By Rob Jafek, Principal | Boomerang Capital Partners, LLC
There’s a lot we can learn by looking at how people in other professions handle the same types of problems we run into in our world. And since it’s BBQ season (ok – truly – what season isn’t BBQ season?) we’ve been looking at chefs and how they approach their work. In a lot of ways, their business is like ours: time-bound, a lot of balls in the air at the same time, some element of repeatability, but also significant elements of each practice is different, people who aren’t involved think it’s easy but there’s much more to it. One of our favorite tricks we’ve picked up from chefs is the concept of mise en place.
Mise en place is a French culinary term that translates to “putting in place” or “everything in its place.” It refers to the practice of preparing and organizing ingredients and equipment before beginning the cooking process. This method ensures that everything needed for a recipe is ready and within reach, promoting efficiency and precision in the kitchen.
How do chefs operate within this concept? First, they read the recipe to understand it from beginning to end before they even start. Second, it’s having all the ingredients measured, prepared, and portioned – meaning ready to go. It also encompasses the workspace: utensils and cooking elements ready to go and having a clean workspace so you can find everything you need to get the job done.
Those are the elements which most people are familiar with or understand very quickly, but there are a few other guiding principles that are considered part of mise en place that are particularly helpful in construction projects.
Stay organized as you go. “If you have time to lean, you have time to clean” is the clean-as-you-go adage used in the restaurant industry, and it makes a very good point. Job site organization will ensure less loss due to in-attention, theft, and mismanagement of resources.
Stay in motion. Watching a great chef work is like watching a dancer practicing a new dance. While you can see the elements of flair and beauty as they develop, you also see the sweat and things being figured out as they go. Leonard Bernstein, the great American composer, said “To achieve great things, two things are needed; a plan, and not quite enough time.” Mise en place anticipates this reality through its ethos and focus on economy of motion and effort.
It doesn’t matter whether you are cooking or working on your construction project. By using the principles of mise en place, results will come faster with more accuracy and repeatable results.
● Understand the beginning to the end: Have a plan for not only how you’re going to acquire you investment property and what you’re going to do to rehab it, but also what you’re going to do to sell it.
● Have all the materials and subs planned out before you make the commitment: Don’t wait until you’ve laid the subfloor before trying to find a good plumber. And the time to look for lumber is not after you’ve done the demo. Get materials measured for, planned for, and ordered prior to the time you’ll need them for building.
● Stay organized as you go: This relates to bookkeeping and budgeting as well as on-site materials. The fastest way to lose money on an investment project is to not know where it went in the first place.
● Stay in motion because time is money: When it comes to investment properties, time is money. Every day that your worksite sits idle, it is costing you money. When you have a good plan in place, you’re well prepared with materials and labor, and you’re organized, you can be sure that your time is being well spent.
Using the principles of mise en place can help you serve an outstanding quiche, or help you deliver a beautiful, rehabbed home. You’ll have increased trust of your clients, co-workers, and others. With fewer safety mishaps. And all with the benefit of less stress for you!