Welcome to Zerocater’s Culture Club where you’ll meet the rockstars who are behind the scenes of our daily operations making sure our clients have delicious office meals and snacks, each and every time.
“Gary is the type of colleague everyone wants on their team. He’s self-driven, cares deeply about the success of our culinary partners and Zerocater, while always having client needs top of mind. During his time in this role, he has established strong relationships — both internally and externally, optimized menus, and led a recent effort to improve communication of performance metrics to our culinary partners. I can always count on him to bring humor to any situation, and appreciate his unwavering love for The Mets.”
– Monika Kunz, Director of Culinary Partnership
- Gary Hendler
- Culinary Partnership Development Specialist
- New York City
Tell us about your current role and what you do?
I work with our culinary partners to ensure they are creating excellent experiences for our clientele. I provide them with feedback on how they can improve their performance, as well as work them on menu enhancements in order to generate more orders for their business. My goal is to help our culinary partners satisfy our clients’ needs in a profitable way
What is the best part of your role at Zerocater?
I have a passion for food and I love that my role allows me to talk food with chefs, restaurateurs, small business owners, and my colleagues.
How have you grown in your career since joining Zerocater?
In my past roles in sales, I was really focused on just getting the customer on board, but didn’t really dig in to how to make the relationship beneficial. At Zerocater I have been empowered to work with all our cross-functional teams to ensure we are making decisions that positively impact ZC, our clients, and our culinary partners.
What is your motto or personal mantra when it comes to your career?
Never disappoint anyone, including yourself.
Why did you decide to join Zerocater?
Well, I initially applied because it would give me the opportunity to speak with chefs and restaurant owners. But when I came for an on-site interview I was sold on the mission to build better workplaces through food. After all my interviews were done they had me sit down for lunch with the team, which helped me to see a culture that I wanted to be apart of.
What has been your most memorable moment at Zerocater?
I love that we have pet-friendly offices and often bring in my dog, Wally. While I was conducting an interview with a potential candidate, Wally was waiting outside the meeting room and eventually weaseled his way into the room. The whole time he rested his head on the candidate’s lap. I asked the candidate a few times if she wanted me to take him out of the room, but she loved having him in there. The candidate is now apart of the NY ZC team and she loves working with Wally.
What is your proudest accomplishment at Zerocater and Why?
Getting our culinary partners on a standardized commission rate. By doing this, we’re able to create an even playing field for all of our culinary partners. When culinary partners have varying rates, some businesses will have unfair advantages over others. I’m always rooting for the underdog.
What advice would you give to someone hoping to join the Zerocater team?
Be hungry (mentally and physically), have knowledge of, and passion for, food, and be yourself!
What’s the best way to start your workday?
Tell us two truths and one lie about yourself?
- I am a certified Scuba diver
- I had my first cheeseburger when I was 10 years old
- Lock me in a room of cheese and I am in heaven
What does an ideal Sunday look like for you?
In the morning I like to grab a bagel and watch SportCenter, then head to the dog park for an hour or so. After that, I love catching a Mets game at Citifield, and stopping in Flushing Chinatown on the way home for some duck buns.
What’s at the top of your bucket list?
Opening my own business.
Last question, what is your favorite meal you’ve had at Zerocater?
Roast N Co. because it is such a comforting meal of rotisserie chicken with some nuanced sides.
Want to work alongside Gary? Check out the latest career opportunities with Zerocater!
*Under no circumstances should Gary be locked in a room of cheese, a room of peanut butter and jelly sandwiches, however, would be fine.