📝 Knowledge base category

Kitchen planning & mise-en-place

Knowledge base articles about kitchen planning & mise-en-place

How do I calculate my mise-en-place costs per day as a percentage of my revenue?

A chef once told me his restaurant was bleeding money, but he couldn't figure out where. Turns out, his team was spending 6 hours daily on prep work that he'd n...

⏱️ 2 min read 👁️ 41 📅 06 Mar 2026

What is mise-en-place and how does it determine labor costs per portion?

I'll admit it - I used to think mise-en-place was just fancy French talk for being organized. Then I watched a €25/hour chef spend Saturday night's rush choppin...

⏱️ 3 min read 👁️ 38 📅 06 Mar 2026