Paul Ayyash

Directions Website

Paul Ayyash Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Paul Ayyash, Consulting Agency, Pyrmont.

šŸ“ˆ I add 5-15% margin to hospitality venues in 30 days
šŸ½ļø 15 yrs in kitchens | 3,500+ operators use my
tools
Instagram:
šŸ‘‡ Free Resources (worth $2K)

links.paulayyash.com

22/10/2026

Sometimes the smartest systems are the simplest.

This yolk separator setup shows how old-school tools can still compete with modern automation when workflow design is right.

If youā€™ve ever worked a pastry bench, you know itā€™s not just about speed, itā€™s about rhythm and flow.


Video: Oron y Chaves

22/10/2026

If you are planning to open or run a pizzeria, this is roughly what a month looks like at $180,000 in sales. Could your site do that? It works out to around $6,000 a day, or about 240 orders at a $25 average, every day of the month.

Then ask what you keep. After food, wages, rent and the other twelve lines, this venue holds onto $18,900, or 10.5%. Food at 26% and labour at 30% take more than half the revenue before the rent is paid, and the owner is drawing $5,000 a month. Would that wage be enough for you to run the business?

These are questions you need to ask yourself, and the numbers worth knowing before you sign a lease are the ones on this list. What will your rent be as a share of sales? How much of your trade will come through delivery apps and their fees? What does your food cost look like once waste and staff meals are counted? If those answers are still guesses, the business plan is not finished yet.

22/10/2026

Want to find out where your venue is losing money without you realising it?

Iā€™ll show you how to find those leaks at my upcoming workshops in PERTH, AUCKLAND and CANBERRA.

Comment one of these cities below and Iā€™ll send you the details šŸ‘Š

21/10/2026

A kitchen that can push 300 pizzas in three hours runs on systemized workflow.

Every element here has intention: ingredient placement for minimal reach, stations zoned by temperature and motion, and ovens calibrated to service rhythm.

This is the difference between chaos and control.

A well-engineered setup doesnā€™t just boost speed, it protects consistency, energy, and staff performance.


Video: Adrian Schaumann

That dish you sell twice a week could be costing you more than itā€™s making you.Iā€™m offering a free Menu Audit to help yo...
21/10/2026

That dish you sell twice a week could be costing you more than itā€™s making you.

Iā€™m offering a free Menu Audit to help you understand whatā€™s working, whatā€™s not and where thereā€™s room to improve.

Comment AUDIT to book yours šŸ‘Š

20/10/2026

A brine injector uses hollow needles to inject a salt solution directly into meat, distributing it evenly in seconds instead of relying on hours of soaking.

For operators, the important number is the injection rate, which tells you how much brine has been added relative to the meat's original weight.

A controlled amount can improve moisture retention, consistency and cooking yield. But too much means you're paying meat prices for added water that can end up being lost during cooking.

And that's where your food costings can go wrong.

If you're buying injected meat, ask your supplier about the injection rate. Then weigh a portion before and after cooking to check your actual yield.

If you're losing more weight than you've allowed for in your costings, the problem might not be your kitchen team. It could be the product you're buying.

Know what you're paying for, and cost what actually ends up on the plate.

19/10/2026

This system shows how the right equipment design can transform workflow efficiency.

The machine doesnā€™t just automate rolling, it standardises portioning, pressure, and timing.

Every roll comes out identical, which means consistent presentation, reduced waste, and smoother service.

By removing repetitive strain tasks, chefs can focus on the parts of production that actually need creativity and quality control.

Thatā€™s what smart kitchen design is all about.

32. A new chapter šŸŒŽ I recently came across Cambridge research suggesting our brains continue developing into our early 3...
18/10/2026

32. A new chapter šŸŒŽ

I recently came across Cambridge research suggesting our brains continue developing into our early 30s, with a major shift around 32. And I can genuinely feel it.

My purpose has shifted. Responsibilities have changed. The love runs deeper. The accolades and material things donā€™t move me like they once did. Not because Iā€™ve lost ambition, but because Iā€™ve found something far greater to work towards.

I wake up every morning doing what I love, for the people I love. Having the opportunity to impact peopleā€™s lives, turn dreams into achievable goals and watch others succeed is a reward no accolade could ever replace.

Iā€™ve learnt that growth comes through challenge, and change is what moves us forward. The difficult conversations, long hours, sacrifices and failures are all part of the journey.

The same God who gives us everything can take it all away. So be grateful, treasure the moments and count your blessings. The life youā€™re living today could be the life someone else is praying for šŸ™ āœļø

But gratitude doesnā€™t mean complacency. Keep aspiring, learning, failing and getting back up šŸ’ŖšŸ¾

Above everything, Iā€™m grateful for my beautiful family, my wife and our little boy. Fatherhood has changed me in ways I never imagined and given everything I do a deeper meaningā¤ļø

32 years around the sun. A lot learnt, a lot achieved, and so much more to come.

For the first time, I donā€™t feel like Iā€™m chasing the man I want to become. Iā€™m finally becoming him. ā¤ļø

Address

Pyrmont, NSW

Website

Alerts

Be the first to know and let us send you an email when Paul Ayyash posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category