Miso Robotics

Heading to the Multi-Unit Franchising Conference 2026?

Catch Matt Forbush and Mary Pillow-Thompson this Thursday, March 26 at 8:30 AM.

They’ll be diving into how operators can identify operational friction and inefficiencies before jumping into tech—and how to actually implement AI, automation, and software in ways that drive real impact.

From evaluating readiness to making smarter, ROI-focused decisions, this session is all about cutting through the noise and making technology work for your business.

We’re excited to have a speaking slot at MUFC (Mar 24–27), where we’ll be sharing what multi-unit operators need to know about kitchen automation right now.
It’s a great opportunity to talk about what’s actually working in real kitchens and what operators should be thinking about as they scale.
If you’re attending, we’d love to connect while we’re there.

Spring break.
St. Patrick’s Day.
March Madness.
New menu launches.
It’s the perfect storm for QSR kitchens.
Managers are reporting record call-outs and injuries during peak weekends.
The scenario is familiar: 6pm Friday, full dining room, online orders stacking up- and the fry cook just walked out.
That’s not just a staffing problem. It’s a system problem.
The operators surviving spring aren’t training faster.
They’re stabilizing the most volatile station in the kitchen so volume doesn’t collapse when one person quits.
Is your fry station built for this season- or just hoping to make it through?

Honored to be recognized at MURTEC this week.
This team came here to build technology that works in real kitchens- not just in theory- and to make it work at scale.
The real test isn’t the demo floor, it’s the dinner rush.
Proud of the operators and partners pushing this forward with us every day.