How it works
Mise runs your restaurant’s back office as a managed service — invoices, inventory, recipe costing, and answers — built on software the team wrote. Here’s exactly what that means, and the questions people ask most.
step 01 / 07 · recipes
Cook each dish once — we capture it, write it, and cost it. It never walks out the door.
step 02 / 07 · invoices
Forward them on WhatsApp — every line, every price, GST and all, in your books within hours.
step 03 / 07 · inventory
Our team walks your cold room every week. Stock, expiry, what to order — always current.
“six kilos chicken thigh, two cases lemons, half a tub of ghee…”
step 04 / 07 · sales
Every day’s takings land beside your costs — nothing typed, nothing forgotten.
every day, beside your costs
step 05 / 07 · margins
Margins computed daily — what made money, what didn’t, and what to do about it.
recosted daily, as prices move
step 06 / 07 · labour
Hours and shifts, costed against every day’s sales — the other half of your margin.
24.1% of sales — in range
step 07 / 07 · intelligence
Any question, any hour, on WhatsApp — answered from your kitchen’s real numbers.
any hour · on WhatsApp · from your real data
what changes for you
Food cost 28.4% · all dishes on target · nothing needs you today
You cook. Everything else is handled.
Mise is an AI-native back-office platform and done-for-you service for restaurants. It runs recipes, food costing, inventory counts, and supplier-invoice processing — the administrative work a kitchen would otherwise do by hand — so the team can focus on cooking. Mise is built on software the company calls the Mise Kitchen OS, and it works in any restaurant’s local currency.
You forward a supplier invoice to Mise over WhatsApp — a photo or a PDF. Mise extracts every line item, unit price, and tax and books it into your records within hours, with no manual data entry. When a price has moved against your last order, Mise flags it, so you catch cost creep the same day instead of at month-end.
Every week, a member of the Mise team performs a full physical stock count in your restaurant’s cold room — recording what you hold, what is near expiry, and what to reorder. Because a real person does the count on-site, your inventory stays accurate without kitchen staff stopping to tally shelves.
You cook each dish once and Mise captures it — including from video — then writes it up and costs it against your real ingredient prices. As supplier prices move, Mise recosts every affected dish automatically, so your food-cost percentage stays current and never lives only in one chef’s memory or a notebook that can walk out the door.
Mise turns all of this into plain-language answers. You can ask a WhatsApp number a question about your kitchen — the food cost on a dish, last week’s margin, what a supplier charged — at any hour, and get an answer from your real data. A weekly margin report sums up what sold, what it cost, and where money leaked.
Mise runs a 60-day onboarding. In the first week the team embeds in your kitchen — capturing your menu, loading supplier history, and learning how you run. From week two it becomes a rhythm you stop thinking about: invoices flow, stock gets counted, the morning brief arrives. At day 60 you have eight weeks of real numbers and decide whether Mise stays.
FAQ