About Us


Sydney Office



About Paul Leach

I grew up in the food business, my parents owned two very successful restaurants and I remember working (or a least thinking I was) in them from a very early age.

All through school I knew I wanted to go in to the hospitality industry and the day that I started at college could not come quick enough. I spent an enjoyable three years learning my trade and left college to join my parents in their second restaurant.

In 1992 my parents decided that the time was right for them to sell up and I felt it was also the right time for me to go out on my own.

In 1993 I opened my first Cafe called “Hogarth’s” and that is really where it all began. Since then I have built up and sold nine food businesses and loved every minute (well most of it) and learnt a lot about how the sale process works.

I love the food industry and really wanted to crack double digits and open shop number ten, unfortunately the two things that I value the most in my life, my marriage and my health probably would not have lasted so I called it a day.

I always felt that there was a better way to sell cafes and food businesses and that is where GSE and the “Six Steps to Sale” program have come from.

I am now using the experience I gained selling all those businesses to help others to do the same. It works well for me as I am still involved in the industry and it helps my clients by them avoiding some of the mistakes that I made when selling my first couple of cafes – Win Win!

I would love the opportunity to show you more about how this approach can help you to sell your business for the price that you want and on your terms.

If you are looking for a Business Broker that has walked the walk and understands the industry as well as your situation then I would love to here from you.


About Chris Lane

I am a Licensed Business Broker and Senior Hospitality Consultant with a career spanning over seventeen years in the Sydney hospitality sector. I specialise in licenced venues.

My industry experience began at the age of nineteen working at a local hotel in North Sydney as well as busy cafe in my neighbourhood for a few years studying. I then progressed into a larger group, the Rockpool Group, where I worked for four years as a senior manager across various sites.

From here I developed a true taste and passion for hospitality and I then decided to capitalise on the liquor licencing reforms that were being championed by Sydney mayor Clover Moore.

In 2008, at the age of twenty five, I opened Sydney’s first small bar with a mate from school. The aptly named “Small Bar” was a success and from there we grew. Two more venues soon opened. In 2010 “Small Bar Crows Nest” was the first small bar on the North Shore and “Small Bar & Kitchen in Kirribilli” arrived in 2014 and was popular from day one with the locals and tourists.

I then saw an opportunity for a Burger and Whiskey joint in Crows Nest and in 2015 The Hayberry Bar & Diner was opened and again proved a timely hit with the market.

I have since successfully sold the three Small Bars and now use my operational experience combined with my knowledge of the sales process to help venue owners with both business improvement and exit planning.

Being an owner of a single or multiple venues can be a life changing and extremely rewarding career. I have faced the challenges of both being an owner and operator as you have and I understand the industry and the changing Sydney market. .

I have been in the position of both a buyer and seller of a hospitality business. Having been through it multiple times and over the years I have learned to see opportunity where others may have overlooked it.

I have a deep love for Sydney and its dynamic hospitality scene. I believe the best relationships are forged through mutual respect and understanding and that is what I bring to you. I will deliver a professional and experienced service to ensure you, your business and your future get the very best.


About Tas Dasios

Take-aways, restaurants and later cafes and car wash cafes have been an integral part of my life since childhood. I learnt the trades of hand cut chips, filleting fish, making burgers, being a barista, being a waiter, being a cook and on top of all that, producing quality and providing excellent customer service. The initial stages were part of the family business, but later became a choice to support my studies or a change of direction in life.

I had various corporate jobs and landed in a regional role in a large coffee franchise. Here I supported franchisees to effectively (and efficiently) run their businesses from reducing cost of goods and wages, marketing their business both from behind the counter and through local area marketing, sampling activities and providing robust business plans. If you fail to plan, you plan to fail was the motto.Though the process, we were able to understand in detail the business and were subsequently able to make the right decisions for the future direction of the business – whether to continue and increase sales and profit, realise that the full potential of the business has been achieved or accept that the business trajectory is not where it needs to be and therefore create an exit plan.

