The French, once considered the demi-gods of cuisine gave birth to the popular method of food preparation known as ‘mise-en-place’.

To break it down – preparation is key ahead of service – especially when you’re understaffed, which is more often than not. 

Now that we’ve established what this fancy French-inspired method of cooking means, here are a few tips on making sure your kitchen is set for service.

Un: Prepare for your peak

Plan ahead as much as possible. Start by doing a weekly review of what menu choices are trending with your customers and when they tend to be hot in demand.

Deux: Know your recipes

This may be a no-brainer but knowing what’s on your menu and what goes in it will save you time and keep you ahead of the clock when it comes to staying on top of service.

Trois: Keep. Counter. Clean.

If there’s one thing that’s already been drilled into you, it must be this. Keep your counter clean from start of service to when you shut shop. One way to do this is by keeping a bin within tossing distance for all your rubbish.

Quatre: Ready-made reduces risk

As the title says, using ready-made ingredients reduces the risk of making mistakes and saves time. Good quality ready-made ingredients are life savers when it comes to ensuring consistency when creating hundreds of the same dishes every day.

Make mise-en-place a must

If you’re prepared and have your station and mind set in place for service, your dishes will come out better. Which means less stress for you and a better experience for your customers.

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