Smarter prep,
zero waste,
powered by AI.

Ring up every dish on the mrishkibuxcha till and the stock comes off by itself, oldest batch first. Tomorrow's prep is forecast from those same sales, and every ticket, invoice and bin lands in one profit, cost and waste picture.

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No card needed · Set up with your own recipes in an afternoon

27%: Average waste cut in 90 days
$3.1k: Monthly savings per location
4 min: To build tomorrow's prep sheet
1.9 t: CO₂e avoided per site, yearly

A third of all food produced is never eatenRestaurants throw away 4–10% of everything they buyEvery kilo saved is roughly 2.5 kg of CO₂e avoidedPrep guesswork is the single biggest line-level lossA third of all food produced is never eatenRestaurants throw away 4–10% of everything they buyEvery kilo saved is roughly 2.5 kg of CO₂e avoidedPrep guesswork is the single biggest line-level lossA third of all food produced is never eatenRestaurants throw away 4–10% of everything they buyEvery kilo saved is roughly 2.5 kg of CO₂e avoidedPrep guesswork is the single biggest line-level lossA third of all food produced is never eatenRestaurants throw away 4–10% of everything they buyEvery kilo saved is roughly 2.5 kg of CO₂e avoidedPrep guesswork is the single biggest line-level loss

The platform

One system from the till to the plate to the bottom line.

Point of sale, recipes and menu prices, stock by expiry date, customers and discounts, supplier invoices and expenses, AI prep forecasting and waste reporting — all sharing the same numbers, so nothing is typed twice.

AI prep sheet · Dinner service

CONF 96%

Citrus-charred salmon

RM-014

64 portions

salmon 9.6 kg

Smoked beet carpaccio

RM-041

48 plates

beetroot 4.2 kg

Tomato & basil broth

RM-090

40 bowls

tomato 6.5 kg

Pappardelle, short rib

RM-112

52 portions

pasta 5.1 kg

Basis: 3-week pattern · covers 128 · weather +2°C · 2 events nearby

Walk-in cooler shelves stacked with labelled crates of fresh produce

FIFO inventory

Every batch timestamped

Lot code, delivery time and expiry on each crate. Oldest goes first — enforced.

Expiring within 48h

Flagged on the dashboard before the shift starts, not after stocktake.

Fresh vegetables and herbs arranged on dark slate

Recipes & suppliers

Your real menu, your real prices

Upload recipes, ingredients and supplier price lists. Sales deduct stock automatically, and reorders go straight to your suppliers' own portal.

Chef plating a dish on the line in a dark kitchen

Built for the line

Readable at arm's length

Point of sale

A till your staff can read in a second

CASH · CARD · APP

Big photo tiles for every dish, your own menu categories, table and channel on the ticket, a customer and a discount if you want them. Charge the ticket and the ingredients leave stock oldest-batch-first, the sale hits revenue, and the prep forecast learns from it.

Dish photos

Tap the picture, not a code

Cancel & refund

With a reason, and stock back if untouched

History log

Who rang it up, edited or cancelled it

Money

Profit per dish, not per guess

Plate cost against menu price, food-cost percentage against your target, a supplier invoice list with due dates, part payments and what's overdue, running costs and a month-by-month profit and loss.

Regulars

Names, not table numbers

Keep a customer list with notes, see everything they've ordered and what they've spent, and set up the discounts your staff can apply at the till.

Your team

One brand, the right access

The first person names the brand; everyone else joins by email invite or a join code. Give each person a role, then tick exactly which areas they can open — the till only, or stock without the money pages. Brand names are unique and no other business can see your data.

Buying stock

Enter a delivery once

One form adds the crate to stock with its expiry date and records what you paid as an expense at the same time. Receive a supplier order and it does both for you, so inventory and the books never drift apart.

Kitchen staff scraping food scraps into a compost bin

Impact you can prove

The bin tells the truth. We turn it into a report.

Log what left the line and why — over-prep, spoilage, trim, plate return. mrishkibuxcha rolls it into kilograms, dollars and CO₂e per site, per month, ready for a franchise review or an ESG disclosure.

38.2 kg

Waste prevented · 7d

$1,240

Cost saved · 7d

96 kg

CO₂e avoided · 30d

How it works

Live in three steps.

Load your kitchen

Add recipes with a photo and a menu price, ingredients, suppliers and your own menu categories — as spreadsheets or typed in. Sample data clears itself on your first real import.

Sell and forecast

Ring up tickets at the till: stock comes off by expiry date, the sale hits revenue, and each morning mrishkibuxcha writes the prep sheet with the reasoning behind every number.

See profit and waste

Record deliveries and running costs once, log what gets binned, and read profit, food cost, unpaid invoices, savings and carbon on the report pages.

Pricing

Priced per location.

Every plan starts with a free trial. Cancel any time — your data exports with you.

Starter

$99

/ month · 1 location

Point of sale with dish photos & your own menu categories
AI demand forecasting & daily prep sheets
FIFO inventory with expiry alerts
Recipes with menu prices, plate cost & waste logging
Spreadsheet import of your own data

Start free trial

Growth

Stop cooking for a guess.

Set up your kitchen today and get your first AI prep sheet before tomorrow's service.

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Smarter prep,zero waste,powered by AI.