NutriPlanner Zest Mise-en-place : Tutorial

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

Welcome to the Mise-en-place tutorial.

Mise-en-place provides a wide range of features and tools that support a caterer in the operation of the core business, i.e. the preparation and delivery of menus.

When you think about what a caterer has to do, it involves the following:

1. Preparation of recipes into servable dishes and meals
2. Arrangement of a number of recipes into menus
3. Planning and ordering ingredient supplies
4. Maintaining stock and identifying expired ingredients

Within that short list above there may be several other things that caterers may be concerned with, such as:

• Checking the cost of the ingredients within a recipe
• Setting a selling price for a recipe to ensure a specific margin
• Reviewing the nutritional content of a recipe
• Ensuring that menus are planned to meet certain standards
  e.g. at least one vegetarian option, at least one high margin option, etc.
• Reviewing the nutritional content of entire menus, averaged across the whole consumer population, to meet schools regulations, for example.
• Printing out menus or menu cycles for display
• Monitoring preparation and consumption ratios to check on over-production wastage

The Mise-en-place module includes tools that help in all of these areas, and many more to simplify and automate tedious and time-consuming tasks.

In the following pages of this tutorial many of these features will be introduced and described. Remember though, while you are using the system, the help icon on every page will give you much more detail than is included in this tutorial.