Also called Prep, Mise
Mise en place is everything prepared before service starts — sauces made, proteins portioned, garnishes cut, stations stocked. Literally 'everything in its place'. It is what makes service speed possible.
Prep quantities are usually set against a par: how much of each item should exist before doors open. Setting one par for every day of the week is the most common reason kitchens over-produce on quiet days and run out on busy ones.
Good mise en place is measurable. If the same item runs out repeatedly or ends up in the waste log repeatedly, the par is wrong rather than the team.
Related terms
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