For New Restaurant Start-ups

As any first-year culinary school student will tell you, you will never make it in a professional kitchen without it. Mise en place, “to have everything in its place,” means that you have everything you need set up in front of you before you begin. This way, you can work as quickly and efficiently as possible. However, this phrase applies to the kitchen and every aspect of starting a restaurant. Our restaurant consultants help you create the framework for your concept step by step, and we always recommend beginning with the most crucial step of all: your business plan.