Need more? Try out  Advanced Search (20+ criteria)»


Last Update

This profile was last updated on 1/29/2017 and contains contributions from the  Zoominfo Community.

is this you? Claim your profile.

Wrong Jeremy Merrin?

Jeremy Merrin

Founder and Chief Executive Officer

The Merrin Group, LLC

Direct Phone: (212) ***-**** ext. ***direct phone


+ Get 10 Free Contacts a Month

Please agree to the terms and conditions.

I agree to the  Terms of Service and  Privacy Policy. I understand that I will receive a subscription to ZoomInfo Grow at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.


  • 1.Download
    ZoomInfo Grow
    v sign
  • 2.Run Installation
  • 3.Check your inbox to
    Sign in to ZoomInfo Grow

I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History

Senior Vice President for Business Development and Marketing

iParty Corp.


Havana Central Restaurant

Founder and Managing Member

New York State Restaurant Association

Board Member

Affiniscape Inc

Board Member


Board Member



Tufts University



Columbia University

Web References(40 Total References)

About [cached]

Jeremy Merrin, Vice President, DevelopmentJeremy's party philosophy : Celebrate the little thingsJeremy joined from The North River Press, a niche-publishing firm, where, as co-publisher, he oversaw all business development and marketing.He brings to eighteen years of management experience, nine of which he founded as CEO of Ardian Corp., a consumer-market design company.Prior to Ardian Corp., Jeremy spent ten years as vice president, marketing for the Merrin Jewelry Co., where he ran the direct marketing and catalog division.Jeremy received his BA from Tufts University and his MBA from Columbia University.-- Jeremy Merrin, Vice President, DevelopmentMiniature pine trees (saplings) tied with gold ribbon.The trees came with instructions for planting.

Jeremy Merrin - Havana Central Restaurant and Bar [cached]

Jeremy Merrin
Jeremy Merrin Founder / President Who would have thought that a Jewish guy from the Upper West Side of Manhattan would be the successful brainchild behind Havana Central - New York City's home of authentic Cuban cuisine? Jeremy Merrin, Havana Central Founder and President, opened his first restaurant in 2002 and now operates two high-volume locations, each with its own unique personality and distinct clientele. Each restaurant evokes the golden era of Cuba, capturing Havana's heyday as the world's most tantalizing playground. Stepping into any one of the lush restaurants outfitted with swanky 1950s décor, guests are transported to another place and time. Jeremy attributes the spark of inspiration that led to the development of Havana Central to a life-long love of Latin food combined with a childhood infatuation with a school classmate from Cuba. Reuniting with old friends at his 25th high school reunion, he was brought face-to-face with his former classmate. "When I told her I had become a Cuban food fiend, a regular at a place near my home, she laughed and told me I needed to try some real Cuban cooking-her mother's," recalls Jeremy. During a subsequent dinner prepared by his friend's mother, Jeremy realized he had never tasted such richly satisfying Cuban fare at his neighborhood restaurant, nor had he been exposed to the authentic culture of Cuba. It was obvious to him that the quality of Cuban dining opportunities in New York was inadequate and the market was underserved. Most Cuban restaurants in the area were storefront, family operations. Jeremy, who had a history of successful entrepreneurship, sensed opportunity. Jeremy pursued a hunch honed by more than 20 years of hands-on business development experience. Following graduation from Tufts University in 1980, he led the mail order operation of his family's jewelry business, one of the country's largest, and a pioneer in the sale of jewelry by mail. An interest in entrepreneurial ventures soon surfaced. "I found the family business heavy-lifting and realized that I needed to do something I could call my own." Applying valuable development experience from his family business, Jeremy founded a fine jewelry design and manufacturing firm, Ardian Corp. This innovative new venture earned an international reputation for the creation of trendsetting styles, and in 1997 he sold the company for a considerable return on his investment. On the heels of the successful sale of his first business and at the height of the Internet boom, Jeremy became intrigued by increasing opportunities in online ventures. After thorough research, he came to the conclusion that a party and paper goods business was a great vehicle for a Web-based business. Rather than start his own company, he joined as senior vice president for business development and marketing. During this time, Jeremy returned to school and earned an MBA at Columbia University. Following the success of this thriving virtual emporium, and an even more successful combination brick-and-mortar retail unit, Jeremy was a man looking for a new project when he attended his high school reunion. "I never imagined myself in the restaurant business, but identifying an opportunity that addressed a specific niche market - Cuban - that could be properly defined with a truly unique and immersive experience really intrigued me." However intriguing, Jeremy knew nothing about the restaurant business and decided he needed a quick education and expert help. For Jeremy, it was like discovering a vast extended family in his customers and staff, putting the fun back in his professional life. He firmly believes that in order to offer the best experience to his customers, his staff must be well-trained and happy. From the beginning, Jeremy made the commitment to operate the Havana Central restaurants based on analytics. All of the restaurants utilize a sophisticated point of sale and inventory system that relays real time sales and cost figures, as well as analyzes details such as percentage tip comparisons among the servers. Additional features allow him to calculate inventory usage of each menu item by hour and day of the week. This attention to detail is responsible for setting Havana Central apart from its competitors and other restaurants. Jeremy believes that the life of every guest should be enhanced from the moment they enter a restaurant until the time of their departure. "At Havana Central, we transport our guests to pre-revolution Cuba, with a total environment that evokes images of the Havana of the 50s. It's not just the food, but the staff, the colors on the walls, the furniture, the music, even the tableware and the way the food is served, contribute to the overall positive experience." In fact, Jeremy maintains what he has dubbed the 'Cuban Cabinet.' This advisory board is comprised of specialists with individual areas of expertise-cuisine, décor, music, artwork, etc.-with whom he checks in regularly to make sure Havana Central keeps the experience real. Jeremy's painstaking attention to detail and passionate commitment to authenticity clearly resonate with patrons of Havana Central, whatever their ethnicity. When he's asked if he is Cuban, he often replies, "No, but I plan to convert soon!" Our Team Jeremy Merrin Jeremy Merrin Founder / President

