Midtown BOH

Notes about the shift in general: Standard Sunday. After setting up for the day I helped Jose knock out garlic knots. It started off slow but got progressively busier throughout the shift. Even split between walk up and to go orders. After the team was done with breaks I knocked out P9 inventory and put together some pizza kits. Next shift be on the lookout for: Deliveries from BEK, PFG, SOFO, Houston Avocado. Lots of dough to make tomorrow. 09/10 Thursday 11:30 AM - Yolanda Lucio - 4 Pizzas, 2 Subs, 1 Fam Pear Gorgonzola, 1 Gal Tea, 1 Gal Lemonade.(4 Total Knots) JK CCOF CHARGE 09/12 Saturday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great rise on the Sicilians, good looking and tasting pies all around. Dressings were approved. 4. Sales for the shift:  $4614 5. Labor for the shift: 31% People: Dough/Dish: Jose Prep:  Belinda Z1R: Ju...

Notes about the shift in general:   The day started off a bit slow—likely due to the rain—but things picked up around three o'clock; it got quite busy then. By that time, Evelin and Pedro had already left, so we had been taking turns in the salad area. Later, the afternoon crew came in, and I checked the vegetables to see if we needed to place an order for tomorrow; everything looked good, so I didn't order anything. I also helped Gabino at the oven, as it got extremely busy starting at five o'clock. A lot of pizzas were going out, and the salad station was churning out a huge number of sandwiches and salads. Around six o'clock, I started handling the breaks, covering for everyone and making sure everything was set for the evening shift; that’s how I wrapped up my shift. Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian slices rose really well and look delicious; the pizza slices, dressings, an...

Notes about the shift in general:   When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was acceptable. I walked the store and confirmed inventory . I placed the Hilltop FF,  PFG and BEK truck orders. All invoices were scanned to Xtra Chef. I picked up Rum for the tiramisu.  I am working on the Food Labor spreadsheet. I will get with Charles or Fowler to confirm the document was completed correctly. During my Guest Connections I met some real New Yorkers who said they had given up on finding authentic NY Style pizza until they found HSP.  The shift was steady and busy. We desperately need very active sales tomorrow. We are tracking 64.5k for the week. Football, don't fail me now! The momentum started to build around 6:00 p.m. It continued until 9:00 p.m. 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:  1. How many pies did we run on the t...

Notes about the shift in general:   When I started my shift, the Houston Avocado truck had already arrived; I received the full delivery and inspected the product. Everything looked good. I began working on the prep list. Juan and I restocked the line and did some prep work; around 10:00 AM, we started making pizzas for the front line, and by 11:00 AM, everything was ready, so I began scheduling breaks. The whole team took their breaks. It was a fairly relaxed day. We finished up some remaining prep work at 3:00 PM and started restocking the front line with plenty of pizzas, as the volume of orders began to pick up around that time. Around 4:00 PM, the afternoon crew arrived; we finished restocking the pizzas for the front, and I checked to ensure everything was set for the evening shift. Next shift be on the lookout for: We're in pretty good shape regarding preparation. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: Excellent Sicilian-style pi...

Notes about the shift in general:   At the start of the shift, things were going well—there were plenty of orders, though we also had a lot of prep work to do. The whole team was focused on both prep and orders; around three o'clock, we started stocking up on pizzas for the front counter in anticipation of the afternoon rush. I used that time to place the Houston avocado order for tomorrow and organized the vegetable walk-in cooler, since a new delivery is arriving tomorrow. Today was Yoiran’s second day working the pizza station; he’s getting the hang of things, though he just needs to pick up some speed. I saw that the team was handling the orders really well. I checked what supplies were running low and made a batch of ricotta, while Evelin and Lety restocked the line and handled some prep work. Starting at six, I began scheduling breaks for everyone. Since we were overstaffed today, I asked who wanted to go home at eight; Ramona volunteered to leave then, and Danilo took over t...

Notes about the shift in general: We started off with deliveries from BEK, SOFO, Houston Avocado, Boar's Head, and Alsco. Everything checked out, although  the Boar's Head delivery guys needed some direction and Alsco arrived when I was checking out Houston Avocado and Boar's Head and did not check out with me. I spent the morning organizing and helped Gerardo knock out garlic knots and cookies. It was a steady day, mainly walk ups. In my downtime I conferred with Ronaldo and Raymond.  1.How many pies did we run on the timesheet?  4 2. KMOD stuff: -Dough plan in effect starting tomorrow.  -Iran training day 2 today.  3. Food stuff: Excellent Sicilians, good looking and tasting pies, dressings were approved. 4. Sales for the shift:  $4131 5. Labor for the shift: 34% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Pedro Z2R: Z3R:  Juan Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   8. Repair issues: A/C tech came out to test the exhaust for leaks, he ...