PROJECTMISE.OPERATING INTELLIGENCE
FOR RESTAURANTS

BUILT FOR THE INDEPENDENT OPERATOR

Know where your restaurant’s margin is going.

You put everything into your restaurant. You deserve a clearer picture of what it earns—and what needs your attention.

Project MISE is building operating intelligence that connects invoices, recipes, sales, and labor to explain what changed and help you decide what to do next.

Become a design partner Meet your Controller

In development. Built with restaurant operators.

A chef checks a produce delivery against an invoice in an organized professional kitchen
THE CRAFT. THE NUMBERS. THE NEXT MOVE.Everything in its proper place.
Chef-informed.Evidence-led.Operator-accountable.

Built from the kitchen.
Designed for the whole business.

01 / THE OPERATING REALITY

Your systems hold the pieces.
You need the whole picture.

Your POS knows what sold. Your invoices know what you paid. Your recipes know what a plate should cost. The owner is left connecting the dots—usually between services.

01

What happened?

Bring the operating facts together, with the source behind each number.

02

Why did it happen?

Understand the price changes, sales mix, and usage behind the movement.

03

What happens next?

See emerging margin pressure and the assumptions behind a forecast.

04

What should I do?

Focus on actions ranked by impact, confidence, urgency, and effort.

02 / OUR STARTING POINT

Meet your
Restaurant Controller.

Financial clarity is the foundation.

Our first release is being designed to turn a focused set of restaurant records into a cost and profitability model you can understand, question, and use.

  • Current ingredient, recipe, and plate costs
  • Menu contribution and vendor price changes
  • Food-cost variance, where the inputs support it
  • A weekly owner briefing with five priorities

Initial product in development. Availability and onboarding are discussed with each design partner.

MISE / OWNER BRIEFINGILLUSTRATIVE

A small price change.
A reason to look closer.

Sample menu item / Roast chicken

Previous plate cost$6.40
Current plate cost$7.10
WHAT CHANGED

A higher purchase price adds $0.70 per plate. At 400 plates per month, that is $280 in additional ingredient cost.

See the evidence & next step

Sample evidence: a prior invoice, a current invoice, a standardized recipe, and a monthly item-sales export.

Assumptions: 400 plates sold, unchanged portions and yield, and the same menu price. This example isolates ingredient cost; it excludes labor, overhead, and demand changes.

Suggested action: confirm the invoice price, compare an equivalent vendor quote, and review the recipe cost before making a pricing decision.

Fictional example, not a customer result or savings promise. Actual findings depend on your records.

03 / DESIGNED AROUND YOUR RECORDS

Start with what
you already have.

The planned onboarding starts with uploads and exports. The goal is useful insight from imperfect information, with unresolved questions made visible.

  1. 01 / BRING THE RECORDS

    Invoices. Menu. Recipes.

    Recent vendor invoices, priority recipes, POS item sales, and a basic labor summary form the starting picture.

  2. 02 / CHECK THE PICTURE

    Make the assumptions visible.

    Review ingredient mappings, units, yields, and missing information before treating an estimate as a fact.

  3. 03 / CHOOSE THE NEXT MOVE

    Get a focused owner brief.

    Understand the finding, inspect its evidence, and decide which action deserves your time.

04 / THE BROADER VISION

An operating team.
One shared view of the truth.

The Controller is the first step. Our long-term vision connects eight specialized roles around the same restaurant data, definitions, and evidence. These are planned capabilities.

01 / FIRST RELEASE FOCUS

Restaurant Controller

Food cost, variance, profitability, and owner reporting.

02

Executive Chef

Recipe integrity, yields, prep, and culinary execution.

03

Business Analyst

Trends, forecasts, scenarios, and performance drivers.

04

Menu & Product Manager

Contribution, pricing, sales mix, and menu complexity.

05

Purchasing Manager

Vendor comparison, credits, substitutions, and price movement.

06

Labor & Operations Manager

Staffing, schedule variance, prep burden, and productivity.

07

Marketing Manager

Promotions informed by margin, inventory, and demand.

08

Restaurant OVERWATCH

Unusual refunds, duplicate payments, and control exceptions for human review.

05 / A NOTE FROM CHEF CORY

From mise en place
to Project MISE.

Cory Phillips FOUNDER / PROJECT MISE

In a kitchen, everything has its place. The business deserves the same discipline.

I began my culinary apprenticeship at 16 and spent three decades in restaurants. Alongside the kitchen, I built a twenty-year career in technology and business intelligence.

Two decades ago, my partners and I created MisEnSoft to make recipe and plate costs clearer. The idea was sound. Keeping the data current required too much manual work.

Project MISE carries that lesson forward: respect the craft, connect the information, and make the next decision clearer. The ambition is enterprise-level intelligence for independent operators. The test is whether it helps someone run a healthier restaurant.

“Build something honest. Build something useful. Build something operators trust on their hardest days.”

OUR COMMITMENT

Useful insight.
Earned trust.

Truth before optics.

Show what is known, estimated, and missing. Explain the assumptions. Never promise a result the evidence cannot support.

People stay accountable.

Recommendations should serve the operator. Material decisions need human judgment, clear ownership, and follow-through.

A FEW PRACTICAL QUESTIONS

Before we
get started.

Is Project MISE available to use today?

The Restaurant Controller is in development. This website introduces the project and opens conversations with potential design partners. There is no customer login or document-upload service on this site yet.

Who is the design partner program for?

Our initial focus is financially engaged owners and operators with one to five locations, access to invoices, menus, recipes, and sales exports, and a willingness to give structured feedback.

Will I have to replace my POS or accounting system?

The intended approach works with the records your existing systems produce. Early work is focused on uploads and exports. Specific integrations are still being determined.

What does it cost?

Pricing and design partner terms are still being defined. We will discuss the scope, expectations, and any costs with you before you commit.

Does this replace my accountant or my team?

No. Project MISE is being built to support decisions and prepare better questions for the people you rely on. It does not replace licensed accountants, attorneys, tax professionals, or other regulated professionals.

What happens when I contact you?

The form prepares an email for you to review and send. This website does not store form entries or accept restaurant documents. Please do not include financial records, employee information, passwords, or other confidential material in your initial inquiry.

LET’S BUILD SOMETHING USEFUL

Your restaurant.
Your reality.
A clearer next move.

Help shape the Restaurant Controller around the decisions you make every week. Tell us a little about your restaurant and where you need more clarity.

cory@mcsatech.com

DESIGN PARTNER INQUIRY

Start a conversation.

We’ll prepare an email for you to review and send.

No information is stored by this website. Sending happens in your email app. Please leave confidential restaurant records out of this inquiry.

YOUR INQUIRY

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