Midtown BOH

Notes about the shift in general:   Starting the shift: today is a pretty slow day, so we focused more on doing some cleaning. After 3:00 PM, Pedro and Lety left, leaving just Will and me until the evening crew arrived. I took advantage of that time to place the Houston Avocado order for tomorrow. I also seized the opportunity—since they had baked cheesecakes earlier and the oven was already heated to 350°F—to ask Evan to do me a favor and clean the range hood, given that we had cleaned the filter yesterday. He worked on it, and it ended up looking quite clean—just like new. Afterward, we started restocking the front area a bit; while doing so, I checked for anything that needed cleaning and noticed that all the lids in our seed storage area were dirty. I took them out and asked Meredith to wash them. Next, I worked on the schedule for the upcoming week; we’re going to have a bit of overtime since we are currently short-staffed. From there, I double-checked to ensure nothing was mi...

Notes about the shift in general: We received from SOFO, PFG, BEK, and Houston Avocado this morning. Everything was accounted for. Thank you to Josh for helping move stuff upstairs. Gerardo called Ronaldo and myself early this morning saying he would be at least an hour late, he ended up being two. There was a bullying incident involving his daughter at school that he was following up with. There was one deferred order due at 11:30am today that went out with no issue. When Ronaldo came we discussed how we can make this week work being down one person. Meredith came to do cheesecakes and crust, but tiramisu numbers were low after the weekend so I ran to get the missing ingredients so she could knock that out today as well. Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Someone came by to interview, I thought they were a candidate sent by Juan Carlos, but it was just a random applicant who had worked with Juan Carlos and Juan Pu befor...

Notes about the shift in general:   The shift started off a bit slow. Around 3:00 PM, Juan and Leo left, and for the next hour or so, there wasn't much activity. When the evening crew arrived, we focused on restocking the front area, and I noticed things were still moving quite slowly. I asked Evelin to prep more sandwich wrappers, while Ramona cleaned the oven at the front; meanwhile, I removed all the filters and set them aside for Johnny to clean and wash. Afterward, I organized the walk-in cooler, discarding all the empty boxes, and also gave the floor a quick clean. Around 6:00 PM, I started sending people on their breaks. Since things were still slow—and I was told we only had two cheesecakes left—I took the opportunity to go and slice up a whole one. The entire team managed to take their breaks. I did a walkthrough of the restaurant, and everything looked to be in good order. Today, Meredith prepped some Tiramisu, as well as some cheesecakes to be baked tomorrow. Next shift ...

Notes about the shift in general: Standard Sunday. After writing prep lists I helped Jose out with garlic knots, did some organizing/de-boxing, and helped get the line set up. The first hour was very slow, but by noon lunch had started and slices stayed steady all day. Next shift be on the lookout for: Deferred order for Maggie Baladez-Ortiz due at noon tomorrow, not on the snapshot. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great looking Sicilians, XL pies looked and tasted really good, dressings approved  4. Sales for the shift:  $4322 5. Labor for the shift: 34% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Evelin Notes for FOH: Smooth shift. Solid communication, slices were run promptly.

Notes about the shift in general:   Starting the day, things were a bit slow today; we focused mostly on finishing all the prep work. From there, we started stocking up the front display with plenty of pizzas in anticipation of the evening crew's arrival. I took the opportunity to place the order for the Houston location—including avocados—and also spent some time organizing the walk-in cooler. I then helped Johnny plan out the Sicilian pizzas and supervised his technique; he did quite well—I was actually amazed at how quickly he picked it up. The only thing he lacks is speed, but his actual work quality is excellent. I spent time on the line covering pizzas and restocking the front display, as we were selling a huge number of slices. Around 5:40 PM, a "Pizza On The Fly" came out slightly overcooked. We made a replacement, but that one came out undercooked—and Fredy was the one working the oven. He got upset, stating that he no longer felt comfortable at the job and that ...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. When I entered the store I started working on the truck order for BEK, SOFO and PFG. I walked the store to check supplies. I completed the shift hand-off and all areas were stocked and ready. I made several figure 8s and met many guests from out of town on spring break. I started breaks at 6:30 p.m.. The volume at all stations was intense. Marsal ran 8 minute tickets for about 20 minutes. Roto was barely keeping up with tickets. so all house pies were cooked at Marsal. The top Marsal was full with house pies and the bottom Marsal was completely packed from front to back. Breaks ended at 8:30 p.m. and all BOH team members were able to take breaks. Next shift be on the lookout for: 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 order with the k-mods *Please rem...