mise.

Daily / Weekly / Monthly Workflows

This is the practical "what do I actually do every day" guide. Pick the workflow that matches what you're trying to accomplish.

Morning: generate today's prep list

Use this when you arrive at the kitchen and need to know what to make fresh today.

  1. Sidebar → Prep
  2. Pick a forecast source:
    • Yesterday's actuals — quick, accurate if today resembles yesterday
    • Day-of-week average — if today is a Saturday, average all Saturdays you've logged
    • Specific date — pick any past day to base today on
  3. The list appears, deepest dependency first. Step 1 is what to make foundations of (e.g. adobo marinade); Step 2 uses those (marinated chicken); Step 3 assembles (final dish).

Only items whose recipe is marked "Prepped fresh daily" appear. Items held in stock (RAW, PROCESSED, and SUBRECIPEs not marked fresh-daily) are intentionally NOT on the prep list — they're inventory items pulled from existing stock.

To control what's on the list: open Recipes → tick or untick "Prepped fresh daily" on each recipe.

The prep tab tells you what to make and how much. Use the Production tab (below) to record that you made it.

Throughout the day: record production

Use this when you actually cut / chop / blend / batch something fresh.

  1. Sidebar → Production → New production run
  2. Pick the item you just made (e.g. "Adobo marinade")
  3. Enter the qty produced (e.g. 1 L)
  4. The preview shows exactly what'll happen — left column lists ingredients deducted, right column lists output added (and any co-products from a processing)
  5. Save

Inventory updates atomically. Ingredients drop; output rises.

If you mis-recorded a production, click the trash icon on the row → confirm → Undo button appears in a toast for 10 seconds in case you want it back.

Before going to market

Use this when you're about to buy raw ingredients and want to know what / how much / from whom.

  1. Sidebar → Market List
  2. Pick a forecast source (yesterday / day-of-week avg / specific date)
  3. The list shows every RAW item needed by the forecast, exploded all the way down through the recipe and processing tree
  4. Each row shows:
    • Forecast demand (what the period needs)
    • On hand (current stock — editable inline)
    • Par (your buffer target — editable inline)
    • Need = forecast + par − on_hand
    • Pack size from the default supplier
    • Packs to buy (ceiling-rounded) — editable if you want to override
    • Pack price and Cost for that row
  5. Rows are grouped by supplier
  6. Bottom totals: projected spend overall and per-supplier

Tweak the editable columns to match reality. The cost total updates live. When you're satisfied, you have your shopping plan. (Phase 11 will export this as a printable PO.)

During the day: record receiving

Use this when stock arrives.

  1. Sidebar → Inventory → find the item (search box at top)
  2. Click the package + icon on the row → Receive modal
  3. Enter qty received + optional note (PO #, delivery driver, etc.)
  4. Save

The modal shows projected on-hand after the receipt so you can sanity-check before committing.

This creates a PURCHASE move in inventory_moves for the audit trail.

End of day: log sales

Use this once after service.

  1. Sidebar → Sales
  2. Form at top: pick the menu item, enter qty sold, pick date (defaults to today)
  3. Log entry
  4. Repeat for each menu item that sold

If your POS exports a daily summary, type in totals from there (Phase 11 will add CSV import). For now, this is daily-summary level, not per-ticket.

Each sale immediately deducts the ingredients down through the recipe tree, hitting RAW and PROCESSED items in the inventory. The audit trail tags each deduction with ref_table='sales_entries', ref_id=<sale.id>, so deleting a sale cleanly reverses its deductions.

On the right of the form, the live preview shows the per-portion cost and the line cost (cost × qty) — quick sanity check before you save.

Weekly: stock count + reconciliation

Use this once a week (or after a known issue) to align inventory with reality.

  1. Sidebar → Inventory
  2. Filter to a single type to focus (e.g. just RAW)
  3. For each item, click the clipboard ✓ icon → Count modal
  4. Enter the counted qty. The modal shows the variance vs theoretical in red/amber
  5. Save → an ADJUSTMENT move is logged with the variance baked into the note: "Stock count: counted 80, theoretical 95, variance -15"

Over time the Dashboard's Theoretical vs actual variance tile shows your shrink-cost trend.

