About

I have spent my whole working life in hospitality.

It started with serving pizza. Then came Urban Plates, where I bussed tables and spent most of every shift watching the kitchen work. That was the moment I knew where I wanted to end up.

Along the way I spent nearly five years at the Disneyland Resort in Guest Relations and attractions. Those years gave me my background in hospitality and business management, and they taught me what it really means to take care of a guest. Eventually I went back to food, and kitchens are where I have been ever since.

In every kitchen, catering was the thing that felt harder than it should. Four order websites fighting for life on an old back-of-house computer. Labels to sort, prep spreadsheets to babysit. Hours that should have gone to the guests standing in the building.

So I started building Merci in the evenings: a tool that reads the orders, does the prep math, prints the labels, and lays out the morning, so kitchens can put their attention back where it belongs.

Your focus belongs on your guests. Merci handles the rest.

Matt