Cost intelligence · Built for independent restaurants

Know what every dish on your menu actually costs.

Snap a photo of each receipt. We turn the pile of paper into a live picture of every plate — what it costs, what it earns, which ones to push, and which ones are quietly bleeding you money.

Book a demo See how it works
$99 setup, then $49/month. Built by people who've run kitchens. Trusted by restaurant owners across North America.
The numbers nobody talks about

Most independent restaurants are pricing today's menu with last year's costs.

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.

~$15K
a year in margin the typical independent restaurant loses to dishes quietly drifting unprofitable. The kind of thing Mise catches the moment a receipt lands.
Conservative estimate based on industry food-cost data
~4% / yr
average food-price increase over the past five years. On a 3–5% margin, that's the difference between a profitable dish and one you're quietly selling at a loss.
U.S. Bureau of Labor Statistics, 2020–2025
3–5%
average net profit margin for full-service restaurants. A single mispriced dish can wipe it out.
Industry benchmarks, 2026
What Mise does

We hand you the cost picture your accountant can't.

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.

Real per-dish costs, always current.

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.

Know what to push. Know what to kill.

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.

Hours back in your week.

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.

How it works

All the work happens once.

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 breakdown
  1. We build it4–8 hours mapping your menu, recipes, and suppliers — once.
  2. You snap receiptsTake a photo or pick one from your phone. Five seconds either way.
  3. Costs update liveEvery dish recomputes the moment a price changes. Always current.
  4. You get the reportEach month: where you made money, where you didn't, what to change.
"

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 exist
Get started

See your numbers before your next bill arrives.

Book a 20-minute call. We'll walk through your menu, show you exactly what we'd build, and quote the setup fee.

Book a demo
No credit card required. We'll email within one business day. Anywhere in North America.