Live depletion from POS
Recipe costing draws every ingredient down as checks close — no end-of-week guessing about what you actually used.
Inventory
Inventory that depletes itself
Every sale draws down its recipe in real time, costed at a moving average. Counts, waste and variance keep the numbers honest — and when an ingredient hits zero, the dishes that use it are auto-86'd and the kitchen is told, in the same second.
What's inside
From the shelf to the plate cost
Moving-average costing
On-hand is valued at a moving-average cost that updates with every receipt, so plate cost and inventory value are always real.
Recipe & plate costing
Cost every dish from its ingredients, see food-cost %, and price with confidence. Sub-recipes and prep items included.
Waste log & variance
Log waste, run physical counts, and see variance (theoretical vs. actual) so shrink and over-pours surface instead of hiding.
Auto-86 at zero
When an ingredient runs dry, its menu items flip to 86 automatically and the #kitchen channel is notified.
Par-based prep plans
Suggested prep and order quantities from live stock against par, so the line is set and nothing runs out mid-service.
Menu engineering
Know your stars from your dogs
Because Mise has both the margin and the sales counts, every dish lands on the menu-engineering quadrant automatically — popular & profitable (stars) through neither (dogs).
- Stars, plowhorses, puzzles and dogs, from real data
- Contribution margin per dish, not just food-cost %
- Re-cost the whole menu the instant a vendor price moves
One source of truth
The POS, the pantry and the P&L are one system
Inventory isn't a separate app you reconcile — it's the same data the POS depletes and the P&L costs. One closed check moves all three at once.
Retire the point solution
Replaces Toast, Lightspeed & MarketMan
One system that already runs your restaurant — no extra login, no nightly export, no re-keying.