Where Miselup is headed

Manage multiple venues or brands from a single account.

Your recipe book and costings in your pocket, even offline.

A copilot that answers about your recipes, costs, and costings, and helps you create and adjust recipe cards by talking.

Analyze your menu by crossing margin and popularity to decide what to promote, redesign, or remove.

Identify via toggle whether a dish, drink, or final preparation X is active on the menu, making it easier to focus on that card compared to others in the database.

Identify via a dropdown field the sales ranking position of a final preparation. 1st, 2nd, 3rd... This will help determine which low-selling dishes at the bottom of the pyramid need improvement, replacement, or direct removal from the menu.

Quote catering events (client, date, guests and logistics) by composing menus and buffets with cost per guest.

Content and features adapted to each country — local currency, taxation, and terminology — starting with Mexico, Argentina, Chile, Colombia, and the US.

A quick question at sign-up to get to know our community better and improve what helps you discover us.

Miselup generates the price; your invoicing software generates the document (invoice, taxes, VeriFactu). We're exploring ways to connect both worlds without double data entry, starting with Holded: it's the market standard in Spain and the only ERP with an official MCP connector, just like Miselup has its own. The first phase is a real technical test (MCP↔MCP) to release only what actually works. No commercial ties to any brand: we recommend on technical merit.

When upgrading or downgrading plans, your subscription will adjust instantly with automatic proration: a single payment, no duplicate subscriptions, and no manual steps in the payment portal.

Una «zona de peligro» en Empresa para que el propietario borre su cuenta y todos sus datos al instante, con confirmación, aviso de lo que se pierde y exportación previa de tus datos. Hoy este derecho ya se atiende escribiendo a info@miselup.pro.

Keep the allergen sheet exactly as it was delivered for each event: if a recipe changes later, you will know exactly which version was sent, when and to whom — and which events now have an outdated sheet.

Un asistente conversacional en la web y en tu panel que responde al momento cualquier duda sobre Miselup — cómo montar tu primer escandallo, qué incluye cada plan, cómo activar tu plan APPCC — y, cuando lo necesites, te pone en contacto directo con una persona del equipo. Acompañado de un centro de documentación público con guías paso a paso de cada módulo.

Generate technical sheets, costings, and dish variations with AI, starting from your own catalog.

Enhance ingredient, equipment, and technique descriptions with AI directly from the recipe card.

Enable AI recipe import features in all plans

The "Category" field when creating an intermediate or final preparation (where the placeholder "Sauce, Stocks, Dough" appears) should not be free text, but a dropdown with preset options, just like "Cuisine type". This avoids duplicates due to errors or synonyms (e.g., "soups" vs "soup"). Additionally, a settings section is missing where the user —free or paid— can edit all dropdowns: add or remove cuisine types, categories, units, and formats (currently only kg, l, ml, and unit are available).

The built-in catalog's reference prices are in euros. We're now converting them automatically into your business's currency, using exchange rates that already refresh themselves every week.

When you create your account you now pick your country and everything configures itself: the phone prefix, the currency for your costs and the time zone of your records. No more accounts born "in Spain" by default — if your business is in Santo Domingo, Buenos Aires or Mexico City, Miselup knows it from minute one. And the business-type question now speaks your language: coffee shop, ice cream shop, dark kitchen, food truck, catering… instead of a technical list.

When you mark an order as delivered, Miselup now deducts your inventory: delivery-note lots first, the rest by expiry (FEFO), and never twice. It also debuts consumption movements — kept apart from waste so your waste % stays honest — the «Edit lot» button, and a help center that speaks your language about stock. Born from a real customer's question.

Collapsible cards so you can scan each column at a glance, and every release stamped with its implementation date in Madrid time — exact from today on; the history, approximated to the month.

If you work in English, Miselup now speaks English end to end: the welcome sequence (19 emails over 6 months), payment and HACCP alerts, Stripe checkout and invoices, your sign-up access code, your team portal, and what the product writes for you (AI-generated recipe steps, amounts and formats). The Claude (MCP) connector now answers entirely in your language too: amounts like €12.50, warnings and messages in English. The dashboard was already bilingual; now all of Miselup is.

