Mise demand analysis
Stage 2 · Analysis
The operator jobs behind Mise searches
Interpret observed language, identify required evidence, and preserve record authority before proposing Tools.
- 1
Define today’s preparation work
List each prep item, target quantity, unit, due time and useful instructions.
A prep task is working intent for a period, not the Recipe definition it may reference.
Evidence: restaurant prep list template · mise en place list template
- 2
Calculate how much to prepare
Turn expected demand, Recipes, current prepared stock and pars into reviewable targets.
Forecast and prep target are different deductions; the chef must be able to override a proposed quantity.
Evidence: restaurant prep quantity calculator · par based prep list
- 3
Route prep by Station and person
Group work where it will be performed and make responsibility clear.
Mise assigns planned preparation; Orders owns live ordered-item routing during service.
Evidence: kitchen station prep list · restaurant prep task management
- 4
Track readiness and blockers
Move work through to do, in progress, done or blocked and retain who changed it.
Status is operational evidence only when actor and time are retained.
Evidence: digital kitchen prep list · kitchen prep task app
- 5
Improve the next prep plan
Compare planned, completed, service and Waste evidence without hiding uncertainty.
Mise may learn from Orders and Waste, but does not own sales forecasting or Waste records.
Evidence: restaurant prep forecasting · restaurant production planning
Record map
Evidence the capability owns, references, or derives
kitchen.mise.task
Mise task
Owner: Mise
Mise owns the time-bound preparation task, its workflow state, quantity context and responsibility.
- task identity and description
- status and priority
- workflow stage and due context
- quantity, Station and assignee references
- audit stamps
kitchen.mise.production-demand
Production demand
Owner: Orders, Menus, Recipes and Stations
Generated prep remains a proposal until demand, Recipe quantities and Station routing are evidenced and approved.
- bounded demand
- Menu item and Recipe mappings
- Recipe yield and quantities
- Station routing
Required record questions
What must Mise make knowable?
- What must be prepared, in what target quantity and unit?
- Which Recipe, Prep Item, Menu, expected demand or operator decision created the requirement?
- Which Station and Team member own the work?
- When is it due and what priority or dependency applies?
- Is it to do, in progress, done or blocked, and who changed that state?
- What actual yield, completion, shortage or Waste evidence should inform the next plan?