We Love Small Businesses So Hard

San Francisco is home to over 85,000 small and new startup businesses and today is the start of San Francisco Small Business Week! To celebrate the vibrant small business community and connect with other business owners, entrepreneurs can participate in a series of educational and networking events throughout the week. Check out the full schedule of activities here: http://www.sfsmallbusinessweek.com/category/event/

ZeroCater is a startup, so naturally we have a huuuuuuuuge soft spot for fellow small businesses. After starting as a one-man-with-a-520-column-spreadsheet operation, we now have a lovely (and growing) team.

Most importantly, our business wouldn’t exist without the 100+ vendors we work with, who prepare and deliver delicious food for nearly 200 companies in the Bay Area. None of the vendors are corporate chain restaurants because food tastes better when it’s made from the heart. Ordering from ZeroCater is a choice to support the mom-and-pop joints that serve the best fried oyster po’ boys, the tastiest tamales, and many more superlative dishes. We can send you satays made with a secret family recipe from Indonesia, or bento boxes inspired by the owner’s Japanese heritage and design aesthetic.

In return for their delectable handiwork, ZeroCater coordinates the ordering and payment processes so we can not only promise our vendors consistent bulk orders well in advance, but also a new distribution method for their restaurants, catering companies, food trucks and pop-ups. The top vendors we work with (the ones that are always on-time and in highest demand) generate tens of thousands of dollars per month from the orders we send them.

If you’re a vendor making extraordinary food and you want to start catering or expand your business, we want to hear from you! Send us a note at hello@zerocater.com.

P.S. Below is a picture of YaYa, owner of Jannah, when he came to deliver lunch for us. And below that is a photo of a plate of Middle Eastern food from Jannah. We love you, YaYa!

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Hospitality versus Service: What sets ZeroCater apart

We’re proud of the talented (and good-looking) bunch we’ve assembled here at ZeroCater. Yesterday we put up a new page to introduce the team: http://www.zerocater.com/team/

The following post was written by Yoshi Murai, one of ZeroCater’s fearless, dedicated Account Managers. We’re hiring! Check out our open positions here: http://www.zerocater.com/jobs/

Yoshi
In 2004, after a series of boring, entry-level retail jobs, I realized that I would rather be doing work that I cared about.  That seems obvious now, but at the time, it was life-changing. Looking over my previous experiences, I discovered a common thread -- the only times I truly felt fulfilled in my job were when I had gone the extra mile for a customer and really made them happy.  It took longer for me to learn that the field I wanted wasn’t customer service.  After all, isn’t making people happy what customer service is all about?

Then I realized: service is about taking care of peoples’ needs. It can be something we do out of kindness, but primarily, it’s a job.  Service is a list of tasks that need to be done for every person (smile, take their money, thank them) -- if every task is done, then service has been provided.  Hospitality is about making sure people feel taken care of. Here was the distinction that I was looking for: a focus on warmth and shared humanity.

When I walked into Samovar Tea Lounge for the first time, it was as though someone had settled a warm blanket around my shoulders.  I found myself returning time and again, craving something intangible.  I told myself it was the menu, the lighting, the music, the attractive and friendly staff.  As it turns out, it was all of those things and more.  I eventually applied for a job, and worked there for four years.  My time working there was a gradual realization that my passion lies in hospitality -- that I am at my best when I am making others feel good.

I joined ZeroCater to pursue my newfound interest in hospitality. I feel fulfilled and engaged when I am properly doing my job, but beyond that, I believe that I am creating something of lasting value. I’m referring not to the corporate value of brands or repeat business or even the professional satisfaction of having loyal customers, although those are important to my work. I’m not even talking about the outside relationships that have developed into close friendships and business partnerships. I’m talking about a greater scope, about creating change that exists independently of the business and changes more lives than my own. I believe that every experience of real hospitality is a personal nudge towards a happier and more positive attitude, and that I can change peoples’ lives in incremental ways through my work.

We can make a difference by providing hospitality where people expect service.  Right now, hospitality is seen as a specialized field, confined to hotels and restaurants (and not even all of those).  But it doesn’t have to be.  Service is not enough, and we should not expect it to ever be enough on its own.  By demonstrating warmth, compassion, and humanity in all of our interactions, we provide something vital: in every email and phone call, we remind our fellow humans that they are not alone. Is this idealistic? Absolutely. I am an idealist -- if we are to achieve great things, we must first aspire to greatness.


Do you aspire to greatness? We want to meet you! Apply to work at ZeroCater: http://www.zerocater.com/jobs/

The Next BIG Small Brand comes to SF

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ZeroCater hearts all the restaurants and small food businesses that keep our customers well-fed and happy (wait, that’s redundant). That’s why we want to let everyone (but in particular our food partners) know about a new opportunity, The Next BIG Small Brand contest. Previously only available to New York, the contest expanded to San Francisco this year, and the prizes include:
If you have a restaurant or small food business that’s hungry for more exposure, submit your application to The Next BIG Small Brand here by 6:00 p.m. ET on February 5, 2012.