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Last bottle of St. Hilaire blanc sold to Table 12. Distributor flagged a 2-pack deal at $22/ea.
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Seven vendors to run one restaurant: POS, inventory, payroll, takeout, books. Mise replaces the whole stack with one operating system, puts an AI agent in the middle of it, and stays customizable end to end through Mise Agency.
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Last bottle of St. Hilaire blanc sold to Table 12. Distributor flagged a 2-pack deal at $22/ea.
Mark Chen · 4 covers · returning guest. 4 recipe substitutions drafted for the kitchen.
Suggest reviewing POS pricing — drafts ready in Books.
It isn't. The average kitchen bolts together seven different systems — a POS here, inventory there, payroll, reservations, accounting — each its own login, its own invoice, its own island of data. You're paying a fortune for software that refuses to talk to itself, and by the time you can pull a straight answer out of it, it's already too late to do anything with it.
$16,824 a year — and not one of them shares a single number with the next.
“Did the tasting menu actuallymake money last week?”
the week you needed this report is already gone.
Replace one of your vendors, or every last one. The moment your POS, inventory, books, and guest history share a single system, they finally share a single set of numbers, and real intelligence becomes possible. For the first time, an AI agent can sit in the middle of all of it: reconciling the books overnight, hunting the next deal on your alcohol order, watching the walk-in in real time, flagging the expense you'd never have caught. An employee that works 24/7, for a fraction of what the old stack cost.
Only need takeout, payroll, and gift cards? That is a real way to run a restaurant, and it is yours. Want recipe management on its own to finally get your kitchen costs under control? That works too. Ready to run the whole house on one platform? It is all here.
You add the modules your restaurant actually uses, and you pay on usage, one module at a time, instead of writing a flat check for a suite you barely touch.
See how usage based pricing worksA busy counter keeps it lean. Orders land from every app in one queue, the crew gets paid on Friday, and the regulars load up gift cards through the holidays.
Mise-en-place is the religion of all good line cooks. Do not f*** with a line cook’s mise, meaning their setup, their carefully arranged supplies of sea salt, rough cracked pepper, softened butter, cooking oil, wine, backups and so on…
If you let your mise run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. That’s what the inside of your head looks like now. Work clean!
Mise (the name, the company, the idea) is about the setup that lets a restaurant run clean. We build the software underneath your service so you stop spinning in place.