When I started my Professional Organizing business many years ago I named it Mise En Place! As a foodie who spends a great deal of time in the kitchen and benefits from the Mise En Place strategy my thought was to take this philosophy and apply it to the work place.
Having the right tools, resources, lack of clutter etc…. so that you can take a task (think food order) and move it on out is key to productivity, a calmer work environment, less stress and more free time.
Really enjoyed how this Harvard Business Review blog piece connected the Mise En Place philosophy to work.