NutriPlanner Zest Mise-en-place : Tutorial

Help always available here :- Mise-en-place overview

Overview.

What goes on while you are using Mise-en-place can be summarised with the following diagram.

1. Ingredients are provided by suppliers
2. For each ingredient you may hold some stock
3. You combine ingredients to make recipes
4. You use your recipes to offer menus
5. You need to order in enough ingredients to prepare your menus, taking into account any stock you already have
6. When orders are delivered they add to your stock levels
7. After you have prepared your menu, you will have consumed some of your stock

The options within Mise-en-place will help you in all of these areas and even automate some of the tasks for you, such as calculating how much you need to order and keeping track of stock levels.

Nutritional content of meals is an important focus for many caterers and Mise-en-place includes evaluation tools that can be applied to both individual recipes and menus to help understand this difficult and time consuming area. See the section of Nutritional Evaluation for full details.

In addition, caterers have a variety of considerations to take into account when planning menus. Issues such as:

• Vegetarian, vegan or gluten-free options
• Ensuring regulations are met, e.g. in a school setting
• Making sure that each menu has some high margin options available

Once again, Mise-en-place helps with these too. By setting up "food categories" and defining a "standard" for each of them, you can then assign these food categories to each of your recipes. A simple food category check will then tell you if your menus are meeting your own requirements. See the section on Food Categories for full details.

This page has provided a quick overview but there are many more useful tools in the Mise-en-place toolkit ready for you to discover.