Using Mise-En-Place to Run Your Business

The French culinary technique of mise-en-place, or literally “put in place,” is taught in kitchens and culinary schools around the world as a way for chefs to keep quality and efficiency at its highest. Students learn to focus their minds only on what they need at that moment and to remove distractions from their workstations. Could this help you?

1. Have a preparation mindset.

Chefs can spend hours preparing for one shift. Your business can start preparing for its busiest time months before it comes. September is a great month to start preparing for the holiday season. It’s never too early to start getting samples of promotional products to use over the holidays or to start drafting holiday cards to send to customers, family, or friends.

2. Work clean.

Chefs have a “clean-as-you-go” mentality. Business owners should cater to their customers all year round, not just when they begin to slip away. Retain your customer base by keeping them happy with unexpected promotional giveaways and new products.

3. Slow down to speed up.

If a chef takes an extra minute to , this could save the whole kitchen an extra five minutes that would’ve been spent fixing the earlier mistake. And all those saved minutes add up over time! As a business owner, you can slow down to plan next month, next quarter, or next year will save time and your business will save money by approaching trouble areas between employees, investors, customers, or your physical properties early.

How can your business benefit from mise-en-place? Take the time this September to focus on your business and narrow in on your goals. Let us help you get there.

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