Tried mise en place for prep shifts and wow, what a difference

I run the line at a small place in Portland and our prep cook called out sick for a week. I had to do both jobs and got buried fast. So I started setting up my station like a flight plan, every ingredient measured and lined up in order before service. First night took an extra 20 minutes to set up, but service itself ran smoother than it has in months. I could actually look up from the board. Anyone else do this on a regular basis or is it just for the big catering gigs?

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anthony88313d ago

That whole "flight plan" thing hit home for me. I do the same thing, especially on Fridays and Saturdays when I know it's gonna be a zoo. It takes me an extra 15 minutes to get my station set, but once ticket times start, I'm not scrambling for that one spice or a backup of something. Total game changer, I honestly don't know why I didn't start doing it years ago.