We are a group of enthusiastic eaters and parents. It’s our mission to help our customers save money, eat better, and enjoy stress-free dinners.
Manuel is father of four children and husband to a very busy wife. After so many evenings of hearing “Spaghetti again?!?!” around the dinner table, all while his grocery bill increased, he was inspired to use technology to build a better way to save money and eat better. He earned an undergraduate degree in marketing and started his career in the world of traditional beverage and package goods brand management. After spending a number of years roaming the grocery aisles, he entered the MBA program at MIT and switched to the world of technology by joining Dell. He caught the startup bug and was hired at IMVU as vice president of marketing. There, he had the opportunity to work with Will Harvey, Eric Ries and the rest of the IMVU team at the time the concept of the Lean Startup was taking shape. He took that culture to Food on the Table, the brainchild of his year as an Entrepreneur in Residence at Austin Ventures.
Manuel’s dinnertime memory from his younger years was when his mom served a concoction of rice with unidentified leftovers. Everyone around the table knew that someone had forgotten to go to the grocery store.
A study in self-conflict, Ryan refers to himself as a “Texas Vegan”, which means he eats mostly vegan when he isn’t smoking up 40 pounds of meat in his giant wood-fired smoker. Ryan joined Food on the Table after realizing his passion around food & nutrition and helping to improve the American diet. Prior to joining Food on the Table, Ryan spent five years at Bazaarvoice running sales, client services, and business development teams and eight years at Trilogy running product and engineering teams. He holds a materials science and engineering degree from MIT. His dinnertime memories include lots of frozen TV dinners interspersed with delicious authentic home-cooked Italian meals.
Amanda has been enthusiastic about grocery shopping and cooking since the age of four. Fascinated by all things food, she equally enjoys her vegetable garden, wandering grocery aisles, experimenting with new dishes and dining out. Prior to Food on the Table, she spent two years at Whole Foods Market in both the private label and marketing department and three years in public affairs at Coca-Cola Enterprises. She earned an MBA from University of Texas at Austin and a BS in Commerce from Washington & Lee University. Dinnertime at her childhood home usually involved a lamb dish from their sheep farm and history lectures from her dad.
Marcus is responsible for database management and sale item curation. Thanks to Marcus, all the sale items for each local grocery store are delivered to a million inboxes a week. He rows for the Austin Rowing Club team the “Thundoars” and chronicles his meal choices on whatmarcuseats.com. He is a graduate of University of Illinois with a degree in Computer Science.
Shad is dedicated to improving the experience of Food on the Table’s community of users. Working on both web and mobile apps, he attempting to make the service both pretty and easy to use.
Some of Shad’s fondest dinnertime memories are from his grandmother’s house: fresh cucumbers in vinegar, garden tomato biscuits with butter, pea dumplings, home-made apple butter. He’s still working, however, to convince his own two little boys that peas are, in fact, yummy.
Sarah manages social media channels, customer inquiries and assists with media outreach efforts. She is a recent graduate from The University of Texas at Austin with a degree in public relations. When not at work, she can be found exploring the world of Texas barbecue. Her most memorable dinnertime memories include summers spent gathering with family over her grandmother’s traditional French cooking.