Midtown BOH

Notes about the shift in general: Good shift! Started off the day with deliveries from BEK, SOFO, PFG, and Houston Avocado. After putting away and organizing everything, I helped the line get set up for the day. I manned Marsal for the shift. First hour was a little slow, but by 2pm it was relentless. Day was as busy as it gets, but no issues. Team made the dream and breaks were taken. Next shift be on the lookout for: 05/26 Tuesday 10:40 AM - Lori Allen - 13 Pizzas, 1 Party Greek, (20 Total Knots) LM **Diligent delivery by 11:15 AM to 1200 Smith St., Floor 11, #1160, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Gorgeous pies today, beautiful Sicilians, everything tasted great. Dressings were approved. Temps checked out.  4. Sales for the shift:  $5792 5. Labor for the shift: 21% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: Ronaldo fixed ...

Notes about the shift in general: Slice heavy Sunday. This weekend has been slower than expected for a holiday weekend. Majority of business today was walk up slices. We made sure to get Pedro out at 2pm. In my downtime I organized storage areas, ordered oregano, crushed red, and produce. Ronaldo, Raymond, and I met to go over business for the week. Next shift be on the lookout for: Orders from SOFO, PFG, BEK, and Houston Avocado. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great XL pies, good rise on the Sicilians (Iran is coming along), dressing were approved. We had to toss one container of Caesar dressing after 2 days because it was already broken. 4. Sales for the shift:  $4550 5. Labor for the shift: 32% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelin   Notes for FOH: Solid communication and slice running. Good shift!

Notes about the shift in general:   The day started off fairly relaxed; we took advantage of the time to finish up the prep work we had pending. Things picked up a bit from 2:00 PM onwards—that was also when Pedro left, and Juan and I remained on duty. Around 3:00 PM, Juan and I were busy restocking the front line; at that same time, a large volume of pizzas was going out. Once the evening crew arrived, we focused even more on restocking the front line, as we were selling quite a few pizza slices. I verified that everything was in good order and fully stocked on the line. I prepared two containers of sandwich lettuce, as there were only three left on the line, to ensure we wouldn't run out later. I also spent time on the line helping to stretch dough. A lot of tickets were coming in, and the entire team was constantly on the move. Starting at 6:00 PM, I began covering for everyone's breaks; once they had all finished, I went around checking to make sure nothing was missing for ...

Notes about the shift in general: When I arrived, the dumpster was closed and locked.   I walked the store and confirmed inventory and then entered the Sofo, PFG and  BEK orders.  I ordered dough bin tops. I looked at the micro wave in the prep area. The table is not turning. I will take it apart tomorrow and work on it. The shift was a little slow with nice pops. I interviewed the applicant for FOH Shift Lead and I was impressed with his guest-centric knowledge. The combination of rain and the upcoming holiday had an impact on sales. B reaks started at 6:00 p.m. and ended at 7:30 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. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased sales. I spoke to Cynthia and plan to contact a few hotels a few weeks before the big even...

Notes about the shift in general:   As I started my day, the trash bins were all closed up when I entered the restaurant. Everything was clean and organized. I began working through the prep list. From there, we restocked the line, and then we started our main prep work around 10:00 AM. We began making all the pizzas for the front counter; by about 11:00 AM, we had everything ready—we didn't have any orders scheduled until 11:30—so we started taking our breaks. We sold quite a few Sicilian pizzas today. The whole team took their breaks, and we spent the remaining time finishing up some prep tasks. Things slowed down a bit after that, likely due to the rain. Around 3:00 PM, we started restocking with plenty of pizzas for the front counter again; once the evening shift crew arrived, I tidied up a few things and double-checked to ensure everything was in good order for the night ahead. And that is how my shift came to an end. Next shift be on the lookout for: We are up to date with al...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. Republic picked up the recycling . I walked the store and confirmed inventory and then entered the Houston Deli, PFG and  BEK orders. I picked up milk and anchovies from the store. After I covered for breaks, I worked on changing the large cannoli from the box to wrapped containers. I spent some time going over the disclosure of duties for the prospective Shift Lead's meeting tomorrow.  B reaks started at 6:00 p.m. and ended at 7:30 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. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased sales. I spoke to Cynthia and plan to contact a few hotels a few weeks before the big event to let them know that Franks Pizza is not the only pie game in town. Next shift...