Food Cost Control Software
Recipe costing, real-time food cost percentage tracking, waste analytics, and POS integration — everything you need to protect your margins.
Start free trial →the problem
Sound familiar?
Food cost creeps up unnoticed
Supplier prices change, portions drift, waste accumulates — and nobody sees the impact until the P&L arrives.
Recipe costs are guesswork
Chefs know the recipe but not the cost. Without linking ingredients to current supplier prices, margins are invisible.
Waste is unmeasured
Over-production, spoilage, and staff meals are written off vaguely. The actual cost of waste is a black box.
No connection between sales and purchasing
POS shows what sold. Procurement shows what was bought. Nobody connects the two to calculate actual food cost.
the solution
How Mise solves it
Recipe costing engine
Build recipes with ingredients linked to supplier prices. See cost per portion and food cost percentage — updated with every delivery.
Food cost alerts
Set a target (e.g. 30%). When any menu item crosses the threshold, the system alerts the chef immediately.
Waste tracking
Log waste by dish (auto-deducts ingredient cost) or by raw ingredient. See waste cost by day, week, or category.
POS integration
POST sales data to Mise. The system calculates theoretical vs. actual usage — the gap is your variance to investigate.
How the number is actually built
Food cost only means something if both halves are honest: what you paid, and what you used. Most kitchens have a firm grip on the first and a rough guess at the second, which is why the figure drifts and nobody can say why.
The paid side arrives on its own. Every purchase is priced per supplier and per product as it is received, so price history accumulates without anyone maintaining a sheet — and the week a supplier moves a price by eleven percent is visible while it is happening rather than at month end.
The used side comes from recipes with a yield percentage, because the trim is the part that gets forgotten. A menu item costed off raw weights is wrong by exactly the amount you throw away. With yield in the recipe, cost per portion is the cost of what actually reached the plate, and a dish drifting past its target percentage raises an alert instead of waiting to be noticed.
Waste is logged against either a dish or an ingredient, so the gap between theoretical and actual usage has somewhere to go. That gap is usually where the missing margin is, and it stays invisible for as long as the only number anyone records is the invoice total.
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