The Importance of Mise En Place

Mise en place, or the practice of having everything in place before service begins, is the single most important aspect to a smooth operation.

Properly prepped food, pre-portioned ingredients, fully stocked stations, pre-heated cooking equipment, sharpened knives, filled sanitizer buckets, laundered towels and aprons, etc. must be ready BEFORE you open for service.

Having a systematic approach to set up and tear down is essential to running an efficient operation especially during peak hours.

I will leave it at that. Any more information given will muddy the singularly focused message I am trying to convey which is, once again:

Mise en place is the single most important aspect to a smooth operation.

Are you currently experiencing difficulties in putting systems in place?

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