Digitizing your recipe book is the first step. Miselup runs your whole hospitality business: spec sheets, costings, allergens and margins; purchasing, inventory and daily P&L in Mise Pro; the HACCP manual and logbook in Mise Pro HACCP.
From €19/month per location No lock-in: cancel anytime Costings and margins in an afternoon
Spec sheet · dynamic
Seafood Paella (Standard Recipe)
Cost / serving: 4,99 €
19,95 €Explore the catalog, recipe costing, HACCP controls and traceability in Miselup.
Documented recipes are the foundation for managing your business. Digitizing your recipe book organizes spec sheets and connects them with costs and margins. Without a digital system, an average restaurant in Spain is estimated to lose between 5% and 10% of its gross margin annually due to inconsistent preparations, waste from lack of portion control, and the inability to adjust prices quickly. This lack of control directly translates into thousands of euros disappearing each year.
Connecting recipes with their costings lets you control food cost per item and make decisions about your offering and prices. Miselup connects that foundation with business management: Mise Pro adds purchasing, inventory, production and daily P&L; Mise Pro HACCP adds the food-safety manual and logbook.
Digitize your recipe book with Miselup and connect spec sheets, costs and margins with purchasing, inventory and daily P&L according to your plan.
Miselup lets you store all your recipes in a single digital platform, accessible from any device. Forget about papers and endless searches — everything is just a click away.
Enter your ingredients and Miselup will automatically calculate the cost per serving or unit, updating with your suppliers' prices. Monitor your food cost instantly and make informed decisions.
Define detailed spec sheets with ingredients, quantities, allergens, and step-by-step processes. Ensure that every preparation is replicated with the same quality, no matter who prepares it.
Miselup calculates recipe allergens from the ingredients and nested preparations you have recorded and includes them on labels. Check supplier declarations and cross-contact risks: the calculation does not verify full legal compliance.
Adjust your recipes to different production volumes with a single click. Miselup automatically recalculates ingredient quantities, saving you time and minimizing errors.
Gather all your existing recipes, from the most basic to the most complex. Standardize measurement units, preparation processes, and exact quantities of each ingredient to ensure consistency.
Determine the actual cost of each ingredient, including waste and associated costs (transport, handling). This is a critical step to obtain an accurate recipe costing for each final preparation.
For each final preparation, create a complete spec sheet that includes ingredients, quantities, preparation process, allergens, nutritional value, and, crucially, the calculation of food cost and profit margin.
Use a specialized platform like Miselup to centralize all information. This will allow you to automate calculations, update cost prices in real time, and generate profitability reports.
Train your staff in the use of the new digital system. Carry out periodic reviews of recipes and costs to ensure that the recipe book remains alive and reflects the operational reality of the business.
A classic dish that demonstrates the importance of controlling each ingredient to optimize the margin. Small variations can have a big impact.
| Ingredient | Quantity | Waste | Cost |
|---|---|---|---|
| Potato (Agria variety) | 200 g | 10 % | 0.25 € |
| Sunflower oil (frying) | 50 ml | 0 % | 0.10 € |
| Crushed tomato | 80 g | 0 % | 0.15 € |
| Onion | 20 g | 5 % | 0.03 € |
| Garlic | 5 g | 0 % | 0.02 € |
| Hot paprika | 2 g | 0 % | 0.01 € |
| Mayonnaise (alioli base) | 30 g | 0 % | 0.08 € |
| Fresh garlic (alioli) | 3 g | 0 % | 0.01 € |
Total cost
0.65 €
Food cost
22 %
Suggested price
2.95 € (VAT incl.)
Margin
2.30 € per unit
If you modify the quantity of potato, the total cost will be recalculated proportionally, directly affecting your food cost and margin.
75 %
Of restaurants in Spain do not have a digitized recipe costing system.
Horeca sector reports 2026
15 %
Average increase in gross margin in businesses that implement a complete digital recipe book.
Hospitality profitability studies
30 %
Reduction in food waste by optimizing portions with accurate spec sheets.
Spain market data 2026
4 hours/week
Time saved by the head chef on administrative tasks by digitizing the recipe book.
Surveys of industry professionals
Digital recipe book
Ignoring product waste or handling costs distorts the real cost of the final preparation and reduces the expected profit margin.
Supplier prices fluctuate constantly. Not updating these costs in the digital recipe book leads to erroneous food cost calculations and loss of profitability.
If each cook makes the same recipe differently, quality and cost vary. A digital recipe book demands standardized recipes to guarantee consistency.
Powerful software is useless if the team doesn't know how to use it. Training is crucial so that all employees take advantage of the benefits of the digital recipe book.
The digital recipe book is the foundation; on top of it, each role works its own layer.
It allows you to maintain total control over creativity, costs, and standardization of your culinary creations, ensuring consistency across all stations.
It facilitates knowledge of allergens, ingredients, and preparation times, improving communication with the customer and service efficiency.
Miselup gives you a global view of menu profitability, so you can make strategic decisions on prices, suppliers and process optimization.
Orders, stock and supplier prices work from the exact needs of each recipe, reducing waste and improving negotiation.
Financial and operational control in one place, to guarantee the long-term viability and growth of your company.
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.”
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.”
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.”
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.”
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.”
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.”
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.”
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.”
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.”
Digital recipe book
John Guerrero
Gastronomy consultant · Founder of ChefBusiness and Miselup
15+ years advising restaurants, bakeries and hospitality businesses across Spain and Latam. Creator of ChefBusiness, AI Chef Pro and Miselup: the digital mise en place his clients use to control food cost to the cent.
Get costs and margins under control from day one and run your business on real numbers. From €19 a month; Mise Pro adds purchasing, inventory and daily P&L.