mise: Inventory & Stock Count

Count inventory without typing a thing. Scan a barcode or snap a photo of the label and mise AI finds the item and fills it in for you: name, brand, photo, category, size and a reference price. No item setup and no spreadsheet. Never seen it before? mise AI looks it up and categorizes it on the spot, ready for your next count. Inventory counts, receiving, waste and COGS in one app, for any business that counts what's on the shelf: bars, restaurants, cafés, bakeries, grocery and convenience stores, liquor stores, wine shops, pharmacies, pet stores, beauty supply stores, hotels and distributors. HOW A COUNT WORKS 1. Scan the barcode with your phone camera or a Bluetooth scanner. No barcode? Snap a photo of the label. 2. The product shows up complete. You just enter the quantity. 3. Open bottles and bulk items: count them in tenths or weigh them on a Bluetooth scale. 4. Close the count and your on-hand updates instantly. ON-HAND INVENTORY, ALWAYS CURRENT • On hand: what you have and what it's worth, item by item • Item history: every item in and out, who moved it, how much, when and where • Reports: where the money went this period, what moved fastest and what to reorder • Separate areas: bar, kitchen, walk-in, storeroom, each with its own count • Share any screen as a PDF or Excel file, right from your phone COGS, POUR COST AND VARIANCE Take an opening count, run your business, take a closing count. mise starts from the opening count, adds purchases, subtracts sales and checks it against the closing count. Whatever's missing is your variance: waste, spills, breakage, theft or comps nobody rang in, item by item, in units and in dollars. Actual vs. theoretical COGS, food and pour cost by category, and the trend month over month. WASTE LOG Log waste, spills, staff meals and breakage, with a reason for each item. PAR LEVELS AND ORDER LIST Set a par level for every item. When it drops below par, it turns red with how much to order, and the order list is ready to send to your vendor. INVOICES AND RECIPE COSTING Snap a photo of the vendor invoice or upload the PDF: every item goes into inventory at the price you paid. Recipe costing for dishes and cocktails, with cost per serving. TEAM, AREAS AND LOCATIONS Invite your staff to count and choose what each person sees. Prices only if you want. Multiple locations and areas: each with its own inventory, or all of them together. EXPORT TO YOUR SYSTEM Counts, on-hand and reports in Excel or PDF, ready to share with your accountant or to bring into your back-office system. mise is not a POS: it doesn't ring up sales, it keeps track of what you have. Simple to use: create an account and scan your first barcode in a minute. One plan covers your whole team. www.mise.ws