Connecting the order to the operation.

The challenge

A customer sees a menu and a checkout. The restaurant sees prices, modifiers, hours, payments, POS records, and an order that needs to reach the right team. A useful ordering product has to connect both experiences.

JMTF grew out of that operational problem: give restaurants a branded online ordering experience while connecting the systems behind it.

My contribution

As founder, I work across product direction, customer experience, architecture, implementation, and operations. That means following an order through the whole system and treating the handoffs as part of the product.

• Built customer-facing storefront and pickup ordering flows, including menus, modifiers, location selection, and checkout.
• Connected Stripe payment flows and Clover POS integration with the platform’s order lifecycle.
• Developed operational tools for restaurant menus, hours, orders, and customer workflows.
• Worked on AI phone ordering as another channel into the platform, with restaurant-specific configuration and testing.

The decisions behind the interface

Make system boundaries explicit

Payment state, order state, and POS state are related, but each has its own lifecycle. I design around those boundaries so the customer experience can explain progress and the operational tools can surface where an order needs attention.

Respect how each location operates

A shared brand does not mean every location has the same menu, prices, or fulfillment setup. The platform needs to reuse the right things while preserving the operational details that belong to a specific restaurant.

Build AI into a workflow

Phone ordering needs more than a conversation. It needs a restaurant’s menu, modifiers, ordering rules, and a clear handoff into the same operational systems. I approach AI as part of that larger product.

What this work demonstrates

JMTF brings product strategy, full-stack engineering, payment integration, and restaurant operations into one ongoing platform. It is work I continue to build and operate, with the restaurant experience informing the next engineering decision.