About Mise
Hospitality software that thinks like a chef
Mise was founded by operators who'd spent two decades running service. We build for the kitchen at 7pm on Saturday — not the boardroom on Tuesday.
8,000+
venues on the platform
25M+
covers served per year
60+
countries
1.2M+
reservations a month
Our mission
Make every service better than the last.
Restaurants run on coordination. The kitchen brigade has to know what's on the pass; the floor has to know which tables are about to turn; the GM has to know which day-of-week is actually paying the rent. For too long that coordination has lived in spreadsheets, paper tickets, and three browser tabs.
Misebrings the floor plan, the menu, the kitchen display, the inventory, and the staff schedule into one workspace — because the people running service shouldn't need to be system integrators on top of everything else.
We measure success by no-shows reduced, covers turned, labour-cost held steady. Not feature count. Not active users. The numbers that show up on Monday morning.
What we believe
The principles that shape every decision
Service first
We build for the team on the floor and in the kitchen — not the executive boardroom. Every feature has to survive a Saturday at 8pm.
Guest data is sacred
Diner contact, dietary preferences, and stay history are encrypted at rest and in transit. We never sell, share, or train on guest data.
Hospitality is craft
We treat the menu builder, the floor plan, and the kitchen display the way our customers treat their food: thoughtful, refined, intentional.
Built for every kitchen
From a 30-cover bistro to a multi-brand ghost kitchen, the same workflow scales without ceremony.
Quiet software
The best tools disappear into the work. Our product team measures success by how rarely you have to think about us during service.
Outcomes over features
We track no-show reduction, cover throughput, and labour-cost ratio. If a feature doesn't move one of those, it doesn't ship.
Founding story
How we got here
2023
The mise en place
Sofia and Marcus meet over an off-menu tasting in Lisbon. They sketch the first floor plan on a wine list.
2024
First kitchen
Mise opens at The Tangerine in Soho. Floor plan, menu builder, and kitchen display ship to a single venue running Friday service.
2025
1,000 venues
Multi-station routing, allergen tags, and review aggregation ship. Mise crosses 1,000 active venues across the UK and Iberia.
2026
Multi-site
Group-level reporting, central menu sync, and per-venue role access launch. Mise is now live in 60+ countries.
The team
Built by operators, for operators
Sofia Lambert
CEO & Co-founder
Twenty years across Michelin kitchens and hospitality consulting. Believes software should respect the way service actually runs.
Marcus Reid
CTO & Co-founder
Built distributed systems for two POS companies before Mise. Obsessed with sub-second sync between kitchen display and floor plan.
Linnea Forsberg
VP of Product
Former GM of a 200-cover restaurant group. Now spends her time turning operator pain points into one-tap workflows.
Niko Tanaka
Head of Engineering
Loves event-sourced architectures and clean ticket queues. Previously shipped infrastructure at a real-time order routing platform.
Inés Vargas
Head of Design
Believes the best floor-plan UI feels like a chef's notebook. Has plated and served on every continent except Antarctica.
Patrik Holm
Head of Customer Success
Spent a decade managing bars before joining Mise. Now embeds with new venues during opening week to make sure the rollout sticks.
Run your service with us.
Start a 14-day trial — no credit card. Or talk to the team about a multi-venue rollout.