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I thought mise en place was just for cooking shows until a Friday rush at my place in Boise humbled me
Three years back I ran a small line in Boise and always set up my station as I went, figuring the showy prep trays were just TV stuff. Then one Friday we got hit with 40 covers in 20 minutes and I was running to the walk-in mid-ticket while the ticket rail piled up. The sous grabbed me after service and made me watch the camera footage, and I could see myself losing 4 or 5 steps on every single plate. I started prepping full trays before every service that next Monday and my ticket times dropped from 18 minutes to 11 within a week. Now I want to know, how do you all handle mise en place for specials that change daily without blowing your prep time?
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victorhill1mo ago
How often do your specials actually repeat though? At my last spot we started keeping a binder of the base components, sauces, pickles, whatever, and then the daily special was just a few fresh items on top. Build your mise for the stuff that never changes first, then add the special parts in the same order every time so your hands learn the routine. If a special runs twice in a month, the second time should take you half the prep because you already know the layout.
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