Your team no longer just reads recipes: they log the day's HACCP controls from the kitchen phone — product holding, cleaning, allergens, water… — and every record is signed with their name, judged instantly against the criterion in force and kept safe in the book the inspector sees. The screen tells the truth: it shows the readings already past their time and how many records each control has today, with no courtesy greens.

Ten at-a-glance questions when activating the plan — do you cook sous-vide?, do you serve vulnerable groups?, do you promise allergen-free dishes?… — that are declared in your food safety manual. Three of them decide by regulation whether your plan can use the simplified regime, and the book shows the declared profile so you can review it before signing.

New public tool: enter purchase price, gross and net weight to get waste %, yield and the real cost per net kilo — the figure your recipe costing needs. Plus new blog guides on waste and yields.

Everything you do in the dashboard, now from your AI agent too: plan, company, team, data export, roadmap and catalog. The parity matrix is complete.

Each worker sees only the recipe categories you choose, applied instantly. Recipes also get a "Visible to the team" switch.

Comparable price per base unit frozen on every record: increases and decreases flagged per supplier, no false alarms across pack formats.

When restocking, Miselup picks the best supplier for each ingredient (your active one, the preferred one, or the cheapest per unit) and creates one order per supplier. And on delivery, if the price changed, your supplier price list and history update automatically.

Each ingredient card now ranks your suppliers by price per base unit (€/kg, €/L…) and highlights the cheapest, with the saving versus your active one. Every price change is also logged with its date and source.

Deactivating a worker now cuts their access instantly. And granting access takes seconds: a printable QR code for the kitchen, a WhatsApp share button, and a portal fully available in Spanish and English.

Daily P&L, inventory and traceable lots, HACCP temperature logs, production and purchasing — now also from your AI assistant. Your agent can close the day, move stock with expiry-aware FEFO, produce with lots and receive purchase orders.

You can now truly delete anything not in use (recipes, ingredients, preps, menus, events, suppliers…) with clear notices of what blocks it; anything referenced is archived and restored in one click. Same behaviour in the dashboard and the MCP connector, now at 93 tools.

The full events module reaches the MCP connector: create the event sheet, set its menu and logistics, version quotes, confirm with frozen costs and log post-service actuals — 23 new tools, from 61 to 84.

Your AI agent (Claude and compatible) can now manage customers, agreed price lists and sales orders end to end: create the order, confirm it with frozen prices and generate the consolidated production order — all from chat.

Take customer orders at agreed prices, generate the linked production order with format conversion, trace outgoing lots and deliver with a printable delivery note.

Your AI assistant can now create and manage à la carte menus, set menus and buffets, recompute their costs and manage catalog vocabularies: 44 tools in total.

New Events section in the Offer module: manage weddings, corporate events and celebrations on top of your menus and buffets — client, guaranteed guest count, costed logistics (transport, staff, equipment), event sheet with run-of-show, dietary menus, payment schedule with deposit and packing list. The event costing gives you the billed cost per guest and freezes the contract price on confirmation.

Every dish sheet now declares ALL its allergens, including those contributed by nested intermediate preparations at any depth. It applies to recipe sheets, the printable sheet and CSV export, public share links, Team Mode and the MCP connector, which also breaks down the allergens of each preparation in the cost sheet. Food safety first: if a read could be incomplete, the system warns you.

The first MCP connector in hospitality management software: ask Claude Desktop or Claude Code about your recipe costings, P&L or inventory, and create suppliers and ingredients by talking. Early access — request it from the dashboard.

Your AI assistant now searches the whole catalog, reads full cards and cost breakdowns, manages supplier price lists, sale formats, techniques, smallwares and tags, and restores archived items: the complete consultant workflow without touching the dashboard.

The connector now creates, edits, clones and archives intermediate and final recipes, techniques and smallware from your AI, with live cost recalculation and plan limits.

Raw material database with EU allergens, reference prices, and real photos — ready to use from day one.

