Mise · catering management

Mise (from mise en place, “everything in its place”) is a catering management app. It brings the whole life of each event together in one place: the client's first enquiry and the quote, the event with its menu, guests, staff and set-up, kitchen production with the real cost of every dish, purchasing from suppliers, the food traceability of every batch, and the collection and payment of invoices.

Everything is connected: the price you pay for an ingredient flows through on its own to the cost of each dish, each menu, each quote and the profitability of each event; what you cook for an event deducts stock batch by batch; and for every dish served you know which batch from which supplier went into it.

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1. 1
   The sidebar takes you to each section, grouped by area: Overview, Sales, Kitchen, Purchasing, Food safety, Operations and Finance.
2. 2
   The search box finds any event, client, dish, ingredient, batch or invoice from any screen.
3. 3
   Create adds an event, quote, client, dish… without leaving where you are.
4. 4
   Your user: your profile, your language and your theme, and sign out. If you are an administrator, also Users and Settings.
5. 5
   The Help menu opens this manual —at the chapter for the screen you are on— and the interactive guides.

#The journey of an event

This is how an event travels through Mise, from the first phone call to the final payment. Each step is a section of the app and a chapter of this manual (click any of them to jump to it):

#Where to start, depending on your role

Everyone sees in Mise what their access profile allows (see Profiles and permissions). These are the chapters you will use most, depending on your job:

If this is your first time signing in, read Signing in to Mise and The screen and what is common to all sections first: they explain what works the same way in every section (searching, filtering, opening a record, filling in a form).

#How to read this manual

• Screenshots with marks. Every screenshot comes from the real app. The numbers 1 point to the parts explained below, in the legend. Hover over a mark or its line in the legend and the area is highlighted in the screenshot; click the screenshot to see it full screen.
• Screen labels. What you see written on a button, a tab or a field appears like this: New event, Save. Keys look like this: ⌘K.
• Steps. Tasks are explained step by step in numbered boxes, with what happens at the end.
• Coloured boxes. Tips are green, important points yellow, regulations maroon, how a figure is calculated terracotta, and what changes depending on your access profile comes with a padlock.
• Searching. The search box on the left (or the / key) finds any word throughout the manual.
• Printing. Print or save as PDF, at the bottom left, outputs the manual on paper or as a PDF, with each chapter on its own page.

#How this manual is organised

After these first steps, each chapter corresponds to a section in the app's sidebar, in the same order and with the same icon. At the end come the appendices: profiles and permissions, glossary and frequently asked questions.

Everyone on the team signs in to Mise with their own user account: an email and a password. What they see afterwards depends on their access profile (management, kitchen, sales, administration, purchasing or operations): the sidebar sections, the figures they can view and what they can create or change. Accounts are created by an administrator in Users; there is no open sign-up.

#The sign-in screen

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1. 1
   Email: the address the administrator registered you with.
2. 2
   Password. The eye on the right shows or hides it as you type.
3. 3
   Sign in (or the Enter key in the password field) opens your workspace.
4. 4
   Demo accounts: in the demo, one click on a person signs in directly with their account.
5. 5
   The introduction video: three minutes on what Mise does. Press ▶ to watch it (best with sound; it is in Spanish).
6. 6
   Want to know more? The specification, the presentation and the PDF summary of Mise.
7. 7
   The app's language (Spanish, Catalan or English), right from the sign-in screen.
8. 8
   Switches between light and dark mode.

On narrow screens (a phone or a small window) the introduction on the left disappears and only the form remains, with the logo at the top and, below the demo accounts, the video and the proposal documents.

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   That email or password isn't right: check both fields (capital letters matter in the password). If the message is “Can't reach the server”, the problem is the connection, not your details.
2. 2
   The eye shows the password so you can see what you have typed.

#The demo accounts

In the demo version, six fictitious people from the sample company (“Romero y Sal Catering”) appear below the form. Each has a different access profile, so you see the same app as each role would see it. They all use the password demo1234.

The chapter “The screen and what is common to all sections” explains how you can tell on screen what a profile cannot see (a padlock instead of the figure).

#The video and the proposal documents

Below the introduction on the left there is a three-minute video about what Mise does. Press ▶ to watch it, best with sound; the full-screen button enlarges it and, in the player's ⋮ menu, you can turn on subtitles (in Spanish).

Below it, the Want to know more? block brings together three documents about Mise, meant for anyone evaluating it:

• Specification — everything it does, section by section. Opens in a new tab.
• Presentation — the main processes, animated. Opens in a new tab.
• Proposal · PDF — a two-page summary that downloads to your computer.

If the browser blocks the new tab, Mise shows “Could not open the document”: allow pop-ups for the page and click again.

#If you forget your password

Mise does not send emails to recover a password: accounts are managed by an administrator. Ask them to go to Users (in their user menu), open your record and use Reset password: they will set a new one for you (of at least 8 characters) that they must pass on to you securely. The old one stops working immediately.

#Your user menu and “My profile”

At the top right is your user button: your initials, your name and your access (the name of your profile or “Administrator”). Click it and your menu opens.

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1. 1
   Your name and your access (“Administrator” or the name of your profiles). Click to open the menu.
2. 2
   My profile: your details, language and theme.
3. 3
   Connect to Claude: work with Mise from a chat with Claude (see Connect to Claude).
4. 4
   Only administrators see Users and Settings here.
5. 5
   Sign out takes you back to the sign-in screen.

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   Below the name, the person's access profile: here “Comercial y eventos”.
2. 2
   Everyone else has My profile, Connect to Claude and Sign out.

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   Job title: your position in the company, as the administrator recorded it.
2. 2
   Access: “Administrator” or your access profiles. If you have several, they are joined with “+”.
3. 3
   Language: ES (Spanish), CA (Catalan) or EN (English). Changes the whole app instantly.
4. 4
   Theme: light, “System” (whatever your computer or phone uses) or dark.
5. 5
   Close the dialogue: the changes are already applied.

#Signing out

#If your user has no access profile

A user who is not an administrator needs at least one access profile to see anything. If an administrator creates your account without a profile (or removes them all), when you sign in you will see the No access profile screen: “Your user has no access profile assigned yet, so nothing can be shown. Ask an administrator to assign one.”, with your email and the Sign out button. Once the administrator assigns you a profile, sign in again.

#Signing in from a phone

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   The same form: email, password and Sign in.
2. 2
   The demo accounts, one below the other. Scroll down to see the rest and the proposal documents.

Mise works the same way in the browser on a phone or tablet. If you are going to use it often, add it to the home screen from the browser menu (“Add to Home Screen”): it will open like any other app.

Every section of Mise shares the same structure and the same building blocks: the sidebar for moving around, the top bar with the search box and the button for creating things, lists that are searched and filtered the same way, records that open on the right and forms with the same buttons. What you learn here works on any screen.

#The parts of the screen

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   Sidebar: the sections, grouped by area. The section you are in is highlighted.
2. 2
   Help menu, fixed at the bottom: this manual and the interactive guides.
3. 3
   Top bar: the section title and the tools that work on any screen (details below).
4. 4
   The section's content; it changes when you choose another section in the sidebar.

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   The title of the section you are in.
2. 2
   The global search box: click it or use ⌘K (Mac) / Ctrl+K (Windows).

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   Help for the screen you are on (also with the F1 key).
2. 2
   Create: adds an event, quote, client, dish… from any screen.
3. 3
   Language (the globe) and light or dark theme (the moon).
4. 4
   Your user menu: “My profile”, “Connect to Claude”, sign out and, if you are an administrator, Users and Settings.

#The sidebar

The sections are grouped by area, in the order of a catering business's work. You only see the ones your access profile allows: kitchen staff do not get Invoices or Payables, for example.

When you change section, the screen you leave goes back to its initial state: if you had searched or filtered something, you find it unfiltered when you come back.

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   Each icon is a section; hover over it and its name appears. The areas are separated by a line.
2. 2
   The Help menu stays at the bottom.

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   Opens this manual at the chapter for the screen you are on (here, the Dashboard), in another tab.
2. 2
   Opens the full manual, from the cover page.
3. 3
   Opens the screen's interactive guides (the same as the Help button above, or F1).

#Help: interactive guides and this manual

There are two kinds of help inside Mise:

• This manual, which opens from the Help menu at the bottom of the sidebar, directly at the chapter for the screen you are on.
• The screen's help, with its interactive guides: the Help button in the top bar (or the F1 key) opens a panel on the right with what the section is and the tasks you can do in it. Each guide plays over real screenshots: a pointer goes to the spot, highlights it and performs the action while each step is explained.

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   Where you are: what this section is and what it is for.
2. 2
   Link to this section's chapter in the manual.
3. 3
   What you can do here: one guide per task, with its goal and the number of steps. Click it to watch it.
4. 4
   Guides that work on any screen: searching, creating, changing the language and the theme.

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1. 1
   The guide's goal: what you are going to learn to do.
2. 2
   The animated screenshot: the element for each step is highlighted and the pointer performs the action (click, type, scroll).
3. 3
   The explanation of the current step.
4. 4
   Controls: previous step, pause / play (at the end, “watch again”) and next step. The guide advances by itself.
5. 5
   The list of steps: click any of them to jump straight to it.

#Searching for anything

The global search box in the top bar finds, from any screen, events, clients, quotes, dishes and preparations, menus, ingredients, batches, suppliers, staff, equipment and invoices. It searches by name and also by code or number: “EV-2026-0088”, “Q-2026-0047”, “INV-2026-0097” or a batch code (“L-2026-…”), its supplier batch or its delivery note. It only shows what your profile can see.

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   Type at least two letters; the results appear by themselves as you type.
2. 2
   The results come grouped by type (Events, Clients, Quotes, Invoices…).
3. 3
   Each result with a detail that identifies it (code, client, date). Click it to go to its section with the record open.
4. 4
   One and the same term can find the client, their events, their quotes and their invoices.

#Creating something new

The Create button in the top bar adds, without leaving where you are, any record your profile can create. When you save it, Mise takes you to its section; in the case of an event, a dish or a menu it also opens its record so that you can carry on completing it (the event's menu and staff, the dish's costing, the menu's dishes).

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1. 1
   Create opens out the available options.
2. 2
   Sales: event, quote and client.
3. 3
   Purchasing and kitchen: order, dish, menu and ingredient.
4. 4
   Operations: a team member and equipment.

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1. 1
   Only the options the profile allows appear: here event, quote and client.

If you cancel the form, nothing is created and you stay where you were. If your profile cannot create anything, the button does not appear.

