three ways to work with us.
From a single training session to a full kitchen build to letting us run the whole operation. Pick the tier that matches what your kitchen actually needs.
trainings & seminars.
Bring Mise to your team for a workshop, a seminar series, or a custom corporate training. Online or in-person, public or private.
- ✶Pre-opening team training programs (1–2 weeks before soft opening)
- ✶Topic workshops — cost control, sanitation, menu engineering, receiving standards
- ✶Public seminars (Manila + online) on running profitable F&B operations
- ✶Custom corporate trainings for restaurant groups, hotels, and culinary schools
- ✶Online courses (asynchronous, on-demand) — coming Phase 5
full consultancy.
The full Mise engagement — we build the kitchen, the menu, the systems, and the manuals, then train your team to run it. Typical engagement: 45 days from kickoff to soft opening, plus a 6-day post-opening evaluation.
- ✶Menu R&D — conceptualization, plating, recipe standardization, costing, pricing
- ✶Operating systems — purchasing, receiving, storage, production, dining service, cost control, sanitation
- ✶Kitchen layout & equipment — floor plans, equipment specs, supplier sourcing
- ✶Operations manual — standards, procedures, and SOPs documented
- ✶Pre-opening training program — operations manual content brought to life
- ✶Post-launch evaluation — 6 days on the floor, retraining and revisions where needed
managing partner.
When you'd rather hand the keys over. Mise takes operational ownership of your F&B business as managing partner — day-to-day P&L, team leadership, strategic direction, and performance reporting back to you.
- ✶Day-to-day operational ownership — kitchen, FOH, supply chain
- ✶P&L management and budget oversight
- ✶Team leadership, hiring, and talent development
- ✶Strategic direction — menu evolution, growth, and concept refinement
- ✶Monthly performance reports back to you, the owner
- ✶Built for owners who want a great F&B business without becoming an operator themselves
not sure which tier?
Tell us what's on fire. We'll point you at the right one — even if it's not us.
Book a tasting call