1. Mise en Place (Meez-On-Plahss) Planning & Organizing for Prep  Everything in Place  All Your Ducks in a Row

2. Plan the Day  Take care of today first  Think about sequence: roasting/chopping  Assemble ingredients  Line up equipment  Consider location, traffic areas  Time & temperature

3. Plan the work... Work the plan Clean as you go Clean as you go Have the right # of people for the job Have the right # of people for the job Work fast & efficient Work fast & efficient Casserole dishes: Think Big Casserole dishes: Think Big Hors d’ oeuvres: Ready to assemble Hors d’ oeuvres: Ready to assemble Efficient Storage, Cooling, Stacking Efficient Storage, Cooling, Stacking Postpone some prep Postpone some prep

4. Don’t Sacrifice Quality Pasta salad off-premise Pasta salad off-premise Blanche veggies Blanche veggies Prepare your equipment Prepare your equipment –Preheat oven, spray pans, line trays Breakdown each menu item into stages of production Breakdown each menu item into stages of production –Cleaning, cutting, marking steaks –Decide on the best holding method

5. THE FIVE P’S Proper Planning Prevents Poor Performance Proper Planning Prevents Poor Performance The chef organizes their own work as well as the entire staff’s The chef organizes their own work as well as the entire staff’s Scheduling/Staffing Scheduling/Staffing

6. Things That Hold Up Production The produce truck The produce truck Rental equipment Rental equipment Excuses, excuses Excuses, excuses Late employees Late employees Last minute changes Last minute changes Vacillation Vacillation Work space Work space