Midtown BOH

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order.   I walked the store and confirmed inventory . The truck orders for BEK, SOFO and PFG were placed.  All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. I will contact the vendors for a clean up of outstanding credits. I continued interviews and reference checks are in process.   The shift was busy today with large pops. Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members took their breaks. One car had to be towed today.  Next shift be on the lookout for:  Know the difference between clean and sanitized  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. * FOH please go over the deferred orders with the k-mods. * Please remember t...

Notes about the shift in general:   When I started my shift, everything was quite clean. I began with the prep list and helped Jose with the garlic knots. Juan and Pedro started restocking the line at 10:00. We began prepping pizzas for the front counter, and everything was ready by around 11:00. I also started scheduling breaks; the whole team got their breaks in. The day went very well. The team stayed busy; after Pedro left at 3:00, we started restocking a large number of pizzas for the front. From 4:00 onwards, a lot of pizzas were going out, and we were selling so many slices that we had to make more. The afternoon crew arrived. I used the time to place the Houston order—including avocados for tomorrow—and checked everything over. Everything was in order, and that’s how I wrapped 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 stuff: 3. Food stuff: The Sicilian pizzas could have risen a bit more toda...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order.   I walked the store and confirmed inventory . All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. I will contact the vendors for a clean up of outstanding credits.  I am glad to inform that Tiara will be re-joining our team. Tiara was a value added member of our team and it is a pleasure to have her return.  I reached out to Bailey to help us elevate our hospitality standards. I suggested transitioning from "Welcome In" to "Welcome Home" when greeting visitors, and he implemented this transition seamlessly with genuine warmth. Guests immediately picked up on the shift, responding with genuine smiles and gratitude. Recognizing his unique bond with the staff, I invited him to champion this hospitality push alongside me, an idea he embraced enthu...

Notes about the shift in general:   When I started my shift, the Houston Avocado truck had already arrived; I checked everything, and it all looked pretty good. I started on the prep list and we began restocking the line. We did prep work, and around 10:00 AM, we started making pizzas for the front; meanwhile, Letisia messaged me again to say she was still feeling unwell and wouldn't be coming in today. I forwarded the message to Raymond. By around 11:00 AM, we had everything ready. I took my break; the shift was so-so—tickets were coming in, but not constantly. We used that time to finish up the remaining prep work. Around 3:00 PM, we started stocking up heavily on pizzas for the front as the afternoon shift arrived. I checked everything over, and we were in good shape for the evening. Next shift be on the lookout for: all good 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizzas look really good; the dressings and pizza sa...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order. I picked up milk on the way in. I walked the store and confirmed inventory . I placed the BEK, Hilltop truck orders. All invoices were scanned to Xtra Chef. I completed interviews today extending an offer to one applicant. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. We have a number of open credits. I assisted with.  covering the FOH today due to Gerardo's resignation. During my guest connections, I met a family that drove from Conroe just to dine with us. They said that they come every two weeks. All but one team member has completed the personal size survey. The shift was busy today with large pops. Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members took their breaks.  Next shift be on the lookout for:  Hand washing demonstrations 1. How many pies did we run on...

Notes about the shift in general:   When I started my shift, the Houston Avocado delivery truck was already there, so I received and stocked the shipment; everything looked good. I began working on the prep list and helped Gerardo with the garlic knots. Juan and Pedro started restocking the line around 10:00. We began making pizzas for the front counter. We also had an eight-pizza order due at 11:20 and another at 11:35; everything went out on time. I took my break around 12:00. I also received a message from Letisia saying she couldn't come in to work today because she is quite sick; I let Raymond know. The whole team took their breaks. We finished up the prep work—we had a fair amount to do—around 3:00. We started making a lot of pizzas for the front. We also had an eight-pizza order for 4:10. I had a little time to put together the Houston Avocado order for tomorrow and checked everything over; we are all set for the evening shift. Next shift be on the lookout for: Houston avoca...