#Language and theme

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1. 1
   The globe shows the current language (ES).
2. 2
   Choose Spanish, Catalan or English: the whole app changes instantly.

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1. 1
   In dark mode, the sun goes back to light mode; in light mode, the moon switches to dark.
2. 2
   Everything adapts: dark backgrounds, light text and the same colours for the types and statuses.

The language and theme are remembered in the browser you use. In My profile (user menu) you can also choose the “System” theme, which follows the light or dark mode of your computer or phone. More details in the chapter “Signing in to Mise”.

#Lists

Almost every section starts with a list: events, quotes, clients, dishes, ingredients, orders, invoices… They all work the same way. This one is the Clients list.

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   The section's indicators (here, active clients, with upcoming events, outstanding and overdue).
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   List search box: filters instantly by the main columns (name, tax ID, contact, city…).
3. 3
   Export CSV: downloads what you see (with the filter and search applied) as a file that Excel opens.
4. 4
   The button for adding a record in this section.
5. 5
   Quick filters: each with its count. Only one is active at a time.
6. 6
   Sorting: click a header to sort from lowest to highest, again from highest to lowest (arrow) and a third time to remove the sort.
7. 7
   Each row is a record: click it to open its record.

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   What you type is searched in all the main columns; the ✕ on the right clears the search.
2. 2
   The active filter, highlighted. The search applies within the filter; the count of each filter does not change when you search.
3. 3
   Only the rows that meet the filter and contain the searched text remain.

#Records

When you click an entry, its record opens in a panel that slides in from the right, without losing the list behind it. They all follow the same layout: a header with the name and the actions, and tabs with the information grouped together.

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   The overline: the type or code of the record. Next to it, in many records, a coloured label with the status (Confirmed, Overdue…).
2. 2
   The name and, below it, its main details.
3. 3
   The record's actions (here, create a quote for the client and edit). Hover over an icon to see what it does.
4. 4
   Close the record (also with Esc or by clicking outside the panel).
5. 5
   Tabs: each groups a part of the information; many show their count.
6. 6
   The strip with the record's key figures.
7. 7
   Cards with the grouped details. Some have the ⓘ help next to the title or an action button.

If you change something in a record, when you close it the list behind it updates by itself. From a record you can open others (for example, an event from its client's record): they open on top and, when you close them, you return to the previous one. On a phone, records fill the whole screen.

#Forms

To create or change a record you use a form in a window. They are all filled in and saved the same way.

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   The title says what you are doing (“Edit client”, “New event”…) and, when editing, which record.
2. 2
   Fields with an asterisk are required. Those with an arrow are chosen from a list.
3. 3
   Numbers accept a comma or a decimal point, with no thousands separators; on the right, the unit (days, %, €…).
4. 4
   A switch for yes-or-no options, with its explanation.
5. 5
   Tags: several can be ticked at once.
6. 6
   Delete only appears when the record can be deleted; it always asks for confirmation.
7. 7
   Save the changes, or Cancel to leave without saving.

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   Fields that point to another record (client, menu, supplier…) open a picker with a search box: type a few letters to narrow the list.
2. 2
   Click the option to choose it; below each one, a detail that tells it apart.

#The ⓘ help on indicators

Next to many indicators, charts and cards there is a small ⓘ. Click it and an explanation opens in three parts: what it shows, how it is calculated and how to read it. It is the quickest way to find out where a figure comes from.

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   The ⓘ next to the indicator's title.
2. 2
   What the figure shows.
3. 3
   How it is calculated, with its formula.
4. 4
   How to read it: when it is a good or bad sign and what to do. Click outside or press Esc to close it.

#What your profile does not let you see

Each access profile decides which sections you see, which figures you can view and what you can create or change. What is not meant for you shows up like this:

• Sections: the ones your profile does not allow do not appear in the sidebar.
• Figures: an amount or cost you cannot see appears as a grey padlock (when you hover over it: “Hidden by your access profile”), or the whole column or indicator does not appear.
• Buttons: those for creating, editing or deleting do not appear if you do not have permission for that action.
• Forms: they do not show the fields you cannot see (for example, the price per guest).
• Export: the CSV export button only appears if your profile allows it.

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   Tomás has the Operaciones profile.
2. 2
   His sidebar only has the sections for his work: Dashboard, Calendar, Events, Menus, Traceability, Staff and Equipment.
3. 3
   He can create and edit events: he has that permission.
4. 4
   But he cannot see the revenue: a padlock appears instead.

#Mise on a phone

On a phone (or a narrow window) Mise rearranges the screen: the sidebar hides in a drawer, lists turn into cards (one per record, no columns) and records and forms fill the whole screen.

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1. 1
   The menu (☰) opens the drawer with the sections.
2. 2
   The magnifying glass opens the global search.
3. 3
   Help for the screen.
4. 4
   Create (⊕).
5. 5
   Your user menu: the language and theme are changed from “My profile”.

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1. 1
   The same areas and sections as on a computer; swipe to see them all.
2. 2
   On a phone, administrators have Users and Settings here.
3. 3
   The Help menu, at the bottom.

#Keyboard shortcuts

The ⌘K/Ctrl+K and F1 shortcuts work from the page; if you have a record or a dialogue open, close it first.

#Direct links

You can bookmark a specific section or share a link that opens Mise there, by adding to the end of the address:

They can be combined with &: for example ?seccion=calendario&lang=ca. On the public demo, ?demo=chef signs in directly with Marc's account (also admin, sales, finance, buyer or ops).

The Dashboard is the first screen when you sign in to Mise: a summary of what needs attention today. It brings together, live, the figures for events, quotes, invoices, orders, stock and food safety, and from each one takes you to the screen where it is dealt with. It is made up of blocks (sales, operations, kitchen and purchasing, finance) and each person sees the ones their profile allows: management sees them all; the kitchen, those for operations and kitchen; administration, those for sales and finance…

#The Dashboard at a glance

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   The greeting and today's date. The ⓘ explains where the Dashboard's figures come from.
2. 2
   The row of indicators: up to five key figures. Click one to go to its list.
3. 3
   Revenue and margin by month.
4. 4
   The next events.

Below, as you scroll, the other blocks follow, in this order:

If your profile lacks one of the blocks in a row, the other takes the full width. The figures are calculated when you open the Dashboard: to see them up to date after working in another section, click Dashboard in the sidebar again.

#The indicators in the top row

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   Booked this month and, below, what was invoiced in the last 30 days.
2. 2
   Next 30 days: events ahead; below, the confirmed ones and their guests.
3. 3
   Open quotes (sent, awaiting a reply), their value and the percentage that is won.
4. 4
   Food cost for the last 90 days, with a green, amber or red dot against the target.
5. 5
   Receivables: what clients owe you; below, the overdue part and how many invoices it covers.

Five fit: on the management Dashboard the first five appear; the other three appear on profiles that lack some of those (for example, the kitchen profile sees “Guests · 7 days” and “Low stock”).

#Revenue and margin

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   The ⓘ explains what goes into revenue and cost.
2. 2
   Legend: Revenue and Cost as bars, Margin as a line.
3. 3
   The current month, highlighted.
4. 4
   The following months: events already booked that have not yet been held.

Each bar adds up the confirmed, completed and invoiced events by the month in which they are held, from the first month with events up to two months ahead. When you hover over a month you see its detail: the number of events and the amount for each series (“booked” in future months). If your profile cannot see costs, you will only see revenue; if it cannot see amounts, the number of events per month.

#Next events

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   Calendar opens the month's calendar.
2. 2
   The date, in the colour of the event type (wedding, corporate, cocktail…).
3. 3
   The name and, below it, the time, guests and venue.
4. 4
   The event's status. Click the row to open its record.

The next events that are not cancelled are shown (up to eight), by date and time. Two icons warn you, next to the status, of what is worth checking:

• an amber crossed-out person (“No staff assigned”): the event is confirmed but has nobody from the team assigned yet;
• a green ✓ (“Produced”): the kitchen has already produced it.

Hover over the icon to see its meaning.

#Guests in the next 14 days and the sales pipeline

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   Today, highlighted. Each bar adds up the guests at the confirmed and quoted events of that day.
2. 2
   The busiest day, with its figure written out: the one that needs staff and equipment planned first.
3. 3
   The sales pipeline: the quotes of the last 120 days by status, with their number and value.
4. 4
   View all opens Quotes.

The pipeline shows how many quotes there are in each status (Draft, Sent, Accepted, Rejected, Expired) and their value excl. VAT; the longest bar is that of the status with the highest value. If your profile cannot see selling prices, the bars count quotes instead of euros.

#Price alerts, low stock and deliveries

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   Price alerts: ingredients whose price has risen by 4% or more in 30 days, how many recipes they are in and how much they have risen.
2. 2
   Plan purchases opens the Purchasing planner so you can order what is missing.
3. 3
   Low stock: stock against the minimum; the bar is red below half the minimum.
4. 4
   Deliveries due: orders arriving in the next 3 days; “Late” if their date has already passed.
5. 5
   The order amount (if your profile can see costs).

• Price alerts (up to 6): compares the latest purchase price with the one from 30 days ago. Click an ingredient to see its price history, which dishes are affected and to compare suppliers. The ⓘ explains it.
• Low stock (up to 7): active ingredients with stock below their minimum, from most to least urgent. Click one to open its record.
• Deliveries due (up to 6): orders that are sent or partly received whose delivery is today, in the next 3 days or already past. Click one to open the order and record the delivery.

#Food safety

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   Expired in stock: batches with stock whose date has passed (red if there are any).
2. 2
   Expire today or tomorrow: batches that need using now.
3. 3
   Samples to discard: witness samples that have already reached their retention period.
4. 4
   Delivery incidents in the last 7 days.
5. 5
   Checks out of limits in the last 7 days.
6. 6
   Traceability · 30 days: what share of what was consumed is linked to a known batch.
7. 7
   Traceability opens the section.
8. 8
   Use first (FEFO): batches that are expired or expire today or tomorrow. Click one to open its record.

Each morning this block summarises the food safety of the storeroom and of production. Each figure is a button that takes you to its list in Traceability:

The colour helps you prioritise: red (expired, checks out of limits) calls for action now; amber, check today; green, all in order.

#Cash flow and overdue invoices

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   The ⓘ explains the calculation.
2. 2
   Collections due from clients (green) and payments due to suppliers.
3. 3
   The current week: includes everything already overdue.
4. 4
   View all opens Invoices with the Overdue filter.
5. 5
   Each overdue invoice: client, number, days overdue and the amount outstanding. Click it to record the payment received.

