Posts

SUNDAY 3/29/2026 BOH PM RONALDO

By
Notes about the shift in general:   The start of the day went quite well; I spent some time organizing the produce room. I didn't place an order with Houston Avocado for tomorrow, as I saw that we were well-stocked on product. When the afternoon shift arrived, I spent a while working at the oven station; since Gabino’s mother passed away today, I pitched in to help lighten his workload. I also asked the night shift manager if he needed to take the day off, but he said he was fine and able to work. Around 5:00 PM, things got quite busy at every station; starting at 6:00 PM, I began coordinating breaks so that the entire team could get their downtime. Afterward, I went around checking to ensure that everything was in order for the night ahead. 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 slices look incredible, as do the regular pizza slices; the dressings and...
Post a Comment
Read more

SUNDAY 3.29.26 BOH AM WILL

By
Notes about the shift in general: Steady shift. I helped out with garlic knots and setting up Marsal this morning. Did some organizing where it was needed. Typical Sunday, lunch started late but it kept each station busy once we started. Next shift be on the lookout for: BEK, SOFO, PFG 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: 3. Food stuff: Good rise on Sicilians, good looking pies all around, produce looked good, dressings tasted correct. 4. Sales for the shift:  $6215 5. Labor for the shift: 26% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelin Notes for FOH: Solid shift.
Post a Comment
Read more

3/28/26 Saturday Mid w/Raymond

By
Next shift be on the lookout for Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. All truck orders were entered for Monday. It was a odd day. A  Door Dasher parked in our lot to pick up at The Breakfast Klub. When I politely asked him not to park there and informed him of our towing policy, he became immediately hostile and used profanity toward me. Surprisingly, he later entered our store to pick up an order. When I confronted him regarding his previous behavior, he remained extremely argumentative, continued to be disruptive in front of our customers and staff, and refused to discontinue his disrespectful  phone conversation. Upon leaving, he directed further verbal profanity toward me before speeding out of the parking lot. Due to this unprofessional and aggressive behavior, I instructed Erica to request a different dasher for the pending order. Please be advised that I have blocked this dri...
Post a Comment
Read more

FRIDAY 3.27.26 BOH AM WILL

By
Notes about the shift in general: Solid Friday. We received from BEK, Houston Avocado, and Alsco this morning. Auto Chlor also came by and topped us off. Hoai from SOFO brought over a couple lbs of basil to keep us through the weekend. Lettuce quality from HA was much improved. I helped Gerardo knock out garlic knots. Shift was steady all day. In my downtime I checked the store inventory, made pizza kits, ran for milk, compared produce prices, worked on the training tracker, and discussed everything going on this week with Ronaldo. Next shift be on the lookout for: Houston Avocado Only one pending deferred on the snapshot for Wednesday. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Leti called out to Ronaldo citing high blood pressure, we have Belinda tonight so we'll be ok. I told Ronaldo to forward the message to Raymond.  3. Food stuff: Quality pies. Decent Sicilian rise. Dressings tasted correct. 4. Sales for the shift:  $4297 5. Labor for the shift:...
Post a Comment
Read more

SATURDAY 3/28/2026 BOH AM RONALDO

By
Notes about the shift in general:   Starting my shift—upon entering, everything looked quite good. The Houston Avocado delivery truck had already arrived; I checked the shipment, paying special attention to the lettuce, which looked to be in excellent condition. I stocked the items and began working through the prep list. We spent some time restocking the line—around 10:00 AM—and then began preparing all the pizzas; by 11:00 AM, we had everything ready. I also started coordinating breaks so that the entire team could take their rest periods. I then worked on the oven station, and we also finished up some pending prep tasks. The day went quite smoothly; we were constantly on the move. At 3:00 PM, we began restocking the front line with pizzas again, continuing until around 4:00 PM—just as the evening shift crew was arriving. I double-checked to ensure that nothing was missing for the night ahead. That is how I wrapped up my day. Next shift be on the lookout for: Watch the mayonnaise...
Post a Comment
Read more

FRIDAY 3/26/2026 BOH PM RONALDO

By
Notes about the shift in general:   We started the day with quite a bit of prep work, and the day went pretty well overall. From there, we focused on restocking the front area. Around 3:00 PM, Lety sent me a message saying she wouldn't be able to come in for her shift due to health issues. I let Will and Raymond know, but we were in good shape since we had Belinda covering the salad station starting at 4:00 PM, when the evening crew arrived. I took advantage of that time to place the order with Houston Avocado for tomorrow; after that, I worked the line. It was fairly slow, so we used the downtime to restock the front area. Things picked up a bit around 5:30 PM. Around 6:00 PM, I started covering everyone's breaks—rotating through the staff—and I also helped Belinda out at the salad station. The entire team managed to get their breaks in. I also spent some time organizing the walk-in vegetable cooler, as we have more deliveries arriving tomorrow, and I double-checked to ensure ...
Post a Comment
Read more

THURSDAY 3.26.26 BOH AM WILL

By
Notes about the shift in general: We received from PFG this morning, everything was accounted for. We had a 15 x 12" sub order come in for 11:30am. It went out on time without issue. It was a steady shift, with a good amount of slices and sandwiches. In my down time I worked on the training tracker, ordered produce, and procured the credit for two cases of iceberg. 1.How many pies did we run on the timesheet?  4 3. Food stuff: The iceberg we received yesterday was very watery. Raymond went to the store to get some for today's shift and I followed up with Jeanne at Houston Avocado, who already sent over the credit. I told her we will be ordering more for tomorrow so we will check asap.  It was cold in the building this morning so Sicilians needed some additional heat to rise. XL pies were good. Dressings were good. 4. Sales for the shift:  $3700 5. Labor for the shift: 42% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M...
Post a Comment
Read more