01 Invoice verification
It starts with one line on one invoice.
Every line is checked against the source: price, quantity, pack size, math. Chicken thigh landed 11.8% higher than last delivery, so MiseUp flags it instead of quietly absorbing it.
The operating system for independent restaurants
Run your restaurant, not your spreadsheets.
Invoices, recipes, costs, and menu pricing shouldn't live in ten different spreadsheets.
MiseUp reads every invoice, checks it against the source, and turns it into verified costs, current recipe margins, and a clear picture of where your money is going, without you touching a spreadsheet.
+$2,137/month in recovered margin found at a 4-location group in New Brunswick.
No spreadsheetsNo manual line entryUp and running in 5 minutes
How it works
Stop trusting the data. Start seeing the receipts.
Six things quietly drain an independent restaurant's profit. Here is each one, and right below, exactly what MiseUp does about it.
- 01 Stop drowning in paper.
- 02 Stop trusting numbers you can't verify.
- 03 Stop guessing your food cost.
- 04 Stop pricing your menu blind.
- 05 Stop losing money to vendors nobody's watching.
- 06 Start making money moves, not just tracking them.
Every other tool asks you to trust the data. MiseUp shows its work, and gets you from “I think we're profitable” to “I know exactly where every dollar is going,” in six steps.
See it in the product
Accurate numbers, from the invoice to the menu.
Every part of MiseUp works off the same verified invoice data. Watch one line on one invoice, chicken thigh up 11.8%, move through verification, recipe costing, your menu margin, and the alert that tells you about it.
An animated illustration of MiseUp using sample data. It follows one invoice line item, chicken thigh rising from $4.82 to $5.39 a kilo, through invoice verification, recipe costing, menu margin, and a vendor price alert. Each step is described in the text beside it.
02 Food costing
That line is an ingredient in a recipe.
The moment the invoice is verified, every recipe using that item recosts itself. Butter Chicken's plate cost moves the day the delivery lands, not at the end of the quarter.
03 Menu pricing
That recipe is a dish on your menu.
Nineteen cents a plate is invisible until you see it as a percentage. Butter Chicken just crossed your 25% food cost target, and two more dishes use the same item.
04 Vendor watch
And then you get told about it.
No dashboard you have to remember to open. The increase surfaces the day it lands, with the history behind it, so the next call with Hudson Meats starts from receipts.
05 Ask Penny
Or just ask, and get a straight answer.
Penny already has the invoices, the recipes and the verified costs behind all of this. No report to go and find, no filter to set. Ask in plain language and she answers with the numbers, and with what to do about them.
- Invoice verification
- Food costing
- Menu pricing
- Vendor watch
- Ask Penny
Meet Penny
Ask your restaurant a question. Get an answer.
Penny is the AI built into MiseUp. She already knows your invoices, recipes, and verified costs, so instead of digging through reports, you just ask.
Illustrative examples. Penny answers from your own live data.
Comparison
What you get compared with spreadsheets and bloated restaurant systems.
| Feature | MiseUp | Spreadsheets | Enterprise tools |
|---|---|---|---|
| AI invoice parsing | Yes | No | Partial |
| Setup time | Minutes | Hours | Weeks |
| Recipe costing | Live | Manual | Yes |
| Multi-location visibility | Yes | Partial | Yes |
| Automatic cost updates | Yes | No | Yes |
| Price alerts | Yes | No | Partial |
| Training burden | Low | High | High |
Built with operators, not focus groups
Real stories are coming, as real operators go live.
We won't put words in an operator's mouth. As restaurants run their numbers on MiseUp, we'll share their names, dashboards, and results here, with permission and with the receipts.
Early operators help shape the roadmap and get founder-level support.
Pricing
Simple pricing designed to get operators off spreadsheets quickly.
Start with the core plan, get operational visibility quickly, and move up only when your portfolio complexity actually demands it.
Most popular
Core
For single restaurants and small groups that need control fast.
$99 /month per location
$900 annually per location
- AI invoice parsing
- Recipe costing
- Menu pricing tools
- Ingredient cost tracking
- Vendor management
- Dashboard and reporting
- Up to 4 locations
Plan
Group
For restaurant groups managing multiple operating units.
$89 /month per location
$750 annually per location
- Everything in Core
- Unlimited locations
- Cross-location reporting
- Priority support
- Volume pricing
Plan
Portfolio
For larger portfolios with integration or rollout complexity.
Custom
Custom onboarding and enterprise support
- Everything in Group
- Custom implementation
- Dedicated support
- Custom integrations
- SLA options
FAQ
Questions operators ask before they trust a platform with the whole operation.
The answers below focus on the real decision: whether MiseUp gives operators enough clarity to trust it with the hardest parts of the business.
How does MiseUp track ingredient costs?
MiseUp uses AI-powered invoice processing to extract vendor line items, match ingredients, and update costs from real purchasing data.
Can I use MiseUp across multiple restaurant locations?
Yes. MiseUp supports multi-location operations and makes it easier to compare supplier costs and margin performance across stores.
How accurate is the AI invoice parsing?
MiseUp is built to handle standard vendor invoices with strong accuracy, while still giving operators review control when edge cases need a second look.
Is there a free trial?
Yes. Public pricing currently offers a 14-day free trial with no credit card required to get started.
Does MiseUp replace spreadsheets for recipe costing?
That is the point. MiseUp centralizes invoice data, ingredient costs, recipe costing, and pricing logic so operators do not have to manage fragile spreadsheet systems.
What kinds of restaurant invoices can it process?
Photos, PDFs, and emailed invoices can all fit the existing workflow described on the current site.
Get started
Stop running spreadsheets. Start running your restaurant.
Upload your first invoice in 5 minutes and watch it flow through inventory, recipes, and costs, the way an operating system should.