Everyday Mise

Paper in.
Food cost out.

Photograph those invoices stacked on your desk that you have put off all week. Every line is read, categorised and priced against what you paid last time, so your real food cost is there the moment you need it.

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One invoice, from the stack to the P&L

You photograph it and go home

One flow per document, however many pages it runs to. A three-page invoice is still one flow. Counts, waste sheets and recipes work the same way.

mise / capture
96-1093508.jpg  ·  2 pages
  1. Uploaded to your Drive
  2. Read by Mise
  3. Waiting for your review
Example data

Mise reads every line and prices it

Each line is matched to a product you already buy and categorised. You confirm what it read; you never type the invoice in.

mise / invoices / review
Baldor Specialty Foods
INV 96-1093508  ·  4 Sep 2026
READ · 1 FLOW
LineCategoryQtyCost
Baby arugula, 3 lbProduce478.00
Chicken thigh, bonelessProtein40 lb143.60
Heavy cream, qtDairy1264.80
Yukon gold, 50 lbProduce251.50
Olive oil, 3 LPantry6201.00
Invoice total$892.90
Example data

Your food cost is ready, not pending

Spend rolls up by category and by vendor the moment a document lands, so the number is already current when you open it. Nothing to reconcile, and no spreadsheet to keep alive.

mise / cost report
Food cost, month to date31.4% 1.8 pts on last month
  • Protein$4,120.55
  • Produce$3,150.20
  • Dairy$2,181.40
  • Pantry$1,696.65
  • Bar$969.50
Example data

And what the plate actually costs

A recipe is built from the products on those invoices, so its cost is not a number you set once and forget. When chicken moves, every dish holding chicken moves with it, and the ones that stopped clearing your target say so.

Prep items nest inside recipes, so a jus you make once is costed once and reused everywhere it appears.

mise / menu / recipes
Roast chicken, charred leek
MAINS  ·  MENU $21.00
▲ $0.14 THIS WEEK
ComponentSourceQtyCost
Chicken thigh, bonelessProduct10 oz2.24
Thyme jusPrep item3 oz1.10
Leek, charredPrep item1 ea0.92
Butter, unsaltedProduct1.5 oz0.67
Yukon gold puréePrep item5 oz0.61
Heavy cream, qtProduct2 oz0.34
Plate cost$5.88
Food cost28.0%
Target30%
Example data

Everything the invoice unlocks

Reading the invoice is the start. What it feeds is the rest of the product, and every part of it ships at every price.

Purchasing
Invoices, vendors and what you actually payEvery invoice is read, filed under its supplier and matched to your product list. The cost report shows spend by category and by vendor, and price watch flags a line that moved.
Inventory
On hand, counts and wasteCount sheets and waste logs go in the same way invoices do, by photo or by voice. Usage is derived from what you counted and what you bought, not from a theoretical yield table.
Menu
Prep items, recipes and plate costBuild prep items and recipes from the products you already buy. Every plate is costed from live invoice prices, so a dish that stopped making money says so.
Bar
Batches and cocktails, costed the same wayThe beverage programme is a first-class part of the product, with its own batches, cocktails and cost target, rather than food features with drinks bolted on.
Overview
The dashboard and the numbers above itFood and beverage cost against your targets, spend trends, and what Mise has cost you against what it has found. Named accounts for your team, each with their own permissions.

One restaurant, or a group of them

You run the place

You order, you take the delivery, and you are the one entering it at midnight. Mise is built for that shift first: photograph the stack, answer a few questions about what it read, and stop maintaining a spreadsheet that only you understand.

  • Capture by phone camera or by voice
  • Plate costs that move with real invoice prices
  • Your documents stay in your own Google Drive

You run several

Each restaurant is its own set of books, with its own products, counts and cost target. You switch between them, and the people you hire see only the sites you give them.

  • Named accounts with per-site permissions
  • Priced per restaurant, so adding one is a known number
  • The same screens at every site, so a manager moves without retraining

Clear the stack

14 days free with 20 flows to start, from $25 per restaurant a month. Cancel at any time.

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