Every Thursday, a different SeamlessWeb customer tells us about how he or she orders from the site. This week, we’re doing something a little different. First of all, it’s Friday. Second of all, our customer is also client. We’d like to introduce you to Abraham Merchant.
Name: Abraham Merchant
Occupation: President and CEO of Merchants Hospitality, a restaurant company with five restaurants on SeamlessWeb (SouthWest NY, Merchants NY Café, Merchants NY East, Pound & Pence, Oaxaca Mexican Grill)
How did you get started in the restaurant industry? As a dishwasher for Roy Rogers, before moving up the ranks at Red Lobster, Houlihan’s, T.G.I. Friday’s and so on…
What is one thing that would most surprise readers about running a restaurant? How easy it really is and how it is the only job where having fun is part of the job. (Ed: We probably wouldn’t say the only job…but any job that’s fun is a good one!)
What are your favorite/least favorite things about the restaurant business? My favorite thing is tasting all the foods and interacting with guests. Dealing with administrative tasks, on the other hand, is not so much fun. (Ed: Good thing you have SeamlessWeb to help you out!)
How and when did you first hear about SeamlessWeb? SeamlessWeb approached us about six years ago. I didn’t know much about the company, but the account manager did a great job of explaining what the company did and how it worked.
How has SW changed your business and how is it different from receiving phone orders? SW has revolutionized our delivery business. We are far more efficient taking orders online, not to mention the fact that the technology SW provides for corporations seems to be, well, seamless. We now discourage phone orders since they take about five minutes per order and are prone to mistakes. SW orders are processed in 30 seconds with no mistakes.
What are the differences between preparing a dish for takeout/delivery vs. preparing it for someone who is dining in? Preparation is essentially the same. However, we are mindful of the fact that the food will continue to cook while it’s traveling, specifically food that retains heat. For example, if we are delivering an order for a well-done steak or burger, we’ll cook it medium well, so that it continues to cook to the proper temperature during delivery. Also, sauces are generally delivered on the side.
What’s your favorite thing on your menu? Depends which restaurant we’re talking about. At SouthWest NY, it’s the Pulled Pork Sandwich. At Pound & Pence, the Chicken Pot Pie. Merchants NY Café? The Flatiron Steak. Finally at Oaxaca Mexican Grill, it’s the Lo-Carb Burrito with Grilled Filet Mignon AKA The Bowl!
What’s your favorite restaurant to order from on SW (besides your own)? Landmarc. I love their Steak Tartare!
E-mail us at firstname.lastname@example.org if you’d like to be the next Webber of the Week or if you’d like to suggest a friend!