Harsh Ghariwala

Business Development Executive at Menulog - Sydney, New South Wales, AU

Harsh Ghariwala's Contact Details
HQ
+61 1300 664 335
Location
Sydney,New South Wales,Australia
Company
Menulog
Harsh Ghariwala's Company Details

Menulog

Sydney, New South Wales, AU • 500 - 999 Employees
Food Processing

Menulog is one of Australia’s leading on demand delivery platforms, connecting millions of customers with more than 35,000 local food, grocery and other retail businesses across the region. As an Australian born brand, Menulog has supported local business partners for more than 17 years, providing online ordering and delivery solutions to help partners reach and service more customers. Menulog also supports tens of thousands of on demand delivery couriers, leading the industry in advocating for greater benefits and protections for couriers. Menulog provides customers a convenient way to access the greatest range of quality delivery partners, whilst also providing the greatest choice and quality service to its business partners and couriers. Menulog is now part of the global Just Eat Takeaway.com network, one of the world's leading online food delivery marketplaces, with more than 692,000 partners globally. Download the Menulog App via the App Store or Google Play. Follow facebook.com/menulog.com.au and @menulog.com.

Food Delivery Marketplace Online Food Meal Delivery Grocery Delivery Courier Same Day Delivery Quick Delivery Restaurant
Details about Menulog
Frequently Asked Questions about Harsh Ghariwala
Harsh Ghariwala currently works for Menulog.
Harsh Ghariwala's role at Menulog is Business Development Executive.
Harsh Ghariwala's email address is ***@menulog.com.au. To view Harsh Ghariwala's full email address, please signup to ConnectPlex.
Harsh Ghariwala works in the Food Processing industry.
Harsh Ghariwala's colleagues at Menulog are Mark Savaille, Natasha Rocha, Valentino Furina, Viktor Zivcec, Alexander Ren, Christopher Simicos, Joshua S and others.
Harsh Ghariwala's phone number is +61 1300 664 335
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