After a while I decided that I could provide this service to a lot of businesses and industries and got my broker’s licence and started servicing NSW in consulting and selling. I co-authored a book titled ‘Show You the Money’, a business KPI handbook given to prospective and current business owners when engaging the consulting services to assist and guide them through their business decisions. Selling at the right price and time was proving to be the decision most business owners were asking for – and I was only too happy to help! After a few years, I was asked to be involved in a start-up and since then I have been involved in five start-ups, but the passion for hospitality remained.

I believe relationships are the cornerstone of any business and creating the open communication channels and informing the vendor and the buyer of the progress of their venture is paramount. Couple this with the vast experience that I bring, I am able to effectively communicate with both parties with authority and insightfulness. I look forward to sharing your business thoughts and plans and obtaining the best possible results for your business.


Canberra Office



About Robert Illsley

Robert Illsley is a licensed Real Estate Agent running the NSW Regional and Canberra office of GSE Business Consultants who specialise in selling food businesses.

I am very passionate about hospitality and have been involved in the industry for much of my working career. I trained as a Fine Dining Restaurant Manager and I have also been involved in the Wine Industry having spent 6 years working for one of th UK’s most well respected merchants.

In 2014 I set up my own specialty coffee shop which I ran for 4 years and I discovered a passion for broking when I came to sell my business. After a couple of bad experiences with brokers I discovered GSE and Paul showed me the right way to sell a business and he helped me to achieve a great price for my café in a reasonable time frame.

I understand that café owners are hard working people and when it comes to selling you want to entrust the sale to somebody who is as passionate about your business as you are.

I believe that selling a business works best in partnership between the broker and the seller and I work hard to gain an intimate knowledge of how your business works and what makes it special and unique and my passion and knowledge for the industry allow me to speak with authority when I am talking to buyers.

It is never too early to develop an exit strategy so if you have been thinking about selling or just want some help to understand what the process will be like when you do, then don’t hesitate to get in touch with me at any time.

Robert Illsley 0415 243 750

About Robert Illsley

Robert Illsley is a licensed Real Estate Agent running the NSW Regional and Canberra office of GSE Business Consultants who specialise in selling food businesses.

I am very passionate about hospitality and have been involved in the industry for much of my working career. I trained as a Fine Dining Restaurant Manager and I have also been involved in the Wine Industry having spent 6 years working for one of th UK’s most well respected merchants.

In 2014 I set up my own specialty coffee shop which I ran for 4 years and I discovered a passion for broking when I came to sell my business. After a couple of bad experiences with brokers I discovered GSE and Paul showed me the right way to sell a business and he helped me to achieve a great price for my café in a reasonable time frame.

I understand that café owners are hard working people and when it comes to selling you want to entrust the sale to somebody who is as passionate about your business as you are.

I believe that selling a business works best in partnership between the broker and the seller and I work hard to gain an intimate knowledge of how your business works and what makes it special and unique and my passion and knowledge for the industry allow me to speak with authority when I am talking to buyers.

It is never too early to develop an exit strategy so if you have been thinking about selling or just want some help to understand what the process will be like when you do, then don’t hesitate to get in touch with me at any time.

Robert Illsley 0415 243 750


Brisbane Office



About Andrea

I started my hospitality career in my early twenties in a very successful franchise café in London. Since then in every place I’ve worked I’ve always aimed to learn more and improve my career and understanding, firstly from the service side and later the management side.

I spent 4 years working in London, progressing from the café where I started to restaurants and bars, finally reaching the pinnacle of my career at that time managing a large cocktail bar in East London which was part of a very successful group of venues in the area and all over the United Kingdom.

After that experience and 4 very productive years in the UK I felt ready to open my own venue. I opened a seasonal restaurant on the west coast of Italy inside a well-known beach resort.

The season went great but what was even better (beside the fact of working 20 meters from the sea) was the different view that you have when you run your own place instead of working for someone, everything changes.

After finishing the season in Italy I decided to come to Australia with my wife to start a family and in 2012 I moved to Melbourne where I worked for the Lucas Group who own a number of venues in the city.

After two great years in Melbourne I moved to Sydney where I managed a restaurant in the city, owned a café in North Sydney and one on the Lower North Shore.

