FELFEL , founded and run by husband and wife Daniela and Emanuel Steiner, remains independently owned. Daniela leads the company with a passion for food and products, inspired by both her professional background and her family life with their three children. Emanuel focuses on building and scaling the business. Both are involved in day-to-day operations, keeping FELFEL close to its roots—with a strong focus on quality, hospitality, and long-term thinking.

Raised in New York and educated at Columbia, Emanuel Steiner grew frustrated with the daily reality of office lunches: long lines, high prices, and not enough time—often resulting in a meal eaten alone. That experience stayed with him and became one of the seeds for FELFEL.

Although the company was founded abroad, New York has always felt like home. Today, Emanuel is back in the city, expanding FELFEL in the very market that inspired it.

At FELFEL , sustainability goes beyond a single initiative—it is an integral part of the company’s operations.

The menus are designed to promote health and encourage better daily habits. By partnering with independent restaurants and local producers, FELFEL supports small businesses and shortens supply chains.

Technology plays a key role: intelligent forecasting keeps food waste to a minimum, and any remaining items are donated to local food banks. When it comes to packaging, FELFEL prioritizes biodegradable solutions whenever possible, with ongoing efforts to improve.