For catering and events companies
Mise brings quotes, events, menus with their costing and allergens, purchasing, batch-tracked inventory, staff, equipment, invoices and payments together in one application. And when salmon goes up, you know straight away which dishes have stopped paying their way. And all of it adapts to your company.
6 demo accounts, one per role · no sign-up
Built to help you comply with
One system
No side spreadsheets and no generic software that knows nothing about costing, waste, allergens or witness samples. Every step builds on the one before and leaves its record.
Menu, services and estimated margin, as a PDF.
Created on acceptance, with its run sheet, setup and allergies.
Dishes with their costing, allergens and cost per guest.
Orders to each supplier based on confirmed events.
Lot, use-by date and temperature of every delivery.
Uses lots by FEFO and keeps the witness sample.
The crew, the equipment and the day's run sheet.
Deposit, final invoice and payment, with the real margin.
Tailored to you
We don't ask you to change the way you work. We start from a complete application and fit it to yours: any screen, field, workflow, document, report or integration can be changed. That is what sets us apart.
The data you work with, under your names, columns and filters.
Your statuses, your steps and who signs off what on each event.
Quotes, production sheets, recipe cards and invoices in your format.
The terms of each agency, hotel or institution, built into the process.
What management watches, on the dashboard, in PDF or in your spreadsheet.
Your accounting, your booking website, your POS and your suppliers.
A demo with your menus, dishes and events.
What gets adapted, how long it takes and what it costs.
With their tests, like the rest of Mise.
When your company changes, Mise changes with it.
Take the tour
Screenshots of the real application with the demo data.
Every dish and every preparation (stocks, sauces, doughs) with its ingredients in net, waste and gross quantities, at the latest purchase price. A price change flows by itself to every dish, menu, quote and event that uses it.
Courses with portions per guest and an up-to-date cost per guest. The matrix of the 14 allergens that must be declared is worked out from the ingredients, through every preparation, and says where each one comes from: "gluten · wheat flour via shortcrust pastry".
Each event's record with its readiness, highlighted allergies and profitability; the production sheet with portions, lots and total ingredients, showing what's missing; the crew recommended for the guests and the service; the setup and the run sheet.
Menu lines with live price and cost, services (open bar, DJ, flowers, transport), discount, VAT per line and an estimated margin that already includes staff and equipment, based on previous events of the same type. Once accepted, the event is created.
The planner goes through the menus of confirmed events (guests × portions × recipe), nets off stock and open orders and drafts the orders by supplier, with their delivery days. Receiving an order adds the stock, updates the ingredient price and creates the supplier invoice.
A weekly rota with double bookings in red; each person with their rate, skills and languages, hours and 30-day cost. Owned and rented equipment, with cost per use and warnings when bookings exceed what you have.
Deposit and final invoices, which net off the deposits, with their payments and debt ageing; supplier invoices from received orders and other expenses, with their due dates. Plus the next eight weeks' cash flow on the dashboard.
Profitability by month and by event type, where the money goes, top clients, most-served dishes, menu performance, spend by supplier and category and staff hours by role.
Kitchen, stores and floor
On the kitchen tablet or the head waiter's phone: today's work, the production sheet and the run sheet, right at hand. The same screens, fitted to every size.
The week's events on the agenda, with their guests and status.
Portions per dish and total ingredients, with what's still to buy.
"1 severe nut allergy", on the event record, where everyone can see it.
The event minute by minute, starting from a template.
Lot, use-by date and temperature; if fish arrives at 6.5 °C, Mise suggests rejecting it.
Inventory in counting mode, on a tablet or a phone.
Food safety
Every delivery creates a lot with its use-by date and temperature; in production, each dish uses the lots that expire first (FEFO) and is recorded as a production batch, with its checks and witness sample. So you can go one step back, from the event to the suppliers, and one step forward, from the lot to the events, guests and clients (Regulation (EC) 178/2002, Art. 18). Mise helps you comply and keeps the record: each company still owns its HACCP plan.
Supplier lot, delivery note, use-by date, temperature and packaging; anything that arrives wrong is rejected with a reason.
Each dish uses the lots that expire first; never one that has expired, is on hold or was rejected.
Core, blast chilling and service, with a warning when anything is out of limits: ≥ 63 °C hot, ≤ 8 °C cold.
One per dish and event, of at least 100 g, kept for at least 7 days (Spanish Royal Decree 1086/2020, Art. 30), and logged when discarded.
Inherited from every ingredient through each preparation, with their source, on every dish and in the menu matrix.
From a lot to the events, guests and clients who received it; put it on hold and copy the list to notify them.
For every event served, each dish with its lots and suppliers, and anything left without a lot.
What expires soon, what to use first and the withdrawal of anything past its date.
Delivery incidents, checks out of limits and what has to be used today or tomorrow.
Live costing
Mise recalculates every dish's cost with the latest purchase price and tells you which dishes and menus have stopped paying their way. When an event is produced its cost is frozen: the profitability of what's already served doesn't change with tomorrow's prices.
AI assistant
Connect Mise to Claude (claude.ai, desktop, mobile or Claude Code) and ask, in your own language, for what you'd do in the app: which events are on this week, which dishes contain nuts or what's still to be collected. If your profile allows it, Claude also makes changes in Mise: it drafts quotes, creates orders or updates records.
