Midtown BOH

Notes about the shift in general: One of the bigger delivery days with massive shipments from BEK and PFG and some more stuff from Houston Avocado, SOFO, and Hilltop FF. In addition to garlic knots, inventory, and helping them set up the line I was helping to put away and organize this delivery until about 2pm. Shift was steady for slices. Little sandwich bump for lunch. We got Leo and Juan out at 3pm. Next shift be on the lookout for: Free slices for Voting 1.How many pies did we run on the timesheet?  4 3. Food stuff: Decent rise on the Sicilians, good looking and tasting pies, dressings were approved. Temps checked out. 4. Sales for the shift:  $2551 5. Labor for the shift: 53% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: The dishwasher was not running a full cycle after having the motor replaced yesterday so I called AutoChlor back out. The new motor had the wrong voltage setting ...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked.  I walked the perimeter and everything was in order, with the exceptions of the two sinkholes on the Winbern sidewalk entrance. Mike will be here Monday to fix the leaking faucets. The planters are a little more work than originally expected. The planter sit on the inside of the walkway. When the drip line starts, it takes hours for the excess water to drain. Someone will have to go out and squeegee the water down the walkway every 30 minutes.   I walked the store and confirmed inventory .  I am working on the Food Labor spreadsheet.  All invoices were scanned to XtraChef.  The shift was very busy with continues orders. At one point the Marsal was down to a few slices. Instead of loosing time setting up Marsal, I had the pies pounded on the Roto line  and I finished them at Marsal with Alex. Slices and whole pies were selling non-stop.  Breaks started at 6:00 p....

Notes about the shift in general:   At the start of my shift, there were quite a few orders, and we also had a significant amount of prep work to do—partly because it had been very busy the day before, and there hadn't been much prep done that morning. We spent time getting that prep work finished, but orders kept coming in, so the whole team stayed busy—we didn't stop. When the afternoon shift arrived, I took the opportunity to place the order for avocados, and then I helped out at the oven, loading in the pizzas. It was quite busy in the afternoon, with a steady flow of both pizzas and sandwiches. We also had an order for six pizzas scheduled for 6:30; starting at 6:00, I began covering breaks for everyone, ensuring that every team member was able to take theirs. I also checked to make sure everything was in order. 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-style pizza looks q...

Notes about the shift in general: Not as busy as yesterday, but still quite busy. We were wiped out of most prep, so Belinda and the team definitely had their work cut out for them. First thing this morning Jose let me know the dishwasher wasn't working, it took 2 AutoChlor techs to determine it was the motor which just got replaced and as 30 minutes ago the dishwasher is back up. I finished my shift by helping restock Marsal and finishing off some line prep. Team did great.  Next shift be on the lookout for: Deliveries from BEK, SOFO, PFG, Hilltop, Houston Avocado. Free Voting Slices Tuesday. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Leti called in because of her son, but then ended up coming in anyway. 3. Food stuff: Sicilians were quality today. Pies in general were looking tip top. Dressings were approved. 4. Sales for the shift:  $6524 5. Labor for the shift: 20.5% People: Dough/Dish: Jose Prep: Belinda   Z1R: Juan Z2R: Z3R:  Z1M: Z2M: ...

Notes about the shift in general:   At the start of my shift, everything was in order; the Houston Avocado truck had already arrived, and I checked that everything was correct. I began organizing, helped Jose with the bread knots, and Juan handled the prep work on the line. Then, we started our general prep. From 10:00 AM on, we began making pizzas for the front-of-house. We also had an order for 10 pizzas, which I had ready by 11:00 AM—though the customer arrived a bit late to pick it up. I started coordinating breaks, and the whole team took theirs. It was a very busy day; orders started coming in around 2:00 PM, and from 3:00 PM onwards, it was non-stop—we were completely swamped with orders. We tried to get ahead on tickets, but around 4:00 PM, more came in, which put us a bit behind. Then, around 5:00 PM, an order for 15 pizzas came through that didn't print, so we had to handle it "on the fly." That set us back even further, and we also started running low on pizza ...

Notes about the shift in general:   At the start of my shift, there was a high volume of tickets; the whole team was in constant motion. We also had a lot of prep work to do, so we stayed busy all day. We spent time restocking pizzas for the front line. When the evening crew arrived, I took the opportunity to place the order for Houston Avocado for tomorrow. After that, I helped Juan C. on the line, stretching out pizza dough. Things really picked up around 5:00 PM, and by 6:00 PM, we were restocking the front line again. I began coordinating breaks; at that point, we had a heavy flow of orders. From 5:00 PM to 7:00 PM, the tickets just kept coming—it was extremely busy. Things gradually calmed down after 7:30 PM, and by then, everyone on the team had taken their break. I checked for any missing items and let Raymond know; he’s handling it. Ramona also asked if I could leave a bit early—around 8:00 PM—and I agreed, since the workload had settled down and we have Alex there to cover...