Between Madrid and Brielle.
Madbri began with a question from one restaurant owner to a friend. Iván López has run his own restaurant in Madrid for years, and knew that Sjoerd Timmer, a developer with twelve years in process optimisation and automation, looked at problems like these. One day he asked: why does a restaurant need so many separate programs, and couldn't it be one system? Sjoerd analysed how a real restaurant actually works, and the answer was clear: the tools did not fit together, and for some jobs there was no tool at all. A friendship grew into a partnership.
Iván has run his own restaurant in Madrid for years and knows hospitality from the inside. He leads our sales and keeps us honest: every feature is checked against the daily reality of a working Spanish kitchen, never a wishlist.
View LinkedIn profileBefore Madbri, Sjoerd spent twelve years in the process industry and built his own drone company. He has delivered large-scale automation and analysis of work processes for a major corporate, and brings that same systems thinking to hospitality. He builds the whole Madbri platform, turning a restaurant's real workflows into one calm system.
View LinkedIn profileMAD for Madrid, BRI for Brielle.
Spanish character in the market, Dutch engineering under the bonnet. Madbri is headquartered in Madrid, where the business lives and where the name takes on meaning.
Four things we hold to.
A restaurant shouldn't chase the tech
What works in technology for restaurants, we bring to them once it works.
Whole over pieces
A platform is only a platform when it covers the whole business, including the legal and the fiscal.
Depth over a checkbox
What we build, we build in fully, not as an adapter hung off something else.
The owner stays the owner
Their data, their guests, their brand. We support, we do not claim.