| Mise en place, mise en place, mise en place! As any first year culinary school student will tell you, you’ll never make it through a day in a professional kitchen without it. Essentially, Mise en Place “To have Everything in its Place”; implies that you have everything you need in front of you, before you begin so that you can work quickly and efficiently. Unfortunately many chefs and restaurateurs believe this century old phrase only applies to the kitchen, but in reality; it applies to every aspect of a restaurant’s operations. The fact is that the restaurant industry holds the highest mortality rate of any business today. Statistics show that 2 out of 10 new food and beverage operations starting today will still be in existence 2 years from now. And a fortunate 1 of those 2 will be around to see their 5th anniversary. Beyond that, the statistics are pretty much insignificant. These are startling figures… Sure, there are measures you can take to tip the scales in your favor; having a liquor license, niche in the market, the freshest ingredients and as everyone already knows… Location, location, location is of paramount importance. But as important as these factors are, the bottom line is… If your business is not designed and operated in and efficient and cost effective manner; it will without a doubt, fall victim to the statistics. These facts are the reasons “Mise Design Group” was formed and has quickly become the fastest rising commercial kitchen design and consulting firm in the food & beverage industry today. Mise Designs was established to not only aid the budding restaurateur to increase their ability to become successful, but also to follow through and revitalize an existing establishment to a profitable bottom line. Mise’s founder; Victor Cardamone, is a classically trained Executive Chef and Alumni of the prestigious Culinary Institute of America in Hyde Park, New York; whose background in operating and design experience widely ranges from a family owned Microbrewery & Pizzeria, to the white table cloths of the Ritz Carlton Hotel, as well as having obtained the Corporate Executive Chef position within a Medically Based, Fitness Facility Management Company in the US. These collective experiences have provided Mise Designs with the ability to not just design and revitalize the smallest of food service operations, but also to coordinate and reorganize the most complex of establishments The mission of Mise Design Group, LLC is “To bring cost efficient, sustainable and effective operating designs to an industry dominated by the cookie cutter approach to food service.” As allied members of The American Institute of Architects and The American Culinary Federation; Mise Designs specializes in the design and layout for your culinary operations and pride ourselves on delivering equipment specifications that would best suit not just your business, but more importantly... your budget. Whether you have a design team in place, or are looking to us to develop one for you, we utilize a universal design technology that allows us to confidently work in tandem with any professional design team in the industry. As every chef and restaurateur may have a different perspectives and passions for their vision, the common denominator they all share is the desire to be successful. Though in order for these desires to become a reality… To be successful, they must all start at or come back to the beginning… |