Cost per portion with waste, unit conversion, and nested preparations; suggested selling price and margin instantly.

Now available: one URL (mcp.miselup.pro), your login, done — nothing to install. Connect it from your MCP-compatible client; more assistants as they adopt the standard.

Each day's close with your real profit or loss, budget vs. actual, and break-even point — so you know if you're making money, not just whether the costing adds up.

Your team can view recipe cards and costings from the kitchen using a PIN, without seeing sensitive account data.

Lot records and food safety controls ready for inspection.

Share any recipe card via WhatsApp or email with a link; you decide whether to show prices and if scaling is allowed.

Free, Essential, Pro, and Advanced plans with secure payment and automatic invoicing.

Prices by supplier with change history to keep costs always up to date.

The watchdog reviews your records every 15 minutes and sends ONE email per business covering out-of-range temperatures, logbook deviations and records that were due but missing (respecting each site's timezone). Each alert is sent only once.

Track inventory by location with low-stock and expiry alerts to prevent shortages and waste.

Produce sauces and bases by automatically deducting ingredients from stock and registering them with batch and expiry.

Physically count by location from your mobile and adjust stock with the deviation valued in euros instantly.

Automatically calculate what to buy and what to produce to return to target levels, generating your shopping list.

Profitability by dish, family, and period to make data-driven menu decisions.

Free online calculators for food cost, selling price and margin, cost per drink, and recipe scaling — no registration required.

Download free Excel templates for costing, technical sheet, and allergen menu with the 14 EU allergens and usage guide.

This very page: full transparency on what's coming, what we're building, and what's already delivered.

Next to the add ingredient button, in both intermediate and final preparations, I should have two buttons, not one: one to create a new ingredient and attach it directly to "Ingredients and costs", and another to create "Intermediate preparations" on the fly and attach it as well. This avoids having to go to the page where they would have to be created from scratch and losing the workflow. With these actions, only the card with the name is created; after finishing adding ingredients to the section and saving, I can go and find the ones I just created from the direct buttons and finish loading their data and parameters so they are ready to use. This is for when I need to add ingredients that are not in the ingredient and product database, speeding up manual creation of intermediate and final preparations.

Record the temperature of cold rooms, refrigerators, and freezers with automatic OK/alert traffic light and corrective action. Your HACCP temperature control, from your mobile.

Generate supplier orders from your recipes and forecasted consumption.

Plan and distribute the day's prep tasks among your team.

Build your à la carte menu from your final preparations, with cost and margin per dish.

Build fixed-price menus per guest (holidays, events, groups) with package cost and recommended price.

Calculate the cost per guest of your buffets from gastronorm trays, with real quantity-based scaling.

Every business works in its own currency. Purchase prices, recipe costings and menu prices are shown in your company's currency (Dominican peso, Argentine peso, US dollar, Mexican peso… as well as the euro).

We've significantly reduced loading and saving times worldwide by moving our servers closer to the database. The difference is especially noticeable in Latin America and Spain.

The 1,400+ ingredients, preparations, techniques, smallwares, allergens and categories in the built-in catalog are now available in English. The platform shows them in your language and search understands both: type "mantequilla" and butter shows up.

The HACCP log stops being a list of temperatures and becomes health documentation: a reading can no longer be edited or deleted, not even by the account owner. Every measurement is signed by whoever took it, timestamped by the server and judged against the range in force AT THAT MOMENT, frozen into the row itself — so changing a fridge's range today does not rewrite its past. The printable report states the period, the time zone, the criterion applied to each reading and who recorded it. If you mistype, you can void the reading within the next 72 hours explaining why: it is not deleted, it stays struck through with your name and your explanation, and the incident still counts in the report. Declaring the range of each control point is now mandatory, with the thresholds of Spanish RD 1086/2020 (fridge, freezer and hot holding ≥63 °C).

The report header now prints your premises and its health registry number, which is the first thing an inspector looks for: the registry is per premises, not per company. You declare it yourself from Company settings — number, whether it is regional or RGSEAA, and your autonomous community — and if you have not declared it, the screen itself warns you that the report does not identify you yet. And the document's times no longer depend on the computer you print from: they are dated in your premises' time zone, so an 11:30 pm reading no longer changes day depending on who prints it.

