- Ingredients portioned before service
- Tools and timing coordinated per station
What ready looks like before service
Check each station against the same list, before the rush:
- Portions counted by expected covers, labeled with station and time.
- Peak-hour backup defined in advance, not improvised mid-service.
- Tools at hand, clean and complete for that station only.
- Fire order agreed: what fires first, what waits, and who calls it.
- Missing-item rule named: what to do if a portion, tool, or temperature is off.
- Handover written: what is ready, what is short, and who decided.
Two station examples
Hot station: proteins portioned per service plan, pans and thermometer in place, fire order agreed with pass. Missing portion triggers the named backup.
Cold / garnish station: garnishes portioned, dressings labeled, spoons and cloths complete, replenishment time agreed. Any shortfall is recorded for the next shift.
How it works
Wobistro preserves the source, identifies the exception, prepares an action within permissions, and records the responsible person's decision. Every result returns to the history so the next shift starts with context.
Frequent questions
Is mise en place only food prep?
No. It includes portions, tools, timing, and who decides when something is missing.
How much should each station prepare?
Enough for expected covers plus a defined peak backup, written before service.
How does the next shift benefit?
Exceptions and decisions stay in history, so the next shift starts with context.
Try this flow with fictional data.
See it in action with fictional data: See it in action
Back to: Hospitality operations glossary · Procedures that end in evidence
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