Posts

FRIDAY 6/26/2026 BOH PM RONALDO

By
Notes about the shift in general:   The shift started off quite slow; we finished up the prep work, and Juan left at three. We were restocking the front display, and when the afternoon crew arrived, I used the time to organize the Houston avocados and tidy up the vegetable walk-in cooler. I checked that we had everything needed for the night and made some Rice Krispies for the next day since things were a bit quiet. Belinda was prepping sandwich wraps; things gradually picked up after six o'clock. I started handling breaks and covering for everyone; we had a busy spell around that time, but then it quieted down again. Ramona said she needed to leave at eight, and since it was pretty slow, that wasn't a problem. 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-style pizzas turned out quite well. It looks delicious. The pizza slices are crispy, and the toppings and pizza sauce get the t...
Post a Comment
Read more

FRIDAY 6.26.26 BOH AM WILL

By
Notes about the shift in general: We started off today with deliveries from BEK, SOFO, Houston Avocado, Houston Deli and Alsco. BEK forgot to leave and invoice and our dolly is no longer functional. If you look at the footage from last night it looks like it broke while BEK was using it. We had 7 dented cans of 6-in-1 that I added to the credit tracker, in addition to printing and marking a replacement invoice. I helped set up and run Marsal. Overall it was a slower shift for a Friday. I cut Juan at 3pm. Next shift be on the lookout for: Delivery from Houston Avocado 06/27 Saturday 5:45 PM - Third Ward Jiu-Jitsu - 8 pizzas 100% Donation JM 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on the sicilians, pies looked and tasted good, dressings hit the mark. 4. Sales for the shift:  $2698 5. Labor for the shift: 54% People: Dough/Dish: Gerardo trn Iran Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repa...
Post a Comment
Read more

6/25/26 Thursday Mid w/Raymond

By
Image
  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed Houston Deli, BEK and Sofo truck orders. I spoke with Charles about a project he wants me to look at. The shift started slow and then picked up at 6:30 p.m. I met with the District Manager and our store Rep. from Sofo.  I went over a few scheduling points with Will. Terri and Jen assisted us with locating a better breakroom table to replace the warn and tattered tables that we currently have. I called the gentleman that is going to deliver the table. He asked if he could call me back, but he was unable to call back. I'll follow-up with him in the morning.  Breaks start 6:00 p.m. and ended at 7:30 p.m. All team members were able to take breaks.  Next shift be on the lookout for:  We are set for the next shift 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bak...
Post a Comment
Read more

6/24/26 Wednesday Mid w/Raymond

By
Image
  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed PFG truck order. The shift had small pops and then became very busy at 7:30 p.m. I completed the k-mods schedule and published it. Breaks start 6:00 p.m. and ended at 7:30 p.m. All team members were able to take breaks.  Next shift be on the lookout for:  We are set for the next shift 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bake on the house pies and Roto pies.  * FOH please go over the deferred orders with the k-mods. *  k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker.   3. Food stuff: * Sicilian pies had a nice rise, and a light taste.  * Whole pies were looking very nice.  * Salad dressings tasted and approved from. * Please continue to complete temperature checks on all items ...
Post a Comment
Read more

6/24/26 Wednesday AM w/Raymond

By
Image
  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I completed the prep lists and added a few more to the dough prep list. The street closer on 6/27/26 will hopefully bring higher sales. I walked the store and confirmed inventory and placed PFG truck order.  I covered Marsal for lunch while Juan and Pedro covered the Roto line. I was able to contact Mr. Merchant, the guest that reported the paper in his pizza. Mr. Merchant was pleased with the SGC and said that he will be back. I was able to confirm that the coffee shipment is in route and should be here on or before 6/29/26. Mettler was able to take the unused colored printer back with him to Austin. It was good to see Terri today while she was in Houston.  The shift was steady with a lot of orders on Sub/Salad. Marsal was steady with small groups coming in.  Pedro and Juan was able to complete a heavy prep list while covering the Roto line. All team members were able to t...
Post a Comment
Read more

6/23/26 Tuesday Mid W/Raymond

By
Image
  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed BEK truck order. I worked on the k-mod's scheduled.  I worked on the new shift lead training program. The shift started slow but then picked up slightly from 6:30 p.m. to 8:00 p.m. Breaks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup: Today was Portugal vs Uzbekistan. We did not see a lot of fans. Next shift be on the lookout for:  Volume pops during the day. 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bake on the house pies and Roto pies.  * We are caught up with outstanding Food Handlers Certificates   * FOH please go over the deferred orders with the k-mods.  3. Food stuff: *Sicilian pies had a nice rise, and a light taste.  * Whole pies were looking very nice.  * Salad d...
Post a Comment
Read more

TUESDAY 6/23/2026 BOH AM RONALDO

By
Notes about the shift in general:   At the start of the day, the restaurant was clean and organized. I began by distributing the prep list to each station; today, we handled two bread recipes and made cheesecake. We started stocking the line and doing prep work from 10:00 AM onwards. We got all the pizzas ready for the front-of-house service before opening time. Everything was set, and there were no pending orders. I then began scheduling breaks; the whole team took theirs. It was a bit slower today, so we used the time to finish up outstanding prep work. Lety left around 3:00 PM; things were very quiet then, so we spent the time slicing red peppers for the next day—that way, they’d just need to be cooked later. Around 4:00 PM, I started prepping the Houston Avocado order for tomorrow and did a final check to ensure everything was in order before wrapping up my shift. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD st...
Post a Comment
Read more