Midtown BOH

Notes about the shift in general:   As my shift began, there was quite a bit of prep work to be done; we were busy finishing that up, and by around 3:00 PM, we were also selling a significant number of pizza slices and sandwiches. We started restocking the display cases with plenty of fresh pizzas. The front counter was busy, and tickets were coming in non-stop. Once the evening crew arrived, I took the opportunity to place the order for the Houston Avocado ingredients needed for tomorrow. Today, Danilo was training the new hire—showing him the ropes and teaching him all his duties—and I was also supervising; he’s actually doing quite well. I spent some time on the line helping to top pizzas, as things got a bit hectic around 6:00 PM. I then began coordinating breaks, covering for each team member in turn. The entire team got their breaks, and we spent some time restocking the line, anticipating a large volume of orders tomorrow; I instructed everyone to leave their stations well-s...

Notes about the shift in general: Solid shift. I started the day by organizing storage areas and helped the team set up. I ran Marsal, slices were moving all day long. I did inventory in my downtime. Ronaldo, Raymond, and I met. I gave Iran a brief tour and made sure he was set up for today. He is training dish with Danilo. Slight schedule changes were made to the week: Jose is going to come in tomorrow to make bread and will be off Thursday instead, Ronaldo will come in an hour early tomorrow to help Juan and I with the large order, and Belinda will come in for a short shift Tuesday morning to help Pedro and Ronaldo with that large order. We did a little extra prep this morning to focus on the large order tomorrow. Next shift be on the lookout for: 05/18 Monday 11:15 AM - Megumi Lee - 25 Pizzas LM **Diligent delivery by 11:45 AM to 1303 San Jacinto St, Houston, TX 77002* 11:30 am- Wendy wade 2lg pizzas 1 fam house salad diligent delivery to 1111 Lousiana st Houston 77002 05/19 T...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. The truck order for BEK and PFG were entered.  The draft of the expectations for prospective BOH Shift Leads has been approved and I will schedule a time to meet with them and go over the information.  It was a steady shift with all stations staying busy.   Guests are talking about the new store opening. They are excited about the location. Breaks started at 6:00 p.m. and ended at 8:30 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.  Next shift be on the lookout for:  Plan for additional coverage for Monday and Tuesday a.m. to help cover large order 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 and Roto pies.  * FOH please go over the deferred orders with the k-mod...

Notes about the shift in general:   Starting the day as I entered the restaurant, everything looked quite good—everything was clean. I began my day by distributing the prep lists to each station. Just then, the Houston Avocado delivery truck arrived; I checked the order and noticed that one case of iceberg lettuce was in very poor condition—it was extremely waterlogged, making it impossible to cut using the machine. I had to return it and messaged Raymundo to request a replacement. We began our prep work around 10:00 AM, starting with all the pizzas. By 11:00 AM, we had everything ready. I started scheduling breaks around 11:40 AM, and the entire team took their breaks. We spent the remaining time finishing up some prep tasks. The day went quite well; we sold a significant number of pizza slices. The whole team stayed on the move; around 3:00 PM, we started restocking the front line. We also had an order come in for 4:00 PM, followed by another one for 4:20 PM, and everything went ...

Notes about the shift in general:   The start of the day went quite well. There was a fair amount of prep work to do, and we focused on getting it finished. We were all on the move constantly, and starting at 3:00 PM, we began making a good number of pizzas for the front of the house—just as the evening shift staff were coming in. I took the opportunity to place an order for Houston avocados to use in tomorrow's salads. Things were a bit slow at that point, so I assigned Lety to prep the Kalamata olives and make the marinade; I checked her work and saw that everything looked great. I then went out to buy cucumbers for the next day, and after that, I returned to the line. It got quite busy around 6:00 PM. I started coordinating the breaks so that everyone on the team got their downtime. Finally, I double-checked to ensure nothing was missing, and with that, I wrapped up my shift. Next shift be on the lookout for: Houston Avocados 1.How many pies did we run on the timesheet?  4/...

Notes about the shift in general: Decent Friday. We started off receiving deliveries from BEK, Houston Avocado, and Houston Deli. I organized each area, helped Gerardo knock out garlic knots, then helped the line set up for the day. I manned Marsal, and went over this week with Ronaldo. Slices were the main thing moving, odd pops but nothing too substantial. Next shift be on the lookout for: Houston Avocado... tomato prices drop again next week! 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Meredith will be making cheesecake and tiramisu on Monday. 3. Food stuff: Great looking and tasting pies today. Had me craving pizza. Dressing hit the mark.  4. Sales for the shift:  $3193 5. Labor for the shift: 41% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leti Notes for FOH: Good vibes, prompt food running, and an excellent shift courtesy of Erica, Kharma and Gerardo!