Cash flow · next 8 weeks groups what is pending collection (issued invoices) and payment (supplier invoices), VAT included, by the week it falls due; what is already overdue counts in the current week. Weeks in which payments exceed collections may call for chasing outstanding receivables. Overdue invoices lists up to six, from the oldest to the most recent.

#Events by type

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   The ring: how much each type weighs; in the centre, total revenue.
2. 2
   The table: events, guests, revenue and margin for each type.
3. 3
   Share of revenue: what part of the total each type contributes.

Counts the completed and invoiced events of the last 12 months, by type (wedding, cocktail, conference, corporate, private party, gala dinner). The margin is the percentage on the revenue of that type. Without permission to see amounts, the ring and the share are calculated by number of events; without permission to see costs, there is no margin column. On a phone only the ring is shown, with its legend.

#What to do from the Dashboard

#What each profile sees

The Dashboard changes according to the access profile: each block is a permission, and within each block the money figures follow the selling prices and costs permissions.

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   Three indicators: booked, next 30 days and open quotes. No food cost (she cannot see costs).
2. 2
   Only the revenue series: no cost or margin.

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   Operations and kitchen indicators: next 30 days, guests in 7 days and low stock.
2. 2
   Without the sales block, the next events take the full width; further down, the kitchen and food safety blocks.

The Calendar shows all the month's events, from Monday to Sunday, coloured by type (wedding, corporate, cocktail, gala dinner, private party, conference) and drawn according to their status (booked, pending or cancelled). It lets you see at a glance which days are busy —and plan staff and equipment in time—, find a gap for a new event and create it by clicking its day. It has two views: Month (the grid, the default on a computer) and Agenda (the list, the default on a phone).

#The month view

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   The arrows go to the previous month or the next; Today returns to the current month.
2. 2
   The month you are viewing.
3. 3
   Switches between the Month view and the Agenda view.
4. 4
   New event opens the form for adding an event.
5. 5
   The month's indicators: events, guests, confirmed revenue and the busiest day.
6. 6
   The status filters, with how many events there are of each in the month. Click one to show or hide those events.
7. 7
   The month grid, Monday to Sunday. Click an event to open its record, or a day to see its list.
8. 8
   The legend: the colour of each event type and how each status is drawn.

#The month's indicators

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   Events this month: those that are not cancelled.
2. 2
   Guests this month: the sum of their guests.
3. 3
   Confirmed revenue: the revenue (excl. VAT) from the month's booked events.
4. 4
   Busiest day: the day with the most guests. Click it to see its events; the ⓘ explains it.

#How to read the grid

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   The days of the week, Monday to Sunday.
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   Days from the previous or next month that complete the week appear dimmed.
3. 3
   Day 1 carries the month (“1 Oct”). At the top right, the day's guests (pax).
4. 4
   Each event: its time and its name, in the colour of its type. Colour fill = booked. Hover to see the client, the times, the guests and the status; click it to open its record.
5. 5
   Today, with the number in a circle.
6. 6
   The weekend, with a slightly darker background.
7. 7
   An empty day: click it to create an event on that date.

Each event is drawn according to its status:

Each day has room for up to three events; if there are more, “+N more” appears: click it to see them all. On a narrow screen, instead of the name each event is a dot in the colour of its type (filled, hollow or grey depending on the status).

#The events of a day

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   The date and the day's summary: how many events and how many guests.
2. 2
   Each event with its times, its name, the client, the venue and the guests. Click it to open its record.
3. 3
   Its status.
4. 4
   Its revenue (excl. VAT), if your profile can see selling prices.
5. 5
   New event on this day creates an event with this date.

#Filtering by status

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1. 1
   Cancelled events are hidden when you open the page; click their filter and they appear.
2. 2
   An active filter (highlighted) shows its events; click it again to hide them. The number is the month's count.
3. 3
   A pending event (here, quoted): dashed border.
4. 4
   A cancelled event: grey and struck through.

#The agenda view

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1. 1
   The Agenda view, active.
2. 2
   Each week (with its number): the current week, in colour. On the right, its events and guests.
3. 3
   The day: only days with events appear.
4. 4
   Each event: icon and stripe in the colour of its type, times, name, client, venue, guests, status and revenue. Click it to open its record.

The agenda shows only the month you are viewing and respects the status filters. If a month has no events (or you have hidden them all with the filters) you will see “No events · ” and, if your profile can create them, the New event button.

#Creating an event from the calendar

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1. 1
   The event's name, one the whole team will recognise (for example “Boda de Laura y Marc”).
2. 2
   The client: chosen from the list, with a search box.
3. 3
   The status (it starts as an enquiry), the type and the service style.
4. 4
   The date, already filled in with the day you clicked.
5. 5
   The guests, the times and the venue.
6. 6
   The menu and the price per guest (if you leave it empty, the menu's price is used).
7. 7
   Save creates the event and opens its record so you can carry on with the menu, staff and set-up.

#The calendar on a phone

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1. 1
   The arrows and, between them, the month.
2. 2
   Today returns to the current month.
3. 3
   Month or agenda (icons only).
4. 4
   New event.
5. 5
   The month's indicators: swipe to see the others.

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1. 1
   Each event is a dot in the colour of its type: filled if booked, hollow if pending. Click a day to see its list.

#What each profile sees

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1. 1
   At the top right only the view selector remains: without permission to edit events, New event does not appear (and events cannot be created by clicking a day).

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1. 1
   Without the selling prices permission, Confirmed revenue disappears (and each event's revenue in the lists).

Claude is Anthropic's artificial intelligence assistant. Mise comes with a connector for Claude: a secure link that lets Claude work with your Mise data from a chat, in claude.ai (in the browser), in the desktop and mobile apps and in Claude Code. Instead of searching screen by screen, you ask in your own words:

• "What events do we have this week, and what is still missing for each one?"
• "Which dishes are over the food cost target, and why?"
• "Which events and clients did the eggs lot that expires tomorrow go to?"
• "Make a quote for Banca Llevant: Cena de Gala menu for 120 guests on 12 December, with a DJ."
• "Receive the Peix Fresc Palma order: the salmon arrived at 1.5 °C, lot 4471, best before Friday."

Claude enters Mise as you: it sees what you see in the app and can only change what you can change.

#What you can ask it

• Look things up: search for anything (like the Mise search box), open the record of an event, quote, client, dish, menu, ingredient, order, supplier, invoice, staff member, equipment item or lot with everything attached to it, pull any list with filters and totals, the Dashboard, the reports, an event's production sheet, what needs buying, who or what is free on a date and the traceability of a lot (which events, diners and clients it reached) or of an event (which lots and suppliers it came from).
• Make changes, if your profile allows it: create, change or delete clients, suppliers, staff, equipment, ingredients, recipes and their costing, menus, quotes, events, orders and invoices; accept or duplicate a quote, invoice an event (deposit or final), generate the purchase orders, receive an order with its lots, use-by dates and temperatures, produce an event, adjust stock, record goods in without an order, quarantine or withdraw a lot and discard witness samples.

Claude fills in the same things as the app: document numbers, quote validity, the client's discount, the menu's price and cost, VAT, the supplier's price list or due dates. A quote, an order, an invoice, a recipe or a menu is created with all its lines at once, and if anything fails nothing is created. You can name things the way you know them ("the Ferrer–Ortega wedding", "the Peix Fresc order") or by their code (EV-…, Q-…, PO-…, INV-…, L-…).

Mise also comes with three ready-made prompts that Claude offers alongside the connector: Resumen del día, Preparar un evento and Revisar el food cost.

#Why it is safe

• Claude enters as you, never with more permissions. The connector has no permissions of its own: every request from Claude carries your identity and the Mise database applies your access profiles to it exactly as in the app: sections, sensitive data (prices, costs, rates, contact details) and actions. What your profile cannot see, Claude cannot see either.
• With a personal key you can revoke. Claude identifies itself with an access key of yours. Mise does not store the key, only a fingerprint to recognise it, so it is shown only once. It is revoked with a button and access is cut on the next request; it is also cut if it expires, if an administrator disables your user or if your profile loses the permission.
• Everything is logged. Every time Claude looks something up or changes something, it goes into the activity: what it did, on what and whether it could be done. You see it in your panel and the administrator in Users. What Claude changes can also be seen in each record, as if you had done it.
• Sensitive matters are not handled from a chat. Users, profiles, permissions and keys cannot be managed from Claude: that is done only in the app.
• Claude asks first. Before deleting, issuing an invoice or producing an event (and before creating or changing anything you did not ask for), Claude asks you to confirm. The invoices it creates stay as drafts unless you ask it to issue them.
• Without the "Export CSV" permission, Claude gets at most 50 rows per query (500 with it).
• Your password is not stored in Claude. When connecting, you type your user and password on a Mise page, not in Claude; Claude only receives a key that you can revoke.

#Where it is in Mise

Everything about the connector is in your user menu, at the top right: Connect to Claude. Everyone has it, whatever their profile.

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1. 1
   Click your name to open the menu.
2. 2
   Connect to Claude opens the connector panel.

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1. 1
   On a phone too, from your initials at the top right.

A panel opens with four parts: what Claude can do for you, how to connect it, your access keys and the recent activity.

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1. 1
   The ⓘ explains how the connector works and why it is safe.
2. 2
   What your profile lets you do from Claude: Look things up and, if it has it, Make changes (otherwise it shows in grey, with a no-entry sign).
3. 3
   The sensitive data you can see, and so can Claude. Sofía sees selling prices and contact details, but not costs.
4. 4
   Examples of what you can ask. The ones that make changes only appear if your profile can make them.
5. 5
   Opens this chapter of the manual.
6. 6
   The steps to connect it and the connector address, with the copy button: this is what you paste into Claude.
7. 7
   For Claude Code, the command to add it with a key.

#What Claude can do depending on your profile

Two switches of your access profile decide it, in the Assistant (Claude) group: Use from Claude (without it, none of your keys work) and Make changes from Claude (without it, Claude only looks things up, even if you can edit in the app). On top of that, Claude can only touch what the other actions of your profile allow. This is how the profiles come set up:

If a profile should only look things up from Claude, an administrator turns off Make changes from Claude for it (see Profiles and permissions): Claude will still answer, but it will not be able to create or change anything, and your panel will say so.

#Connecting Claude: on the web, desktop and mobile

Claude's custom connectors are available on all its plans: Free (with a single connector), Pro, Max, Team and Enterprise. Connect it once in claude.ai or in the desktop app: whatever you connect also appears in Claude's other apps with the same account, including the mobile one.

