Mise en place is a French phrase that literally means “putting in place”: it’s the preparation of everything needed before service, so that when guests arrive, kitchen and floor are ready to work without a hitch.
In the kitchen it’s prepping ingredients and stations: cuts, sauces, bases — all ready and within reach to plate fast. On the floor it’s full table setting: linens, cutlery, glassware, stocked service stations — the same “table setting” the guest pays for via the coperto.
Why it’s the base of everything
Careful mise en place is what lets service flow: fewer runs, fewer errors, more attention on the guest. It’s tightly linked to the pre-shift briefing (you prep knowing what to expect) and to the expediter coordinating dishes at the pass.
“Mise en place” is also a working philosophy: everything in its place, before it’s needed. Here’s how front-of-house and back-of-house communication works.
Frequently asked questions
- What does mise en place mean?
- A French phrase meaning 'putting in place': preparing everything needed — in the kitchen and on the floor — before service starts, so work flows smoothly and in order.
- What's the difference between floor and kitchen mise en place?
- In the kitchen it's prepping ingredients and stations to plate fast; on the floor it's table setting and restocking service stations. Both exist to avoid hiccups during service.