11 Jan

Mis-en-place a recipe for success

About a million years ago, when I was studying at hotel school I learned about and practised the french discipline of ‘mis-en-place’.

Roughly translated it means, “putting in place” or “everything in its place”.  This practise is not just a term, but actually a way of life for any chef who wants to have a highly organised, productive and efficient kitchen. To ensure a successful end-result, which would be happy customers eating well prepared dishes, you should always have all of the ingredients, utensils, equipment and staff at the ready before even thinking about starting any cooking.

How does this have anything to do with business you may be thinking? Well, it is extremely relevant and pretty simple. If you want to be successful, to work smarter not harder, you need to be pre-prepared before heading out into the big wide world of business.

Ingredients

In the kitchen these would be the very best fresh produce, meats, dry goods, herbs and spices. Think about why you would go to a restaurant and order a specific dish. Is it because it’s something you cannot create yourself? Is it something not commonly available, so unique, so indulgent that it makes your mouth water just thinking about it, and you know for certain that you just have to order it?

In business, your ingredients would be your products and/or services. Do you believe your products and/or services are unique to your target audience and that the value they add is so good that your customers will return, because they cannot purchase it anywhere else, or that it is so good they just have to have it? If not, what would you need to do to make your products and/or service a high demand item or service?

Equipment and utensils

Depending on the desired end result, the chef  could use something as simple as a chef’s knife or as complex as a food processor. It just depends on the need.

In business I would equate this to your systems and processes. Do you believe you have the best procedures and structures in your business to guarantee the best outcomes? Do your processes allow you to work smarter, cut out the unnecessary clutter and provide the customers with the best service?

If not, what would you need to do in order to make this a reality?

Staff

A restaurant can have the best location, state of the art equipment and top notch suppliers, but if the staff working in the kitchens as well as in the front of house are unskilled and incompetent you might as well close your doors.

Think about the team members in your business, or if you are a one-man band, think about our own skills and capabilities. Are you able to deliver on what you are promising and not stopping there, what is the self-development plan for the future?

What is the mis-en-place that you need to do in your business to ensure that you are on the road to success?

Nicole Coyne

Nicole Coyne

Nicole is a certified professional coach as well as a certified trainer, advanced assessor and coach mentor. Based in Auckland, she provides a range of coaching options, from individual business owner and management coaching, group and team coaching workshops to personal coaching. Her coaching practice is aligned to the ICF ethos and ethics. Need to hire a professional coach? Contact Nicole nicole@tikumu.co.nz 
Nicole Coyne

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