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1. 1
   What Claude will be able to do and where to revoke access.
2. 2
   With my user: your Mise email and password, the same as in the app.
3. 3
   Mise creates a "Claude" key valid for 90 days.
4. 4
   Allow access takes you back to Claude with the connector connected.

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1. 1
   With a key: if you would rather not type your password here.
2. 2
   Paste the access key you created in Mise (it starts with "mise_").

#Claude Code

Claude Code (Claude in the terminal, for people who write code) connects with a key created in Mise. When you create the key, Mise gives you the command ready to use; it is this one, with your key at the end:

claude mcp add --transport http mise https://misecatering.app/mcp --header "Authorization: Bearer mise_…"

You can also add it without the key (without --header) and, inside Claude Code, type /mcp → Mise → Authenticate: the same Mise page opens in the browser. Any other program compatible with Claude connectors (the MCP standard) connects the same way, with the connector address and a key.

#Your access keys

An access key is what Claude uses to enter Mise as you. There are two ways to get one:

• When you connect Claude with your user and password (With my user tab), Mise creates a 90-day "Claude" key. You do not have to do anything else.
• By creating it yourself in Mise, to paste it on the With a key tab or for Claude Code.

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   Name: where you will use it, so you can recognise it later in the list.
2. 2
   Expires: in 30 days, in 90 days (Mise's suggestion), in a year or never.
3. 3
   Create key creates it and shows it to you only once (it has not been clicked in the screenshot).

Further down the panel are your keys and what Claude has done with them:

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1. 1
   New key creates a key to paste into Claude or for Claude Code.
2. 2
   Each key, with its name and status: Active, Expired or Revoked.
3. 3
   The start of the key (mise_…), how it was created, when it expires, when it was last used, how many calls it has made and how many changes in the last 7 days.
4. 4
   Revoke cuts that key's access on Claude's next request.
5. 5
   The activity: each call from Claude, the most recent at the top. Here, a change to a quote, with when and with which key.
6. 6
   Denied: Claude asked for something the profile does not allow (here, supplier payments) and Mise did not give it.

Each line of the activity is a call from Claude: a query (magnifying glass) or a change (pencil), with what it looked up or changed and when. If it could not be done, it is labelled Denied (your profile does not allow it) or Error. Revoked and expired keys are hidden; Show revoked and expired shows them, with who revoked each one and when.

#Disconnecting Claude

To stop using Mise from Claude, do it on both sides:

1. In Claude: Settings → Connectors → Mise → Disconnect, or remove the connector.
2. In Mise: revoke the key it used (in Connect to Claude → My access keys).

If you only want Claude not to use Mise in one conversation, turn Mise off in that conversation's + tools menu.

#If something does not work

• Claude says the key is not valid or that it cannot connect. The key has been revoked or has expired: check it under My access keys (it will show as Revoked or Expired). In Claude, disconnect Mise and connect it again with your user, or paste a new key.
• On the Mise page, the email or password is not accepted. They are the same ones you use to sign in to the app. If your user is disabled, you will not be able to connect: talk to an administrator.
• The panel says "Your profile does not allow using Mise from Claude". Your profile does not have Use from Claude: ask an administrator to turn it on. Until then, none of your keys work.
• Claude looks things up but does not make changes. Your profile does not have Make changes from Claude, or it does not have the permission for that action in the app (for example, "Edit quotes").
• Claude says it cannot see a piece of data (a cost, a price, a phone number). Your profile cannot see it, and neither can Claude: that is expected.
• Claude does not use Mise when I ask. Turn Mise on in the conversation's + tools menu and, when Claude asks for permission to use a Mise tool, allow it.
• I cannot add it on Claude's Free plan. That plan allows a single custom connector: remove the one you have or move to another plan.
• On the public demo, what Claude did has disappeared. The demo data goes back to its initial state every day at 12:00. Your keys, however, are kept: you do not need to connect again.

An event is each service the catering company carries out: a wedding, a company dinner, a cocktail party, a conference… It starts as an enquiry from the client (or when a quote is accepted) and accompanies all the work through to the final invoice: which menu is served and for how many guests, who works that day, what equipment goes out, the minute-by-minute timing, what is charged on top, what it costs, what the kitchen has produced and with which lots, and what has already been invoiced and collected.

This section has two parts: the event list, with indicators and filters to find any event, and each event's file, which opens on the right and is organised in tabs: Summary, Menu & production, Staff, Set-up, Run sheet, Extras & costs, Traceability and Documents.

#The event list

When you enter Events you see the upcoming events, ordered by date and time. At the top, four indicators; below them, the search box, the filters and the table.

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1. 1
   How many events and how many guests there are in the next 30 days (not counting cancelled ones). It shows the month's workload at a glance.
2. 2
   Confirmed revenue · 30 days: the total, excluding VAT, of the confirmed events in the next 30 days. This is work that is already secured; enquiries and quotes do not count.
3. 3
   Avg. margin · last 90 days of events already completed or invoiced, in green, amber or red. The ⓘ on each indicator explains what it shows, how it is calculated and how to read it.
4. 4
   The search box finds events by name, code, client, venue, city, menu or coordinator. Accents and capital letters do not matter; with several words, it finds the events that contain all of them.
5. 5
   The filters, with how many events are in each. Only one is active at a time; when you enter, it is “Upcoming”.
6. 6
   Export CSV downloads what you see (with the filter and search applied) so you can open it in a spreadsheet.
7. 7
   New event opens the creation form.
8. 8
   Each row is an event: date (with “Tomorrow”, “In 2 days”…), name with its code and client, type, venue, guests, menu, status, revenue and margin. Click a row to open its file; click a header to sort by that column.

The filters:

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1. 1
   To invoice gathers the completed events: it is the administration team's work list for issuing final invoices.
2. 2
   The box icon shows that the event has already been produced: the kitchen has deducted its stock. If a confirmed event is less than a week away and has no staff assigned, an amber warning with a crossed-out person appears instead.
3. 3
   Each event's margin, in green (20 % or more), amber (between 10 % and 20 %) or red (less than 10 %).
4. 4
   Click a header to sort: once for ascending, again for descending, and the third time returns to the normal order.
5. 5
   The footer adds up what you see: number of events and guests, revenue and average margin.

#Creating or editing an event

You create an event with New event (in the list), from the Create button in the top bar, by clicking a day in the Calendar (it opens with that date filled in) or by accepting a quote, which creates the event already confirmed with its menu, guests, price and extras.

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1. 1
   A name that the whole team will recognise: “Boda de Laura y Marc”, “Cena de Navidad Talaia Group”…
2. 2
   The client, chosen from the list with a search box. The event will then appear in their file.
3. 3
   The status it starts with: normally “Enquiry” (a query with no quote yet).
4. 4
   The event type (wedding, corporate, cocktail, gala dinner, private party, conference) and the service style (plated, buffet, standing cocktail, food stations, family style or drop-off delivery). The service style determines the recommended team, the set-up kit and the standard run sheet.
5. 5
   When and where: date and guests (required), start and end times, venue, city and address.
6. 6
   The menu and the price per guest, excluding VAT. If you leave the price empty, the menu's price is used.
7. 7
   On the day: who coordinates (only staff with the coordinator role) and the client's contact on the day, with name and mobile number.
8. 8
   Guests' dietary requirements: they will be highlighted in the file for the kitchen and service team. Below, the free-text notes.

To edit it, open its file and click the pencil Edit event in the header: it is the same form. From there you can also Delete an event, but only if it has not yet been produced, has nothing invoiced and is not completed or invoiced; its staff, equipment, run sheet, extras and costs are deleted with it (quotes and invoices remain, without the link). If it is not going to take place, it is better to cancel it: it stays in the history.

#Event statuses

Each event moves through these statuses, which appear as a coloured label in the list and in the file:

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1. 1
   The Change status button in the file header.
2. 2
   The next step: here, Mark as completed (from an enquiry it would be “Mark as quoted” or “Confirm event”).
3. 3
   Back to… undoes the last step if you have made a mistake.
4. 4
   Cancel event, in red. A cancelled event can be reopened later with “Reopen as enquiry”.

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1. 1
   What the change implies. If the event has a menu and has not yet been produced, it reminds you that its stock still has to be deducted.
2. 2
   Confirm applies the change; Cancel closes without changing anything.

#The event file: Summary

When you click an event, its file opens on the right. The header says what it is, when and where, and gathers the main actions; the tabs organise everything else. The first one, Summary, is the one to check before every event.

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1. 1
   Event code (EV-…), type and status. Once it has been produced, the green “Produced” label also appears.
2. 2
   The actions: Change status, Mark as produced (deduct stock), Invoice event…, New quote for this event (if it does not have one yet) and Edit event. Each one appears only if your profile can do it and the event allows it.
3. 3
   The tabs; the number shows how many people, items, steps, extras or documents each one has.
4. 4
   The key figures: guests, revenue, total cost, margin and food cost (depending on your profile).
5. 5
   Event details: type, service style, date, times, venue, coordinator, contact on the day, source quote and whether it has already been produced. Names in colour open their file.
6. 6
   Readiness: the list of what is ready and what is missing, with a progress bar (“5 of 6 ready”). Green means done, amber needs attention and red blocks the event.
7. 7
   The event's dietary requirements, highlighted (“Brief the kitchen and service team”) and, below, the menu's allergens: cross-check them to prepare alternatives.

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1. 1
   Client: name (opens their file), type, contact details and how many events they have done with you.
2. 2
   This event's price per guest; if it differs from the menu's price, the menu's rate is shown next to it.
3. 3
   Food cost per guest and food cost, in green if it is below the company's target.
4. 4
   Profitability: where each euro of revenue goes (food, staff, equipment, extras and other costs) and what is left as margin, in euros and as a percentage. If the event loses money, a red warning appears.
5. 5
   The event's notes, for the whole team.

#Menu & production

The Menu & production tab is the kitchen's worksheet: which dishes the menu includes, how many portions have to be prepared and how much of each ingredient is needed. If the event does not have a menu yet, you will see “No menu assigned yet” and the Choose a menu button.

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1. 1
   The event's menu (opens its file), with the price and cost per guest.
2. 2
   Change menu opens the list of active menus with their price and number of dishes.
3. 3
   How many dishes, how many portions in total and how many different ingredients the event requires.
4. 4
   Short in stock: ingredients whose current stock does not cover the event. Green if it is 0.
5. 5
   The dishes, grouped by course: welcome canapés, starters, main course, dessert, beverages, late-night.
6. 6
   Per dish: portions per guest, batches (how many times the recipe has to be made) and preparation time. The coloured icons are its allergens; click the dish to open its recipe and costing sheet.
7. 7
   Portions to be prepared for this event.
8. 8
   Cost of those portions.

