Merci reads every catering email from every platform, translates orders into prep quantities using your own recipe book, and puts them on the kitchen board: a full-screen app on any tablet, two taps to print. No integrations. No spreadsheets. No missed orders.
Bonjour! Je m'appelle Merci. I run catering for kitchens.
No POS hookup. No API keys. No IT ticket. No hardware to buy.
Sign up and get a private order inbox: [email protected]
In Gmail or Outlook, forward catering emails to that address. That is the entire integration. Merci understands ezCater, Relish, Foodja, Forkable, direct emails, and even PDF invoices.
Drag your recipe book onto the page: PDF, spreadsheet, even photos of recipe cards. Merci builds your prep cards from it and every order arrives with quantities already calculated.
Your scheduling app emails the posted schedule straight to Merci. You set one number, dollars of catering per labor hour, and Merci does the rest. And when a day flags short, the manager's inbox gets the numbers plus a ready-to-send call-in message: open the roster, tick names, send. The crew answers from their phone with one tap, and the flag clears itself the moment enough say yes.
An 8:00 AM order needs an hour of prep and the first cook was coming at 7:30. Merci flags it the moment the order lands. Before the scramble, not after.
A $400 order due one hour after first-in at $200 per labor hour means two sets of hands. Merci says so the moment the order lands, straight to the manager's email, days before it matters.
Each location's batch prints itself: the playbook, a pull sheet for the walk-in, and a guest label for every box. The closing manager can even print tomorrow's preview the night before. The kitchen walks in and the day is already on paper.
Pick any day, tick the names, send. Each person gets one email with two buttons: Yes, I can make it, and Sorry, I cannot. No login, no typing. Merci tells you the second anyone answers, and clears the flag when the gap closes.
Two emails do most of the work, and both of them are one tap wide. Nothing waits for someone to remember to log in.
Merci put this in the review queue instead of guessing at it.
Brightline Insurance · Friday · 24 guests · $612The question: the email lists 24 guests but only 22 entrees.
Hi Dana. Friday is heavier than the schedule covers. Any chance you can take the 8 to 2 window?
Your book cards carry their ticket times. Merci works each item back from delivery and builds the morning as a fire list.
A cook reads top to bottom and just goes.
Everyone gets exactly the view their job needs, and nothing more.
Every location on one screen: orders, staffing flags, and batches across the whole group. Location 40 takes the same ten minutes as location 1.
Two brands under one roof? Merci reads which storefront every order came through and tags it on the board and the playbook, so one line can cook for both without mixing them up.
General managers get their own login locked to their location. Their orders, their board, their morning batch. Nothing else.
A searchable client list with order history for helping callers: dates, headcount, totals, status. View only, and never the recipe book.
The people on the line get their own page on their own phone. No app to install, no password to forget, and nothing on it but today.
A tag by the door. Scan it and you are on the clock for today's shift. The first time asks for an email address, and never again after that.
Build the closing list once. Merci deals it across whoever actually showed up, evens out who got stuck with what last time, and hands out the leftovers to anyone who clocks in late.
Ask for proof on any job and the crew snaps a picture. Merci looks at it, counts what she sees, and asks about it when the count comes up short of what you asked for. Say it is right and it goes through, flagged, with her count attached.
Last box ticked and the shift releases itself, with a note to the manager that the list is done. No standing around waiting to be told to go home.
Every night one PDF lands in the manager's inbox: who worked and when, what side work got done, what got left open, and a full page for every proof photo. Read it in bed in ninety seconds.
Drop in your handbook or a blank new-hire form and Merci learns where every field goes. A new hire fills it and signs it with a finger, you countersign, and the finished PDF files itself.
That is her floating in the corner right now. She answers questions on every page, knows your setup, and guides your team. And she guards the vault: by design she cannot read a single recipe or guest detail. Ask her to peek and she wags a finger.
Put an Echo on the line and Merci goes hands-free. No screen to tap, no old tablet to fight.
"Alexa, ask Merci when's the first order tomorrow." She answers from today's board, spoken, while your hands stay on the pans.
"Alexa, set a twelve minute timer for the chicken." Alexa's own timers, free, as many as the line needs.
On an Echo Show, Merci paints the answer on screen as she says it, big enough to read across the kitchen.
An Echo is an optional upgrade on top of your board. Cooking answers stay toggleable, and Merci never reads your sealed Book aloud.
Your recipe book and your customer list are both encrypted with a key unique to your company (AES-256). Recipes turn orders into prep numbers. Guest names and order history stay readable only inside your own kitchen, for helping your callers. Never sold, never trained on, never visible to another company, and destroyed in full if you ever leave.
Even our own team sees only counts, never your recipes or your guests. And if anyone tries to pull a recipe out of the vault, Merci wags a finger at them. Ah-ah-ah.
Suites start around $500 a month. Marketplaces take 15% of every order. Merci is one number per kitchen, and busy months cost the same as slow ones. Every tier is the whole product: same features, same vault, same 6 AM batch. Only the size changes.
14-day trial with everything on. Upload your book, forward your emails, and watch a real week run through it before you pay a dollar. No per-order fees, ever: your busiest month costs the same as your quietest.
Create your kitchenBuilt inside a working catering kitchen, by someone who ran the line.