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Mis-en-place is a term that many kitchen chefs know. Translated, it’s something like ; everything in its place.

Everything is planned, structured and prepared before it gets very busy in the kitchen.

Organizing is an important thing for a professional chef. It creates calm environment and overview in an otherwise stressed and busy environment.

The chef thinks all the steps ahead, so there is room for 100% focus on the finished plate before serving to the guests.

It is therefore equally important for both cook, waiters and of course the guests that the food comes to the table as soon as it is ready for serving.

A simple and durable tool for this is a waiter call (staff call). When the food is ready for serving, the chef presses a simple and easy display in the kitchen, and the waiter receives a short message on his server pager that the food is ready for serving.


All places where guests are a little distant from the kitchen can use a server call. Kitchen staff and serving staff are more efficient and waste no time, and the guests who are the most important, are getting their food hot fresh and on time.