Method of preparation is a simple step by step procedure detailing the order in which all the ingredients will be used to operate your business. Consult A Chef has developed an eight step process to help you organize your MOP.

Developing a Method Of Preparation for your operation will allow you to MOP up profits you may be losing due to miss Management, lack of Organization or poor Planning. Having a MOP will eliminate any doubt about your expectations, just like a recipe you will have your list of ingredients:

1.Budget
2.Marketing
3.Training
4.Employee Handbook
5.Job Descriptions
6.Food and Beverage Inventory sheets
7.Food cost and Beverage cost
8.Weekly Forecasts
9.Recipe and Method of Preparation cards
10.Menu
11.Managers
12.Staff
13.Customers

Now that you have your list of ingredients, you must have a plan of action on how to begin your Method Of Preparation. The first stage in developing a MOP is to determine your chain of command (organizational chart). The next step is to determine who will be responsible, and for what ingredients they will be responsible for. Now you need to prioritize which ingredients will have the most impact in the success of your restaurant. As you move forward your focus on different ingredients will change based on your needs. Remember it’s just like a recipe, your ingredients may not change, but the amounts you use may have a big impact on the flavor.