Not Sure If You’re Making Money on Every Dish?
We break down your food costs, portion sizes, and pricing to show you exactly where the profit leaks are — and how to fix them.
Trusted restaurant services for small and family-owned operations.
Built for Small and Family-Owned Restaurants
At Mise, we specialize in helping small and family-run restaurants understand where their money is going — and where it’s quietly slipping away. From shawarma shops to cafes and takeout spots, we break down your menu costs and show you exactly how to price smarter, waste less, and earn more.
You won’t get fluff or jargon from us. Just honest, practical help from people who know how hard it is to run a kitchen — and what it takes to keep it profitable.
$0.40-$0.80
More Profit Per Dish
$985
Average Monthly Savings
Our Services
Menu Cost Analysis
We calculate the real cost of every item on your menu — down to portion size, yield, and waste — so you know exactly how much profit you’re making per plate.
Pricing Strategy
We show you which items are underpriced and help you adjust your menu to hit your profit targets without scaring off customers.
Profitability Report
You get a clear, actionable report ranking your most and least profitable dishes, including guidance on what to promote, re-price, or cut.
What You Get for $249/Quarterly:
1- Exact Food Cost Per Dish: We calculate precisely how much each menu item costs you to make
2- Quarterly Profit Leak Alerts: Flag where ingredients are disappearing (waste, or over-portioning)
3- Actual vs. Expected Usage Reports: Show if you’re using more than you should be
4- Top/Bottom 5 Dishes: Rank your most and least profitable items every month
How It Works ?
1- You share inventory/purchase data
2- We compare what you used vs. what you should have used
3- You get a 2-page report each quarterly showing:
Where money is leaking (missing stock, over-portioning, waste)
Which dishes need repricing (Items dragging profits down)
Clear fixes to protect your margins (actionable steps to stop losses)
Why This Matters:
Most restaurants lose 15-25% of food costs to:
✔ Unnoticed portion creep
✔ Waste/theft they can’t see
✔ Underpriced menu items
“Mise’s team is exceptional. Their dedication to understanding our needs and delivering customized solutions set them apart in the industry.”
Sevak
ShawarBite
Let’s Talk About Your Menu
Running a small restaurant is tough — pricing your menu shouldn’t be a guessing game. Whether you’re looking to fix profit leaks or just want a second set of eyes, we’re here to help.
No pressure. No jargon. Just a 30-minute conversation about how you can start making more from what you already sell.