Savvy IQ
- Consultancy
- Ownership
- Management
WE ARE SAVVY IQ
Savvy IQ are a strategic consulting company with a focus in real estate, development, retail and specializing in the hospitality sector.
We are committed to delivering high-quality service that sets us apart from other consultants.
Professionals that are passionate and dedicated to supporting and growing your business.
Providing services to suit individual company and business needs, with innovative approaches to the industry and ongoing support, our services are the reason why Savvy IQ can make a positive impact to your business.
Years
Projects
Concepts
What we do
The services we offer are listed into four main categoriesOur Team
Paul Sarlas
Founder & CEO
- Operated 12 restaurants across Sydney and with this success created Savvy IQ which
moved him in operations internationally. - Over the past 12 years, Paul has fulfilled the following roles: F & B Director the Asia Pacific for Hilton Worldwide, Managing Director EATOUT – Moscow, Managing Director
BFLC – Bahrain, CEO Al Mathaaq – Saudi Arabia, CEO MMC – Kuwait, CEO Ping Pong
London / Dubai / Brazil / USA. - Currently, Paul is the Non-Executive Director of the NZR Group which includes Chotto
Matte restaurants in London, Miami, and Toronto, with scheduled international
openings in Doha, Riyadh, San Francisco, Beverly Hills, Nashville, Philadelphia, Seattle
and Manchester.
Ausra Gervelyte
Senior Business Consultant
Daniel Nunez
International F&B Manager
Nigel Smith
Corporate Executive Chef
Yana Tsyplakova
Business Development Manager
Kostas Sillignakis
Operations Director
Kurt Zdesar
Advisor
Our Team
Restaurant owners. Hotel operators.
8 nationalities. 12 languages spoken.
Find out more about our team.
Ausra Gervelyte
Senior Business Consultant
Daniel Nunez
International F&B Manager
Nigel Smith
Corporate Executive Chef
Yana Tsyplakova
Business Development Manager
Kostas Sillignakis
Operations Director
Kurt Zdesar
Advisor
Some Of Our Clients
Our Projects
Boho Marché – Bath
Concept Development Boho Marché - Bath Queen Square, Bath Concept Development In December 2020 an eclectic restaurant Boho Marché opened its doors, a concept developed by Savvy IQ for Francis Hotel Bath. The restaurant creates a truly magical oasis within a beautiful...
Bao & Bing – London
Concept Development Bao & Bing - London 22 Paddington Street, Marylebone Concept Development In November 2018 Savvy IQ developed Bao & Bing, a concept that is wholly owned. The new Taiwanese street food-inspired restaurant which opened in the heart of London’s...
Chotto Matte – Miami
Concept Development Chotto Matte - Miami 1664 Lenox Avenue, Miami Beach Concept Development Following the success of Chotto Matte London, Kurt Zdesar developed a second Chotto Matte in Miami in April 2018. An evening at Chotto Matte will give you an experience you...
Bondi Beach Club – London
Concept Development, Key Operational Management Bondi beach club - London 42 Portsmouth Road, Long Ditton, Surbiton Concept Development, Key Operational Management In April 2018 Savvy IQ assisted founder Jason Wells in the development of a brand...
ONYX – Park Hyatt – Zurich
Market & Feasibility Study, Concept Brief ONYX - park hyatt - zurich Dreikönigstrasse 25, Zurich Market & Feasibility Study, Zurich Savvy IQ were appointed by Park Hyatt Zurich in March 2018 to research and propose new concepts that would replace the current...
parkhuus – Park Hyatt – Zurich
Market & Feasibility Study, Concept Brief parkhuus - park hyatt - zurich Dreikönigstrasse 25, Zurich Market & Feasibility Study, Zurich Savvy IQ were appointed by Park Hyatt Zurich in March 2018 to research and propose new concepts that would replace the...
Brew – London
Key Operatioinal Management Brew - London Multiple locations, London Key Operational Management Savvy IQ are assisting founder Jason Wells and his company, Wells Group, to expand the brand and concept - Brew. Currently operating in 4 locations (Clapham, Wimbledon,...
Antipodea – London
Key Operational Management Antipodea 30 Hill Street, Richmond Key Operational Management Antipodea is an all-day Australian brasserie that converts from a laid back Melbourne affair to a hustle and bustling night time dining spot. Well travelled and well...
ICHIBUNS – London
Concept Development ICHIBUNS - London 22 Wardour Street, London Concept Development Savvy IQ were appointed to develop the concept ICHIBUNS in 2017. From the food to anything-goes atmosphere, ICHIBUNS channels the raw energy and excitement of the...
Pantry – London
Concept Development Pantry - London 22 Paddington Street, Marylebone Concept Development In January 2017, Kurt Zdesar developed Pantry, situated right next to Fucina in Marylebone. Pantry offers all day food and drink, from morning coffee through to breakfast, lunch...
Our Blog
Restaurant Reservations – Technology v Human: More than just a reservationist.
In an era of online reservations, many people continue to connect by phone to a restaurant to make a reservation. Be it a way to…
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The ‘NEW’ Hotel General Manager
The position of General Manager has never been a static one. When you're checking the financials one minute and tasting new dishes in your restaurant…
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1 Reason Why Restaurants Fail – The Missing Element
Many people see the idea of owning a restaurant as a dream and the ideal capital move, in doing something that they will love as…
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Food For Kids. It’s Changed! Hoteliers and Restauranteurs Should Know Better…….
