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Mise en place
Everything in its place.
Most businesses between $500,000 and $5,000,000 don't have a growth problem. They have a Mise En Place problem — no systems, no SOPs, no clear chain of command.
Mise En Place is a way of life for the best restaurants in the world.
Mise En Place is everything. It is how you set your station, how you store your ingredients, how you prepare yourself with tools & recipes, how you ready your mind for the task ahead.
The difference between creative and average may be one of talent, the difference between 1 stars and 3 stars is Mise En Place.
Most very good restaurants get by on talent and smiles. All exceptional restaurants adopt a culture of Mise En Place.
The MEP Method helps you take this concept and apply it to any business to help it grow and succeed.
From the pass
What's coming out of the kitchen
Notes, borrowed thinking, and prep work — organized the way a good kitchen organizes everything: by station.
Service Notes
- Your P&L is a prep list nobody followsPost · 4 min
- The 86 list: what to cut before it costs youPost · 6 min
- Why your best hire still needs a stationPost · 5 min
Worth Reading Twice
- A line cook's case for standard operating procedureClipped · external
- What Michelin inspectors actually scoreClipped · external
- The economics of a tasting menuClipped · external
Ways to work together
On the Menu
How we can help build your systems and grow your business
The MEP Method Course
3-Day Scaling Challenge
1-on-1 Coaching
The full method built as a live coaching curriculum.
12 weeks to cover all 10 principles.
Three days, three stations.
Rebuild your business model to prepare yourself to scale.
This is a live, small group, cohort. Hands on
Direct work on your business, station by station.
For founders ready to run the pass themselves.
JEFFREY ZUROFSKY
4 x Serial Entrepreneur, Advisor & Investor and Business Coach
Jeffrey Zurofsky is a serial business creator, advisor & investor. He has built, scaled and turned around multiple companies generating over $250M in his career.
He is the founder 'wichcraft, We Are Amma, No Small Plans, MEDS Newsletter & Riverpark Restaurant.
He has also advised Summit Series, Impossible Foods, Ollie Co-Living, Newport Academy, Tufts University School of Nutrition & the James Beard Foundation.
He is an investor in Thrive Market, Seed Health, Hiro Diapers and multiple others.
He has cooked for the Dalai Lama, advised Tim Ferriss, co-written cookbooks and taught Entrepreneurship at the International Culinary Center and NYU Stern's Business School.
He is passionate about paying forward his knowledge and helping change the lives of entrepreneurs who are stuck and afraid.
Now, he is the founder of The Mise En Place Method where he mentors business visionaries on the 10 principles learned over 30 years of building and scaling businesses.
Jeffrey has been showcased in Fast Company, Inc. Magazine, Bravo TV, Crain's, the New York Times, the BBC, Business Insider among many others.
Proven Outcomes
"Hi Jeffrey, Today's session will have a profound impact on our day-to-day sales. I cannot thank you enough for such amazing suggestions on how to measure key sales behaviors during our daily intentional and end-of-day sales reviews" - Sep S.
Business Size - $5.5M
Industry - Home Goods
"Best advice received in my life. I have applied the feedback given and made a pivot in my team - within ONE WEEK the business has seen the shift!" - Olivia M.
Business Size - $12M
Industry - Wellness / Supplements
"Jeffrey has a gift of making super complex business problems into easy solvable problems and thinking from a 50,000 ft view" - Satya T.
Business Size - $2.5M
Industry - Apparel