Introduction to Mise-en-Place V3 The food processor Software
Whatever you are, a cook, a chef, an executive chef, a food production company as long as you create recipes you need to have them logged somewhere and eventually you will need to understand the costing effect of your ingredients for each of your recipes. This is what Mise-en-Place (MeP) is for.
You can of course use pen and paper to create a book of recipes, but then you have to be able to sort them, find them and sometime edit them. This is what Mise-en-Place is for. They will be illustrated and you can also add a small movie to show a specific technic with that recipe.
You may have your own Word or spread sheet to do something similar. This is what Mise-en-Place is for.
In this period of time where you can read that the food cost is going up the sky, this is the time you absolutely can no longer use guestimate to work out the cost of a recipe and your selling price, every pennies of your profit has become so vital for your enterprise. This is what Mise-en-Place is for. To help you add a few % into your profit margin without destroying the quality standard you have set and what makes your reputation.
You may say, I have an accounting program that tells me what my Food Cost is on a regular basis.
It could be yearly, monthly or even daily. You know what you need to achieve to survive or make a profit. You may or not obtained that figure but you will only have the larger figure from your business.
You may have no clue of which of your items make you richer or poorer. This is what Mise-en-Place is for. You may sell a large number of items that only produces a very small margin (or even a loss) and you may sell a very small number of items that makes loads of money. By do need to understand how each recipe influences your bottom line, you can tweak them to make them more profitable and keep the quality standard you have set.
The first objection we have when presenting a Food costing software is: It is complicated and arduous to maintain. This is why we have tried to make MeP as USERFRIENDLY as possible. This is because with our coder the hard work is within the engine of MeP.
Of course the first time you are going to use it you have to make it YOURS, create YOUR ingredient listing, adding YOUR suppliers, adding YOUR recipes, but once this hard work is done, it should be plane sailing. And even there we have make it as user-friendly as possible.
We don’t want you to feel alone and therefore we have created a community of MeP users where you will be able to exchange ideas, recipes, technique, and together we can solve more problems than alone. So visit and subscribe to www.restaupedia.com
To be able to exchange recipes you have to have a common ingredient listing otherwise my onions will be someone else peppers (as all listings are made of items numbers). So we have created a Common Ingredient Listing using the USDA list of ingredients. Which have been integrated into MeP. We have created a cool way for you to Import these ingredients to create Your Own Ingredient Listing. This option is available to those who have purchase the Professional Level of MeP this will also allow you to have an indication of the Nutritional Value of your recipes. This will also allow you to create and cost Menu or Catering Proposal for clients. .
