Midtown BOH

Notes about the shift in general:   I started my shift right on time; everything was quite clean, so I began with the prep list. We started restocking the line and doing prep work around 10:00 AM, beginning with the pizzas for the front display. I realized there were only eight bags of dough left, so I told Gerardo; since they had made two batches that day, they prepared one to be baked that afternoon, and by around 11:00 AM, we had everything ready. We started taking breaks; tickets were coming in, though we sold a few more sandwiches than usual today. I finished up some remaining prep work. Lety left at 3:00 PM, and around 4:00 PM, they started baking the bread. I used the time to put together the Houston order—including avocados for tomorrow—and then checked to make sure everything was in order. There were only four trays of dough left to bake, and Ramona took charge of finishing that task. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the times...

Notes about the shift in general:   At the start of the shift, it was a pretty quiet day. Making the most of the time, I set about cleaning the filters on the oven across the way. After three o'clock, Pedro and Leo left, leaving the rest of us on the line; things remained quiet. Once the afternoon crew arrived, we started restocking the front area a bit. I noticed we were running low on turkey, so I sliced ​​two containers' worth. Then I pulled out all the lids for the day's seed containers so they could be cleaned. Since it was quite slow, we also prepped some cherry peppers. From six o'clock on, I started handling the break schedule, and the whole team took their breaks. Lety worked on some prep since it was very quiet. Next shift be on the lookout for: Very good communication. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas look great, as does the pizza slice. The dressings and pizza sauces taste really good. 4. Sal...

Notes about the shift in general: We started off the day putting away orders from BEK, SOFO, PFG, and Houston Avocado. I spent the morning organizing, before helping out the line and manning Marsal. It was a slower day so we were working on cleaning projects during down time. Ronaldo cleaned the vent covers above Marsal. Pedro and Leo were out at 3pm. Delivery from SSS came without invoice, I printed it and put it in the box. Next shift be on the lookout for: 08/19 Wednesday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians rise was great (go Iran!), pies looked and tasted excellent, dressings were approved. 4. Sales for the shift:  $1943 5. Labor for the shift: 70% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Solid communication, solid food runnin...

Notes about the shift in general:   At the start of the shift, there was quite a bit of work, though it slowed down a little later on. We took the opportunity to assemble more boxes and stock up on pizzas for the front counter. Evelin and Pedro clocked out at three, leaving the rest of us to man the line. We took turns handling the salad station, and we also had an order for 18 pizzas due at 5:30; we restocked a bit, and things got pretty busy around five. Once the pizzas were ready, we started loading them into the oven, and everything came out on time. I helped Gabino at the oven today. It was indeed quite busy; around six, I started coordinating the breaks—the whole team took their breaks—and I made sure everything was set for the evening rush. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas turned out quite well. The dough rose beautifully. The pizza slices are crispy. The...

Notes about the shift in general: Standard Sunday. Steady shift that picked up around 3pm. I helped Jose with garlic knots and helped the team set up and run Marsal. In my down time I ordered produce and organized areas for deliveries tomorrow. There is a 5:30pm deferred order: Danilo and Ronaldo are aware, Josh blocked off time slots. Next shift be on the lookout for: Deliveries from BEK, SOFO, PFG, and Houston Avocado. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Iran is interested in learning topping and Marsal.  3. Food stuff: Decent rise on Sicilians, good looking and tasting house pies, dressings were approved, temps were temped. 4. Sales for the shift:  $4679 5. Labor for the shift: 30% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Evelin Notes for FOH: Excellent communication and prompt food running from Josh and crew made for a smooth shift.

Notes about the shift in general: Killer shift. We started off the day with deliveries from BEK, Houston Avocado, Houston Deli, Alsco. Auto Chlor also came by to top us off a few days early. Roofers came by to assess the roof and gave Charles a quote. I helped Gerardo out with garlic knots this morning. It was a busy shift. Once it started it did not relent, with all stations receiving some of the action. As always the team made the dream. I ordered produce from HA and sesame seeds from SSS. Sesame should be here tomorrow or Monday, needed for Tuesday. Next shift be on the lookout for: Houston Avocado 08/15 Saturday 11:15 AM - Megumi Lee - 10 Pizzas LM HA 30100 **Diligent delivery by 11:45 AM to 1303 San Jacinto St, Houston, TX 77002** 08/16 Sunday 5:30 PM - Jenny Park - 18 Pizzas LM **Diligent delivery by 6:00 PM to 6104 Auden St., Houston, TX 77005** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Schedule for next week is a little more convoluted than n...