Further down is the Production sheet: each recipe is broken down into its ingredients (including those of its sub-recipes, such as stocks or sauces), multiplied by the guests and the waste is added (what is lost when preparing or cooking). The result is the gross quantity that you need to have, compared with the store's stock.

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1. 1
   Only shortages leaves in the list only the ingredients without enough stock (it appears only if there are any).
2. 2
   Ingredients are grouped by category (poultry, vegetables, dairy…), as the store is organised.
3. 3
   The ingredient (opens its file, with prices, suppliers and stock).
4. 4
   Needed (gross quantity for the event) against what is in stock right now.
5. 5
   The status: “In stock” in green or “Short …” in red, with the quantity that is missing.
6. 6
   The usual supplier, so you know who to order it from.
7. 7
   The ingredient cost of the whole event.

#Staff

The Staff tab compares the team the event requires with the team it has assigned, and lets you add people while seeing who is free that day.

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1. 1
   What the recommended team is calculated from: service style, guests and total number of people.
2. 2
   One card per role with “assigned / recommended”. In green, the role is covered.
3. 3
   In amber, there are people but not enough.
4. 4
   In red, the role has nobody yet.
5. 5
   Roles that are not recommended but have people assigned show only “1 assigned”.
6. 6
   Add staff opens the list of the workforce with their availability that day.
7. 7
   Each person with their role, entry time and hours. The Confirmed switch shows whether the person has confirmed that they are working that day. Click the row to change the role, entry time or hours, or to remove them from the event.
8. 8
   Hourly rate and cost of each person (depending on your profile). At the bottom, the total number of people, confirmed, hours and cost.

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1. 1
   The date for which availability is checked: the event's.
2. 2
   Search by name…
3. 3
   …or filter by role.
4. 4
   The workforce grouped by role, with how many are assigned out of those recommended (“2 of 4 recommended”).
5. 5
   Already assigned: the person is already in this event.
6. 6
   Busy at EV-…: they work that same day at another event. You can still assign them, but check the schedules.
7. 7
   Tick the box of each person you want to add; under the name, whether they are staff or freelance and their rate.
8. 8
   Add adds them to the event (bottom left, how many you have ticked).

#Set-up

The Set-up tab is the equipment booked for the event —furniture, crockery, glassware, cutlery, table linen, kitchen equipment, decoration…— and it warns you if there are not enough units that day for all the events.

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1. 1
   How many items and units the set-up includes and how many are over-booked.
2. 2
   The event's equipment cost (depending on your profile).
3. 3
   The warning that there is not enough equipment that day for all the events.
4. 4
   Auto-fill for N guests suggests a complete standard set-up based on guests and service.
5. 5
   Add equipment adds an item from the catalogue in the quantity you choose.
6. 6
   Each item with its category (and “Hired” if it is not owned). Click the name to open its record in Equipment; click the row to change the quantity or remove it.
7. 7
   The quantity for this event, the item's total stock and the units that other events on the same day need.
8. 8
   Over-booked: 20 short: across all the events on that day, more units are requested than you have. Hire extra units, switch to another item or share them out between events.

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1. 1
   What it is calculated for: guests, type of service and tables of 10.
2. 2
   Each suggested item from the catalogue. For weddings, galas and private parties, the more elegant chairs are chosen first.
3. 3
   How many units are free that day. If there are not enough, the line turns red with a warning; if the item is already in the set-up, it is shown in grey (“Already in the set-up”).
4. 4
   Untick anything you do not want to add.
5. 5
   The suggested quantity (you can adjust it afterwards).
6. 6
   The kit includes 10% spares on crockery, glassware, cutlery and linen.
7. 7
   Add N items adds them to the set-up.

#Run sheet

The run sheet is the minute-by-minute plan of the day for the whole team: loading, arrival, set-up, briefing, service, bar and breakdown, each step with its time and its person in charge. On the day of the event, you tick off the steps as they are done.

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1. 1
   The event's date and times, and the progress: how many steps have been done.
2. 2
   Standard run sheet adds a template of steps placed according to the event's times.
3. 3
   Add step for the ones that are specific to this event.
4. 4
   The time of each step, on a timeline.
5. 5
   The step that coincides with the start time is highlighted. Click any step to change or delete it.
6. 6
   The manager: a person or a team.
7. 7
   Tick the checkbox when the step is done: it is crossed out and the progress moves on.

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1. 1
   The template's steps are added to the ones already there.
2. 2
   Confirm adds them.

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1. 1
   Time of the step.
2. 2
   Manager (name or team) and Description.
3. 3
   Done, the same as the checkbox on the timeline.
4. 4
   Delete removes the step.

The standard run sheet places these steps relative to the event's start and end times, and sets as manager the person assigned to that role (or the name of the role if nobody is assigned yet):

Steps that do not fit before the end time are left out. For a drop-off delivery only the loading, the hand-over to the client and the departure are added. If the event has no start time, the template assumes 19:00 and tells you so that you can adjust it.

#Extras and costs

In Extras & costs you record what is charged to the client on top of the menu (open bar, DJ, flowers, late-night snack…) and the costs that are neither food, nor staff, nor equipment (transport, hire, agency staff…). Below is the event's P&L.

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1. 1
   Add extra: an additional service that is charged for.
2. 2
   Each extra with its quantity (guests if charged per person, 1 if it is a fixed amount). Click the row to change it. A bar among the extras adds bartenders to the recommended team.
3. 3
   Unit price and amount (quantity × price), excluding VAT.
4. 4
   What it costs the business (for example, the bar drinks or the DJ).
5. 5
   The VAT on each line, which is carried over to the invoice.
6. 6
   Total of the extras: amount and cost.
7. 7
   Other costs: transport, hire, decoration, external staff… They are entered by hand and reduce the margin. (Supplier invoices are recorded in Payables.)

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1. 1
   Concept: “Open bar (2 h)”, “DJ”, “Late-night snack”…
2. 2
   Quantity: guests if per person, 1 if it is a fixed amount.
3. 3
   VAT % of the line (by default, the food rate).
4. 4
   Unit price charged, excluding VAT.
5. 5
   Unit cost: what each unit costs the business.

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   Category: transport, hire, decoration and flowers, external staff or other.
2. 2
   Amount of the cost.
3. 3
   Concept: “Refrigerated van”, “Marquee hire”…

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1. 1
   Menu revenue: guests × price per guest.
2. 2
   Extras revenue.
3. 3
   Food: guests × the menu's cost per guest (frozen once it has been produced).
4. 4
   Staff: assigned hours × each person's rate.
5. 5
   Equipment (units × cost per use), cost of extras and other costs.
6. 6
   The margin in euros and as a percentage, with the traffic-light colour.

#Producing the event

When the kitchen has prepared the event, you mark it as produced with the Mark as produced (deduct stock) button in the header (it is visible to whoever can adjust stock, normally the kitchen, and only on confirmed or completed events that have a menu). When you produce it, Mise:

• deducts from stock all the menu's ingredients for the guests, using up first the lots that expire soonest (FEFO, first expired, first out);
• records each dish as a production batch (EL-…) with the lots it used, for traceability;
• creates a witness sample of each dish (except drinks), which must be kept for 7 days;
• freezes the food cost per guest: tomorrow's price changes will no longer move this event's margin.

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1. 1
   What is going to happen: menu, guests and number of ingredients deducted by lot (FEFO), and the cost per guest at which it is frozen.
2. 2
   Deduct stock does it. It can only be done once per event.

12

1. 1
   Which ingredients have no available lots that will arrive in good condition by the event date, how much is missing and how much is valid now.
2. 2
   Delivery without PO records a lot that has arrived without an order (for example, bought at the market). If a pending order is missing, receive it in Purchasing and produce again.

#Event traceability

Once produced, the Traceability tab answers the question “what went into this dish?”: for each dish served, the lots it used, from which supplier and with which supplier lot, its temperature checks and its witness sample. Before producing, the tab explains that the information will be recorded when the event is produced.

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1. 1
   How many production batches (dishes), lots and suppliers are involved.
2. 2
   Traced: how much of what was used has its lot identified. 100% means that for every dish you know which supplier lot went into it.
3. 3
   Witness samples kept and checks out of limits (in red if there are any).
4. 4
   Each dish is a card: batch code, portions and manager.
5. 5
   The temperature checks recorded, in green if they are within limits (drinks have no check).
6. 6
   The lots that each ingredient used and, on the right, the supplier and its lot. Click a lot to see which other events and clients it reached.
7. 7
   Record checks enters the dish's temperatures; the icon next to it opens the production batch record.

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1. 1
   In green, the check within limits (here, the core temperature when cooking).
2. 2
   In red, out of limits: the hot service temperature dropped below 63 °C.
3. 3
   The incidents and corrective actions that the kitchen noted.
4. 4
   Record checks: core temperature (cooking), blast-chilling minutes, service temperature, manager and corrective actions.

#Documents and invoicing

The Documents tab brings together the event's quote and its invoices, and shows how much has been invoiced and collected. It only appears if your profile has access to Quotes or to Invoices.

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1. 1
   Revenue of the event, invoiced (excluding VAT, and what share of the revenue it is), collected and outstanding (including VAT).
2. 2
   The bar reaches the end when the event is fully invoiced.
3. 3
   The quote the event came from, with its status; click it to open it. If it has none, the New quote for this event button creates one with the menu and extras already in place.
4. 4
   Invoice event… issues a deposit invoice or the final one. Next to it, a notice if the final one has already been issued.
5. 5
   The event's invoices (deposit, final) with their due date, collection status and total. Click one to open it and record collections.

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1. 1
   Deposit invoice: a percentage of the revenue to reserve the date. Due in 7 days.
2. 2
   The percentage, by default the one in Settings.
3. 3
   How much this invoice will be, excluding VAT.
4. 4
   Issue deposit invoice creates it and opens it.

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1. 1
   Final invoice: menu × guests and all the extras, minus the deposits. The event becomes invoiced.
2. 2
   Deposits already invoiced are deducted.
3. 3
   The amount of the final invoice, excluding VAT (VAT is added to each line according to its rate).
4. 4
   Issue final invoice.

