About — Mise

Why we exist

We've cooked the food. We've signed the leases. We've stared at the books.

Before Mise was a company, it was a problem we kept running into. One of us ran a small restaurant for nine years. Tight margins. Suppliers whose prices crept up quietly. A binder of recipes nobody had the time to keep current. A "popular" dish that, it turned out, had been losing money for two years.

We tried the enterprise tools — MarketMan, Apicbase, the rest. They cost $300+ a month and required someone tech-comfortable to run them daily. We didn't have that person. We had ourselves, a notebook, and the hope that the numbers were working out.

So we built the thing we wished existed. Something cheap enough that any independent operator could afford it. Simple enough that the only daily task is snapping a photo. Smart enough to flag the problems before they compound for months.

That's Mise. Cost intelligence for restaurants that cook for a living, not for restaurants with finance departments.

A real story

"The lamb special was our pride."

One of our restaurants had a lamb dish that ran every Saturday for years. Customers loved it. We assumed it was profitable.

The reality

It was losing money.

Lamb prices had crept up 28% over two years. We hadn't re-priced. The dish we were proudest of was the most expensive way for us to serve a customer.

−$4.20

loss per plate, every Saturday, for two years

What guides us

Four things we won't compromise on.

Building software for restaurants is full of temptations to add complexity, raise prices, and chase the enterprise market. Here's what keeps us honest.

Cheap enough that it's never the question.

If a small restaurant has to think twice about whether they can afford us, we've failed. The price stays low. Forever.

Honest about what we don't do.

We don't replace your accountant. We don't promise to fix problems we can't actually see in the data. We don't sell your recipes or supplier relationships to anyone. We say what we are, and what we aren't.

Owners shouldn't have to learn anything new.

The whole product is built around one premise: the only thing the owner does is take a photo of a receipt. Everything else happens for them. If we ever need to teach them something complicated, we've gotten the design wrong.

A real human is always one email away.

No chatbots. No support tiers. No upsell calls. The same person who builds your menu is the person you email when something looks off. That's the model, and it's not going to change.

In plain language

What we do, and what we don't.

We do

Cost analysis & menu pricingReal-time cost tracking on every dish, with alerts when prices move enough to act on.
Receipt parsing automationSnap a photo, we read the supplier name, the items, the prices. No manual entry.
Winner / loser dish flagsEach month, we tell you which dishes to push, which to reprice, and which to pull.
Ingredient usage trackingReceipts in, POS sales out — we do the math so you don't have to count.
POS integrationDirect connections to Square and Clover. CSV upload for everything else.
Real, ongoing supportThe same people who build your menu answer your emails. Always.

We don't

Full inventory with physical countsWe give you usage tracking from receipts and POS, not the weekly count-everything-in-the-walk-in workflow. Those numbers break the moment cash sales aren't recorded.
Menu engineering as a consulting productThe dashboard surfaces what's winning and what's losing every month. A full strategic menu rebuild is a one-off project, not a subscription.
Replace your accountantMise tells you what's happening this month so you can act. Your accountant tells you what happened last quarter so you can file taxes. Both are needed.
Sell your dataYour recipes, supplier relationships, and margins stay yours. We don't share, sell, or aggregate them with anyone, ever.
Lock you inCancel anytime. Take your data with you. We earn renewals every month — we don't trap you.

Built by people who've worked in kitchens.