Plate costing for independent kitchens
Know what every plate costs before service, not at month-end.
Mise reads your supplier invoices as they land and re-costs every recipe on your menu — so a price rise reaches the pass the same morning, not your accountant’s report six weeks later.
- No card needed
- First 40 recipes built for you
- Export everything, any time
Mains · Spec 14
Cornish hake, brown butter, samphire
| Ingredient | Qty | Unit | Cost |
|---|---|---|---|
| Cornish hake fillet | 160 g | £16.50/kg | £2.64 |
| Samphire | 40 g | £22.00/kg | £0.88 |
| Cultured butter | 40 g | £7.40/kg | £0.30 |
| New potatoes | 150 g | £1.60/kg | £0.24 |
| Capers, lemon, dill | — | — | £0.22 |
Cheapest fix
- Reprice to £17.50back to 26.9%
- Trim hake to 145 gback to 26.5%
Costing tonight’s menu in 1,240 independent kitchens
- The Salt Room
- ARDENT
- Pellow & Daughters
- Little Furnace
- brine.
- Osteria Gallo
The problem
Your food cost is a number you find out too late to change.
Today
- Invoices pile up in a drawer until Sunday night.
- The costing spreadsheet was last updated in spring.
- Fish goes up 16% and you hear about it in the P&L.
- Four hours a week of typing, for a guess.
With Mise
- Every invoice is read the morning it arrives.
- Every recipe carries yesterday’s real prices.
- The rise is on the pass before the first ticket.
- Fifteen minutes on Monday, for a fact.
What changes
Margin you can see, while there’s still time to act on it.
- 01
Re-costed by 9am
Every invoice you forward or photograph updates every recipe that uses it — usually within four minutes of the delivery.
- 02
Your Sunday back
The weekly GP report goes from four hours of spreadsheet to a fifteen-minute read on the pass tablet.
- 03
Rises flagged, with the fix
When a dish crosses your target food cost, Mise shows the cheapest correction: price, portion or a swap.
- 04
Allergens that keep up
The fourteen allergens follow the ingredient. A supplier changes a spec, your menu matrix changes with it.
How it works
Live in a week. Most of it done for you.
- 1
Forward your invoices
Point your suppliers at your kitchen’s Mise address, or snap the delivery note on the app. Fresh, dry, dairy and drinks — any format.
- 2
Build recipes once
Import your costing spreadsheet or send us photos of your spec sheets. Our onboarding chefs map your first 40 recipes for free.
- 3
Cook with the numbers
A morning brief on the pass shows what moved overnight. A Monday email shows the week’s GP against target, dish by dish.
Kitchens on Mise
What kitchens say
“We’d been eating a hake price rise for two months without knowing. Mise caught the next one at quarter to seven in the morning, and we’d repriced before lunch.”
Chef-owner, Little Furnace · Bristol · 54 covers
“Sunday nights used to be invoices. Now they’re Sunday nights.”
“The allergen matrix updated itself when our bakery changed flour. That alone was worth the switch.”
Questions
Before you forward your first invoice.
Still unsure? Write to chefs@mise.example — a former head chef answers.
Which suppliers can Mise read?
Any supplier that sends a PDF, an emailed invoice or a paper delivery note. We read over 3,000 UK wholesalers and growers already, from national distributors to the fishmonger who still writes by hand.
Do I have to re-type all my recipes?
No. Send us your existing costing spreadsheet, or photos of your spec sheets, and our onboarding chefs build your first 40 recipes during the trial at no cost.
How does Mise handle VAT and menu prices?
Food cost is calculated against your menu price excluding VAT, the way your accountant reports it. You can show either figure on screen.
How accurate is the invoice reading?
Lines are matched automatically about 97% of the time. Anything Mise is unsure about waits in a short review queue rather than silently changing a recipe.
We have more than one site. Does it work?
Yes. Each site keeps its own suppliers and prices, and group owners see every site side by side. Pricing is per site.
What happens when the 30 days end?
Nothing, unless you choose a plan. We never ask for a card during the trial, so there is nothing to cancel and no surprise charge.
Can I take my data with me?
Always. Recipes, costings and invoice history export to CSV or Excel in one click, during the trial and after.
Does it connect to our till?
Mise reads sales from Square, Lightspeed, Tevalis and Zonal, so the weekly report weights each dish by how many you actually sold.
30 days free · then £49 per site a month
Know what every plate costs before service.
Forward a week of invoices and we’ll cost your menu for you. If Mise doesn’t find at least £49 of margin in your first paid month, we refund it — no form, just an email.
- No card needed
- Cancel in two clicks
- Margin-back guarantee