Midtown BOH

Notes about the shift in general: So far a steady, but tamer than average Friday that is finally picking up. Prep was the a.m. focus. I picked up milk and anchovies. Wendy was cut early upon completing prep. I told Danilo someone from p.m. crew needs to be cut if it is still this slow at 9pm. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: If we are interested in hiring a dough or prep person, they almost all know someone. Juan Carlos had the most promising one: experience in pizza, works nearby, needs something Saturday, Sunday, Monday.  3. Food stuff: Good rise on the sicilians, good looking house pies, sauces and dressing approved. 4. Sales for the shift:  $8314 5. Labor for the shift: 27% People: Dough/Dish: Meredith Prep:  Wendy Z1R: Danilo Z2R: Carlos Z3R:  Gabino Z1M: Juan Carlos Z2M: Z3M: Ramona Z4M:  Sub/Salad:  Evelin 7. What did you teach someone today? I did a small produce order with Ronaldo. I went through ...

Notes about the shift in general:   When we entered the restaurant everything was perfectly fine. When we entered, all the merchandise was already there, so I made the preparation list. When I finished, I started to arrange all the merchandise and bring everything up and also in the cold room I began to arrange it. From there, I realized that a box of ricotta cheese was broken, three jars because the one with the merchandise that arrived in the morning had not been arranged well and that's why it broke. So I took a picture and sent it to Raymond and he took care of getting us reimbursed. From there, we started with the pizzas and also with the preparation. When it opened, we had a very good start. We have a ticket for seven pizzas for 11:30 and more. At around 11:30 I started with the breaks since Will was already there and we managed to finish around two. There, we took advantage of the fact that it was a little slow and Will taught me how to organize the merchandise and then, fin...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered the building I went in to the bi-weekly Ops meeting with Cynthia and the admin team. After the meeting I walked the store and checked the PFG truck delivery. All items on the delivery were received. I then met with Cynthia regarding price changes and reassigning duties to Will and Ronaldo so that I can take on additional duties . Will will handle Southern spice order and the purchasing of milk and anchovies. Ronaldo will take over more responsibility for the produce orders. I am setting up produce PARs for Ronaldo. Will is getting with Ronaldo to show him how Houston Avocado's online ordering works. The shift was steady but not very busy. The team was not pushed very hard . The team members were able to take a break. The weather may have slowed sales a bit. I am meeting with the staff to set closing expectations before I leave. Next shift be on the lookout for Ricotta Old Fa...

Notes about the shift in general:  When I arrived the dumpster was closed and locked. When I walked into the building all team members were busy at their stations. I started on walking the truck delivery and purging unneeded boxes. I then prepared the bags with the salami to be sent to ATX with Meagan. I called the BEK Hou Rep. to go over outstanding invoice credits. The suggestion by the Rep. was to give us a replacement product instead of the credits. This is unacceptable in my mind for a number of reasons i.e. three months after the fact. This causes unnecessary work for Delmy. The BEK SA Rep is working on crediting the unused Hal's Dill Pickle Chips that will go out of date 2/23/25. The shift was steady and Roto and Marsal were staying very busy . The BOH cooks were able to take breaks that ended at approximately 8:45 p.m. Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Thank you for working on the adjustment that we di...

Notes about the shift in general: Slow Wednesday. It was cold in the building this morning so my first move was putting sicilians by the oven. We put away the BEK and produce orders and de-boxed the coolers. Dough team cooked off two recipes of sandwich bread and made two more. Pedro cleaned roto. Evan cleaned and mopped both coolers. Leo stocked up antipasto parmesan. I added the items that were primarily verbally communicated to the line prep lists, tweaked weekend par numbers, and consolidated the 3 pizza prep lists into one. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: I talked to Dina and Wendy about potentially changing prep days for Monday prep coverage, but neither is able. My solution for the time being will be to put Juan Carlos on as P.M. prep on Monday. With back to back double bread recipes, Sicilians divided between two racks, and making sure we have 3 racks of garlic knots going into the weekend, rack space has been a little tight a...

Notes about the shift in general:   When I started my shift I had a little meeting with Raymond and Will. We talked about how to improve more, which is the most important thing in preparation, and also in the sandwich breads as well as the dough. The three of us were solving things to improve more and to always be prepared that all the things should not be missing. From there, finishing, I was in front selling pizza slices. At about seven, at break time, I asked Bailey if he could be in front while I covered everyone who was coming, and we managed to finish around nine. From there, I was in front for the rest of the night. It was a little slow today and at the same time it also got busy, so it was all night until we closed. It was a very good night since we all worked as a team and all the pizzas came out pretty well. Next shift be on the lookout for: What will be needed mainly is preparation, especially for sandwich meats and everything else. We are in good shape to start the shif...