Midtown BOH

Notes about the shift in general:   Starting the day as I entered the restaurant, everything looked quite good—everything was clean. I began my day by distributing the prep lists to each station. Just then, the Houston Avocado delivery truck arrived; I checked the order and noticed that one case of iceberg lettuce was in very poor condition—it was extremely waterlogged, making it impossible to cut using the machine. I had to return it and messaged Raymundo to request a replacement. We began our prep work around 10:00 AM, starting with all the pizzas. By 11:00 AM, we had everything ready. I started scheduling breaks around 11:40 AM, and the entire team took their breaks. We spent the remaining time finishing up some prep tasks. The day went quite well; we sold a significant number of pizza slices. The whole team stayed on the move; around 3:00 PM, we started restocking the front line. We also had an order come in for 4:00 PM, followed by another one for 4:20 PM, and everything went ...

Notes about the shift in general:   The start of the day went quite well. There was a fair amount of prep work to do, and we focused on getting it finished. We were all on the move constantly, and starting at 3:00 PM, we began making a good number of pizzas for the front of the house—just as the evening shift staff were coming in. I took the opportunity to place an order for Houston avocados to use in tomorrow's salads. Things were a bit slow at that point, so I assigned Lety to prep the Kalamata olives and make the marinade; I checked her work and saw that everything looked great. I then went out to buy cucumbers for the next day, and after that, I returned to the line. It got quite busy around 6:00 PM. I started coordinating the breaks so that everyone on the team got their downtime. Finally, I double-checked to ensure nothing was missing, and with that, I wrapped up my shift. Next shift be on the lookout for: Houston Avocados 1.How many pies did we run on the timesheet?  4/...

Notes about the shift in general: Decent Friday. We started off receiving deliveries from BEK, Houston Avocado, and Houston Deli. I organized each area, helped Gerardo knock out garlic knots, then helped the line set up for the day. I manned Marsal, and went over this week with Ronaldo. Slices were the main thing moving, odd pops but nothing too substantial. Next shift be on the lookout for: Houston Avocado... tomato prices drop again next week! 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Meredith will be making cheesecake and tiramisu on Monday. 3. Food stuff: Great looking and tasting pies today. Had me craving pizza. Dressing hit the mark.  4. Sales for the shift:  $3193 5. Labor for the shift: 41% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leti Notes for FOH: Good vibes, prompt food running, and an excellent shift courtesy of Erica, Kharma and Gerardo!

Notes about the shift in general: When  I arrived, the dumpster was closed and locked. I walked the store and checked supplies. The truck order for BEK and Houston Deli were entered.  I picked up Joes' Teas and Cynthia was able to order more that will arrive tomorrow. I prepared a draft of information for the prospective BOH Shift Leads. Once approved, the draft will outline the expectations and responsibilities for the potential Shift Leads. They'll be able to make an informed decision about becoming Shift Leads.   It was a steady shift with all stations staying busy. Meredith continued sicilian press training with Noe.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks. The countdown to the World Cup is on, starting with Germany vs Curacao June 14th.  Next shift be on the lookout for:  Please check produce carefully, especially lettuce and tomatoes 1. How many pies did we run on the timesheet?  4/...

Notes about the shift in general: We started off the day with a delivery from PFG. I helped the team get set up for the day and covered Marsal. It was busier than it's been so far this week, slices were moving all day. I ordered produce from Houston Avocado and worked on training materials in my downtime. Next shift be on the lookout for: Deliveries from BEK, Houston Avocado, Houston Deli.  1.How many pies did we run on the timesheet?  4 3. Food stuff: Great rise on the sicilians, good looking and tasting house pies, produce was looking solid, dressings tasted on point. 4. Sales for the shift:  $3210 5. Labor for the shift: 47% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Excellent communication, prompt food running, good shift!

Notes about the shift in general: When  I arrived, the dumpster was closed but not locked. I placed the lock on the dumpster. I walked the store and checked supplies. The truck order for PFG was entered. I interviewed an applicant and extended an offer of employment to Iran Becerril. Iran will fill the position of Dish/Sicilian press BOH primarily Friday, Saturday and Sunday. I completed and published the K-mods schedule for next week. It was a steady shift but not as busy as yesterday.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks. The countdown to the World Cup is on, starting with Germany vs Curacao June 14th.  Next shift be on the lookout for:  Please check produce carefully, especially lettuce and tomatoes 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.  *  FOH please go over the deferred orders with the ...