Midtown BOH

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...

Notes about the shift in general: Not as busy as I was expecting to kick off Memorial Day weekend, but maybe everyone is still in transit. We have orders coming in for later tonight so it all might fall on the final few hours. All breaks were done by 8pm. The day crew got ahead on prep for tomorrow. I went over produce price and checked in with Ronaldo in my down time. Meredith is training Iran tonight, and taking the opportunity to do some much needed deep cleaning of the baseboards in the rear dry storage area and behind the reach in coolers. Next shift be on the lookout for: Delivery from Houston Avocado 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Starting to see flies at Marsal. Yesterday and today I've been charging the swatters again, please make sure to keep them in use/rotation.  3. Food stuff: Stellar pies, beautiful rise on the Sicilians, dressings were approved. 4. Sales for the shift:  $8470 5. Labor for the shift: 25% People: Dough/Dish: Me...

Notes about the shift in general:   Starting the day, upon entering the restaurant, everything was quite organized—and clean. I began the shift by distributing the prep lists to each station. We spent time stocking all the incoming merchandise. There was only one broken case of Diet Coke, and four other items were in poor condition; everything else was in good shape. We proceeded to restock the line, and I assisted Gerardo with the bread knots. While Juan Pedro was handling the prep work, we received an order ticket for 10:20 AM, consisting of pizzas, a salad, cookies, and rice. We hustled to get the pizzas ready and sent them up to the front counter; the order went out on time, the delivery driver arrived promptly, and everything was dispatched without a hitch. With that done, we resumed the prep work we had pending. By around 11:00 AM, we had everything ready and also began taking our breaks. The entire team took their scheduled breaks. We wrapped up the remaining prep tasks, and...