Midtown BOH

Notes about the shift in general: Started off the day with deliveries from BEK, PFG, and Houston Avocado. We had a 40-pie deferred due for 11:15am, so by 9:30 we started working on house pies. The deferred order was ready on time and diligent showed up on time. Lunch rush was solid and only wound down around 2pm to pick right back up at 3pm. We still cut Leo and Juan at 3pm and Ronaldo and I ran the line. We are low on sandwich bread so yesterday we had Jose agree to come in today, dough team made two recipes, and we are currently baking off one of the two batches. Next shift be on the lookout for: 05/19 Tuesday 11:15 AM - Megumi Lee - 25 Pizzas LM **Diligent delivery by 11:45 AM to 1303 San Jacinto St, Houston, TX 77002* 05/20 Wednesday 10:50 AM - Natalie Fexer - 6 Pizzas, 1 Party Pear Gorg, 20 Sides Ranch (20 Total Knots) LM Approved by Cynthia ** Cynthia delivery by 11:30 AM to 711 Louisiana St., 2nd Fl., Ste. 250B, South Tower, Houston, TX 77002** 1.How many pies did we ...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. Republic did not pick up the recycling. They advised that the dumpster was blocked by a delivery truck. They will reschedule the pickup. I walked the store and checked supplies. The truck order for BEK was entered. I had a conference call with Charles and Mettler regarding P&M for our critical systems. I communicated with Allen at Roto Flex and he will schedule a time for the Tech to come out. I picked up basil and went over a few things with our Sofo Rep. While covering at Marsal, a houseless lady asked for water and then just fell on the sidewalk in front of the to-go window. I asked her if she needed help but she could not communicate. I called 911 and they dispatched the Fire Department. The Fire Department arrived within 10 minutes and assisted the lady.  It was a steady shift with small pops. All stations performed well and kept up with ticket times. Breaks started at 6:00 p.m. and ended...

Notes about the shift in general:   We started the day, and things were going quite well. Everything was clean; I began by working through the prep checklist, stocking each station. We hustled to get the prep done—we were a bit short on prepared ingredients—and we had an order for 33 pizzas due at 11:15. However, since Belinda was working the line, we started making the pizzas for the front counter early. From there, we moved on to the 33-pizza order. Everything went quite smoothly and was finished on time—including the delivery portion. It arrived right on schedule; by around 11:00, we had everything ready. At that point, we were notified that we had another order for seven more pizzas due at 11:30, which also went out on time. Likewise, we began taking our breaks. The entire team managed to get their break in. Today, I also provided two bread recipes. We also baked a cheesecake, which turned out quite well—it looks delicious. Belinda left at 1:00 PM, and things quieted down a bit...

Notes about the shift in general:   The day started off quite well; once Leo and Juan left, Will and I were left holding the line, and everything went very smoothly—there were no issues. All the orders went out on time just as the afternoon shift was coming in. We kept busy restocking the front station with plenty of pizzas. Today, we baked a batch of bread for one of the carts, and the other batch is scheduled for tomorrow; Meredith was also working on desserts today, and they’ll be making cheesecake for tomorrow as well. Everything on the line was running very smoothly. I took the opportunity to do some prep work and get a head start, since we have a large order for 40 pizzas scheduled for 11:15 tomorrow morning, and I wanted to ensure the day wouldn't get too hectic. I managed to get quite a bit done; the day went very well overall, with orders flowing steadily—both for salads and at the front station. Around 6:00 PM, we started taking our breaks, covering for one another so tha...

Notes about the shift in general:   As my shift began, there was quite a bit of prep work to be done; we were busy finishing that up, and by around 3:00 PM, we were also selling a significant number of pizza slices and sandwiches. We started restocking the display cases with plenty of fresh pizzas. The front counter was busy, and tickets were coming in non-stop. Once the evening crew arrived, I took the opportunity to place the order for the Houston Avocado ingredients needed for tomorrow. Today, Danilo was training the new hire—showing him the ropes and teaching him all his duties—and I was also supervising; he’s actually doing quite well. I spent some time on the line helping to top pizzas, as things got a bit hectic around 6:00 PM. I then began coordinating breaks, covering for each team member in turn. The entire team got their breaks, and we spent some time restocking the line, anticipating a large volume of orders tomorrow; I instructed everyone to leave their stations well-s...

Notes about the shift in general: Solid shift. I started the day by organizing storage areas and helped the team set up. I ran Marsal, slices were moving all day long. I did inventory in my downtime. Ronaldo, Raymond, and I met. I gave Iran a brief tour and made sure he was set up for today. He is training dish with Danilo. Slight schedule changes were made to the week: Jose is going to come in tomorrow to make bread and will be off Thursday instead, Ronaldo will come in an hour early tomorrow to help Juan and I with the large order, and Belinda will come in for a short shift Tuesday morning to help Pedro and Ronaldo with that large order. We did a little extra prep this morning to focus on the large order tomorrow. Next shift be on the lookout for: 05/18 Monday 11:15 AM - Megumi Lee - 25 Pizzas LM **Diligent delivery by 11:45 AM to 1303 San Jacinto St, Houston, TX 77002* 11:30 am- Wendy wade 2lg pizzas 1 fam house salad diligent delivery to 1111 Lousiana st Houston 77002 05/19 T...