Hospitality financial platform

The financial platform
built for how
professional hospitality operates.

Operators concentrate their spending where their current financial tools reward nothing — the wholesale vendors, payroll, and platforms that keep a kitchen running. MISE was built to close that gap, across purchasing, banking, and capital.

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New operators: your first year is on us.

MISE Terracotta metal card

The MISE platform

One platform for the full cost structure of a hospitality business.

Purchasing, banking, and capital — built around how operators actually run, not how consumers spend. The card program anchors the platform today; banking and lending extend it.

01 — Card program

Terracotta

Terracotta

A card program that rewards where hospitality operators actually spend: wholesale food and beverage vendors, staffing and payroll, software, and a rotating seasonal category. Terracotta serves the focused independent operation.

Explore Terracotta

02 — Business banking

Banking

[Business banking accounts built for the cash flow patterns of professional hospitality operations. Details to follow.]

Cardholders who open and fund a MISE account and route their operating cash flow through it have their second-year card fee waived.

Join the banking waitlist

03 — Lending & credit

Lending

[Credit lines and lending products designed around the capital requirements of operating hospitality businesses at scale. Details to follow.]

Coming to the platform

The MISE Approach

Everything in its place.
Including your working capital.

Mise en place

/ˌmēz ɒn ˈplas/

The discipline of having every tool, every ingredient, every resource exactly where it needs to be — before service begins. The philosophy that separates a functional kitchen from a great one.

01

Industry-native rewards

Built around the actual cost structure of hospitality — not consumer spending categories.

02

Operator-first design

Every decision made with an operator in the room. No lifestyle features. No unnecessary complexity.

03

Financial precision

Your margins are tight. Your financial tools should be just as sharp.

The card program

Built for how hospitality operators actually spend.

Terracotta is built for one way of running a professional hospitality operation: focused, hands-on, and disciplined about where every dollar goes.

MISE Terracotta card

The operative tier

Terracotta

The focused independent operation.

The entry point to the MISE platform for the chef-owner, catering director, or food vendor running a focused operation with kitchen-level discipline. The annual fee pays for itself in the first statement for any operator spending at scale in the reward categories.

5% Rotating quarterly category ($7,500/quarter cap)
3% Food & beverage wholesale vendors (MCC 5141, 5149, 5300)
2% Staffing & payroll services
2% Software & subscriptions
1% All other purchases

First year on us, then $249 / year — recovered in the first statement or two at any real spend volume. Fund a MISE account and route your cash flow through it to waive year two.

Seasonal Bridge

A carry feature built for hospitality's slow seasons — not a promotional rate.

Hospitality runs on a known calendar. January and February empty out; the post-Labor Day lull arrives on schedule; for caterers and event venues, the slow season is set twelve months in advance. The Seasonal Bridge is a permanent, opt-in low-rate carry feature designed around those patterns.

  • Elected monthly through a rolling window, or through a year-end advance election.

  • Permanent and recurring — not an introductory APR, a promotional rate, or a temporary offer.

  • The first carry product in the market built around predictable seasonal liquidity rather than a generic promotional period.

Preparation before the slow season is not a metaphor. It is mise en place applied to finance.

For wedding venues and catering companies whose calendars are structurally bare in winter, the liquidity gap is not a surprise — it is a planning certainty the Seasonal Bridge is built to meet.

What it returns

The card pays for itself on spend you're already making.

Set what you already spend each month and watch the value stack up against a price the first year removes entirely. Every rate is always-on; the math is shown in full.

Build your first-year value.

Enter your monthly card-captured spend in the reward categories. Adjust to your operation.

$20,000

Earns 3% back · $7,200 / yr

$8,000

Earns 2% back · $1,920 / yr

$1,500

Earns 2% back · $360 / yr

Your estimated first-year value

$9,729

Cash back · F&B wholesale (3%) $7,200
Cash back · staffing & payroll (2%) $1,920
Cash back · software & subscriptions (2%) $360
First-year annual fee $249waived

Also included, at no added cost

  • 5% rotating quarterly category — up to $1,500 / yr
  • Seasonal Bridge low-rate carry, by election — no promotional clock
  • Spend categorized as it posts, with reconciliation built in
  • Year two waived as well when you bank with MISE
Your first-year price $249$0

$249 / year after the first — itself waived in year two when you open and fund a MISE account.

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Or see it by operator type

Full-service restaurant

A restaurant running $10,000 a month in card-captured distributor purchasing through Terracotta.

Monthly card-captured F&B $10,000
Cash back at 3% $300 / mo
Annual fee $249
Fee recovered 1st statement

Catering company

A caterer putting $4,000 a month in specialty produce and warehouse-club runs (MCC 5141 / 5300) on the card.

Monthly card-captured provisioning $4,000
Cash back at 3% $120 / mo
Per year, that spend alone $1,440

Event & wedding venue

A venue buying $5,000 in serveware, plating, and décor during the Q4 rotating window — on top of weekly provisioning.

Q4 serveware & décor $5,000
Rotating category rate 5%
Back that quarter $250

Figures reflect cash back on card-captured purchasing at the applicable rate — the spend actually run on the card, not total vendor volume. Large accounts on net-30 terms may settle distributor invoices by ACH; Terracotta rewards the purchasing you capture on the card.

The structural gap

Hospitality operators run on margins most businesses wouldn't attempt — and spend the most where no card rewards them.

28–40%

Food & beverage cost

The largest single cost center across hospitality — paid to wholesale distributors like Sysco, US Foods, and Restaurant Depot. No major business card rewards this category.

25–36.5%

Labor cost

Staffing, payroll services, and scheduling software — a significant, recurring operating expense widely ignored by existing business cards.

0

Competing cards with always-on distributor rewards

Before MISE, not one major business card offered always-on rewards on wholesale food distributor spend.

MISE rewards the merchant category codes where operators buy their inventory — not where consumers dine.

5141 Grocery & food distributors
5149 Groceries & related products, wholesale
5300 Wholesale clubs & buying clubs

No other major business card offers always-on rewards on these codes. Consumer "dining rewards" recognize MCC 5812 — the diner paying for a meal — not the operator provisioning the kitchen.

Early access

Built for the way you
actually operate.

MISE is onboarding operators by business type and spend profile. Reserve your place on the platform.

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