During the processes of buying and selling my own businesses I met various brokers and one of them was Paul Leach from GSE Business Consultants. Paul was the only one who inspired professionalism and took care of what he was doing.

After my experience in Sydney I decided to move to Brisbane with my family with one thing in mind and that was to get my agents licence and start helping café/restaurant owners to reach their objectives. There is so much good that can be added to this industry and most brokers miss the point, which is the relationship; the transparency, communication and  professionalism.

I found all of these qualities only in Paul and GSE business consultants so I am very happy to join his team and provide the best service, professionalism and respect that a buyer or  vendor deserves.


About Sam Turkan

Growing up as a youngster I would spend most of my school holidays and weekends helping out at my parent’s café business.

Sacrificing my school holidays (usually not by choice) I would work and learn first hand about the general operations of a food business. I didn’t realise it so much at the time however I was gaining invaluable experience that would turn out to play a big role in my future endeavours.

Upon graduating from high school I pursued and successfully held roles in sales and account management based mainly around consumer electronics. After working for numerous years in the sales industry I was over the corporate gig and decided that it was time to pursue a role in the hospitality industry which I had a lot of passion for.

I took on a manager’s position at my parent’s café and hit the ground running. Due to outdated menus and possibly a slight lack of motivation from my ageing parents who worked for as long as I remember I was able to inject fresh new ideas, design and manage a small very overdue face lift and give the business a new marketing approach which all proved to be a success.

I would end up working with my parents for a period of 4 years during which I am grateful to have been able to learn about every aspect of the industry from them,  including leases, supplier contracts, system creation and integration, and my favourite, shopping suppliers for the most competitive pricing.

My parent’s semi-retired and I went on to purchase and operate Sylvan Beach Seafood Restaurant in Bribie Island.

The transformation of this business from when I first purchased it in February 2013 to when I sold in December 2018 is still a topic of conversation with the locals and our loyal customers still today. Implementing systems that would allow the store to trade efficiently from open till close and a huge focus on training staff to portray our culture and work ethics were key ingredients to the success of this business.

I live and breathe the industry and understand the blood, sweat, tears and sacrifices that need to be made to allow us owners to operate a successful business. We decided to sell the business as our second child was on the way and operating a shop with 15+ staff did not work in-line with family life.

After the sale was completed I took some much needed time off and during this time met Paul from GSE. Paul operates a Facebook page where he provides an invaluable amount of information including material documents to help owners with any issues they may be experiencing all free of charge. The page is also used by others to answer and help one another. Seeing that Paul was offering such a humble yet necessary service was a key driving factor in wanting to learn more about his approach to selling.

Integrity, honesty and pride in the service that is delivered by GSE puts hope back into listing your business with a hard working broker that gets results and knows the industry.


Why Work With Us?

Work with a Specialist

Selling your business is a pretty big deal, don’t be fooled into thinking that selling a café is the same as selling any other business. Whilst there are parts of the transaction that are standard there are also a lot of differences when selling cafes.

Don’t underestimate the advantage of working alongside a specialist in your industry. Benefit from experience gained over more than 20 years and the sale of nine of my own food business as well as many sales on behalf of others.

I love this industry and if you need any advice about buying or selling a café, restaurant or takeaway then feel free to get in touch.

Save Time

Are you worried about how to cope with the added stress and work of dealing with the business sale whilst staying on top of all the day-to-day stuff?

It took me my first 2-3 sales to work it out but I have learnt that the sale process is all about preparation. I have developed checklists and templates as part of my process that make this much quicker and will save you a lot of time.

Having everything prepared will mean that you can provide information to interested buyers quickly which will take lot of stress out of the process for you and will keep the buyer moving forward.

My system and approach is all about making things as easy as possible for you.

Sell for More

It is a known fact that a structured plan to exit your business can increase the value by more than 50% and in some cases as much as 100%.

My system uses the principles of Exit Planning and applies them practically to the hospitality industry to allow business owners to implement plans quickly without adding too much to the working week.

What would even a 20% increase in the value of your business mean to you? Could you find a couple of hours a week to achieve this?