Privacy Policy
At Hospo Dojo, we respect your privacy and are committed to protecting your personal information. This Privacy Policy explains how we collect, use, and store your data when you interact with our website, download resources, or book a consultation.
1. What We Collect
We may collect the following information when you submit a form or communicate with us:
NameEmail addressPhone numberBusiness information (e.g. trading name, stage of business)
2. How We Use Your Information
Your data is used to:
Deliver requested resources (e.g. free guides or consultation confirmations)Communicate with you about your session or related servicesImprove our content, services, and website experienceSend relevant updates and information via SMS, email, or calls (if consented)
We do not sell your information.
3. Third-Party Services
We use secure platforms (e.g. GoHighLevel, Calendly, email marketing software) to collect and manage your data. These platforms are GDPR-compliant and follow best-practice data protection measures.
4. Your Rights
You can:
Request a copy of your personal dataAsk for corrections or deletion of your dataOpt out of future communication at any time by contacting us or clicking unsubscribe links in our emails
5. Data Security
We take all reasonable steps to protect your data and only work with secure third-party providers.
6. Contact Us
If you have any questions about this policy or how we handle your information, reach out to:
Email: [email protected]
Timeline with Paul's Story
Who is Paul, after all?
Paul was born in Sydney to a proud Jordanian-Australian family with roots in hospitality and construction. His dad often said, "Your tongue is your sword — use it wisely," sparking a lifelong appreciation for communication, negotiation, and people.
While most kids were learning their times tables, Paul was tagging along to site meetings, reading floor plans, and learning how to use a scale ruler — driven by a genuine curiosity for how great venues come to life.
Paul's weekend classroom? The local markets with his grandfather — buying fresh produce, bargaining with stallholders, and lending a hand at the family corner store. A hands-on lesson in supply and demand — without the textbook.
At 13, Paul already knew how to design full-scale restaurant kitchens — and loved every second of it. He was all in at his dad's café in the Blue Mountains, from washing dishes and running the deli to learning how to make a proper coffee. He was deep in the grind, in every sense.
At 15, Paul launched his first company under his dad's name – Elev8 Entertainment – an agency running 70+ music and fundraising events a year. It was his first real taste of leading, networking, and building something entirely on his own.
When Paul wasn't running events, he was on the floor at his family's Italian restaurant, Aqua Cotta. From tossing salads and plating desserts to managing staff and running the pass, he was confidently leading the front of house by the age of 16.
Exited his first business at the age of 18-years-old to become a multi-award winner Sales Associate at Petra Group.
Paul was promoted to Sales Manager at Petra Group, where he launched the company's Shop Fitting Department from the ground up — turning a blank slate into a thriving division.
Completed a Bachelor of Business and Commerce with a major in Hospitality Management at Western Sydney University — all while juggling full-time work in the industry.
At 24, Paul was promoted to General Manager and led Petra Group Equipment into a bold new digital era.
Said "I do" to Jessica Daniel — Paul's best friend and driving force in both his life and business journey.
Paul was promoted to Head of Projects at Petra Group, where he led key initiatives for major clients including IKEA, TikTok, Sheraton, Qantas, Woolworths, Lendlease, Westfield, Stockland, and more.
With FCSI credentials in hand and big ideas in mind, Paul stepped out on his own to found Hospo Dojo — a global training community for hospitality trailblazers. Alongside his consulting work, he began an MBA at the University of Wollongong, to keep sharpening his business acumen.
With 650+ kitchens and a diverse portfolio of successful food ventures, Paul's mission is clear: to help hospitality entrepreneurs build high-performing venues, grow sustainably, and lead with lasting impact.
FAQs
Got Questions? Find Your Answers Below!
What types of food businesses do you work with?
From cafés, QSRs, and bakeries to small eateries, large-scale restaurants, and commercial kitchens — I work with food-service entrepreneurs across all business models, whether you're starting up, scaling, or restructuring.
Do you offer end-to-end support for new venues?
I’m with you from the very first idea to opening day. That means lease negotiation, business planning, compliance, kitchen design, menu engineering, operational strategy, supplier coordination, and staff training. I guide you through every stage to launch a high-performing hospitality venue — built to run smoothly, grow sustainably, and thrive for the long term.
Can you work with existing venues looking to improve or scale?
Absolutely. Whether you need to redesign your kitchen, streamline operations, reengineer your menu, or upskill your team, I’ll help you optimise what you’ve already built and take it to the next level.
Do you design kitchens yourself or just consult?
I personally design every kitchen. My designs are based on real-world operations — tailored to your menu, team size, and service style.
What’s the process for working together?
We start with a discovery call to understand your business and goals. Then I map out a tailored proposal with clear deliverables, timelines, and pricing. Every project is custom — no cookie-cutter solutions here.
Do you help with equipment and supplier recommendations?
We encourage client involvement Your input is crucial, and we will have multiple meetings to discuss your preferences and revisions before finalizing the design
How long does a typical project take?
It depends on the size and scope, but most kitchen design and consulting projects range from 4 to 12 weeks. Timelines are always discussed upfront.
Do you work internationally or only in Australia?
I work with clients all over the world. Most of what I do — from consulting and kitchen design to strategy — can be done remotely, so we can work together no matter where you're based.
What makes you different from other consultants or designers?
I’ve worked across every layer of hospitality — managing venues, leading major projects, and designing 650+ kitchens for clients around the world. I bring together creative design, operational insight, and business strategy to build venues that don’t just open — they perform, scale, and last.