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MONDAY 6.8.26 BOH AM WILL

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Notes about the shift in general: Praise dios, it was a busier day. We started off with deliveries from BEK, PFG, SOFO, and Houston Avocado. There was no invoice from PFG, I let Raymond know. We had two deferred orders to start: one 12-pie at 10:50 and one 10-pie at 11:30am. A few more orders came for before the 11:30am. Orders went out on time though it sounds like there was a late delivery with the 11:30am order. I helped on the line and then moved to Marsal. Slices were busy from the jump and the line stayed steady until about 2pm. We cut Juan and Leo at 3pm. I printed off more dough count sheets and waste logs. Next shift be on the lookout for: Delivery from Houston Deli 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Dylan had some feedback about Mateo, that he needs to make sure to clean his pizza cutters more regularly. I mentioned this to Ronaldo and talked to Mateo. 3. Food stuff: Pies were looking and tasting great. Ronaldo went over poking holes in the pla...
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TUESDAY 6/9/2026 BOH AM RONALDO

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Notes about the shift in general:   I started my day by walking into the restaurant; everything was in good order—tidy and clean. I began by distributing the prep list to each station and stocking the service line. Around 10:00 AM, we prepped and made a good number of pizzas for the front display so that everything was ready by the time we opened at 11:00. I started taking my breaks, but around 11:30, a group arrived and ordered a lot of food—quite a few sandwiches and pizza slices. It got pretty busy then, but Cynthia was out front selling pizza slices, which made things a bit easier for us. I managed to finish my breaks around 1:30 PM, and things slowed down by 2:00 PM. We used that time to restock the pizza display and do some prep work. Around 3:00 PM, Lety left; everything was going smoothly. Later, around 4:00 PM, I used the time to put in the avocado order for the next day and double-checked that everything was in order before wrapping up my shift. Next shift be on the looko...
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MONDAY 6/8/2026 BOH PM RONALDO

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Notes about the shift in general:   The day started off pretty well. We had quite a few tickets at first, but the volume gradually slowed down. Once Juan and Leo left around three o'clock, Will and I were left to handle things; it went smoothly, and there were no issues before the afternoon crew arrived. We started prepping a bit more for the front, though I noticed things were moving a little slowly. I used that time to organize and tidy up the vegetable walk-in cooler and also made more space in the refrigerators where we keep the items used on the line, ensuring everything was orderly and there was plenty of room. Evelin was prepping sandwich wraps, while I worked the line—covering pizzas and checking that everything was in order. Around six o'clock, I began handling the breaks, covering for everyone so the whole team could take theirs. After that, I checked some products to see if we could extend their shelf life by a day, since they still looked very good. Next shift be on...
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SUNDAY 6.7.26 BOH AM WILL

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Notes about the shift in general: Solid Sunday. I helped the team with garlic knots and set up Marsal for the shift. We had an 18-pie deferred order due at noon that went out without issue. It was a slow start with some odd pops, but started getting busier around 2pm. Most of the rest of the shift was spent planning for World Cup. Next shift be on the lookout for: BEK, SOFO, PFG, Houston Avocado 10:50 AM - Natalie Fexer - 10 Pizzas, 1 Party Pear Gorg, 20 Sides Ranch (20 Total Knots) LM Approved by Fowler ** Cynthia delivery by 11:30 AM to 711 Louisiana St., Ste. 1800, South Tower, Houston, TX 77002** 11:30 AM - SWA Group/Naila Qureshi - 10 Pizzas LM 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Holes were not properly punctured to allow the Sicilians some breathing room, we will follow up with Iran. 3. Food stuff: As noted, some Sicilians were not properly formed due to lack of proper punctuation. We used most of these for Marsal pies and cut off the offen...
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SUNDAY 6/7/2026 BOH PM RONALDO

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Notes about the shift in general:   At the start of the shift, things were going pretty well. We were all busy—tickets were coming in from every area—though things slowed down a bit after 1:00 PM. We finished up some prep work, and around 2:00 PM, Pedro left; I spent some time restocking the front area. It got a little busier around 3:00 PM, and the afternoon crew arrived around 4:00 PM. I used that time to order avocados for tomorrow and made a batch of Rice Krispies, since Belinda hadn't had time to finish that prep task. Afterward, I worked the line, helping Lety with salads. I also assisted Belinda at the front, as a lot of pizza slices were being ordered. Around 6:00 PM, I started coordinating the breaks. The whole team took their breaks, and then I checked that everything was set for the night to wrap up the shift. 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 slices were qui...
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6/6/26 Saturday Mid w/Raymond

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Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory for the weekend.  I worked on the game plan for the World Cup. I covered Marsal during breaks. During my guest connections, one couple said that HSP is their new hangout. The p.m. shift started a little slow but then picked up from 7:00 p.m. to 8:00 p.m. All areas handled volume sales and kept tickets on time.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao on June 14th. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased sales.  Next shift be on the lookout for:  Any items we might run short on. A conservative truck order was placed last Thursday. 1. How many pies did we run on the timesheet? ...
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SATURDAY 6/6/2026 BOH AM RONALDO

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Notes about the shift in general:   When I started my shift and arrived at the restaurant, everything was in good order—tidy and clean. I began with the prep list, and right then, the Houston Avocado truck arrived; I checked the produce and found it to be in good condition. We started by restocking the line, and from 10:00 AM onwards, we began prepping pizzas for the front service. By around 11:00 AM, we had everything ready; since there was only one ticket scheduled for 11:40 AM, I started sending the team on their breaks. We also had a lot of prep work to get through, which we finished up around 1:00 PM. Things quieted down a bit—likely due to the rain—but it got quite busy again between 2:00 PM and 3:00 PM. We kept restocking whenever possible, as a high volume of tickets was coming in, and the afternoon crew arrived at 4:00 PM. I made sure everything was in order for the evening shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pie...
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