Roles and security
Roles your company tunes with switches: which sections each person sees, which sensitive data (costs and margins, prices, rates, contact details) and what they can change. The database enforces it, through Claude too, and with several roles the most restrictive one wins.
Desktop, with global search (⌘K) and the "Create" button.
The production sheet and stock counts, on a tablet.
The agenda, the event record and its run sheet, on a phone.
42 step-by-step guides (F1) and a 26-chapter manual.
Light and dark modeSpanish, Catalan and EnglishWeb, iOS, Android and macOSChange history for roles
In just over three minutes
A tour of Mise, with footage of the real application (narrated in Spanish, with Spanish subtitles). Best with sound.
Getting started
We bring over the data from what you use today and stay with you at every step of the rollout, ideally before the wedding season starts. Nobody is left alone with the new tool.
What you use today
Plus anything to review, before go-live
How you work today and what data you have, where and in what shape.
Clients, recipes with their costing, ingredients, suppliers and prices, staff, equipment and events, with a report.
Your company, VAT, food cost target, terms, roles and everything we've tailored.
Kitchen, sales, purchasing, operations and finance, each with their own role.
Alongside your current system if needed, and we stay with you afterwards.
Documents
The full proposal, ready to read online, download or share with your team (in Spanish; the user manual is also in English).
Every section with its purpose, who uses it, screenshots and all its features.
OpenThe key catering processes, one animated slide each.
OpenThe summary: why, how it works and next steps.
Download26 chapters with annotated screenshots, in English, Spanish and Catalan.
OpenFAQ
Mise is management software for catering and events companies. A single web application covers quotes, events, the calendar, clients, menus and dishes with their costing and allergens, ingredients, purchasing, suppliers, inventory, batch-level food traceability, staff, equipment, invoices, payables and reports. It is designed and developed by fmSuit LLC.
Catering companies that run weddings, corporate events, conferences and celebrations, and want to know what each dish costs them, buy according to their events and trace what they serve. Everyone has a profile: management, kitchen, sales and events, finance, purchasing and operations.
Through costing: every dish and every preparation has its ingredients or sub-preparations with net quantity and waste; Mise works out the gross quantity of each ingredient and the cost per portion at the latest purchase price. A price change flows by itself to every dish, menu, quote and event, and price sensitivity shows which dishes go over the food cost target if an ingredient rises 10%. When an event is produced, its cost is frozen.
Every delivery creates a lot with the supplier's lot number, delivery note, use-by date and temperature. When an event is produced, each dish uses the lots that expire first (FEFO) and is recorded as a production batch with its temperature checks and witness sample (Spanish Royal Decree 1086/2020, Art. 30). So you can go one step back, from the event to the lots and suppliers, and one step forward, from the lot to the events, guests and clients, with a food alert drill to put the lot on hold and copy the client list (Regulation (EC) 178/2002, Art. 18). Mise helps you comply and keeps the record; it does not certify anything or replace your HACCP plan.
Yes. The 14 allergens that must be declared and the diet (vegan, vegetarian) are worked out from the ingredients, through every preparation, and Mise shows where each allergen comes from. Every menu has its matrix of dishes against allergens and every event highlights its guests' allergies. The information depends on ingredients being set up correctly.
Yes, and that is what sets us apart: we start from a complete application and adapt it to the way you work. Any screen, field, workflow, document, report or integration can be changed. We look at it with your data, propose the changes with their timing and cost, build and validate them with their tests, and Mise keeps changing with you.
Yes: we bring in the data from what you use today (costing spreadsheets, recipe cards, your current software and your suppliers' price lists) with an import report: clients, recipes with their costing, ingredients, suppliers and prices, staff, equipment and open events. Then we configure your company, train each team with its own profile and go live with you, in parallel with your current system if needed.
Yes. Mise connects to Claude (claude.ai, desktop, mobile or Claude Code) and each person asks, in their own language, for what they'd do in the app: look up events, dishes, purchases or invoices and, if their profile allows it, make changes such as drafting a quote or creating an order. It acts with the user's permissions, only sees what their profile sees and every call is logged; the key can be revoked with one click.
Yes. It runs in the browser on the office desktop, the kitchen tablet and a phone during the event, and the same code builds apps for iOS, Android and macOS. In Spanish, Catalan and English, in light and dark mode.
Yes. Security is enforced by the database: each role only sees its own sections, and costs and margins, prices, staff rates and contact details are hidden by permission, through Claude too. For example, sales prepares quotes without seeing costs, and operations organises staff and equipment without seeing any financial data.
Yes, with no sign-up: the public demo has 6 accounts, one per profile, with the data of a fictitious caterer in Palma de Mallorca that resets every day at 12:00 (Spain time). The video, the specification, the presentation, the PDF proposal and the 26-chapter user manual are also available.
It depends on the scope: what you need, the tailoring and the implementation. Tell us about your company at info@fmsuit.com or on +34 665 692 863 and we will prepare a tailored proposal.
Sign in with any of the demo accounts in one click: each one sees Mise through its own role. The data belongs to a fictitious caterer and resets every day at 12:00 (Spain time).
Contact
We'll show you Mise with your menus, dishes and events. Pricing depends on scope: tell us what you need and we'll put together a tailored proposal.
fmSuit LLC · design and development of Mise