Take control of your restaurant
up and running tonight
Simple guide for restaurant owners. Set everything up yourself, no IT guys or consultants needed. From signup to your first food cost report.
Instant demo environment setup. No credit card required.
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Create your account
Start with simple registration. No complicated forms — just your email, restaurant name, and you're in.
- Sign up takes less than a minute — just email and password
- Name your restaurant whatever feels right (you can change it later)
- Add address and tax ID if you need financial reports (totally optional)
- Invite your team — manager, chef, cooks. Everyone gets their own access
Set up your workflow
Every kitchen runs differently. Configure Mise to match how you actually work, not the other way around.
- Choose your units: grams, ounces, pieces, portions — whatever you use daily
- Create your storage areas: walk-in, freezer, bar, dry storage — set it up your way
- Organize your menu: hot dishes, cold prep, desserts, bar — however it makes sense
- Define your stations: hot line, cold prep, pastry — so your chef knows where everything happens
Add your ingredients
Input what you work with every day: from tomatoes and oil to spices. This is the foundation for all calculations.
- Add your core ingredients: produce, proteins, grains, beverages — everything you order
- Set minimum stock levels so the system reminds you to reorder
- Enter purchase prices — the system automatically calculates dish costs
- Configure yield percentages: like 65% usable meat after butchering a chicken
Build your recipes
This is where it gets real. Add recipes and the system instantly calculates what each dish costs and shows your margins.
- Build dishes from ingredients: 7oz beef, 2oz onions, 1oz sauce
- System shows cost instantly and suggests optimal selling price
- Attach plating photos — helps your kitchen maintain standards
- Create sub-recipes: sauces, marinades, prep items — then use them in other dishes
Run your first inventory
Time to face reality. Count what's actually in your kitchen, and the system shows you every variance.
- Create inventory templates: weekly for perishables, monthly for everything else
- Walk your storage with a tablet or phone — record actual counts
- System shows the difference: where you're short, where you're over, and calculates waste
- Lock it in — now you have an honest baseline for tracking everything forward
Why getting it right from day one matters
Most restaurants start tracking things "somehow" — Excel, paper, memory. Six months later you find out your food cost is 45% instead of the planned 30%, and nobody knows where the money's going. Proper setup from day one means control from the first check.
Mise is built so you can figure it out yourself, no "three-month implementation" needed. The system guides you at every step. Built your recipes? You see real food cost. Ran inventory? You know where you're losing product. Everything's honest and transparent.
Stuck on something?
Drop us a line — we'll help you set up, import recipes, or figure out any question. Free, fast, and human.
We usually reply within an hour during business hours