AI-powered restaurant intelligence

Stop guessing.
Know exactly what
tonight needs.

Mise reads your covers history, menu, and staff profiles to generate a complete AI-powered service brief before every shift. Predicted covers, named line plan, prep quantities, food cost and labour cost. In under 30 seconds.

Free to use · No card required · Built for real kitchens

< 30s

To generate a full service brief

Any file

CSV or Excel — Claude reads it all

3 steps

From zero to your first brief

100%

Your data stays private

The process

Three steps to a complete brief

Takes minutes to set up. Runs in seconds before every service.

📂
01

Upload your data

Drop your POS export — covers history, menu, staff roster. Any CSV or Excel file. Claude reads every column and organises it automatically, no matter how messy the format.

🧠
02

Claude learns your kitchen

Mise analyses which nights run hot, what dishes move fastest, which staff handle which stations. The more services you log, the sharper every brief becomes.

📋
03

Get your service brief

Before every service — predicted covers, a named staff line plan, prep quantities by item, projected revenue, food cost and labour cost. One screen. Ready to go.

Live example

What a service brief looks like

This is what your head chef sees before a busy Friday dinner service.

M

Friday dinner — Mise brief

Friday evenings have been running 85–95 covers over the past 6 weeks. Tonight looks like a standard busy Friday — predicting 88 covers. You'll want three line cooks minimum. Make sure your high-turnover starters are fully prepped by 4:30pm — they always go early on Fridays. Bar will be your busiest period after 9pm.

Predicted covers

88

Projected revenue

$3,960

Food cost

$1,109

Labour cost

$792

Staff line plan

Head Chef

Kitchen

Expediting

Senior Cook

Kitchen

Grill

Line Cook

Kitchen

Sauté

Line Cook

Kitchen

Cold section

Floor Manager

FOH

Floor

Bartender

FOH

Bar

Prep list

Pizza dough

24 portions

Signature starter

48 pieces

House dressing

3 litres

Duck breast

18 portions

Striploin

12 portions

Dessert portions

24 portions

Why Mise

Built for real kitchens

Mise was built because head chefs were spending hours every week making calls based on gut feel — how many to prep, who to call in, whether to order more or less. Those guesses cost money when they're wrong.

Mise gives every kitchen the data to make those calls with confidence. Upload your history, build your profiles, and get a precise brief before every single service.

Ready to run tighter services?

Free to use. Takes 5 minutes to set up. No card required.

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