How can we help?
Short, to-the-point guides for every Miselup module. And if you can't find the answer, write to us — a real person from the team replies.
Getting started
From zero to your first costed recipe: account, organization and team.
What Miselup is and what it includes
Integrated business management: costings and margins, with inventory, purchasing, production, HACCP and daily P&L by plan. Also events and AI.
Creating your account and registering your business
Sign up with email or Google, verify your inbox, and get your business name, concept and country in place.
Your first recipe costing in 10 minutes
The short route: add two or three ingredients, build a final preparation, and see its cost, its food cost and its selling price.
Importing recipes with the AI Importer
Upload a photo, a PDF or a CSV —or paste the text— and the AI turns your recipe into a Miselup sheet with its costing.
Set-up service: packages, prices and how to request it
Optional one-off service: the team loads and checks your data and trains you. Three packages + VAT, subscription separate, requests in the app and a PDF.
Giving your team access with a URL and a PIN
Your kitchen opens the recipe book on their phone with a link and a 4-digit PIN — no email, no password, and no costs.
Changing the language, the currency and the country
Where to switch the interface language, the currency your costs run in and your business's country, and what each one affects.
Free calculators and templates on the website: which to use and when to move to the app
Six free calculators and four free templates on miselup.pro: what each one does, which ask for an email, and when it is worth moving to the app.
Recipe costing
Ingredients, preparations, food cost, spec sheets and allergens.
Creating an ingredient and setting its price
Add an ingredient, tell Miselup how you buy it (in bulk or by container) and it works out the cost per recipe unit.
Waste rates: from gross weight to net weight
Define the peel, the bones or the trim on each ingredient and your costing charges what you actually buy, not what you plate.
Intermediate preparations: sauces, stocks and doughs
Cost your sauce or your stock once and use it inside your final preparations: the cost per yield unit is inherited automatically.
Food cost and margin: the exact formulas
Where the cost per serving, the food cost %, the margin and the suggested price come from, and what each color is telling you.
The spec sheet: photo, steps, smallwares and techniques
Turn the costing into the sheet your kitchen actually uses: main image, videos, method, plating, smallwares and techniques.
Allergens: declare them once and let them roll up
Tick the 14 allergens on the ingredient and every preparation inherits its own; Miselup warns you when a sheet stops declaring something.
Miselup Recipe Library
Search 282 recipes, incorporate your own copy, reuse subrecipes and replace ingredients. Only new recipes use your allowance.
Scaling servings and sale formats
Change the servings and the whole costing recalculates proportionally on screen, without touching the saved recipe.
Duplicate records and create variants without changing the source
Duplicate ingredients, intermediate and final recipes, consumables, techniques and kitchenware. Copies keep references, but not photos or history.
Printing, sharing and exporting a recipe sheet
Get the sheet as a PDF with or without costs, download the costing to Excel, and create public links with the permissions you choose.
Share recipes by URL and control financial details
Create and revoke public recipe URLs. Kitchen managers can share; without Finance, the link is created and stays without financial details.
Sale formats: one preparation, several prices
Declare whether you sell the same preparation by the portion, tray, glass or in bulk, and give each format its own price, margin and cost.
Consumables, techniques and smallwares: setup and cost
Record packaging, techniques and tools. Learn what adds cost to a final preparation and what serves as a working checklist.
Inventory & purchasing
Suppliers, purchase orders, receiving with lots and stock valuation.
Suppliers and their purchase prices
Add who sells to you, keep their prices by format, and see at a glance which supplier works out cheapest.
Purchase orders to suppliers
Build the order from what you are actually short of, adjust quantities and prices, and take it from draft to received without losing anything.
Receiving an order and working with lots
When you receive an order, Miselup adds the stock, creates the lot for what came in and updates that supplier's price.
Stock, counts and inventory valuation
Control what you have in storage, what it is worth, where it is and what you need to reorder, with movements and counts that adjust stock to reality.
HACCP
Temperatures, the records book, equipment and food-safety alerts.
Miselup's HACCP module: what it does and what it doesn't
Plan, control points, records and the book for an inspection. Miselup is where you log it: it doesn't replace your consultant or your food safety plan.
Logging cold room and freezer temperatures
Type in the temperature, a badge tells you whether it's in range, and the reading is saved with its time and its author. From the team's phones too.
The record book: reading it, printing it and correcting it
Everything logged in a period, with its verdict and its author. Filter by date, print it for the inspector, and correct it by voiding — never deleting.
Adding equipment and control points
Add your cold rooms and freezers with their range, activate your food safety plan and set each point's criterion so the records actually prove something.
