Nearly 20 years in bars and restaurants, from washing dishes to GM, and a lifetime of curiosity for technology. That mix is what drives CountMyStuff: reduce waste (time and product), cut the monotony, and make counts calmer and more accurate.
I got my first job in the service industry at 15. Over the years I’ve done a bit of everything — the gritty, unglamorous line work and the never-ending GM days. Alongside that, I’ve built and serviced tech, written and deployed code, and kept an insatiable curiosity for how things work.
For about a decade I carried the same thought during counts with a clipboard (and later with overpriced software): there has to be a better way. I wanted tools that understand the small headaches a tired manager actually faces, the stuff you only notice after counting the same things over, and over...and over.
Fewer taps and less friction so counts happen quickly and consistently.
Simple flows and thoughtful details that help reduce mistakes and wasted product.
Built around real industry headaches, not theoretical dashboards. Get in, count, get out, and get your day back.
I’ve always appreciated smaller vendors: they're often more accessible on price, and more personal in how they support their community. Now that I’m a small vendor too, I aim for that same combination • fair pricing and real, human support • So independent bars and restaurants can use tools that actually help the people doing the work, and recieve the same level of care they give their guests on a daily basis.