Weekly: waste

Use this when something goes bad / gets dropped / freezer burns.

  1. Sidebar → Inventory → find the item → trash can icon → Waste modal
  2. Qty wasted + reason note
  3. The modal shows value-lost in red so you see the cost impact
  4. Save → WASTE move with the note attached

Wasted items reduce stock and feed the dead-stock detection on the Dashboard.

Monthly: financial check

Use this around month-end to see if you hit break-even and what's coming.

  1. Sidebar → Expenses — add anything you haven't yet (rent, utilities, marketing spend, repairs). Mark rent + utilities + any flat monthly bill as Recurring monthly.
  2. Sidebar → Payroll — same thing for salaries. Mark fixed monthly salaries as Recurring monthly.
  3. Sidebar → Dashboard — scroll to Operations report:
    • Revenue, COGS, Gross profit (revenue minus food cost) for the period
    • Operating expenses breakdown
    • Net profit — what's left after everything
  4. Scroll to the break-even projection tile:
    • Need this month — break-even revenue (fixed expenses ÷ contribution margin)
    • MTD revenue — what you've done so far
    • Need per day going forward — required daily revenue for the rest of the month
    • Status — On track / Behind

The math: break_even = monthly_fixed_recurring ÷ (1 − food_cost_ratio). The food cost ratio is based on the last 30 days of sales, which smooths out wonky early-month numbers.

Use the projection to decide if you need to push promos this week, raise menu prices, cut a recurring cost, etc.

When prices change at the market

Use this when a supplier's price jumps.

  1. Sidebar → Items → click the affected ingredient
  2. In the right detail panel, find the supplier row → click the pencil icon → Edit supplier pricing
  3. Update pack_price, save
  4. The old price is preserved in price_history (click the clock icon on the row to see the history)
  5. The cost engine immediately recomputes — every recipe and menu using this ingredient updates
  6. The Dashboard's Biggest cost movers tile flags the change for the next 7 days

If the price spike is severe, consider switching the default supplier (star icon on a different supplier_item).

When you create a new menu item

Use this when adding a dish.

  1. Sidebar → Items → New item: type MENU, base unit piece / portion, selling price, target food cost %
  2. Save
  3. Sidebar → Recipes → find the new item → click in → build the recipe
  4. Sidebar → Sales → it now appears in the menu item picker

If you don't see it in Sales right away, click the Refresh button (top right of the Sales tab) or switch tabs and back.

When you open a new branch

Use this once when adding a second location.

  1. Sidebar → Shops → New shop → name + (optional) location
  2. Top of sidebar — switch to the new shop via the dropdown
  3. Items page — all your items are already there (shared catalog). But every cost shows ₱0.00 — that shop has no pricing yet.
  4. For each RAW item the new shop uses, attach a supplier with the new shop's price. (Use the same supplier as the other shop if convenient; the pricing is per-shop even if the supplier is shared.)
  5. Expenses → log this shop's rent / utilities / staff (per-shop)
  6. Sales → log this shop's sales (per-shop)
  7. The Dashboard shows numbers for whichever shop is currently selected

See Multi-Shop for more.

When you move to a new computer

Use this when getting a new laptop / setting up a sister kitchen with their own copy.

  1. On the old computer: Sidebar → Shops → Export DB — save the .db file somewhere (a USB stick, Google Drive, email to yourself)
  2. On the new computer: install Mise Manager (drop the .exe somewhere stable), launch once so it creates an empty database, then quit
  3. Either:
    • Easy path: launch the app → Sidebar → Shops → Import DB → pick the backup file → confirm → the app reloads with your data
    • Manual path: navigate to %APPDATA%\Mise Manager\ → replace mise-manager.db with your backup file → launch the app

See Backup and Data for the full backup story.

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