Front of House / live

Fine Dining POS

The POS for fine dining service. Seat-aware ordering, guest history that travels with your regulars, and live inventory across the menu and the cellar. Voice entry on the tablet for the servers who prefer dictating to tapping.

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 TABLE 14 · 4 COVERS · MARCO 7:42 PM 

SEAT 1 Sarah Chen

pescatarian · prefers cabernet

★ 4 visits

Tasting menu · w/ pairing

SEAT 3 Elena Rodriguez

⚠ walnut allergy

★ 12 visits

NY strip — medium rare

+ side asparagus her usual

18s

VOICE ENTRY

avg, vs 92s tapping

98%

MOD ACCURACY

complex multi-modifier orders

A Front of House product

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VOICE ENTRY

18s

avg, vs 92s tapping

MOD ACCURACY

98%

complex multi-modifier orders

SEAT TRACKING

100%

every item, every cover

GUEST HISTORY

native

surfaces at table open

Server navigating a cluttered POS screen

I. The problem

Every POS on the market was built for volume. Fine dining does not optimize for volume.

Generic POS systems force fine dining into a retail model — items, quantities, subtotals. They don't track seats, can't surface a guest's history, handle modifications as freeform text the kitchen has to decode, and go dark the moment the check closes. The guest is forgotten.

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4/5

stock search →

"fine dining tasting menu course overhead dark linen moody"

II. How Mise solves it

A POS that knows the guest at the table and the bottle in the cellar.

Mise was designed for fine dining from the start. Seat numbers are native to the order model. Guest profiles surface as a table opens — preferences, past orders, dietary flags — so your team can recommend, anticipate, and accommodate without breaking the flow of service. The cellar and the specials board are live in the system, depleting against every cover. Voice entry sits on the tablet for servers who prefer dictating.

III. The interface

A study, in detail.

Pulled from the actual product. This is what your team sees, every shift.

 GUEST · TABLE 12 · 8:14 PM ● live 

EH

Eleanor Harrow

VIP · 8 visits · last in 11 days ago

Avg spend

$284

Allergens

shellfish · tree nut

PREFERENCES dry martini · medium-rare · prefers banquette · husband Tom (anniversary 12 / 4)

Last 3 visits

Nov 02 Halibut · Côte-Rôtie $316

Oct 14 Tasting menu · pairing $412

Sep 28 Steak frites · Sancerre $248

IV. Step by step

From input to output, beat by beat.

Evening prep

Kitchen sets start levels for tonight's specials. The cellar inventory is current. Guest profiles for tonight's reservations are loaded.

Table opens

Server opens the table. Returning guests are flagged immediately — preferences, past orders, dietary notes, and any personal details surface without the server having to look them up.

Order entry

By seat number, voice or tap. Modifications are structured. Allergen flags from recipe management surface inline. Every item routes to the right kitchen station.

Floor and kitchen stay in sync

Specials count down in real time. The wine list reflects the live cellar. Runners know exactly which seat gets what. When a bottle runs out, the system surfaces a replacement suited to your guests.

V. Capabilities

A few highlights, in plain terms.

Seat-aware ordering

Every item is assigned to a seat number at entry. No 'who had the chicken?' — your staff knows, and so does every runner and expo down the line.

Guest intelligence

The POS surfaces guest history as you open a table — past visits, ordering patterns, preferences, and dietary flags. Your team makes better recommendations without asking.

Real-time inventory with start levels

Kitchen sets a start count for each special before service. The POS tracks every cover in real time and alerts the floor before quantities run out — no mid-service surprises.

Wine cellar tracking

Every bottle sold depletes the cellar in real time. The floor always knows what's available. When a wine 86s, the POS can surface the best replacement for your clientele.

Rich modifications, clean to the kitchen

Modifications are structured entries, not freeform notes. What the kitchen sees is formatted for the line — clear, unambiguous, attached to the right seat.

Flexible check splitting

Split by seat, by item, by even divide, or any combination. Because seat numbers are native to every order, splitting by seat is one tap.

Multi-account payouts

Route revenue to multiple bank accounts at deposit — taxes, payroll, a remodel fund, the wine reserve. Set the splits once in Mise Books; every payout routes automatically.

VI. Connected

Fine Dining POS talks to the rest of Mise.

Kitchen Display

Back of House

Tickets fire by seat, routed to the right station with modifications structured for the line.

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Recipe Management

Back of House

Allergen flags and ingredient details surface inline as servers enter items.

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Inventory

Back of House

Wine cellar and special start levels deplete in real time against every order.

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Books

Finance

Sales, comps, and voids post to the ledger the moment they happen.

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Social Media

Marketing

Tonight's specials and high-sellers can feed the social media agent automatically.

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VII. How it's priced

Membership plus usage. Honest math.

A flat monthly subscription, plus low usage rates measured by the minute your staff actually spend in the app. No per-seat fees, no integration tax, no surprises.

Membership

$49 / month · per location

or $499 / year save $89

One flat fee per restaurant — full access to every Mise product. Multi-location groups pay per location, billed together.

Usage · Fine Dining POS

$0.38 / active device-hour

per tablet, screen, or workstation · tracked to the second

Each tablet, kitchen screen, or workstation runs its own meter. Two staff sharing one device counts as one — five tablets running simultaneously counts as five.

See all module rates

Card processing

Fine Dining POS processes transactions. We pass Stripe's rates straight through — no markup, no hidden fees.

In-person

2.7% + $0.05

per transaction

Online

2.9% + $0.30

per transaction

Foreign cards

+1.5%

on top of base rate

pass-through stripe pricing · no markup

All major cards & mobile wallets

The first conversation is with the team, not a sales rep. Tell us your operation and we'll come back with a real number — usually within a day.

bill monthly, or prepay & draw down — your call

Get a price range → See full pricing

VIII. Things people ask

Questions, before you ask.

Does it listen at the table? +

No — voice entry is always server-initiated, like dictating into the device. Nothing is captured passively. We've engineered an adaptive acoustic pipeline that isolates the server's voice and intelligently suppresses ambient sound: dining room conversation, kitchen clatter, music, neighbouring tables. The result is consistent transcription accuracy through service, even at peak volume — and your guests' conversations stay theirs.

How does guest history work? +

When a reservation is opened, Mise links it to the guest's profile and surfaces their visit history, ordering patterns, preferences, and dietary flags. Servers see this at table-open — not buried in a back-office menu.

Can servers fall back to tap? +

Yes. Every screen is fully usable as a standard touch POS. Voice is an option, not a requirement.

How does wine replacement work? +

When a wine 86s, the system can suggest replacements from your active cellar based on varietal, price point, and what your guests have historically ordered — drawn from your purchase history.

How are start levels set? +

Kitchen sets the count for each special before service begins — usually during prep. The POS tracks every cover and surfaces a low-quantity alert before you 86 mid-service.

Fine Dining POS

Every POS on the market was built for volume. Fine dining does not optimize for volume.

A POS that knows the guest at the table and the bottle in the cellar.

A study, in detail.

From input to output, beat by beat.

A few highlights, in plain terms.

Fine Dining POS talks to the rest of Mise.

Membership plus usage. Honest math.

Questions, before you ask.

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