Your kitchen, running itself.
Mise runs your restaurant’s back office. You cook. We handle the rest.
Owner: tell me about last night Mise: 88 covers. Slow till 8, then a big push. Kitchen fell behind around 9:15 — ticket times touched 20 min. Sales ₹1.62L — best Friday this month. 86’d: scallops, lamb shank. Owner: take the scallops off till tuesday Mise: Done. Off the menu on all terminals. Owner: what does tomorrow look like? Mise: 62 covers booked, 19 parties. Biggest is a table of 8 at 8:30. Owner: any vips? Mise: One flagged — table 12, 8:30. Anjali Rao, party of 4. Note: regular. No shellfish.
The service
What we take off your plate.
- 01
You stop doing invoices.
- 02
You know your food cost. Every dish, always current.
- 03
Your stock stays counted.
- 04
A weekly report that tells you where money leaked.
- 05
Ask your kitchen anything. It answers.
See your own kitchen in it.
Tell us where you cook. We’ll walk your kitchen and show you your own numbers in Mise.
We take on a few kitchens at a time.