Midtown BOH

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I entered the truck orders for Sofo, BEK and PFG. Sofo provided a lower cost list for a few items with Charles' help. The week's sales started off on track. Thursday did not live up to the anticipated sales. Sunday also did not perform as well as anticipated. During my guest connection I met a mother and her two sons from Austin. They said they were so happy to find out that there is a Home Slice Pizza in Houston. I showed Will how to send delayed messages in Slack. This is very helpful when you have several follow-up communications. The shift started off slow and stayed calm until 6:00 p.m. Breaks started at 7:00 p.m. and ended at 8:30 p.m. All BOH team members were able to take breaks. The sales last year Easter week 2025 Total Net Sales:  $71,405 Total Orders:  2,791 Weighted Avg Order Value:  $25.58 It does not look like we will outper...

Notes about the shift in general:   Starting from the moment I walked into the restaurant, everything looked pretty good. I began by working through the prep list and helped Jose with the bread knots. Juan and Pedro were busy restocking the line. We also continued with prep work, and around 10:00 AM, we started making all the pizzas. By around 11:00 AM, we had everything ready. I took my break around 11:30 AM. The daily special—the Sicilian pizza—sold exceptionally well today, as it looked fantastic and very appetizing. The whole team took their breaks; things were a bit slow, so we used the downtime to finish up some pending prep tasks until about 3:00 PM. We started stocking up on plenty of pizzas for the front counter just as the evening shift crew was coming in. I took the opportunity to place an order for Houston avocados for tomorrow, and I also noticed that the price of tomatoes has skyrocketed. From there, I went around checking to ensure that nothing was missing for tonigh...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I started working on the truck orders for tomorrow. The shift was very slow. It looked like most people were saving their money for after Easter Sunday service. I picked up enough clams to get us through the weekend. We had a run on clam pie orders. The rain put a damper on sales. The oven that Mettler secured for the Art Car Show was sent to Austin to be tested. We should hear something soon. The shift started slow but then began to build around 7:00 p.m. Breaks started at 7:00 p.m. and ended at 8:00 p.m. All cooks were able to take breaks. The week started with sales pacing at $72K Net for the week. Sales today fell slightly slower than anticipated for a holiday weekend. A few of the guests I spoke to during guest connections said they would be back Sunday. Next shift be on the lookout for: Butter milk 1. How many pies did we run on the timesheet?...

Notes about the shift in general:   Starting the day as I walked in, everything looked pretty good; the Houston Avocado delivery truck had already arrived, and I received the shipment. It felt good to kick things off by working through the prep list. We spent some time restocking the line, and by around 9:00 AM, we began our prep work. By 10:00 AM, we were firing up all the pizzas for the front of the house, and by around 11:00 AM, we had everything ready to go. At that point, I took my break—and the entire team took their breaks as well. Afterward, we finished up some pending prep tasks; we were constantly on the move. Every station had tickets coming in. Around 3:00 PM, we started restocking the front line again. When the evening crew arrived, I pitched in a bit more at the oven alongside Gabino. Finally, I double-checked to ensure everything was in good order for the night shift—and that is how I wrapped up my shift. Next shift be on the lookout for: We are on track with our pre...

Notes about the shift in general:   We worked with a good deal of preparation. It was constantly busy, with plenty of pizza slices, sandwiches, and takeout orders going out right up until the evening shift staff arrived. I took that opportunity to place the Houston Avocado order for tomorrow. From there, I worked on the line alongside Gavino, and I also helped Belinda restock her station and get everything ready for the evening rush, around 5:00 PM. Yes, it was quite busy. We kept the front display well-stocked with pizzas; starting at 6:00 PM, I began covering everyone's breaks to ensure the whole team got their downtime. I double-checked to make sure nothing was missing for the night ahead, and I gave Belinda a little extra help as well. That’s how I wrapped up the shift—it went quite smoothly. There was a lot of action. 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 look q...

Notes about the shift in general: Today we received from BEK, SOFO, Houston Avocado, Alsco, and Houston Deli. Ricotta Old Fashion was delivered with 5 out of 6 tubs broken, I added them to the credit tracker and informed Raymond. I helped Gerardo with knots and helped the team to set up Marsal. Lunch hit hard today, slices were about as busy as they get from opening until 2pm. Following that Ronaldo, Raymond and I had a meeting. Next shift be on the lookout for: I'm off the next two days, I gave Ronaldo my card in case he needs to make any store runs. 1.How many pies did we run on the timesheet?  4 3. Food stuff: House dressing on line tasted overly salted/seasoned, I'm guessing it was the bottom of a batch that was not mixed well. Caesar dressing was broken. We tossed both and had Leo make new ones. Sicilians were phenomenal, pizzas looked great, knots were nice and soft.  4. Sales for the shift:  $3864 5. Labor for the shift: 29% People: Dough/Dish: Gerardo Prep: ...