Demo β€” you're exploring The Copper Pot. Set up your own kitchen whenever you're ready.

MiseOS

Sign in to your venue

OR
Sign in to your venue, or explore as a guest with demo data β€” guest changes stay on this device only and never affect a live venue.

kitchen ops saved β€”

Larder Β· Ingredient Costs

Enter each ingredient once with what you pay per pack. Everything costs itself from here.

Recipes Β· Components

Sauces, stocks, gels, doughs β€” the parts you build dishes from.

Dishes Β· The Menu

Plated dishes built from recipes plus any loose garnish.

Menus Β· Service Sheets

Group dishes into a menu, set covers, then pull ordering & mise en place sheets.

GP dashboard

Suppliers Β· Ordering

Your supplier book for ordering β€” tap a number to call, or the link to open their site. Pre-loaded with UK trade suppliers; add your own with the + button.

Update prices from invoice

Upload a PDF or photo. The app reads every line, matches it to your larder and works out the price in your grams and kg β€” so most lines come back already priced and ticked. Anything it's unsure of is flagged for a quick check.

You stay in charge: tap Edit on any line to change the quantity, the box or punnet size, the weight of one item, or type the price yourself. Nothing is saved until you Apply, and old prices are always kept in history.

It gets easier every time. Once you've put a few invoices through, the app remembers your suppliers' items and pack sizes β€” so it's mostly right on its own and there's less and less to check.

Tip: a PDF or a flat, well-lit photo reads most accurately.

Or paste invoice text manually

One item per line: name, price, packKg β€” e.g. Diced beef shin, 34, 5. Or freeform like Beef shin 5kg Β£34.

New ingredient

Cost is worked out from pack price Γ· pack size.

% usable

% waste/trim

lead time β€” days to restock

safety stock (blank = auto)

days it keeps once in

Switch this on for items worth keeping an eye on β€” usually your higher-value ingredients. MiseOS keeps a running estimate of how much you have, from your deliveries, your recipes and sales, and expected prep waste. But it can’t see everything β€” a dropped tray, a spill that’s not logged in wastage, an extra-generous portion. That’s what your Stock-take is for: each count you log corrects the estimate and sharpens it. The more you count, the closer MiseOS stays to reality. You don’t need to track everything.

Tag where you buy this. The ordering sheet can then group by supplier.

Auto-detected tags are a starting point β€” tick once you've checked them.

Add ingredient

Choose supplier

Log a service's sales

Delivery didn't arrive

Predict covers

Sales analysis

Head-chef PIN

View-only until unlocked. Starts locked each time the app is reopened; tap πŸ”“ to lock manually.

Print one section

Mise en place + ordering for a single section β€” hand each station its own sheet.

Print or preview

Preview opens the PDF to check it. Print sends it straight to your printer β€” choose paper size, printer or β€œSave as PDF” there.

Join a kitchen

Your chef gives you the code β€” it puts you straight into their venue.

Edit member

Head chef Senior Team

Each starts at the tier default. Flip one to override it for this person.

Scan to join

Print this and stick it by the pass β€” new starters scan it and they're in.

Set up your venue

A few quick questions so MiseOS matches how your kitchen actually runs. You can change all of this later in settings.

Tap to set which services you run each day.

Used later for order-by timing. Fresh and dry store often differ.

FRESH (veg, fish, meat, dairy)
DRY STORE (ambient, store cupboard)

Sets your par buffer. We work out order timing from your delivery days; this is the one call that's yours.

FRESH / CHILLED
DRY / AMBIENT

Your data also backs up to the cloud automatically β€” these are manual extras you rarely need.

Set up your suppliers

Tell MiseOS who you actually buy from, and it routes all your ingredients to the right supplier β€” so your order sheets are ready from day one. You can always change this later.

Tick the ones you use. Filter by type to find them faster.

Pick at least one supplier above, then route.

Add supplier

Tick the categories you order from them. Ordering routes each ingredient to the most specific supplier you use.

Stock-take

Tell MiseOS what's actually on the shelf for tracked items β€” just the ones worth your time. Rough counts are fine; this keeps the estimate honest, it's not a warehouse audit.

What's in a box?

Containers

Define the tubs and trays you store stock in, with their empty weight (lid on). At stock-take you weigh the full container and the app subtracts this tare to get the food weight.

Weigh it empty with the lid on β€” that's how you'll weigh it full.

Goods in

Log what arrived. Quantities convert to usable stock via each ingredient's yield. The search below lists tracked ingredients; items on a placed order are received from the Incoming panel on your home screen.

Log wastage

Record unexpected loss β€” a spoiled batch, a dropped pan, over-prep that didn't sell, a comp. This is not normal trim: predictable prep loss is already built into each ingredient's yield. One item at a time.

Record a problem

What went wrong, and what you did about it β€” the pair is the record.

Appliances & checks

Check wording Β© Crown copyright, source: Food Standards Agency (SFBB), reproduced under the Open Government Licence.

Document

Qualification / certificate

For accredited courses staff have passed. In-house training goes on the competency list instead.

Safe method

Your kitchen’s validated procedure β€” what an EHO reads beside the records made under it.

4-weekly review

A short management review the FSA expects roughly every 4 weeks: confirm your food safety is working, note anything that came up, and sign it. MiseOS has pulled the period’s record below so you’re reviewing what actually happened.

Probe a temperature

Diary β€” last 14 days

Change head-chef PIN

The PIN is stored on this device, per kitchen β€” if you use MiseOS on other devices, change it there too.

Prep run

Size batches across several days. Each component is summed across the services in the window, capped by its shelf life.

Order sheet

What to order, by supplier. Based on your live menus, par levels, and what's counted in stock. Order = par βˆ’ what you have.

Import a recipe

Paste a recipe from anywhere β€” ChatGPT, a book, a website. It gets read into ingredients, matched to your larder, and lands in the recipe editor fully costed.

Enter a value

Add a kitchen

Delete ?

This cannot be undone. Every device signed into this kitchen loses it.

Item

Place order

One order per supplier. Set when you expect each delivery β€” defaulted to their next delivery day. Once placed, these reduce what the sheet tells you to buy until they arrive. Only place once you've actually ordered.