Midtown BOH

Notes about the shift in general:   Solid Saturday. Lunch started at noon, lull at one, picked back up at 3pm. Dinner was steady, it started getting busy at 6pm. All breaks were done by 7:30pm. I covered Marsal, picked up parmesan from Gordons, and placed orders with BEK and PFG for Monday, including lady fingers for tiramisu. Next shift be on the lookout for: 08/24 Monday 4:15 PM - Kyle Baker/UH Athletics - 6 Pizzas LM 08/25 Tuesday 11:30 AM - Meow Wolf / Apryl Reed - 5 Pizzas LM  *Guest provided brand new CC. if there are any issues, please call her before 11:00 AM* 08/27 Thursday 5:30 PM -  Camryn Cleckley - 20 Pizzas, 50 Baby Cannolis, 1 Tiramisu Sheet Cake *PENDING KM APPR.* JK, CCOF Charge, Text Receipt. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on Sicilians, good looking pies in general, dressings were approved. 4. Sales for the shift:  $9317 5. Labor for the shift: 23% People: Dough/Dish: Meredith Prep:  Z1R: Noe...

Notes about the shift in general:   When I started my shift, everything was in good shape. I began with the prep list and helped Jose with the garlic knots. Juan and Pedro started restocking the line at 10:00. We began making pizzas around 11:00 and got everything ready. I also started scheduling breaks around that time. It was a bit busy, and we were moving a lot of pizza slices out front; around 3:00 or 3:30, we started restocking the front display. Evelin left, and I took over the salad station. The afternoon crew arrived. I used the time to order avocados for tomorrow. In the pizza area, a lot of orders started coming in, so I helped the team stretch dough and cover pizzas, and I also gave Belinda a hand with the salads. That’s how the afternoon went, and starting at 6:00, I began scheduling breaks so the whole team could take theirs. I checked to make sure everything was set for the evening. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the ti...

Notes about the shift in general: Solid shift. We started off the day with deliveries from BEK, SOFO, Houston Avocado, and Houston Deli. After the usual morning unboxing and organizing, I helped Gerardo knock out garlic knots. Next I helped the team set up for the day and execute the deferred order due to the guest at 11:15pm. Pies were ready right on time, I delivered them. Everything went smoothly, I was on the 36th floor a couple minutes ahead of time, the guest was happy with everything and gave the FOH additional gratuity. We had received a few larger tickets for that first hour that the team put out, no problem. When I returned slices were in full swing and we stayed busy for the afternoon. We also cooked off two bread recipes today. I finished off the shift by making sure Marsal was fully stocked and ordering produce.  Next shift be on the lookout for: 08/24 Monday 4:15 PM - Kyle Baker/UH Athletics - 6 Pizzas LM 08/25 Tuesday 11:30 AM - Meow Wolf / Apryl Reed - 5 Pizzas ...

Notes about the shift in general:   I started my shift right when the Houston Avocado truck arrived; I received the delivery, checked that everything was in good condition, and put the stock away. Then, I began working on the prep list. We started restocking the line and doing prep work around 10:00 AM. We began making pizzas at 11:00 AM, having everything ready by then. There were no orders at that time—things started off slowly—so I began scheduling breaks for the team. It was an extremely slow day, so I decided to help Dina with her heavy prep workload while the rest of the team handled the incoming tickets. Around 3:00 PM, we started prepping a large batch of pizzas for the front line, and then I double-checked that everything was set for the evening shift. Next shift be on the lookout for: We are up to date with the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizza was excellent. The pizza slices are crispy, a...

Notes about the shift in general:   At the start of the shift, we had a lot of prep work to do and a high volume of pizzas to make, so we organized ourselves to get everything done; we finished the prep and started making the pizzas. The whole team was in motion. When the afternoon rush hit, we started restocking the front line. I helped Gabino at the oven; things were a bit slow at first, but gradually more pizzas started coming out. We also had three "Kids Pizzas" go out—those were the last ones, so I started making more to have them ready. From six o'clock onwards, I started sending people on their breaks. Ramona had told me she needed to leave for a personal matter; things were a bit quiet, so it wasn't a problem. I checked in with the team to make sure they were okay, and they said everything was fine. The whole team took their breaks. Afterward, I checked everything over—it all looked good—and Ramona left around 8:15. Next shift be on the lookout for: We're ...

Notes about the shift in general: It was a hot one. We started off the day with a small delivery from PFG. Roofers and Mettler were here assessing the situation. They will be back tomorrow at 6am. We were able to kick on roto at 9:30. I helped the team get set up and manned Marsal. I published the schedule and ordered produce.  Next shift be on the lookout for: Deliveries from BEK, PFG, SOFO, and Houston Avocado. There is a 14-pie deferred order that I will be delivering by 11:15am to 609 Main.  Reminder that boxes containing beef pep  should have additional labelling stating "No Pork, beef only" 1.How many pies did we run on the timesheet?  4 3. Food stuff: Excellent rise on the Sicilians, good looking and tasting house pies, dressings were approved. 2 containers of sub par iceberg lettuce were tossed and marked on the waste log. 4. Sales for the shift:  $2923 5. Labor for the shift: 52% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:...