Snap a photo of each receipt. Our AI reads every line, matches it to the dishes that use it, and updates the cost of every plate in real time — so the price you see today is the price you're actually paying today.
And right now, prices aren't even sitting still. A case of lettuce that ran you $20 last month can hit $80 this week. Cucumbers, $12 to $28. The dish you priced at the start of the year is a different dish now — and most operators have no way to see it on each plate.
Say you do $1M in sales a year at a 3% margin. That's $30K you take home. Now picture one popular dish — 200 plates a week — where your costs quietly drifted $2 a plate without you noticing. That's $20K a year. Two-thirds of your profit. From one dish.
Accountants tell you what happened last quarter. Mise tells you what's happening this month — by the time you can still do something about it.
Every receipt updates every dish that uses it. The lamb special you priced two years ago shows you what it costs this week — not what it cost back when beef was cheaper. Plus $1–2 per plate in margin you didn't know was walking out the door.
The chicken sandwich earns you $9 a plate. The falafel wrap earns you $1.40. Mise tells you which dishes pay your rent — and which ones quietly cost you it. Push the winners, reprice or pull the losers.
No spreadsheets to update. No inventory counts. No invoices to enter by hand. Receipts in, POS sales out, Mise does the math — for cost, for usage, for what's on the shelf. You stop spending Sunday night with a calculator and start spending it doing literally anything else.
The receipt reading and ingredient matching are AI. The judgment — what to push, what to reprice, what to pull — is still yours. We just hand you the numbers to make the call.
We build your menu cost system from scratch — every recipe, every ingredient, every supplier mapped. You don't lift a finger.
Then forever after, all you do is take a photo of each receipt as it lands.
The full breakdownIndependent operators don't lose money because they're bad at math. They lose it because nobody hands them the math in time to do anything about it. The chicken creeps up a dollar a case. The oil ticks 3% twice in two months. Six dishes drift quietly into the red. By the time the year-end statement shows up, the damage is done and the only move left is the expensive one.
Mise hands you the math while there's still time to choose. Trim the portion. Tighten the recipe. Swap an ingredient. Talk to a different supplier. Push a different dish on Tuesdays. Reprice — if it comes to that. There's almost always a cheaper move, and you can only find it if you see the cost move first.
That's the whole pitch. See the money slipping before it's gone, decide what to do about it, keep it.
The enterprise tools cost $300 a month and need a tech-comfortable manager to run them. Most independent restaurant owners don't have that — they have themselves, a notebook, and the hope that the numbers work out. Mise is built for them.
— Why we existBook a 20-minute call. We'll walk through your menu, show you exactly what we'd build, and quote the setup fee.