“I’m passionate about how IoT and intelligent systems can create safer, more efficient kitchen environments while preserving the creative and personal aspects of food service,” she says.
Looking ahead, Abbitt is excited about democratizing access to kitchen automation.
“We recently reduced the physical footprint of our robotic solution by 40% while improving functionality. That means restaurants who previously couldn’t consider automation now can. Our rental service model—no upfront investment—is a key step in making this kind of tech available to more operators,” she explains.
Walking in Their Shoes
Abbitt prides herself on working closely with Miso’s restaurant partners to learn what they truly need.
“By working in our customers’ kitchens, we changed our entire development process. Instead of starting with tech, we start with the real-world challenges our customers face”
This approach led to meaningful changes in Miso’s flagship product, Flippy, making it smaller, easier to install, and more intuitive.
“When restaurant partners told us that every day of downtime hurts their business, we cut our installation time by 75%.”
Real-life restaurant deployments are an ongoing source of insight. Collaborations with WD Partners and Ecolab have provided third-party validation of Miso’s impact—proof that the tech delivers ROI and real operational benefits.
One standout initiative was the launch of Miso’s pop-up restaurant program. Every team member—from engineers to execs—worked actual kitchen shifts, to experience working in a busy restaurant kitchen firsthand.
“This hands-on experience not only improves our products but also creates natural mentorship opportunities as team members learn from each other across disciplines and understand the real impact of our work,” she says
