Midtown BOH

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order. I walked the store and confirmed inventory . I placed the PFG, truck order. All invoices were scanned to Xtra Chef. I am still setting up interviews. I am working on the Food Labor spreadsheet. I reviewed new items on the credit tracker. We have a number of open credits. For some reason Alsco made a delivery today instead of Friday. They did not leave an invoice or inform me of the schedule change. Needless to say, Alsco and I will conversate tomorrow.  I reviewed all schedules. I communicated with Mettler regarding the landscaping changes. We are having nice sales so far this week. If sales continue to hold on this pace, we are tracking $73.5k.  The shift was steady with small pops. 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: 10/08 Thursday 11:00 AM - Na...

Notes about the shift in general:   At the start of the shift, since a large order had come in, we made pizzas for the front display and restocked; then, from 3:00 PM onwards, we handled prep work. We began restocking pizzas for the front display again as the afternoon team came on duty. I helped cover the pizzas, placed the "Houston Avocado" order for the next day, and organized and disposed of empty boxes in the vegetable walk-in cooler. Afterward, I helped the team make more pizzas for the front, as a lot of slices were selling. We had an order for five pizzas due at 6:00 PM; around that time, I began the break rotation, and the whole team took their breaks. Finally, I checked everything—everything was in perfect order. That’s how the shift ended. 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 pizza slices were excellent today. They came out crispy, and the toppings and sauce we...

Notes about the shift in general: We started off the day with a 16 pie / 2 party salad deferred order. It went out on time without issue. We received meats from Hilltop Deli. Dough team made two batches of bread to cook off tomorrow. I ordered Crushed Red from SSS and went over next weeks schedule. We sent Leti home at 3:30pm. Next shift be on the lookout for: Deliveries from BEK and Houston Avocado 1.How many pies did we run on the timesheet?  4 3. Food stuff: Decent rise on the Sicilians, great looking and tasting house pies, dressings approved. 4. Sales for the shift:  $2821 5. Labor for the shift: 44% People: Dough/Dish: Gerardo/ Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leti Notes for FOH: Solid communication, prompt food running, good shift.

Notes about the shift in general:   We started the day by handling a large order, but things calmed down a bit after that. We set about finishing all the prep work—there was quite a lot to do since we hadn't been able to get much done earlier in the morning. Around three o'clock, Leo and Juan clocked out. Will and I stayed on the line and took turns covering the salad station. Just before four, the pizza orders started picking up, and the afternoon shift arrived. We restocked the front pizza display; it was a bit quiet today, though things picked up slightly around 5:30. From six o'clock on, I started sending people on their breaks. The whole team took their breaks, and I checked everything over. Everything was in perfect order. That’s how the shift ended. Next shift be on the lookout for: We are in very good shape with all the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian was a little low at first, but it improve...

Notes about the shift in general: Decent Monday. Started off not being able to walk down the hallway to punch in because how BEK and PFG had stacked everything. I let Raymond know and he followed up with them. Lots to put away this morning, that kept us busy until after 9:30am. At that point I pivoted to helping Juan as we had a 14-pie, 2 party salad, 55 garlic knot order to put out. We put out everything on time, unfortunately the diligent driver was not scheduled for the correct time. Andrew was on it and got a driver out and called the client to inform them of the delay. Order left 30 minutes late. It was a solidly busy lunch shift, mainly walk up slices and sandwiches. After that it died hard. We finished prep, I grabbed milk, Juan and Leo were out at 3pm. Next shift be on the lookout for: Drew just took and order for 16 pies/2 party salads for tomorrow at 11am. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians were a little low and had some additional ti...

Notes about the shift in general:   The shift went really well today. The whole team was busy; I was working the salad station. We had a huge volume of sandwiches going out, as well as pizzas starting at 3:00 PM. We started stocking up the front display with plenty of pizzas, and once the afternoon crew arrived, I put in the "Houston Avocado" order for tomorrow. The orders kept coming in non-stop, and the whole team was in full swing once Lety arrived. There was some prep work still needed at the salad station, so I had her handle that while I covered for her. I started helping the team since the volume was so high; around 6:00 PM, I began handling breaks and covering for everyone. We were also running low on large boxes because we were sending out so many long pizzas from 7:30 PM onwards, so we started using trays instead. We use trays for dine-in orders when we're low on boxes—saving the boxes for takeout—and I checked everything over. We’re all set for the rest of the ...