CostingRecipe builder with live pour cost
Build a spec and watch cost and margin update as you adjust a pour, so pricing decisions happen on the page rather than after the month closes.
InventoryCellar ingredient database
Every spirit, modifier and ingredient with real cost data, so recipes pull from a single source of truth.
ProductionPrep Lab
Batches, syrups and house ingredients with their own specs and yields, built to be edited from a phone in the middle of a shift.
TeamTraining & reference
Specs, glassware, conversions and study material in one place, so new hires get up to speed without a binder.
ProgramsSpirits, wine & more
Structured categories for the whole beverage program, including wine with its own sub-filtering.
WorkflowRole-based approval
Shared workspaces for a bar team, with approvals that keep the book of record clean while everyone contributes.
Why I built it
The tool I kept wishing I had.
I've run bars, opened bars and trained the people who work them, from a Columbus steakhouse to Michelin-recognized rooms in Orlando. Every program had the same gaps: costing that lived in someone's head, specs scattered across notebooks and group chats, and new bartenders learning from whoever had time that night.
Misé is my answer to that. I'm the founder and product lead: I design it from the operator's side, test it on real service, and direct how it gets built, with AI-assisted development. I'm still behind a bar in New Orleans several nights a week, which is why it keeps solving real problems.
