactly:

- What each serve costs
- Hw much customers are willing to pay
- How perceived value influences repeat business

Customers leave feeling like they got more than they paid for and they’re more likely to return.

The best operators don’t leave portion sizes to chance.

They build systems that create consistency, protect profit, and deliver a great guest experience every time.

I’ve put together a Portion Control Playbook that breaks down the systems I’ve used with hundreds of operators to reduce waste, protect margins, and run tighter, more profitable businesses.

Comment PORTION and I’ll personally send it to you.

11/06/2026

Signing a lease is a massive commitment, and getting it wrong can cost you big!

That’s why I always tell my clients:
Involve professionals before you put pen to paper.

When you bring in hospitality consultants like me early, we break down the hidden costs landlords don’t always mention, from zoning restrictions to compliance requirements. We assess the space, so you know if it’ll work for your vision or if you’re looking at an expensive disaster.

Plus, I can help negotiate lease terms to set you up for long-term success. Beyond saving you money, I make sure you're fully informed and getting your business off to the right start!

10/06/2026

Your team’s skill is valuable. This tool is designed to support that, especially when the volume kicks in.

Rounding dough by hand takes precision, but doing it hundreds of times a day drains time and energy fast.

This unit applies the same technique, builds surface tension, and helps your crew stay consistent without getting worn out.

If you’re scaling up or just need to ease the load during prep, this belongs in the conversation.



Video: Chef Abdo

09/06/2026

When you’re just starting out, flexibility and cost efficiency are key. Here’s why factory-sized benches and readily available appliances are the smarter choice over custom options:

1. Adaptable for Change
Start-ups often evolve—your menu might expand, or your kitchen system may progress. Factory-sized equipment makes it easy to adjust or reconfigure your setup as your needs change, without being locked into custom-built pieces.

2. Quick and Affordable Upgrades
With factory-made benches and readily available appliances, replacing or upgrading is fast and cost-effective. You won’t face delays or high costs when your business grows or equipment wears out.

3. Built for Scalability
Starting small doesn’t mean staying small. Factory-sized options allow you to scale up easily, adding more benches or appliances as your business expands—without the expense of redesigning or customising your kitchen.

For start-ups, keeping things simple and scalable with factory-sized solutions ensures your kitchen grows with your business—saving you money and stress along the way



Video: Igor Trarbach

The strongest menus make profitable decisions easier.For the customer and for the operation.Every menu item should contr...
08/06/2026

The strongest menus make profitable decisions easier.

For the customer and for the operation.

Every menu item should contribute to the performance of the venue.

It should make your operation consistent, efficient, and profitable.

I’ve built a Menu Engineering Playbook that gives you a framework for reviewing your menu and uncovering hidden opportunities.

Comment MENU and I’ll send it through.

08/06/2026

There's nothing easy about running a hospitality business.

One minute you're reviewing food costs, the next you're filling roster gaps, dealing with suppliers, fixing operational issues, and trying to keep customers happy at the same time.

I've seen too many operators work harder and harder just to stay on top of the chaos.

The difference isn't working longer hours.

It's having the right systems, processes, and numbers in place so the business works for you, not because of you.

That's when things start to click 🚀

07/06/2026

Gastro pans changed the game in commercial kitchens.

Back in 1964 in Switzerland, the Gastronorm system (aka gastro pans) was born.

For the first time, chefs had a universal sizing standard for trays and containers.

Base size: GN 1/1: 530 Ă— 325 mm with halves, thirds, and smaller variations built off it.

Before this, every brand had their own sizes. Nothing fit across ovens, fridges, or hot boxes. Kitchens were clunky, inefficient, and full of wasted space.

The gastro pan changed that forever:
1. Interchangeable – straight from fridge → oven → bain-marie → buffet
2. Efficient – No wasted space, easy portion control
3. Streamlined workflow – less handling, less washing, safer food
4. Global standard – every major equipment manufacturer built around it.

By the 70s and 80s, hotels, caterers, and airlines jumped on board.

Today, you won’t find a serious commercial kitchen without them.



Video: Chef Sachin

One of the biggest mistakes I see operators make is focusing on individual numbers in isolation.Food cost, labour, sales...
06/06/2026

One of the biggest mistakes I see operators make is focusing on individual numbers in isolation.

Food cost, labour, sales - Each of these matters. But none of them tell you how the business is really performing on their own.

That’s why Prime Cost is such an important metric. It brings together the two largest controllable costs in most hospitality businesses: food and labour.

When Prime Cost starts moving, profitability usually follows.

The operators with the strongest margins aren’t waiting until the end of the month to see what happened.

They’re tracking the right numbers weekly and making adjustments before small issues become expensive ones.

I’ve built a playbook that breaks down the key numbers every operator should track and how to use them to gain better control over their venue.

Comment PROFIT and I’ll send it through.

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Pyrmont, NSW

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