The dynamic recipe costing you already know is just the start. As you grow, Miselup runs your whole kitchen: AI import, inventory, HACCP and the daily P&L, all from your phone.
Free forever No credit card Your recipe book in an afternoon
Spec sheet · dynamic
Glazed pork belly bao
You touch a quantity and everything recalculates proportionally — that's how Miselup works.
Cost / serving constant: €1.13
€18.06Miselup isn't a SaaS with a chat bolted on. It exposes your entire business to your AI assistant through the MCP protocol: questions, analysis and full data management from Claude, ChatGPT, Manus, Gemini and the whole ecosystem — available today.
Ask: food cost, yesterday's P&L, your inventory — answers built on YOUR real data.
Instruct: create and edit recipes, preparations, techniques, smallwares, ingredients and suppliers by chat, with safe archiving.
Secure by design: row-level isolation on the server; every account only sees its own business.
Which ingredients drive the most cost on my menu?
Your top 3 make up a third of total cost, and octopus shows up in 4 preparations. Want to review it along with its waste?
Yes — and tell me how yesterday went.
Your costings add up, but you're losing money.
Every night you close in 2 minutes and see your real profit and break-even point, no accountant needed.
A tour of Miselup: from the catalogue and food-cost to HACCP control and traceability. Tap any screenshot to enlarge and read it.
Your kitchen at a glance
A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue
1,200+ ingredients with cost, units and allergens.
Ingredient sheet
Price per unit, allergens, conversions and supplier.
Sub-recipes
Nested sub-recipes that recost themselves when a price changes.
Final dishes
Your menu dishes and drinks, ready to be costed.
Food-cost to the cent
Cost, waste and margin of the dish in real time.
Export to professional PDF
Technical sheet and food-cost ready to print or send.
Techniques
Your library of techniques, with photos and steps.
Equipment & tableware
Your kitchen's tools and equipment inventory.
Temperature control
Paperless fridge & equipment logs, with a deviation traffic light.
Expiry & FEFO rotation
Lots ordered by expiry: first to expire, first out.
Lot traceability
From a lot, see its origin and which dishes used it, in one click.
Allergen labels
Lot label with expiry and allergens, ready to print.
HACCP report
The full history, ready for the health inspection.
Miselup adapts to any professional kitchen — and any hospitality or food-service concept — that wants to stop losing money on every service.
And also dark kitchens, hotels, gastrobars, food trucks, and any bakery that wants to cost their recipes to the cent.
Catering Aranda · Production
Each spec sheet becomes the daily production guide: no costs visible, exact servings, and plating recorded on video.
Production sheet without costs
The team sees only what they need: quantities, steps, and photos, without the business numbers.
Automatic scaling to the day's servings
You specify how many servings you need and the sheet recalculates ingredients so you don't waste a gram.
Plating video and photo
Upload a video or photo of the finished dish and it's pinned to the sheet so everyone plates the same.
Most kitchens still work with broken Excels, recipes in the chef's head, and blind food cost. Miselup takes you to live recipe costing.
Broken Excel
Formulas break, prices expire, and every menu change is a drama of hours.
Recipes in the head
The chef is the only one who knows the quantities; if they leave, they take the business's recipe book with them.
Blind food cost
You buy without knowing the real cost of each dish until you close the month (and sometimes not even then).
Live recipe costing
You touch an ingredient or a serving and the cost recalculates instantly across the whole sheet.
Standardized recipe book
Every dish has its complete spec sheet, accessible to the whole team, in the kitchen and office.
Real-time margin
You see the food cost and margin per dish while you cook, not when you can no longer correct.
No accountant, no month-end wait. Every night, in 2 minutes, you'll know exactly how much you've made or lost and your break-even point. Because a healthy cost breakdown isn't enough to keep your business alive.
Close in 2 minutes
Log your daily sales and expenses from your phone, no formulas or spreadsheets.
Instant profit
See if you're making money or losing it today, no waiting for month-end or your accountant.
Daily break-even point
Know how much you need to bill today to avoid losing money, at a glance.
Today's close
TodayFrom plate control to full business control, daily profit included, without paperwork or slip-ups.
The daily P&L gives you the real day's profit and your break-even point in minutes. No accountant, no Holded, from your phone.
No more typing into Excel. From a photo of your notebook to a complete sheet with costs and allergens: your recipe book, ready in an afternoon.
Every preparation is documented with photo, video, and quantities. If the staff changes, the knowledge stays in your business.
From recipe costing to daily P&L, through inventory and HACCP, all in one place and from your phone.
Change any quantity, serving, or price and the cost recalculates instantly. 'I only have 5 g of cilantro left' stops being a problem.
Close the day and see the real profit and your break-even point without an accountant or hassle. Budget vs. actual and day-by-concept matrix instantly.
Valued stock, locations, and counts. Use what expires first with FEFO logic and have total control of your pantry.
Log temperatures from your phone: the traffic light flags the deviation and the corrective action is documented. Reverse traceability, auto-batch, and 14-allergen labels.
Order from suppliers and auto-add stock upon receipt. Plan production and mise en place that deducts ingredients without errors.
Build à la carte menus, set menus, and buffets with the cost and margin of each item. Decide what to sell knowing what you earn.
Take a photo of your notebook, upload a PDF, Excel, or CSV, and the AI builds the complete recipe card with costs and allergens in minutes.
Each ingredient carries its allergens into all recipes and preparations. Your menu allergen declaration, always up to date and error-free.
Share any recipe via WhatsApp with a link, with or without costs. Production PDF for the kitchen or with margins for management.
No installations or training. Works on any mobile, tablet, or computer.
Import from any format with AI or select ingredients from the built-in catalog; the recipe card is built automatically.
Modify servings, quantities, or prices and watch the food cost recalculate with margin traffic lights and suggested selling price.
Generate a public link, a kitchen PDF without costs, or a management PDF with margins, and distribute the precise information to each team.
The Free plan is permanent, no credit card: 50 complete recipes with costing. Essential and Pro scale with your business.
With the annual plan you pay for 10 months and use 12.
🎥 Annual plans include 1-on-1 onboarding to set up your recipe book.
To try Miselup with no commitment.
Your recipes and costs, organized.
≈€16 / month 2 months free
For businesses that live on margins.
≈€41 / month 2 months free
Prices exclude VAT. At checkout, Stripe adds the applicable tax based on your country (Spain +21% VAT; outside the EU, no tax).
Chefs, pastry chefs, bartenders, baristas and chocolatiers who swapped spreadsheets and notebooks for Miselup.
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Work out food cost, yield and selling price for your dishes without building formulas. Sent instantly.
1 .xlsx file · 3 sheets · 11 KB
What everyone asks when they get to Miselup.
Set up your recipe book in an afternoon and try Free forever. No credit card, no commitment.