Operationsbeta

Checklists

Do your mise. Every shift, every station, every standard kept.

"Mise" means everything in its place. Checklists is the module that keeps it that way: pre-service, mid-service, and after the last guest leaves. Built per role, generated from your real data, attestable by timestamp and signature.

Bartender mid-prep before service, ticking through opening checks on a tablet propped at the bar
12ROLESdefault plus your custom ones
+28ptsCOMPLIANCE LIFTdesign partner avg
time + sigATTESTATIONaudit-ready logs
the problem

Whiteboards. Sticky notes. The veteran who knows the routine and the new hire who doesn't.

Most restaurants run on tribal knowledge. The opening checklist lives in someone's head. The closing list is a dusty laminated sheet by the dish station. New hires miss things because nobody told them. Veterans miss things because they're tired. Standards drift, then they break, then a guest notices.

Yellowed laminated closing checklist taped above a dish station, half the items smudged with grease and Sharpie addenda
how mise solves it

Every role, every shift, knows exactly what to do, in what order, by when.

Mise generates per-role checklists from the data you already have: the menu, the reservation book, the BEO, the POS forecast, the walk-in. Items push to the right device at the right time. Attestations log who did what and when. Standards stay where you set them.

Sous chef walking the line in pre-service, tablet at her chest, pointing out station par levels to a young cook beside her
capabilities

Every feature, in plain language.

01

Per-role lists

Front-of-house, line, pastry, bar, dish, host, office. Every role has its own opening, service, and close list. Update an SOP and every role inherits it.

02

Generated from your data

Recipe Management drives the prep list (twelve duck rillettes for tonight). Catering drives the BEO setup (two banquet rooms, 80 covers, 6:30 start). POS history flags a busier-than-usual evening so you bump the bar par. Inventory triggers post-service reconciliation.

03

Pre-service, service, post-service

Opening: stock, polish, set, sweep, par. Service: half-time bathroom check, bar restock, reservation walkthrough. Close: reconcile bar inventory against the system, deep clean, set up for tomorrow.

04

Reminders that fire on the floor

Push to the right device at the right time. The bartender gets "rotate the kegs" at 4 PM. The host gets "set the candles" at 5:15. No more whiteboards everyone agrees to ignore.

05

Attest with signature

Optional sign-off per item: timestamp + initials. Use it where standards matter: walk-in temps, allergen protocols, alcohol storage, opening sweep. Audit-ready.

06

In pursuit of excellence

Every shift's compliance is logged. See trends per role, per shift, per individual. Coach the gaps you can actually see, not the ones you guess at.

how it's priced

Membership plus usage. Honest math.

A flat monthly base subscription, plus low usage rates, measured by the time you actually use Mise. Add Checklists on its own, or run the whole house. You will always only pay for what you use.

See how usage based pricing works
the questions operators ask first

Answered, plainly.

01Custom roles?
Yes. Add roles, sub-stations, anything specific to your operation. Every role gets its own list templates.
02Mobile only?
Mobile, tablet, or whichever Mise surface the role already uses. Bartender gets it on the POS at the bar, the sous chef sees the kitchen prep list right on Kitchen Display, the GM at the host stand. Wherever you already are.
03Attestation legal weight?
Timestamp + initials per item, with role attribution. We treat it as a record. For health-department-required logs (walk-in temps, sanitizer concentration), we partner with Food Safety to make it inspector-ready.
04Templates out of the box?
We ship default templates for FOH, line, bar, host, dish, and office. You edit them or build from scratch. Templates inherit from your other modules: change a recipe, the prep list updates.

The fastest way to know if Mise fits is to use it for ten minutes.