Never let food expire unnoticed.
FreshMise is expiration tracking and inventory for professional kitchens. Print a QR label, scan it on the iPad you already have, and see exactly what is expiring — sorted by soonest.
30-day free trial · No credit card · No hardware to buy
The 6am batch
A cook makes pastry cream at six. By service, nobody trusts it.
It goes into the walk-in. There's a strip of masking tape and a Sharpie date on the side — if there's a label at all. Three days later the writing is smudged, the tape is peeling, and no one is certain when it was made.
So it gets thrown out to be safe. Good product, in the bin. Or worse — it doesn't get thrown out, and it goes on the plate.
Every walk-in in the building has the same problem. Nobody has a system for it.
Today's label
pastry cream
tues? — wed?
No batch, no station, no real date.
Can't be scanned, counted, or trusted.
Print · Scan · Update
One tap prints it. One scan settles it.
Make a batch, print a sticker, put it on the container. When anyone scans it, they get three actions — and the dashboard updates in real time. Try it:
Sticker printer
3-second workflow
FreshMise
Pastry cream
- BATCH
- B-2231
- STATION
- Walk-in
- MADE
- 06:04
- USE BY
- 3 days
Expiry dashboard
Sorted by soonest
5 items · Walk-in
Hollandaise
openedB-2213 · Line fridge
8 h
soon
Fish fumet
B-2208 · Walk-in
20 h
soon
Veal stock
B-2201 · Walk-in
30 h
soon
Pastry cream
B-2231 · Walk-in
3 d
fresh
Chocolate ganache
B-2226 · Pastry fridge
4 d
fresh
The label is not a dead sticker. Every scan changes the live inventory.
Not a concept
A working product, not a pitch deck.
The demo above is the real workflow. Here's the actual dashboard your team opens every morning — colour-coded, sorted by soonest, live across every walk-in.
The honest part
The big systems can already do this. Kitchens just don't use them.
The enterprise platforms are powerful. They also take a training session to learn, a login nobody remembers, and a workflow that doesn't survive a Friday dinner service. So the tablet sits in a drawer and the masking tape comes back out.
FreshMise does one job. Print, scan, done — three seconds, one tap. A new commis picks it up on their first shift without a manual.
Time to learn it
A training session
One shift
Taps to log a batch
A dozen fields
One
Hardware
A $1,900 station
Your iPad
What it does
Forty things, badly
Expiry, properly
Three actions
Everything a scan can do fits on one hand.
No menus to learn. A scan gives you exactly three choices, and each one is a single tap.
Dispose
It’s done. Scan, tap Dispose, and it leaves the inventory with a timestamp and who did it. The count is right again.
Open
The moment a container is opened, it gets a new, shorter shelf life. Tap Open and the after-use clock starts — the number nobody remembers to track, tracked automatically.
Move
Batch going from the walk-in to the pastry station, or to another kitchen? Tap Move. The item follows the food, and the dashboard follows the item.
Separate open / after-use expiry is the part other tools skip. It's the difference between a three-day shelf life and the eight hours it actually has once the lid comes off.
Where it came from
Built alongside an executive chef who ran five-star kitchens for 25 years.
FreshMise was designed with an executive chef with more than 25 years in five-star hotels — across properties in the United States, Qatar and Delhi — because not one kitchen he ran had a real system for this.
Every screen was built against the reality of a working brigade: wet hands, a moving line, and ninety seconds to spare. If it didn't survive service, it didn't ship.
25+
Years in five-star kitchens
3
Countries: US · Qatar · Delhi
3s
To label or scan a batch
"No kitchen I worked in had a way to answer one question fast: what's expiring today? Now it's the first screen we open."
— Executive Chef, FreshMise co-founder
Pricing
One kitchen or a whole property.
Unlimited users, items, and scans on every plan. A hotel with seven outlets pays under $30 a kitchen.
Outlet
One kitchen
$49/mo
$44/mo billed annually
Property
One hotel or resort
$199/mo
$179/mo billed annually
Group
Multiple properties, one brand
Contact us
A full month, free.
The whole product, on the iPad you already have. No card, no contract. Set up your first kitchen in an afternoon.