Food handler and food safety certifications are designed for candidates that require certification that meets current health laws passed by the province of New Brunswick.

Students enrolled in this course will receive training in a variety of different food safety practices including food handling, storing, preparing, sanitation and hygiene. The one-day course includes in-class instruction, a student workbook and an exam. Courses are offered in partnership with TrainCan.

Certifications are available in-person or online. Basic and Advanced classes are offered based on the participant’s level of experience.

Streamlined Restaurant Inventory and Cost Management, Official Optimum Control Seller, TRACRITE

Choose the White Glove service best-suited for your establishment:

1. Power your establishment with Optimum Control by TANCRITE and take full control of your costs and inventory.
2. Benefit from Mise En Place’s expertise with the system and enlist our services to set you up on the platform.
3. The Maître D Formula: Choose peace of mind and let Mise En Place take care of invoicing, sales and inventory entry, and reporting on an ongoing basis.

Optimum Control is a suite of easy-to-use restaurant inventory management tools for Windows-based desktop devices. Simply enter your inventory and invoices and let our software do the rest. Integrating with your existing POS, accounting platform, and supplier history, our software offers more than 70 reports to choose from, allowing you to pinpoint where in your business there is money to be saved.

Experiential meets culinary with the Mise En Place signature approach.

Offering impeccable event management and planning services, we can assist in sourcing the venue, staffing the event, providing culinary concepts, and more, bringing your vision to life. Whether you’re planning a culinary event as a fundraiser, a private or corporate event, or just to gather as a group of foodies – Mise En Place will set the stage for an unforgettable experience for every guest.

Our experienced, hands-on consultants work with you to instill a culture of passion and profitability.

The Mise en Place is our signature service, developed for existing restaurants to help foster a cohesive culture by improving processes, streamlining operations, and working to align employees. Through an initial assessment of current operations, we identify opportunities for increased efficiencies and work with you to implement proven systems. We’ll provide you with not only a comprehensive plan of suggestions, but also with the help you need to properly carry out, maintain, and monitor your new procedures.

Beyond operational concerns, Mise en Place can also assist with critical components such as recipe development, menu engineering, and staff training and recruiting. A restaurant is only as great as its employees, so we work to motivate your staff and push them to achieve new levels of skill that they can be proud of.

From original concept to opening day, we’ll be your guide to entering the restaurant arena.

We provide conceptual and operational guidance to help define your restaurant’s unique culture and sharpen your competitive edge. Designing your menu and service strategy is only the beginning, as we work with you to develop brand positioning and strategic planning for sustainable profits and growth. What can we assist you with?

∙ Business Planning and Financial Analysis
∙ Recipe Development and Menu Engineering
∙ Conceptual Planning and Brand Development
∙ Systems and Procedures
∙ Staff Training and Recruiting
∙ Kitchen Design and Equipment Selection