Midtown BOH

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...

  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 and BEK  truck orders.  I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 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 tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.  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....

Notes about the shift in general:   When I started my shift, everything was quite clean and organized. I began with the prep list, and there was a lot of stock to handle; we started putting everything away, stocking the shelves, and dating the items. Among the products, there was a case of ricotta where two containers at the bottom were broken. I had Raymond start restocking the front line, and then an order for 25 pizzas came in, due at 11:45. We rushed to get the pizzas ready for the front line so we could start on that big order. We began working on the large order at 10:30, and after that, another six pizzas came in for 11:15. We got off to a great start; everything was ready by the time we opened. The large order went out on time, so I started scheduling breaks around 2:30. The whole team took their breaks. We did some prep work from 3:00 onwards. Leo left, and I asked Juan to stay until 4:00 since orders were still coming in. We did some restocking for the front line. Belinda...

  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 and BEK  truck orders.  I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 p.m. Bresks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.  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....

Notes about the shift in general:   When I started my shift, everything was in order, so I began with the prep list. We spent time restocking the line, and then I helped Jose with the garlic knots. We started prep work, and around 10:00 AM, we began making pizzas. We were really busy today; there was a high volume of orders—both whole pizzas and slices—as well as salads and a lot of sandwiches. We were on the go all day; Belinda had a heavy prep workload. The whole team took their breaks around 3:00 PM. I had a little time to order avocados for tomorrow, and by 4:00 PM, the rest of the crew had arrived. I used that time to shred mozzarella and provolone cheese—since Belinda hadn't had a chance to do it—and then I double-checked that everything was in order. That’s how I wrapped up the day. 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 pizzas really grew too much today; some of them...

Notes about the shift in general:   At the start of the shift, things got quite busy, and we sold a lot of pizza slices. Even when it slowed down a bit, a steady stream of orders kept coming in for the pizza station. We finished up our pending prep work, and around 3:00 PM, we started stocking up the front display with plenty of pizzas for the incoming afternoon crew. I checked to ensure we had everything needed for the night shift; once 5:00 PM hit, the orders really picked up and we were swamped, but we had enough staff on hand. Everything went smoothly. Things slowed down a little around 6:00 PM, so I took the opportunity to start covering everyone’s breaks. The whole team got their breaks, and then I cut up some Rice Krispies treats since we were running low—just as we were with the cheesecake—and that’s how I wrapped up the shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff:...