Why we built this
The average independent restaurant wastes between 4% and 10% of its food budget every week. Not because the operators don't care — but because they're managing inventory with paper clipboards, spreadsheets, or nothing at all, while trying to run a dinner service at the same time.
We talked to hundreds of restaurant owners and chefs. The problems were always the same: running out of a key ingredient mid-service, over-ordering because nobody knew what was actually in the walk-in, and spending hours every week manually writing up orders that could have been automated in minutes.
"A restaurant lives and dies by its margins. Inventory is where most of the money hides."
Mise was built to solve these problems for every independent restaurant — not just the big chains with dedicated inventory teams. We wanted something a chef could set up in an afternoon and a line cook could use without training.
The name comes from mise en place — the culinary principle of having everything in its place before service begins. That's exactly what good inventory management is: making sure your kitchen is always ready before the first ticket comes in.
Our mission
To give every independent restaurant operator the same inventory visibility and control that enterprise chains have — at a price that makes sense for a small business.