Sponsored content provided by Hospo Dojo
Following the success of last year’s Build & Scale Workshop, hospitality consultant Paul Ayyash is returning to Fine Food Australia with an entirely new workshop focused on one of the industry’s most urgent challenges: converting revenue into real, sustainable profit.
This year, Paul Ayyash will host The Venue Profit System: Turn Hidden Losses into Real Profit, an intensive three-hour workshop designed to help hospitality operators identify where profit is being lost across their labour, stock, menus and operations, improve performance and build a more sustainable business.
Paul has spent 15+ years helping hospitality businesses improve profit, systems and performance. He has supported more than 500 venue launches and 650 commercial kitchen projects, working with notable clients including Qantas, Sheraton, Woolworths, IKEA and Holiday Inn. In 2023, he founded Hospo Dojo to make proven hospitality strategies more accessible to independent operators.
Busy venues can still be unprofitable
A venue can be full, sales can appear strong and the team can be working harder than ever, yet the profit at the end of the month may still fall short of expectations.
For many hospitality businesses, the problem is not a lack of revenue. It is the gradual loss of margin across multiple areas of the operation.
Labour inefficiencies, food waste, inaccurate stock control, poor menu pricing, limited financial visibility and inconsistent systems can quietly drain profit every day.
Each issue may appear minor in isolation. Collectively, they can have a substantial impact on the financial performance of a venue.
The Venue Profit System is designed to help operators identify these hidden losses and understand the practical steps required to address them.
A practical workshop for hospitality operators
The Venue Profit System is an interactive working session where attendees will apply practical frameworks to their own business, examine common areas of profit leakage and develop an action plan they can implement immediately.
In 3-hours, Paul will guide participants through the proven framework that has transformed thousands of hospitality businesses at every stage.
At the end of the workshop, you will be equipped to:
- Identify where your venue is losing profit and how to fix it
- Reduce waste and improve stock and food cost control
- Optimise your menu using proven engineering and psychology principles
- Gain greater financial visibility to make more profitable decisions
- Improve labour efficiency while maintaining service standards
- Build practical systems that create sustainable, long-term profitability
- Leave with a clear action plan you can implement immediately in your business.
Live Q&A and real-world application
Throughout the workshop, attendees will have the opportunity to participate in live Q&A sessions, raising real operational challenges, exploring how the frameworks apply to their own business and learning from the experiences of other operators in the room.
The session will be followed by a 30-minute networking event, giving attendees the opportunity to continue the conversation with Paul, connect with fellow hospitality professionals, and exchange ideas with industry peers.
Who should attend?
The workshop has been developed for hospitality professionals who are directly responsible for the operational and financial performance of a venue or food service business.
This includes:
- Venue owners
- General managers
- Restaurant, café, bar and pub operators
- Food truck operators
- Catering and food service operators
- Head chefs and executive chefs
- Hospitality entrepreneurs
- Multi-site hospitality businesses
Whether the business is an independent venue or part of a larger group, the workshop provides practical tools that can be adapted to different operating models.
Join The Venue Profit System at Fine Food Australia 2026
The Venue Profit System: Turn Hidden Losses into Real Profit
Tuesday 1 September 2026
11:30am to 3:00pm
Suite 5, Melbourne Convention and Exhibition Centre
Fine Food Australia 2026 takes place 31 August – 3 September at the Melbourne Convention & Exhibition Centre. Four days, thousands of products, and one unmissable event for Australia’s foodservice and hospitality industry. Discover the latest in food, drink, equipment and technology, connect with suppliers, source new products and attend live demonstrations, all under one roof. Entry is free for trade professionals. Register now →