This blog was inspired from a recent summer holiday experience to a 5-star beach resort with my wife, my 5 year-old and 2 year-old. Just…
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ALL GM’s – Five Imperatives for Improving Service Quality
THE DOWNTOWN Chicago Marriott hotel had been open for fifteen years before its management determined that two-thirds of all guest calls to housekeeping were to…
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Travelling & Dining Alone – Some Tips to Surviving
During the past 15 years I have been traveling quite extensively as a hospitality consultant; and whilst having a passion to try as many food…
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Hotel GM and The Owner – Communication
Carrying on from some previous posts, I have recently seen a small boutique hotels success being hindered through a difficult department head, who has direct…
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How Can Your Concept Stand Out From the Crowd?
The difference today is that the market is much more saturated compared to some years back. Apart from having more restaurants per square kilometer, people…
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Hotel Strategic Planning a Must.
On a recent consulting project, my company was appointed to assist a hotel that has been open just over one year, to redefine the F&B…
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Creating Your Restaurant Concept
The most exciting part of opening your own restaurant is the opportunity to be creative and develop a brand that you are passionate about. You…
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Importance of Understanding the P&L
With a little extra time on my hands over this festive season, I have had the chance to catch up with some blog writing. You…
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A Restaurant’s Business Plan
Further to my recent article " Top 10 Restaurant Startup Errors", and the most relevant error, No 1. Avoiding the business plan, I was requested…
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Creating the Restaurant Ambience
As Managers and Owners in hospitality, we might be inclined to use the word ‘space’ rather than place, when describing the ambience of a restaurant.…
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Balancing the Restaurant’s Profit Equation
Too many restaurants focus solely on the bottom line – profits. We lose sight of everything else that is important and how we got there.…
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Top 10 Restaurant Startup Errors
Thinking of opening a restaurant? Are you prepared to make important decisions? As a new restaurant owner, it is important to know which steps you…
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Basic Pointers in Restaurant Management and Operations
Statistics show that many new restaurants are opening up for business with an offer of something new in their menu. While there is an apparent…
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Small Business Success – Easy Tips That Will Help You Succeed
Whether you succeed in your small business, or fail, depends upon whether or not you pay attention to every decision that you make. As long…
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Restaurant Feng Shui
In the process of developing a concept here in London to open in early 2016, my business partner insisted on a Feng Shui Master to…
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Dangers of Procrastination When Building Your Business
On the internet when you are building your business your actions must be swift and calculated just to be competitive! It is therefore mandatory to…
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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?” There are plenty of…
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Getting Your SWOT Analyses Right
Most of us have probably taken part in a whole boatload of SWOT analyses. Certainly, in my time, companies and staff have shared numerous SWOT…
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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…
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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…
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The Pre-Shift Meeting
I have worked for a number of companies over the years that held pre-shift meetings with the waiters and chefs. They have been called a…
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5 Simple Ways Waiters Can Create Returning Customers
Waiters are your brand ambassadors; they are the face of your restaurant and the voice of your business. But sometimes can also be the deterrent…
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Kids Menus For Restaurants – Quick Tips
Restaurants are facing the challenge of updating their kids’ menus to reflect the growing demand among parents for food that is healthier for their children.…
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Basic Pointers in Restaurant Management and Operations.
Statistics show that many new restaurants are opening up for business with an offer of something new in their menu. While there is an apparent…
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7 Basic Bartending Techniques In Producing The Finest Cocktails
Some people think that bartending is limited to serving and pouring alcoholic beverages and liquors inside the bar. This is the common perception for those…
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4 Tips To Increase Revenues From Your Menus
By tweaking the way you describe your menu, you can raise the perception of the food and command a higher price that customers are willing…
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Why Are Some Restaurant Concepts Not Being Creative?
Ever wonder why more restaurants don’t use unique concepts for their food, service, décor, or overall execution? After all, buying, preparing and serving food is…
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Using Pinterest for Restaurants
Pinterest is a new social media tool that can be used in your F&B operation. Since it is web-based, you can engage all of your…
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Which Type of Restaurant Concept?
There are many different restaurant types out there. New restaurants open all the time, and concepts vary from pizza chains to fine sushi restaurants to…
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The Basics of Restaurant Marketing
If you own or operate a restaurant, one of the most important things that you can do is to market your business. Naturally, there are…
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Buying a Restaurant
"It is hard work and is not as easy as I thought it would be", is often the answer I receive to "why are you…
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Your Restaurant’s Competition
Gauging Your Restaurant’s Competition Benchmarking is the process of measuring the competition in comparison to your own service and product in order to gain a…
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Turn Your Waiters Into Salespeople
If your restaurant is mid- to upscale and incorporates a menu, bar and wine list sprinkled with high-dollar items, chances are you need a staff…
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F&B Passion for Service
Much is being said about passion in F&B service. How do we in F&B get and keep this passion in our outlets? Let’s examine this…
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Franchise or Independent?
Opening a Franchise vs. Starting an Independent Restaurant There are two major categories of restaurants: independent restaurants and franchises, also called chain restaurants. Independent restaurant…
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Organic Food For Restaurants
In recent years, more and more consumers are becoming health-conscious. This awareness has led companies to develop alternative offerings in the organic food market. Major…
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Restaurant Problems
While there will be problems with any business, in the restaurant industry a problem can be a disaster if you allow it to be. Rather…
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Balance Atmosphere And Food
According to experts, restaurant interior design is a much a part of the business as is the foodstuffs. People will most expected go to a…
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Restaurant Profitability
If the food service concept is sound and the location is conducive to that concept the rest is purely mathematical and somewhat scientific. Making money…
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How To Start a Restaurant.
Starting a restaurant is as exciting as it is challenging, from the conceptual stages to the first drink and meal served. What you achieve in…
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Contact Us
Office Locations
London, United Kingdom
Riyadh, Saudi Arabia
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