Why she’s hungry | hungry sofia [cached]

Jeremy Merrin #
Sofia, I am Jeremy Merrin, owner of the Havana Central Restaurants. Jeremy Merrin # My name is Jeremy Merrin and I am the owner of the Havana Central restaurants.

"The more that [Cuba] is in the front of the press, the more visibility I think we're going to have," said Jeremy Merrin, founder and president.
Merrin is a former e-commerce executive who went in search of a new line of work when the dot-com boom of the late-1990s went bust. He moved fast, launching Havana Central in 2002 in New York City's Union Square. The very first Havana Central, which has since closed, measured only 70 square feet. By contrast, the Havana Central restaurant at Roosevelt Field, in Garden City, N.Y., totals 13,000 square feet. "We're looking to open restaurants of about 9,000 square feet and about 250 seats," Merrin said. "We are looking at malls, but also top-tier urban locations. The company wants to be near well-established, large-format restaurants such as The Cheesecake Factory and Capital Grill. "From my perspective, it's the more the merrier," Merrin said, "because then we become [part of] a big restaurant destination." Havana Central's next move will most likely be into Miami, the epicenter of Cuban cooking, according to Merrin, and Los Angeles is a target too. "I think that there are very few areas that we would not do well in," Merrin said.

"Restaurants are terrified," said Jeremy Merrin, owner of three full-service Havana Central restaurants in New York, which faces both higher state minimum wage floors at the end of this year and new regulations on tip credits that they are allowed to take.
"Wages and tips are becoming increasingly scary," he said. This summer, Merrin will open his fourth Havana Central restaurant in New Jersey, bringing his business to about 520 employees. "We're looking at what could be easily anywhere from a 15-percent to 30-percent increase in wages because you're going to get this wage creep that goes all the way up the ladder," said Merrin, who also serves on the board of the New York State Restaurant Association.

Similar Profiles


Browse ZoomInfo's Business
Contact Directory by City


Browse ZoomInfo's
Business People Directory


Browse ZoomInfo's
Advanced Company Directory