Midtown BOH

Notes about the shift in general:   At the start of the shift, things were going well and a good number of orders were coming in. The whole team was busy, and the order volume remained steady until around three o'clock. We started prepping plenty of pizzas for the front line, and the afternoon crew arrived around four. I used that time to restock avocados and organize the vegetable walk-in cooler—breaking down tomato boxes and checking that we were fully prepped for the evening rush. I also covered pizzas for a bit when things slowed down slightly. I had two Cherry Pepper pizzas made, as they were selling well out front—lots of slices were moving. From six o'clock on, I started handling breaks, covering for everyone so the whole team could take theirs. I did a final check to ensure everything was ready for the night, and that’s how I wrapped up the shift. 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 ...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory .    I was able to complete my TABC Certification and I will be able to print the certificate in 8-9 days. During my store cleanliness check I found a few areas that needed attention.  I spent some time working on training material. I went over detail cleaning with Juan Carlos. The shift started slow and then picked up at 6:30 p.m.  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.   * K-mods plea...

Notes about the shift in general:   When I started my shift, everything was in order. I began with the prep list, distributing items to each station, and restocked the line alongside Juan. We moved on to the actual prep work; we started making pizzas around 10:00 AM and had everything ready by about 11:00 AM. I also took my break; the whole team managed to get their breaks in today. We stayed busy the entire time and finished up the prep work around 3:00 PM. We started stocking up on plenty of pizzas for the front counter. When the afternoon crew arrived, I helped out a bit by covering pizzas, as things had gotten quite busy by then. Later, I checked to make sure everything was set for the evening shift and noticed—after tasting a piece of pepperoni—that it had a bit of a spicy kick. I let Raymond know, and he’s looking into it. 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 st...

Notes about the shift in general:   We started the shift off strong; a lot of sandwiches and pizzas were going out, and the whole team was moving efficiently. We had plenty of prep work done, and whenever there was a lull, we used the time to finish up any remaining prep. Around three o'clock, we made a good number of pizzas for the front line, just before the afternoon crew arrived around four. I used that time to order avocados for the next day and checked to ensure everything was set for the evening shift. Letisia and Belinda were prepping more sandwich wraps, and I set out two containers of cherry peppers for them to prep since we were running low. We had orders coming in, but we had everything under control. Around six o'clock, I started the break rotation; the whole team got their breaks, and I double-checked that everything was ready for the night. 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 ...

Notes about the shift in general: Solid Friday. We started off with deliveries from BEK, SOFO, Houston Avocado, and Houston Deli. Many thanks to Pedro who fixed the dolly. BEK wrote thanks on their invoice and I know it greatly improved my life and I let Pedro know, but honestly between that and the pizza instruction for the kiddos yesterday we should do something for him. We had two cases of Romaine that were browned and added to the credit tracker, marked the invoice, and notified Jeanne who will make sure we get those credits. There were no deferred orders, but it was a good shift, with a decent amount of walk ups and tablet orders. All stations got some of the action. The 5pm block is starting to fill up so I'm hoping for a solid night as well. Next shift be on the lookout for: Houston Avocado 1.How many pies did we run on the timesheet?  4 3. Food stuff: Beautiful Sicilians, great looking house pies. Dressings hit the mark. Temps checked out.  4. Sales for the shift:...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed the Houston Deli, PFG and BEK truck orders. During my guest connections I met a father and son. The son said this is his favorite pizza. The father "Mike" said that he works in the area, so I asked him how close is his work from our restaurant. He said in walking distance and that he comes in from time to time. I informed Mike that we do very well with large orders. He informed me that they are a strategic planning company that works closely with Houston Metro Headquarters. He gave me the name of the person that plans their client luncheons. I'll reach out to her next week. The shift started slow and then picked up at 6:30 p.m.  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 th...