The idea is older than the software. It came from an executive chef with more than 25 years in five-star hotel kitchens — across properties in the United States, Qatar and Delhi. Big brigades, multiple outlets, walk-ins full of stocks, creams, ganaches and fumets, each with a shelf life that mattered.
In every one of those kitchens, the system for tracking expiry was the same: masking tape, a Sharpie, and someone's memory. The good tools existed — enterprise platforms that could, in theory, handle all of it. Nobody used them. They took a training session to learn and didn't survive a Friday service. So the tape came back out, and good product kept going in the bin.
"I didn't want another platform that does forty things. I wanted one screen that tells me what's expiring, and a label anyone can print in three seconds."
So we built exactly that, together — screen by screen, against the reality of a working kitchen. Wet hands. A moving line. Ninety seconds to spare. Every feature had to earn its place; if it didn't survive service, it didn't ship.
Why it's called FreshMise
Mise en place — everything in its place. It's the discipline that makes a professional kitchen work: every item prepped, labelled, and exactly where it should be before service starts. That's the whole thesis of the product. Precision, order, and a clear answer to one question, on demand.
What we deliberately don't do
FreshMise doesn't do purchasing, recipe costing, POS, invoice scanning, or supplier management. Those are other companies' jobs, and other companies do them. We do expiry and inventory — the one thing no kitchen had solved — and we keep doing it until it's the fastest part of your day.