Midtown BOH

Notes about the shift in general: Chill Monday. We received deliveries from BEK, SOFO, and Houston Avocado. 7 dented cans were added to the credit tracker. I spent sometime organizing storage areas. I helped Gerardo knock out garlic knots and the team to set up and manned Marsal. The lunch rush was mainly slices and was more concentrated than normal. Juan and Leo were out at 3pm. Next shift be on the lookout for: Houston Deli 09/19 Saturday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 9:00 PM - **NOT YET CONFIRMED** - Megan Barth - 10 Pizzas LM **Diligent delivery by 9:30 PM to 550 McKinney St, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Completed handwashing demonstration with all BOH team members. Followed up re: semolina on pies with Danilo. 3. Food stuff: Good looking and tasting pies, quality Sicilians, dressings were approved. 4. Sales for the shift:  $268...

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 . I placed the BEK truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I contacted the City of Houston to find out how long the construction on Winbern is planned for. It looks like they may be almost completed with the work. The FOH lowboy needs another gasket. I portaled the gasket and Mettler will assist with the purchase. I spent some time revising the schedule. The shift was steady with small pops.  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:  Hand washing demonstrations 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-mod...

Notes about the shift in general:   When I started my shift, everything was clean and organized. I began with the prep list. I also mixed two batches of dough, and today we started stocking the line together with Pedro. We began prep work at 10:00 AM. We started making all the pizzas for the front counter so everything would be ready by the time we opened. I also started scheduling breaks at that time; the whole team took their breaks. It was a bit slow today—likely due to the roadwork, which makes parking difficult for customers. We also received an order for 10 pizzas and four gallons of lemonade; we had enough on hand, but that order depleted our supply, so I mixed another batch of lemonade to ensure we had enough for the evening. That order was due at 4:40 PM. Andrew noticed that the freezer used for the Ranch dressing and cheesecakes wasn't cooling properly and informed Raymond; we checked the temperature to see if the cheesecakes needed to be discarded, but the temperature wa...

Notes about the shift in general:   The day started off quite busy, but the workload eased up after 3:00 PM when Juan and Leo left; we restocked the front pizza station a bit. We took turns covering the salad station until the next shift arrived at 4:00 PM; pizzas were coming out then, and I helped box them up. Things picked up a little more starting at 5:00 PM. All the stations were active, and we had to restock the front pizza station again since we had run out. Around 6:00 PM, I began handling the breaks, covering for each person. The whole team took their breaks, and I checked to make sure everything was ready for the evening shift; meanwhile, Mari washed the green containers where we store all the vegetables. 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 are pretty great, as is the pizza slice. The toppings and pizza sauce got the thumbs up. 4. Sales for the shift:  5,007 5. Labor...

Notes about the shift in general: Standard Sunday. The rush didn't start until afternoon. It was slice and sandwich heavy, with a decent amount of whole pies as well. Pedro left at 3pm. Juan was sent home at 3:30pm. Next shift be on the lookout for: Deliveries from PFG, BEK, SOFO, Houston Avocado. 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. We had one refire due to burnt semolina dusting. Came out quickly. 4. Sales for the shift:  $4669 5. Labor for the shift: 33% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Evelin Notes for FOH: Excellent communication, solid shift!

Notes about the shift in general:   At the start of the shift, the whole team was busy with prep work, but things slowed down a bit; Juan and Pedro clocked out, and the afternoon shift came in at five o'clock. A large volume of pizzas went out around that time—as did orders from the salad station—with the whole team working together efficiently, and all tickets were going out on time. I helped out a bit at the salad station. The orders kept coming non-stop until about six, when things eased up a little; I started coordinating the breaks so everyone could take theirs, and I checked to make sure everything was set for the evening. 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 pizza turned out really well and looks delicious, just like the pizza slices. The dressings and pizza sauces have great flavor. 4. Sales for the shift:  8,976 5. Labor for the shift: 25 People: Dough/Dish: ...