Midtown BOH

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 .   All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures.  We had an incident where non-HSP guests came to get footage of a driver that almost ran one of them over. They argued with Bailey because they thought he was not taking their concern seriously. Ryan and I spoke with them and they eventually left.  The film crew came to take pictures on the patio. They started to spread out taking up three tables. I spoke to one of the crew members, asked about their activity and they said we have permission. I remembered communication about a film crew, but I did not associate it with them. It was busy and we needed one of the tables for guests wanting some place to sit. I spo...

Notes about the shift in general:   At the start of my shift, everything was in order. I began with the prep list and started restocking the line. We also handled some prep work starting at 10:00 AM, including all the pizzas. We had one order for 11 pizzas, due at 11:45 AM, which we prepared starting at 11:00 AM. Everything was ready on time, and we also managed two party room bookings—everything went smoothly and on schedule. I then took my break, and the rest of the team took theirs as well. We were finishing up some prep work when a representative from the Health Department arrived; Raymond handled the inspection with her. It got a bit busy around that time, and we received quite a few orders for the evening shift. We spent time restocking plenty of pizzas. The evening crew has now arrived, and I’ve ensured that everything is set for the night. Next shift be on the lookout for: We are in pretty good shape with all the preparation. 1.How many pies did we run on the timesheet?...

Notes about the shift in general:   The start of the shift went quite well. There was a large backlog of tickets, so once we cleared those, we began some prep work. Later, we ran into an issue with the water and had to wait for it to be fixed; in the meantime, we took the opportunity to prepare more pizzas for the front counter. The afternoon crew arrived, and I worked on the Houston order—prepping avocados for tomorrow—and organized the vegetable walk-in cooler, clearing out empty boxes. Alex was working with Ramona at the front, selling pizza slices; he’s doing a great job. I was supervising—he knows everything well enough that Ramona even left him alone at the front for a while, during which he took the initiative to chop lettuce for salads. Things were a bit slow, and the team started prepping more sandwich wraps. Meanwhile, the pizza station was getting a steady stream of tickets. I also had some orders lined up for the evening, and starting at 6:00 PM, I began scheduling brea...

Notes about the shift in general: Today was a little slow for a Thursday, but not bad. We had one ten-pie deferred order that went out on time at 11:30am. My main focus today was re-training/acclimating Alex from NOLO to Home Slice Midtown. I trained him on Marsal with a little refresher on topping. The slices he cooked were generally good, I only had to critique a few slices for him to hit the mark. Cuts were decent. I showed him which slices did not pass, tossed those, showed him where to log them. I went over Button Pep, Supreme, and Vegan pies since he did not work with those previously. Went over cuts on White Pies, Margherita XL, Button Pep and gave him the training materials that I had consolidated. I gave him a schedule through Sunday, once he populates in 7shifts I will add next week's schedule. Next shift be on the lookout for: BEK, Houston Avocado 10/15 Thursday 11:30 AM CMC - 10 Pizzas 100% donation JM 10/16 Friday 7:50 PM - Joseph (Continental) - 4 lg pies, 25 plates,...

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 found that we were short a case of bleach. The vendor charged us for bleach but delivered degreaser. I am working with the vendor to correct the mistake. The truck order for PFG was placed.  All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. Vendors are reviewing outstanding credits. I completed orientation with our newest team member Desiree. It was a full day that kept me busy. As predicted, sales are starting to increase as a result of  cooler temperatures. I am looking forward to see our sales for the impending false winter temperatures coming our way. The shift was steady with pops throughout the shift. Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members took their breaks. Next s...

Notes about the shift in general: Solid shift. We had one 28-pie deferred order from 3pm. Andrew had to call Diligent but the order went out on time. We started off the day with deliveries from BEK and Houston Avocado. AutoChlor and Cozzini Bros also came by today. The first hour filled up with larger tablet orders. Slices were moving all day long. Next shift be on the lookout for: 10/15 Thursday 11:30 AM CMC - 10 Pizzas 100% donation JM 10/16 Friday 7:50 PM - Joseph (Continental) - 4 lg pies, 25 plates, napkins, 20 parm and pepp JK, Donation 10/17 Saturday 7:30 PM - Kyle B - 20 Pizzas, 1 house salad TAX EXEMPT JM  8:15 PM Melissa Harris - 14 pizzas, 80 plates/ napkins, 14 parm/pepper ** Diligent Delivery by 8:45 PM to 2301 Walker St, Houston, TX 77003** KS 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good Sicilians, good pies, good dressings.  4. Sales for the shift:  $4080 5. Labor for the shift: 36% People: Dough/Dish: Gerardo / Jose Prep:...