#What changes depending on your profile

Each person sees events according to their access profile. Amounts that your profile cannot see appear with a padlock, and the buttons for things you cannot do do not appear. For example, this is how the sales profile sees the Extras & costs tab:

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1. 1
   In the header only Change status and Edit event: it does not produce or invoice.
2. 2
   It sees the extras' prices and amounts, but not the cost column.
3. 3
   The other costs amounts appear with a padlock (“Hidden by your access profile”) and there is no button to add them.

And this is how the kitchen sees it, in the Summary:

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1. 1
   The only action in the header is produce: the kitchen does not edit the event or change its status.
2. 2
   No Documents tab (it has no access to quotes or invoices).
3. 3
   The Readiness card does not include the deposit.
4. 4
   The client's contact details, hidden.

#On your phone

On mobile the list turns into cards and the record fills the whole screen. The header actions are gathered under the More options (⋮) button, and the tables in the tabs turn into cards.

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1. 1
   Search, export and + to create an event.
2. 2
   The filters scroll sideways.
3. 3
   Each event on a card: date in the colour of its type, name, client and guests, status, time, venue and revenue.

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1. 1
   The Edit event pencil stays in view.
2. 2
   More options (⋮) gathers the other header actions:
3. 3
   the status changes…
4. 4
   …and produce, invoice or create the quote, with a line explaining each one.

#Tips

A quote is the financial proposal you send a client for an event: the menu (price per guest) and the additional services (open bar, DJ, flowers, transport, equipment hire…), with its discount, its VAT and its validity date. Mise instantly works out the total for the client and, for you, the estimated cost and margin, so you know whether the proposal is profitable before you send it.

Each quote goes through a series of statuses:

Quotes are numbered automatically (Q-year-number) in order of creation.

#The list of quotes

When you open Quotes you see the open quotes (sent and awaiting a reply), with four indicators at the top.

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1. 1
   Open pipeline: what the sent quotes awaiting a reply add up to (net amount, excluding VAT), and how many there are. It is your live sales pipeline.
2. 2
   Conversion · 180 days: of the quotes decided in the last six months, the share the client accepted. The ⓘ button on each indicator explains how it is calculated.
3. 3
   Average quote (net): the average amount excluding VAT of the quotes from the last 180 days that are no longer drafts.
4. 4
   Expiring within 7 days: sent quotes whose validity ends this week; it turns amber if there are any. Call those clients first.
5. 5
   The search box finds by number, title, client, venue or event code. It ignores capitals and accents.
6. 6
   The filters by status, with how many there are in each: Open (sent), Drafts, Accepted, Declined, Expired (including sent quotes that have already lapsed) and All.
7. 7
   Export CSV downloads the rows you are looking at (with the filter and search applied) so you can open them in a spreadsheet.
8. 8
   New quote starts a new one as a draft.

Each row shows the quote's number and date, the title and the client (with the event-type icon), the event date and its type, the guests, the total including VAT, the estimated margin, the validity date and the status. Click a row to open the quote, and click a column header to sort by it (once from lowest to highest, again from highest to lowest and the third time it goes back to the normal order: most recent first).

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1. 1
   The Expired filter gathers what needs reviewing: sent quotes past validity and expired ones.
2. 2
   The quote's estimated margin: green above 20 %, amber between 10 and 20 % and red below 10 %. Hover for the guide.
3. 3
   On a sent quote, below the validity date you can read how long is left (“In 12 days”). If it has passed, Expired, no reply appears with a red notice, and the row is tinted light red.
4. 4
   Even if it has lapsed, it stays Sent until you decide: extend the validity or mark it as expired.
5. 5
   Expired: you wrote it off. It can be reopened or duplicated.
6. 6
   The footer counts the quotes in the list and adds up their net amount and total.

#Creating a quote

Click New quote (in the list, in the Create button in the top bar or on a client's record). First you fill in the general details; the lines (menus and services) are added afterwards, in the quote itself.

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1. 1
   Client (required): chosen from the list, with a search box. Only active clients appear.
2. 2
   Title (required): the name of the event as the client will see it on the PDF, e.g. “Garden wedding · Son Marroig”.
3. 3
   The event details: type, date, number of guests and venue. The guests are used as the quantity of the per-guest lines.
4. 4
   Valid until: it comes with the company's usual validity (30 days from today; it can be changed in Settings).
5. 5
   Discount in %: if you leave it empty, the client's usual discount is applied.
6. 6
   Notes for the client: printed on the PDF (what is included, special conditions…).
7. 7
   Create draft saves it with the Draft status and today's date and opens the quote so you can add the lines.

#Inside the quote

When you open a quote it unfolds on the right with everything you need to prepare it and follow it up: the header with its status and the actions, a strip with the key figures, the lines, the totals with profitability, and the client and event details.

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1. 1
   The quote's number and its status. Below, the title and the summary: client, event date, guests and venue.
2. 2
   Accept quote: the client has said yes; it creates (or confirms) the event.
3. 3
   Decline: records that the client has said no and why.
4. 4
   Edit details: change the client, title, date, guests, venue, validity, discount or notes.
5. 5
   Open event: goes to the linked event's record (only if there is one).
6. 6
   PDF: print or download the quote to send it to the client.
7. 7
   More options (⋯): extend the validity, go back to draft, duplicate… depending on the status.
8. 8
   The strip with the total including VAT, the guests, the net per guest (net amount ÷ guests), the margin, the event date and the validity.

The buttons in the bar change depending on the quote's status:

Open event appears in any status if the quote has a linked event.

#The lines: menus and services

The lines are what is being quoted. There are two kinds:

• Menu lines: a menu from the catalogue, per guest. Its price comes from the menu and its cost is live: it follows the recipe costing (each dish's cost sheet, ingredient by ingredient), so if the price of an ingredient goes up, the quote's margin updates by itself.
• Service lines: open bar, wine, DJ, decoration, transport, equipment hire, extra staff… with the price and the estimated cost that you enter.

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1. 1
   The Menu tag distinguishes menu lines. Clicking it opens the menu's record with its dishes.
2. 2
   VAT on each line: 10 % for food and drink, 21 % for services such as the DJ, flowers or transport.
3. 3
   Unit cost: on the menu, the live cost per guest from the recipe costing; on services, the estimated cost you entered. The client never sees it.
4. 4
   Margin on each line: (price − cost) ÷ price.
5. 5
   The handle on each line: drag it to change the order (it is the order on the PDF).
6. 6
   The ⋮ menu on each line: Edit, Move up, Move down and Delete. You can also click the line to edit it.
7. 7
   Add menu picks a menu from the catalogue and adds it as a per-guest line.
8. 8
   Add line adds a service from a template or a custom line.

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1. 1
   Search for the menu by name.
2. 2
   Each menu with its type, price per guest, number of dishes and minimum guests. When you choose it, the line is added with as many units as the quote has guests.
3. 3
   The menu's food cost (raw-material cost ÷ selling price), in green if it is within the company target.
4. 4
   In amber if it exceeds the target by less than 5 points; in red if it exceeds it by more.

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1. 1
   Custom line: any concept, with whatever price, cost and VAT you like.
2. 2
   The per-guest templates (open bar, wine) already set the number of guests as the quantity.
3. 3
   The other templates come with a quantity of 1.
4. 4
   On the right, the VAT the line will carry: 10 % for food and drink, 21 % for the other services.

The same form opens when you add a line and when you edit one:

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1. 1
   Concept: what the client will see on the PDF.
2. 2
   Description (optional): appears below the concept on the PDF.
3. 3
   Quantity: guests, hours or units.
4. 4
   VAT on the line: 0 %, 4 %, 10 % (food and beverage service) or 21 % (standard rate: hire, music and other services).
5. 5
   Unit price (excl. VAT) charged to the client.
6. 6
   Estimated cost per unit: what it costs you (supplier, hire…). It is used for the margin and the client never sees it. It doesn't appear on menu lines: their cost is the recipe costing.
7. 7
   Delete removes the line (it asks for confirmation).

#Totals, VAT and margin

Further down, the Totals card breaks down the amount for the client and, in the Profitability block, what it costs you and what you make. Next to it, the client's details (contact, payment terms and usual discount) and the linked event.

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1. 1
   Gross amount (the sum of the lines) and the quote's discount, which applies to all the lines.
2. 2
   Net amount (gross − discount) and the VAT by rate: one row for each rate, with the amount it is calculated on.
3. 3
   Total for the client (net amount + VAT) and net per guest (net amount ÷ guests).
4. 4
   Food, drinks & extras: the cost of the lines (live menu cost × guests + the estimated cost of each service).
5. 5
   Staff & equipment (est.): what staff and equipment usually cost at events of this type, as a % of the net amount.
6. 6
   Estimated cost, margin in euros and margin %, with its colour (healthy, watch or low).
7. 7
   The client: click to open their record. Below, their contact details, payment terms and usual discount.
8. 8
   The linked event, with its status. If there isn't one yet, it explains that one will be created on acceptance.

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1. 1
   The ⓘ button next to the title of a card or indicator opens its explanation.
2. 2
   What it shows: the expected profit before overheads.
3. 3
   How it is calculated, step by step.
4. 4
   How to read it: which margin is healthy and which is at risk.

#Sending the quote and the PDF

When the draft is ready, produce the PDF with PDF → Download PDF (or Print, which also lets you save it), send it to the client from your usual email and click Mark as sent.

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1. 1
   Draft status: the client doesn't have it yet.
2. 2
   Mark as sent: change it to Sent when you have sent it to the client. Mise doesn't send emails: it only records the change.
3. 3
   PDF → Print or Download PDF.
4. 4
   If the client accepts without you having marked it as sent, you can accept it directly from the draft.
5. 5
   Duplicate creates another identical draft (useful for an alternative version).
6. 6
   Delete draft deletes it completely (it asks for confirmation). Only drafts can be deleted.

The quote PDF contains:

• The header with your company's details (name, registered name and tax ID, address, email, phone and website, from Settings), the title QUOTE, the number, the date and the validity date.
• Prepared for: the client with their registered name, tax ID, contact person, address and email.
• Event: type, date, guests and venue; and the quote's title.
• The table of lines (concept and description, quantity, price, VAT and amount), the totals (subtotal and discount if there is one, net amount, VAT by rate, total and net price per guest).
• The notes for the client, the company's terms & conditions and a client acceptance space for name, signature and date (it doesn't appear on declined or expired quotes).
• At the foot, the company's registered name and IBAN.

It never shows costs or margins.

#Accepting or declining

When the client replies, open the quote and click Accept quote or Decline. Neither takes effect until you confirm it in the dialog.

