Midtown BOH

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: ...

Notes about the shift in general: Solid Friday. Nice to have a busier Friday after a slower Wed & Thursday. We started off with deliveries from BEK, Houston Avocado, SOFO, and Houston Deli. Three dented cans were added to the tracker, invoices marked, vendors contacted me. No deferred order's but it was a solid day shift with a good amount of walk up and tablet orders, all stations getting some action. Noon was the busiest hour. When Ronaldo arrived we went over the week's happenings. Ronaldo and I administered handwashing tests for everyone working today. Iran is training on topping tonight. Next shift be on the lookout for: 09/12 Saturday 11:30 AM - **NOT YET CONFIRMED** - Kara Branch - 13 Pizzas KS 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** I reiterated to Ronaldo the importance of using clean cutters and no cross contamination between the two styles of pie for the Kara order. 1.How many pies did we ru...

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 Hilltop Deli, Sofo and BEK truck orders. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. During my Guest Connections I met a few guest that absolute loved our pies. I had the privilege of working the lobby during a 0-50 pop. I was afforded the privilege of assisting first time guests with menu awareness.  The shift was steady with large pops. The momentum started to build around 6:00 p.m. It continued until 8:30 p.m. 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 or...

Notes about the shift in general:   At the start of my shift, the Houston Avocado truck had already arrived; I received the delivery and inspected the items, finding a box of mushrooms that was incomplete, so I sent it back. I told Raymundo to add it to the credit list and then began working on the prep list. I helped Jose with the garlic knots. We started restocking the line and prepping pizzas for the front service; we also had an order for 13 pizzas at 11:30, which was delivered on time and sliced ​​with a separate knife, just as requested—the day got off to a great start. Orders kept coming in non-stop, so I started scheduling breaks around 12:30; the whole team got their breaks, but it was a very busy day, leaving us little time to finish prep work. From 3:00 onwards, we started restocking the front line as much as possible, especially since we had an order for 18 pizzas due at 6:00, right as the afternoon crew was coming in. I double-checked that everything was set for the ev...

Notes about the shift in general:   The day got off to a pretty good start. Pizza slices were flying out the door. The whole team was in full swing around 3:00 PM. We started stocking up the front display with plenty of pizzas around 4:00 PM, just as the afternoon shift arrived. I used that time to order avocados from Houston for tomorrow, and the afternoon crew also demonstrated proper hand-washing techniques; most of them did a great job. The salad station was a bit slow, so I had them prep more sandwich wraps. Irán is gradually getting the hang of things, but he still lacks speed; he’s still moving too slowly. I started scheduling breaks at 6:00 PM. Things slowed down a bit, but around 7:00 PM, pizza orders picked up again, including an eight-pizza ticket. Everything went out on time. The whole team got their breaks, and I double-checked that everything was set for the evening shift. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?...