Email alerts: deviations and records that never happened
Understand HACCP email alerts, missing checks, recipients and the history of sends, retries and blocked communications.
Recording process CCPs: cooking, chilling, reheating and more
How to add a cooking, chilling, reheating, egg, anisakis or thawing procedure and record each tray or portion, from the first record to the closing one.
HACCP manual editions and hazard analysis
How to change a HACCP manual you've already signed by creating a new edition, what gets copied and kept, and how to review the hazard analysis before signing again.
HACCP prerequisites and verification: cleaning, pests, water, training and allergens
How to record cleaning, pest control, water, training and allergens, how often each one is due, and how to declare and record your plan's verification.
Events & production
Offerings, production orders and costing full menus.
Creating a catering event and giving it a food offering
Add an event, set the guest count and a food offering, and Miselup works out the cost, the price and the margin of the quote.
Clients and agreed prices: sell with margins in view
Keep contacts and event history, set sale prices for each client and compare the agreed price with live costs before creating sales orders.
Event logistics: BEO, payments and actual costs
Organize the service sheet, timings, dietary counts and packing; save quote versions and compare actual costs after the event.
Production orders and «Today in the kitchen»
Plan which intermediate and final preparations you produce and in what quantity: completing the order deducts the stock of its components, and delivering an order deducts what you sold.
À la carte, set menus and buffets: costing your whole offering
Build your offering by section on top of your final preparations and see the cost, food cost and margin of every dish and of the whole thing.
Sales orders: from agreed price to delivery
Create client orders, confirm prices and totals, generate production according to your plan and prepare delivery notes with lots and controlled delivery.
Daily P&L
The daily close, fixed costs and your business's real profit.
Closing the day: sales, expenses and real profit
Enter the day's sales and expenses in P&L management and see straight away whether the day made you a profit or a loss.
Fixed costs, opening days and your monthly budget
Enter your fixed costs and your budget: Miselup spreads them across the days you open and compares what you planned with what really happened.
The traffic light: reading the colors of your profitability
Green, amber or red: what each color means for food cost, margin and profit, and what to check every week.
Profitability and Pareto: where to review margin
Read margin and food cost for final preparations and the ingredient Pareto. Distinguish record costs from actual consumption and sales.
AI & Mise Agent
The AI importer, your consultant Mise, credits and the MCP connector.
What you can ask Mise Agent
Mise is the AI consultant inside your dashboard: it reads your costings, your P&L and your inventory before answering, and shows you what it checked.
Mise credits: what they are and how to top up
Every message to Mise costs 10 credits. Your plan grants a fresh allowance each month and, if it runs out, you top up from €5 without leaving the chat.
Connecting Claude or ChatGPT to your data with the Super MCP Connector
Connect Claude or ChatGPT to your Miselup data: costings, P&L and inventory according to your plan and permissions. No manual exports.
Generate, enhance and batch-fill photos with AI
Generate or enhance photos, select the main image and fill photo-free records in batches. 100 credits per saved result; originals preserved.
Mise Studio: images for your business and records
Create or enhance images for Google Business, Instagram, Stories and your website. Download or assign them to a record, with a budget before generation.
Miselup Conecta: reading the systems directory
Conecta describes POS and complementary systems. A connectable listing means technical feasibility; it does not mean a Miselup connector exists.
Mise attachments and calculator: analyze and check
Attach images, PDF, DOCX, XLSX, CSV, MD or TXT to Mise. Check the limits and how its calculator operates on business figures.
Account & billing
Plans, payments, invoices, exporting your data and closing the account.
Miselup's plans and how to switch between them
Mise Essential, Mise Pro and Mise Pro HACCP: what each one unlocks, how you pick a plan when you sign in, and how to upgrade, downgrade or cancel from Billing.
Invoices, card and charges
Miselup is paid by card through Stripe: here is where to download your invoices and what happens when a charge fails.
Downloading all your organization's data
One button downloads everything you have created in Miselup in a single file: recipes, ingredients, suppliers, inventory, HACCP and more.
Closing and deleting your account
Deletion is requested by email today. Download your data and cancel your subscription first: it can't be undone.
Management users: roles, areas and invitations
Give a chef or manager editable access with their own email and password. Understand Users versus Team by PIN, choose roles and areas and manage invitations.
Custom categories, tags and the Miselup Roadmap
Customize the categories, cuisine types, sale units and tags of your preparations, and see in the Roadmap what we are building.
Can't find what you're looking for?
Write to us and a real person from the team replies — no bots in the way when you need to talk.
Contact the team