Midtown BOH

Notes about the shift in general:   When I started my shift, there was already a lot of stock waiting; we began moving it all in and dating the items. Everything arrived in good condition, except for one dented can of "6-in-1" sauce; I notified Raymond, who entered it into the system, and then I started on the prep list. We began restocking the line around 9:15 AM. Suddenly, a strong burning smell filled the air. We searched for the source but couldn't find anything at first; then we realized it was coming from the AC vent—it was getting quite strong, and the area was filling with smoke. Joshua spoke with Meddler about the situation and decided to call the fire department. We evacuated the restaurant and waited outside while they inspected the building; they climbed onto the roof and discovered that the central AC motor had burned out. They shut off the unit to stop the smoke and left. Later, a repair person arrived, and we went back inside around 10:00 AM. We had an orde...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the BEK and Houston Deli's truck orders.    All invoices were scanned to Xtra Chef.  I picked up semolina and one case of coke. I removed the molded caulk from the dish pit. I went over the reduced schedule for next week with Ronaldo. We had a houseless man standing on the sidewalk asking guest to buy him food. The shrubbery will be a value added fixture to the patio.   The shift was steady and very busy. Breaks started at 6:00 p.m. and ended at 8:00 p.m.  All team members took their 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. * FOH please go over the deferred orders with the k-mods. * Please remember to keep the Marsal slice tracker updated. * Please ensure tha...

Notes about the shift in general:   The shift started off well, and we kept moving the whole time. The team stayed busy finishing prep work; Pedro left at two o'clock. Juan and I started restocking. We sent pizzas out to the front around three. Things picked up a bit—ticket volume increased—around four, just as the afternoon crew started arriving. I used that time to order avocados for tomorrow and organize the walk-in vegetable cooler; I also helped out on the salad station for a bit. It was a little slow, so Lety and Belinda worked on sandwich wrappers. At six o'clock, I started covering everyone's breaks. The whole team got their breaks, and I checked to make sure 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?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian looks great. The pizza slices are crispy, and the dressings and pizza sauce got the thumbs up. 4. Sales for the shift:  8,794...

Notes about the shift in general: Good Sunday. I helped Jose with knots and the team set up Marsal. It was steady throughout the shift with all stations getting some action and a few larger tablet orders keeping us moving. Next shift be on the lookout for: 07/27 Monday 11:00 AM - Steven Villarreal - 8 Pizzas, 2 Fam. House salad, 2 Fam. Ital. Chef Salad, 1 Gallon Tea, 1 Gallon Lemonade, 4 Diet Coke, 8 Acqua Panna (16 Total Knots) JK CCOF Charge, Email Receipt to Guest **Delivery by 11:30AM to 800 Capitol St, STE 3000. DDREF# StevenVillarreal-79** Deliveries from BEK, SOFO, PFG, Houston Avocado. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Incredible pies. Great dressings. Good rise on the Sicilians. Temps checked.  4. Sales for the shift:  $4766 5. Labor for the shift: 28.33% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Evelin Notes for FOH: Excellent communication, prompt food...

Notes about the shift in general:   When I started my shift, the Houston Avocado truck had already arrived; I checked the product to ensure everything was in order, organized the stock, and prepared the prep list for each area. Juan and I then restocked the line. We began prep work, starting on the pizzas at 10:00 AM, and had everything ready by around 11:00 AM. It was quiet, so I started sending the team on their breaks. Everyone got their break, and while more orders gradually started coming in, we also finished up the remaining prep work by about 3:00 PM. We stocked up the front line with plenty of pizzas; around 4:00 PM, the volume of orders picked up, and the afternoon crew began arriving, so I checked to make sure everything was set for the evening shift. Next shift be on the lookout for: We are up to date with the preparations; the only thing perhaps missing is the semolina, but Raymond is already taking care of that. 1.How many pies did we run on the timesheet?  4/5 2....

Notes about the shift in general:   The shift went really well; we were constantly on the move. I finished up some pending prep work around 3:00 PM and started restocking pizzas for the front counter, as we were selling a lot of slices. When the afternoon crew arrived around 5:00 PM, I started working on the "Houston Avocado" order and organized the vegetable walk-in cooler in preparation for tomorrow's delivery. Things got pretty busy around that time. We had a lot of orders coming in, and the team stayed active; the salad station was a bit slow, so I had Lety prep more pistachio mix. Around 6:00 PM, we were running low on Rice Krispie treats, so I asked Belinda to cut one batch and make another for the next day. I also started covering everyone's breaks. Ramona mentioned she needed to leave at 8:00 PM due to a car issue; since we were well-staffed—and letting her go early would help with labor costs—we managed to get everyone's breaks done. I finished the shift ...