Midtown BOH

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the PFG's truck order and confirmed it. I contacted Eco Lab Pest Control looking for the invoice and their AP department emailed it over. All invoices were scanned to Xtra Chef.  I contacted vendors regarding outstanding credits. The Rep. from Hilltop Fine Foods came in to discuss transferring of out service from Houston Deli. The shift was not very busy but it was steady. The large order for The Texans went out on time and Diligent was on time. The momentum started to build around 6:30 p.m.   Breaks started at 6:00 p.m. and ended at 8:00 p.m.  All team members took their breaks.  Next shift be on the lookout for:  1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bake on the house pies. * FOH please go over the deferred orders with the k-mods. * Please r...

Notes about the shift in general: Standard Wednesday. We started off with a delivery from BEK. I helped the team set up and cover Marsal. I went over Friday's deferred order with Raymond. It was not too busy so I sent Juan home at 3pm. Next shift be on the lookout for: Delivery for PFG Deferred order Friday 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on Sicilians, nicely formed crust and good cook on pies, dressings were approved. Sandwich bread was a little thin and blonde.  4. Sales for the shift:  $3070 5. Labor for the shift: 33% People: Dough/Dish: Gerardo / Jose    Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Good communication, prompt food running, solid shift

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the BEK's truck order. I contacted Ecolab Pest Control looking for the invoice for yesterday's service. With the exception of the Ecolab invoice, all other invoices were scanned to Xtra Chef. I informed the team that someone will be out to work on the roof Thursday. I informed the contact from RBC CM that we are working on their request to order 13 pies every other Friday without the delivery fee. I spoke with the representative from the Houston Library and she wanted us to be the food vendor for their upcoming 15th anniversary event at the library. That request will be reviewed during the OPs call Thursday.  I spoke with our new Rep. from Hilltop Fine Foods regarding the transfer of our deli service from Houston Deli Provisions to Hilltop. I went over operational points with Charles. The shift was not very busy but steady.. The moment...

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...