For venues and operators
See how The Mise works.
Prep books, allergens and dietary, compliance and shelf life — set down before service, not during it. Here's how it actually runs in a kitchen, in four parts, before you talk to us.
The recipe book everyone actually opens
Every recipe, method and prep note in one place, built for the pass — not a binder in the office. One book per venue, editable by the chef, readable by anyone rostered on.
A guest allergen page tied to the recipes
A QR code on the table opens a live allergen and dietary page for the menu. Allergens come through from the recipes behind each dish, and when a recipe changes the dish is flagged for a chef to re-check — with a note asking guests to confirm until they do. Nothing for front-of-house to relay from memory.
Food safety records that hold up
Temperature checks, cleaning, deliveries and corrective actions, logged where the work happens and exportable when someone asks for them.
Nothing goes out the door by guesswork
Prep and shelf-life dates tracked alongside the recipe they came from, so what's in the walk-in matches what's on the label.
Want to talk about bringing it into your kitchen?
The Mise is currently run venue by venue, not as a self-serve sign-up — get in touch and we'll walk you through it properly.
Get in touch