Activate your plan and your control points are set up with their frequency and criterion. Log cleaning and disinfection, pest control, staff training, goods receiving, water control, allergens and product core temperature by lot — with the pest-control report and the training certificate attached and kept private. The book tells you which record is MISSING and since when, and every record stores the criterion it was judged against and who signed it.

The printable report no longer shows temperatures only: it prints the full logbook for the period — cleaning and disinfection, pest control, staff training, goods reception, water, allergens and whatever else you have active — with the criterion each entry was judged against, who recorded it and when it actually entered the system. Below it, the gaps for the period (and if there are none, it says so) and the annex of voided entries with their reason. One Ctrl+P and you have the document you hand to the inspector.

If someone ticks «yes» where «no» belonged, it can now be corrected: the entry is voided with a typified reason and an explanation, within the next 72 hours and up to three times a day. The original entry is NOT deleted: it stays struck through, with the reason and your name visible in the document. And if it was a deviation, it still counts as an incident — voiding corrects the data, it does not clean the record. That is what an inspector expects to find.

Your plan can now be approved from the app: it goes from draft to CURRENT with its edition number, signed with your name and the date, and with the next review set one year ahead. The previous edition is archived automatically, so it is always clear which manual was in force on any given day. A plan in draft is not a food safety manual; yours now is.

Some controls are not given a figure by any regulation — cooking temperature, goods reception, water — and we do not invent a number you would later have to defend. Those controls are born marked as pending definition, saying so plainly instead of passing as compliant what they cannot judge, and you declare your criterion along with the reasoning behind it. As soon as you do, the control becomes active and starts judging for real: a «no» opens a deviation and asks you for the corrective action.

Introducing the Consumables section: add boxes, containers, labels, film, or disposables with their price, purchase format, and supplier, just like any ingredient. In each recipe, the "Consumables, disposables, and other expenses" block adds to the total cost everything that goes out with the dish—either per unit or as a free expense with a concept and amount—while food cost is still calculated solely on raw ingredients, so your margin reflects reality without losing industry benchmarks. This makes the biggest difference in catering and delivery, where packaging is a significant part of the cost per service.

An unpriced ingredient no longer costs €0 in silence: its page, the list, the costing, the CSV and the print sheet flag it as 'No price', the total warns you it is understated, and your account health check tells you how many items are left to price. A deliberate €0 is not flagged — only a real absence.

Each prep's page gets a 'Where it's used' section (dishes and preps that include it), dishes show which menus and buffets they are on, and archiving anything tells you how many recipes still use it — without blocking you and without touching any cost. No more opening recipe cards one by one.

When you save a recipe whose composition changed, you instantly see which allergens come in and which drop out — and if a declaration is LOST, the warning is red: in catering, an allergen sheet already sent for an event does not fix itself. It also works downstream: remove an allergen from an ingredient and the app tells you how many recipes stop declaring it.

'Download all my data' now includes everything of yours: wastes, the consumables module, your suppliers' current price lists, the active HACCP log book, declared allergens, photos and your Mise conversations — 92 tables. No secrets inside (team portal PINs never travel in any file), and if a table cannot be read the file says so instead of staying silent.

Define waste per ingredient (peeling, draining, deboning…) so the cost per portion reflects real yield, not gross weight. And they are edit-proof: changing an ingredient's price or allergens never breaks the wastes in your recipes, and if you remove a waste that any recipe uses, the app tells you which ones.

Hemos auditado los más de 1.200 ingredientes del catálogo de serie contra precios reales de mercado (mayoristas y distribuidores de hostelería en España) y corregido los que estaban desviados — incluidos algunos con errores de magnitud heredados de la siembra inicial. Los escandallos que usaban esos precios de referencia se han recalculado automáticamente, en cadena y hasta el último plato. Tus precios propios y los de tus proveedores no se han tocado: esta revisión solo afecta al precio de referencia que se usa cuando aún no has puesto el tuyo.