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1. 1
   What will happen: a confirmed event will be created with the quote's date, guests, menu, price per guest and services.
2. 2
   Cancel closes without changing anything.
3. 3
   Accept quote confirms it. Afterwards Mise offers Open event so you can carry on with staff, equipment and the deposit.

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1. 1
   Reason (required): price, chose another caterer, date not available, event cancelled, no reply from the client or other.
2. 2
   Details: what the client said, in their own words.
3. 3
   Decline saves it: the quote becomes Declined with the reason in view.

#Lapsed, declined and expired quotes

A sent quote whose validity date has passed with no reply is marked Past validity. It doesn't change status by itself: you decide whether to follow up and extend the validity or write it off.

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1. 1
   Past validity: it is still sent, but its validity has ended.
2. 2
   The notice reminds you when it ended and what you can do.
3. 3
   Extend validity from the notice: the new date is today + the usual validity (30 days).
4. 4
   Mark as expired: you write it off (it only appears once it has lapsed).
5. 5
   Back to draft: to redo it before sending it again.
6. 6
   Duplicate: a new identical draft, with today's date and a new validity.

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1. 1
   Declined status.
2. 2
   The reason for declining, as it was recorded.
3. 3
   Reopen: if the client reconsiders, it goes back to Sent with a new validity from today (and the reason is deleted).
4. 4
   Duplicate as new quote: a draft with the same lines so you can quote again (another date, another price…).

An expired quote looks the same, with the “Expired quote” notice and the same Reopen and Duplicate as new quote buttons. The lines of declined, expired and accepted quotes can no longer be changed: if necessary, duplicate it.

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1. 1
   Accepted status.
2. 2
   The green notice shows the event that was confirmed, with its name and date.
3. 3
   Open event takes you to the event's record to continue with the preparation.
4. 4
   Under More options only Duplicate is left, in case you want to start from this quote for another.
5. 5
   The lines no longer have a handle or ⋮ menu, or buttons to add: an accepted quote can't be modified.

#What each profile sees

What you see of a quote depends on each user's access profile. For example, the Sales & events profile sees the prices but not the costs or margins, and can prepare and send quotes:

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1. 1
   They can send, accept, decline and edit quotes.
2. 2
   The strip doesn't show the margin.
3. 3
   The lines don't have the Unit cost or Margin columns, and the Totals card doesn't show the Profitability block.

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1. 1
   Only Open event and PDF: without permission to edit quotes there are no status actions.
2. 2
   They see the total and the margin.
3. 3
   The lines, with cost and margin, are read-only: no handle, no ⋮ menu and no buttons to add.

#Tips

Clients holds every person or organisation you serve. There are four types: company, private client (wedding couples, families), agency (wedding agencies, event agencies, DMCs) and institution (associations, foundations, public bodies). As well as their details, each client keeps their commercial terms —the payment terms for their invoices and their standing discount, which is proposed on every new quote— and gathers everything you have done with them in their record.

#The client list

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1. 1
   Active clients and how many have upcoming events (from today, in any status except cancelled).
2. 2
   Outstanding: what all your clients owe you on issued invoices; Overdue: the part whose due date has already passed.
3. 3
   The search box finds by name, legal name, tax ID, contact person or city.
4. 4
   The filters: All (the active ones), by type (Companies, Private, Agencies), Upcoming event, Balance due and Inactive.
5. 5
   Export CSV downloads the list you are looking at.
6. 6
   New client opens the new-client form.
7. 7
   The VIP tag marks the clients who have it on their record.
8. 8
   Outstanding: red if part of the debt is overdue, amber if it is still within terms; a dash if they owe nothing.

For each client the table shows their type and city, the contact person and their email, the number of events (not counting cancelled ones), the next event with the days remaining (or, if there is none, the date of the last one), the revenue from their events and what they have outstanding. Click a column header to sort by it and a row to open the record.

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1. 1
   The Balance due filter leaves only those who owe you something.
2. 2
   Click the Outstanding header twice to sort from largest to smallest (the arrow shows the order).
3. 3
   In red: part of what they owe is already overdue. Open the client and look at their invoices.
4. 4
   In amber: they owe money, but still within terms.
5. 5
   Next event: date and how long to go; if there is none, the date of the last completed event.

#Adding a client

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1. 1
   Type (required): Company, Private client, Agency or Institution.
2. 2
   Name (required): what you call them day to day; it is the one shown in lists and quotes.
3. 3
   Legal name and Tax ID (CIF/NIF), for the PDF of quotes and invoices.
4. 4
   Contact person, email, phone and address; below, city, postcode and country.
5. 5
   Payment terms in days: sets the due date of their final invoices (0 = on receipt).
6. 6
   Standing discount in %: proposed on every new quote for this client.
7. 7
   Lead source: how they found you (website, referral, wedding fair, returning client, agency, social media). Active: inactive clients are not offered when choosing a client.
8. 8
   Tags to classify them: VIP, Returning, Wedding, Corporate, International, Agency. And at the end, internal Notes.

#The client record

Click a client to open their record. It has four tabs: Summary, Events, Quotes and Invoices, each with its count.

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1. 1
   The client type, the name and, below, the legal name, city and country.
2. 2
   New quote for this client, with their standing discount already filled in.
3. 3
   Edit opens the form with all their details.
4. 4
   The tabs, showing how many events, quotes and invoices they have.
5. 5
   Their figures: events, events revenue (excluding VAT), invoiced (including VAT), outstanding and the date of the next event.
6. 6
   Contact details: person, email, phone and address.
7. 7
   Billing details: legal name, Tax ID (CIF/NIF), payment terms and standing discount.
8. 8
   Summary: lead source, last and next event, and their tags. Beside it, their internal notes.

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1. 1
   The Events tab.
2. 2
   Each event with its code, date and guests. Click to open its record.
3. 3
   Its status: Enquiry, Quoted, Confirmed, Completed, Invoiced or Cancelled.
4. 4
   The event's revenue (menu + extras, excluding VAT).

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1. 1
   The Quotes tab.
2. 2
   Each quote with its number, its date and, after the arrow, the event date. Click to open it.
3. 3
   Its status: Draft, Sent, Accepted, Declined or Expired.
4. 4
   The quote total, including VAT.

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1. 1
   The Invoices tab.
2. 2
   Number and type (deposit or final invoice), issue date and due date.
3. 3
   Pending: issued and still within terms.
4. 4
   Paid: already paid in full.
5. 5
   Overdue: the due date has passed without being collected in full. Open it to record the collection.

#Editing a client, deactivating them and quoting them

With the pencil Edit on the record you change any detail. To stop a client appearing when choosing a client in quotes, events and invoices without losing their history, deactivate them: switch off Active and save. You will find them under the Inactive filter and their record will show the “Inactive” tag.

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1. 1
   Active: switch it off to deactivate the client.
2. 2
   Tags are ticked and unticked with a click.
3. 3
   Delete only appears if the client has no events, and it does not work if they have quotes or invoices.
4. 4
   Save applies the changes.

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1. 1
   The client is already chosen.
2. 2
   Their standing discount appears as the quote discount; you can change it.

#What each profile sees

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1. 1
   The sales profile does not have the Invoices section, so it does not see that tab.
2. 2
   It does see the amounts: revenue, invoiced and outstanding.
3. 3
   It can create quotes for the client…
4. 4
   …and edit their record.

#Tips

A menu is a combination of dishes organised by course (Welcome canapés, Starters, Main course, Dessert, Drinks and Late-night) with a price per guest. It is what you choose in a quote or an event, and where the portions the kitchen has to produce come from.

For each dish in the menu you say how many portions per guest are served: 1 if it is one portion each, 0.5 if it is a dish to share between two, 2 or 3 if they are canapé pieces. From that, Mise calculates live, from the costing sheet of each dish (chapter Dishes & recipes), the menu's cost per guest, food cost and margin per guest, and gathers its allergens.

#The list of menus

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1. 1
   The indicators: active menus, average food cost against the target (with its ⓘ), menus that exceed the target and events that have a menu.
2. 2
   The search box: by name, type, season or description.
3. 3
   Above target food cost: the menus that leave less margin than planned.
4. 4
   Booked for events: the menus that an event has booked. After that, one filter for each type (Wedding, Cocktail, Corporate, Coffee break, Gala, BBQ, Kids, Finger food) and Inactive.
5. 5
   Export CSV downloads the visible list.
6. 6
   New menu opens the form to add a menu.
7. 7
   The columns: price and cost per guest, food cost, margin per guest, number of dishes, events and allergens. Click a heading to sort.
8. 8
   Each row: type icon, name, type, season and minimum guests. A food cost in red means the price or the dishes need reviewing. Click the row to open the menu.

#Creating a menu

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1. 1
   Name of the menu, as the client will see it.
2. 2
   Type: Wedding, Cocktail, Corporate, Coffee break, Gala, BBQ, Kids or Finger food. It gives the menu its icon and colour.
3. 3
   Season: all year, spring, summer, autumn or winter.
4. 4
   Price per guest, excluding VAT.
5. 5
   Minimum guests that the price applies to. It is used as the starting quantity in quotes and triggers a warning in the quick quote.
6. 6
   Description: the text the client sees in the proposal.
7. 7
   Active: an inactive menu is not offered in quotes.

#The menu page: composition

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1. 1
   The header: type and season, the menu's food cost with its colour, the name, the minimum guests and how many dishes and courses it has. On the right, Edit and More options (duplicate or delete).
2. 2
   The tabs: Composition, Allergen matrix, Price and Events (with the number of events).
3. 3
   The key figures: price per guest, cost per guest, food cost, margin per guest and number of dishes.
4. 4
   The description the client sees.
5. 5
   Add dish: choose a dish and Mise places it in its course according to its category.
6. 6
   Each course with its number of dishes and, on the right, what it adds to the cost per guest.
7. 7
   The ⊕ of each course adds a dish directly to that course.
8. 8
   Each dish: portions per guest (×1), cost per guest, share of the menu cost and allergens; on the right, Edit and More options. Click the row to open its costing sheet.

At the end of the composition, a box repeats the whole menu's price per guest, cost per guest and food cost. The portions per guest of each dish are changed by clicking the “×1” figure:

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1. 1
   ×0.5: one portion to share between two guests (stations, boards). Click the figure to change it.
2. 2
   The Main course, with what it adds to the cost per guest.
3. 3
   ×2: two pieces per guest (here, the mini pastries). Its cost per guest is double the cost per portion.
4. 4
   Edit changes the portions per guest or the course of the dish.
5. 5
   More options: move the dish up or down within its course, or remove it from the menu.
6. 6
   The menu total: price per guest, cost per guest and food cost.

