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9/2/26 Wednesday 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 perimeter and everything was acceptable. I walked the store and confirmed inventory . I placed the PFG truck order. All invoices were scanned to Xtra Chef. I met with the Sofo Rep and covered credits and order items. I received the Baylor College Tax Exempt form and sent it to Office@. I posted the close signs for the employee party. I went over the deferred orders for Baylor College and the 10 pie order for Lane Schultz. The Baylor donation was approximately 50 minutes late on pickup. I called the Baylor contact and she was not aware that the orders had not been picked up. I had the opportunity to spend some time speaking with Bailey and Drew. I am working on filing the added FOH shift for Sunday. I reached out to a few team members and I should have the FOH shift filled by tomorrow. I am working on the Food Labor spreadsheet.  The shift was steady but not very busy . The mom...
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MONDAY 8.31.26 BOH AM WILL

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Notes about the shift in general: Standard Monday. We started off with deliveries from BEK, PFG, and Houston Avocado. The only thing that didn't check out was a bag of Roma flour that was sent as semolina. I added it to the credit tracker, marked the invoice, slack'd it, and messaged Raymond.  It was a substantial delivery and kept me busy organizing until 9am when I switched to helping the line. It was a slice heavy shift, but not very busy. We cut Leo and Juan at 3pm.  Next shift be on the lookout for: 09/02 Wednesday -  5:00PM - Vanuli Arya - 10 Pizzas, Donation, RR 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on the Sicilians, great looking and tasting pies, dressings were approved, temps checked out.  4. Sales for the shift:  $1962 5. Labor for the shift: 62% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Excellent communication, promp...
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9/1/26 Wednesday 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 perimeter and everything was acceptable. I walked the store and confirmed inventory . I placed the BEK truck order. All invoices were scanned to Xtra Chef.  I contacted the Baylor College of Medicine representative regarding her request to increase the number of pies for her deferred order tomorrow. They added five more pies and they will pay for them when they pick up the order. I met with the Auto Chlor Regional Manager and our area Representative.  I reviewed the dough plan for the week of the employee party. We did not have any substantial rain today. We will continue to monitor for any leaks.   The shift was steady but not very busy . The momentum started to build around 6:30 p.m. Breaks started at 6:00 p.m. and ended at 7:45 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?...
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TUESDAY 9/1/2026 BOH AM RONALDO

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Notes about the shift in general:   When I started my shift, everything was going pretty well. I began with the preparation list. We started filling the pizzas on the line with Pedro. We did some prep work. I also gave out two bread recipes today at 10:00. We started making all the pizzas by 11:00, and we had everything ready. I went on break. Around 12:00, a ticket for nine six-inch sandwiches came in. Everything went on schedule, and the whole team took their break. Around 2:00, things slowed down considerably. We finished some prep work and also started filling a lot of pizzas for the front of the line. Lety left at 3:00, and it was just Pedro and me. But not many tickets were coming in, so there wasn't a problem. The afternoon shift arrived around 4:00. I used the time to place the Houston avocado order for tomorrow. 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 looks quite goo...
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MONDAY 8/31/2026 BOH PM RONALDO

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Notes about the shift in general:   At the start of the shift—a typical, rather slow Monday—tickets were coming in, but not steadily. Leo and Juan left at three. Will and I stayed on the line until the afternoon crew arrived. We started prepping pizzas for the front, and around five o'clock, the ticket volume picked up, along with sandwich orders. The whole team was in motion. I helped box up pizzas, and from six o'clock on, I began handling breaks, covering for each person. Everyone got their break, and I made sure everything was set for the evening rush. Next shift be on the lookout for: all good? 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas rose beautifully. The slices came out crispy, and the dressings and pizza sauce got the thumbs-up. 4. Sales for the shift:  4,694 5. Labor for the shift: 36 People: Dough/Dish: Meredith Prep:  Z1R:Noe Z2R: Z3R: Danilo Z1M: Z2M: Z3M:Ramona Z4M:  Sub/Salad: Eve...
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SUNDAY 8.31.26 BOH AM WILL

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Notes about the shift in general: Solid Sunday. It was busier and we stayed moving all day. After giving the team their prep lists I helped Jose knock out garlic knots and opened up salad/sandwich. The day kept moving, many 5-7 pizza tickets came in, many sandwich tickets, and slices were moving all day long. I used what down time I had to discuss dough schedule with Raymond and Ronaldo and order produce for tomorrow. We added one more dough recipe to the Sunday before the party to account Next shift be on the lookout for: BEK, SOFO, PFG, Houston Avocado 09/02 Wednesday -  5:00PM - Vanuli Arya - 10 Pizzas, Donation, RR 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies today, dressing was approved, produce looked good, and temps checked out. 4. Sales for the shift:  $6220 5. Labor for the shift: 23% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Evan Z2M: Z3M: Z4M:  Sub/Salad:  Notes f...
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SUNDAY 8/30/2026 BOH PM RONALDO

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Notes about the shift in general:   At the start of my shift today, I was covering the salad station. It was a pretty good day; the whole team was busy, with plenty of sandwiches and pizzas going out. It was an excellent Sunday. We were getting large orders—tickets for five or seven pizzas—just as the afternoon crew was coming in. I helped Lety at the salad station by restocking her line; we realized we were running low on sandwich lettuce and were completely out, and we were low on mayonnaise too. I told Raymond, and he went to the store to buy more. Once he got back, I prepped two more containers of lettuce, and the team made more Ranch dressing since we were running short. At six o'clock, I started sending people on their breaks. The whole team took their breaks, and I did a final check to make sure everything was set for the night shift. Next shift be on the lookout for: We are in very good shape with the preparations. 1.How many pies did we run on the timesheet?  4/5 2. K...
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