Midtown BOH

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the BEK truck order.  I met with Charles and Fowler to go over current events. I followed up with Ecolab regarding the bait traps. All invoices were scanned to Xtra Chef.  The shift was steady and then we had a nice pop at 6:00 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:  If needed, the refrigerated table at Marsal has been cleared to hold the beverages until the display repair can be completed. 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 to keep the Marsal slice tracker updated. * Please ensure that the cooks are not splashing water on the employee restroom door. The...

Notes about the shift in general:   At the start of the day, everything was tidy and clean upon my arrival. I began with the prep list, and Pedro and I worked on restocking the line. We started the main prep work at 10:00 AM, beginning with the pizzas for the front counter; by around 11:00 AM, everything was ready. I took my break, and the whole team got their breaks as well. The day went quite well; whenever tickets came in, Raymundo was out front helping slice the pizza. I also prepared two batches of dough, and Lety left around 3:00 PM. We started restocking a few more pizzas for the front just as the afternoon crew arrived. I used the remaining time to organize the "Houston" station and prep avocado for the next day, checking that everything was in order before finishing 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 turned out really well; they look great. The...

Notes about the shift in general:   It was a really good day; we were constantly on the move. After some initial prep work, Will and I held down the line until four o'clock. Once the afternoon crew arrived and things slowed down a bit, we used that time to restock pizzas for the front display and prep some cherry peppers. Around five o'clock, it got really busy—we were turning out a lot of pizzas, especially pepperoni ones. At six, I started handling breaks, covering for everyone on the team so they could take their turns, and then I did a final check to make sure everything was in order. That’s how I wrapped up the shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizzas turned out great. The slices came out crispy, and the dressings and pizza sauce have excellent flavor. 4. Sales for the shift:  4,759 5. Labor for the shift: 35 People: D...

Notes about the shift in general: Good Sunday. Busy until world cup final start time, and even after it stayed steady. More tablet orders than slices or walk ups. I helped with garlic knots this morning, covered Marsal, and helped out on the line as needed. Next shift be on the lookout for: Deliveries from BEK, SOFO, PFG, and Houston Avocado.  1.How many pies did we run on the timesheet?  4 3. Food stuff: Great rise on the Sicilians, pies were looking and tasting great, dressings approved. Temps checked out.  One refire on an overcooked cheese pie. 4. Sales for the shift:  $5637 5. Labor for the shift: 24% People: Dough/Dish: Jose Prep:  Belinda Z1R: Pedro Z2R: Z3R:  Juan Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelin   Notes for FOH: Excellent communication and prompt food running made for a solid shift.

Notes about the shift in general:   When I started my shift, there were quite a few tickets, but they were all timed for between 1:00 and 2:00—a very good start. The whole team was in full swing by 3:00. We started prepping pizzas for the front service area. Things really picked up around that time, too, when the afternoon crew came in. I used the opportunity to place the Houston avocado order for the next day and organized the vegetable walk-in cooler; I did some cleaning and saw that the team on the line was doing a great job. I focused on cleaning areas that needed attention. Later, I helped out on the line a bit, and around 6:00, I started my break. The whole team took their breaks. Afterward, I double-checked that everything was ready for the evening rush, 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 actually turned out really well; it lo...

Notes about the shift in general: I met the tech for the ceiling at 6am. He was done and out by 7:15am. Ceiling is looking good. We received deliveries from BEK, SOFO, Houston Avocado and Houston Deli. We had 7 total dented cans which I logged and reported. Everything else was looking good. I helped Gerardo knock out knots and the team set up Marsal for the day. No deferred orders, but thankfully one larger order did come through on the tablets to start the shift. Overall it was a slower Friday. Following breaks and prep the boys cleaned the dough cooler floors. They did an excellent job. I'm headed out now as to not accrue additional overtime come Sunday (also, it's not busy and it just started raining.) Next shift be on the lookout for: Delivery from Houston Avocado.  There is a unconfirmed order on the snapshot for tomorrow for Ammie Rupani. There was no response after the quote was sent, so looks like no order for tomorrow. 1.How many pies did we run on the timesheet?  4 3...