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1. 1
   Portions per guest: 1 = one each · 0.5 = one to share between two · 2 = two pieces (canapés).
2. 2
   Course in which it is served: Welcome canapés, Starters, Main course, Dessert, Drinks or Late-night.
3. 3
   Delete removes the dish from this menu (the dish stays in the recipe book).

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1. 1
   Search for the dish by name, category or diet.
2. 2
   First come the dishes in the category of the course, each with its category, its cost per portion and whether it is vegetarian or vegan. Those already in the menu do not appear.
3. 3
   Then, the rest of the active dishes.

#The allergen matrix

The Allergen matrix tab is the table that clients, venues and maîtres d' ask for: which of the 14 legally declarable allergens each dish in the menu contains. It is inherited from the ingredients of each dish (including those inside base preparations), so it is always up to date with the recipes.

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1. 1
   How many of the 14 allergens appear in the menu and in how many dishes. Its ⓘ explains how to read it.
2. 2
   One column per allergen, with its name and icon. The ones for allergens that no dish contains are greyed out.
3. 3
   Dishes are grouped by course.
4. 4
   One row per dish: a coloured dot for each allergen it contains. Hover over a dot to see the dish and the allergen; click the row to open the dish.

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1. 1
   Dishes containing it: how many dishes in the menu contain each allergen. It is what a guest with that allergy has to avoid.
2. 2
   Free from: the allergens that no dish in the menu contains.
3. 3
   Vegetarian & vegan options course by course, with the dishes that qualify.
4. 4
   A course with no vegetarian option shows a warning: plan an alternative before the event.

#The menu price

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1. 1
   The menu's key figures, as in Composition.
2. 2
   The pricing simulator, like the one for dishes but per guest: suggested price for a target food cost, a check of a price and Apply price.
3. 3
   Quick quote: write the number of guests…
4. 4
   …and the price per guest (the menu's price appears).
5. 5
   The result: revenue excluding VAT, food VAT, total including VAT and food cost for those guests.
6. 6
   The gross food margin, in euros and as a percentage (green, or red if negative).
7. 7
   Portions to produce: expands to show how many portions of each dish are needed for that number of guests.
8. 8
   Cost per guest by course: where each guest's food cost goes.

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1. 1
   How many guests you are calculating for (it starts at the menu's minimum). If you write fewer than the minimum, it warns you.
2. 2
   Click to expand or collapse the list.
3. 3
   Each dish with the portions to produce: guests × portions per guest, rounded up.

#The events that use the menu

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1. 1
   The summary: events with this menu and total guests.
2. 2
   Upcoming: from the nearest to the furthest.
3. 3
   Each event: name, code, date, guests and client. Click the row to open the event.
4. 4
   The event's status (confirmed, quoted, completed, invoiced…).
5. 5
   The event's revenue.
6. 6
   Past: from the most recent to the oldest.

A menu is assigned to an event from the event's page or when a quote is accepted. If a menu has no events, the tab says so: “No events with this menu yet”.

#Duplicating, deactivating and deleting

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1. 1
   Duplicate creates “Name (copy)” with the same dishes, courses and portions, and opens it.
2. 2
   Delete is disabled if the menu has events: it says so underneath (“Booked for events”).

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1. 1
   Move up and Move down change the order of the dish within its course.
2. 2
   Remove from menu, with confirmation.

To stop offering a menu without losing its history, deactivate it (Edit › Active): it no longer appears in quotes but stays in the events that already have it. You can find it with the Inactive filter.

#What changes depending on the profile

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1. 1
   Without the costs permission, the key figures show the price, dishes, courses and events.
2. 2
   The quick quote calculates the revenue, VAT and total, but not the food cost or the margin. There is no simulator or cost per course.

#Tips

Dishes & recipes holds everything that comes out of the kitchen, with its costing sheet: the list of ingredients of a recipe with the quantity of each and what it costs. Mise calculates the costing sheet live using the latest purchase price of each ingredient, so you always know what each portion really costs and how much it leaves you. There are two kinds of recipe:

• Dishes: what is served to the guest (a canapé, a starter, a main course, a dessert, a live station, a drink). Their yield is measured in portions and they have a selling price.
• Base preparations: stocks, sauces, doughs, fillings, garnishes… that are made in batches and go into many dishes (the dark veal stock, the aioli, the sablée dough). They are costed only once, with their yield in kilos, litres or units, and each dish that uses them takes their cost per kilo or per litre. A preparation can contain other preparations. Three trade words you will see throughout the chapter:
• Waste: what is lost when peeling, trimming, boning or portioning an ingredient (the skin and bones of fish, the trimmings of meat). It is expressed as a percentage.
• Net and gross quantity: net is what goes into the dish already trimmed; gross is what you have to buy to get it.
• Food cost: the percentage of the selling price that goes on raw materials (cost per portion ÷ selling price, excluding VAT). The company sets a target (in the demo, 30%) and Mise colours each food cost green, amber or red depending on how close it is.

#The list of dishes

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1. 1
   Switch between Dishes and Base preparations. Each button says how many active recipes there are of each kind.
2. 2
   The recipe book indicators: active dishes, average food cost against the target (with its ⓘ), dishes that exceed the target and number of base preparations.
3. 3
   The search box finds dishes by name, category, description or tag (“Signature”, “Seasonal”…).
4. 4
   The filters, each with its count. “Above target food cost” leaves only the dishes whose price or recipe needs reviewing.
5. 5
   Export CSV downloads the list as you are viewing it (with the filter and search applied) so you can open it in a spreadsheet.
6. 6
   New dish opens the form to add a dish.
7. 7
   The columns are sorted by clicking their heading: cost per portion, selling price, food cost and margin per portion.
8. 8
   Each row is a dish: name, V (vegetarian) or VG (vegan) badge, tags, yield and number of lines; its category, allergens, figures and how many menus it is in. A food cost in red warns that it is well above the target. Click the row to open its page.

Header indicators (always over the active dishes):

#Base preparations

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1. 1
   Click Base preparations to see the sub-recipes instead of the dishes.
2. 2
   Not used yet finds the preparations that no longer go into any recipe. There is also a filter by category (Sauce, Stock, Dough & pastry, Garnish, Dressing, Filling, Pastry base, Other).
3. 3
   Yield: the usable quantity that comes out of a cooked batch (for example, 1.5 l of stock).
4. 4
   Cost per unit: what each kilo, litre or unit of the preparation costs. It is the price at which it goes into dishes.
5. 5
   Batch cost: what it costs to prepare a whole batch.
6. 6
   Used in: how many recipes it goes into. “Unused”, in amber, if no recipe uses it.
7. 7
   New preparation adds a base preparation.

#Adding a dish or a preparation

Adding is done in two steps: first the header (name, category, yield and price) and, when you save, Mise opens the page so you can add the ingredients of the costing sheet. You can also create a dish from the Create button in the top bar, from any screen.

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1. 1
   Name of the dish, as the client will see it in the proposal.
2. 2
   Category (Canapé, Starter, Main course, Dessert, Live station, Drinks, Kids): decides which course it goes into by default in a menu.
3. 3
   Yield: how many portions one batch of the costing sheet makes. The batch cost is divided by this number.
4. 4
   Selling price per portion, excluding VAT. You can leave it for later and calculate it with the pricing simulator.
5. 5
   Tags: Signature, Seasonal, New, Bestseller. They appear in the list and on the page.
6. 6
   Method: the method, one step per line (they are numbered automatically).
7. 7
   Active: an inactive dish is not offered when building menus.

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1. 1
   Category of the preparation: Sauce, Stock, Dough & pastry, Garnish, Dressing, Filling, Pastry base or Other.
2. 2
   Yield unit: kilos, litres or units. It is the unit in which dishes will ask for it.
3. 3
   Yield per batch: the usable quantity that comes out of a cooked batch (for example, 2 l of stock from 5 kg of bones).

#The dish page

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1. 1
   The header: type and category, the food cost with its colour, the diet (V or VG if vegetarian or vegan) and the tags. Below, the name, the yield, the preparation time and the number of lines.
2. 2
   Edit changes the header: name, category, yield, price, tags, description, method and whether it is active.
3. 3
   More options: duplicate the dish or delete it.
4. 4
   The page tabs: Costing, Allergens & diet (with the number of allergens), Method and Where used.
5. 5
   The key figures: cost per portion, selling price, food cost, gross margin per portion and cost of the whole batch.
6. 6
   Each block has its ⓘ: what it shows, how it is calculated and how to read it.
7. 7
   Add ingredient adds a line to the costing sheet: an ingredient or a base preparation.

#The costing sheet, line by line

The costing sheet is a table with one line per ingredient or preparation in one batch of the recipe (in the example, one batch of 10 portions of fillet steak). From left to right, each line says how much goes in, how much is lost, how much has to be bought and what it costs:

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1. 1
   Ingredient: name and family (Meat, Vegetables, Dairy…). If the ingredient contains allergens, their icons appear next to the name. Click the line to open the ingredient page.
2. 2
   Net: the quantity that goes into the batch already trimmed, in the ingredient's unit (g, kg, ml, l or units).
3. 3
   Waste: the percentage lost when trimming. It comes from the ingredient page; if this recipe uses its own waste figure, it has an asterisk (*).
4. 4
   Gross: what you really have to buy to obtain the net: net ÷ (1 − waste).
5. 5
   Unit cost: the ingredient's latest purchase price per kilo, litre or unit (for preparations, their cost per kilo or litre).
6. 6
   Line cost: gross × unit cost. It is what this line costs in the batch.
7. 7
   Share of cost: what part of the batch cost the line takes. Here, the fillet steak accounts for almost four fifths of the dish's cost.
8. 8
   A base preparation inside the dish (layers icon and “Base preparation” under the name). It has no waste: its cost per litre comes from its own costing sheet. Click the line to open the preparation.

Each line has, on the right, the Edit pencil (changes the quantity, the waste or the notes) and More options (⋮): Move up and Move down to order the lines, and Remove to take it out of the costing sheet (it asks for confirmation).

#A base preparation on the inside

A preparation's page is just like a dish's, with two differences: the key figures are the cost per kilo or per litre, the batch cost and how many recipes it is used in (it has no selling price), and its costing sheet can in turn contain other preparations. In the example, the dark stock contains a roast chicken jus, which has its own costing sheet.