Midtown BOH

Notes about the shift in general:   When I started my shift, everything was in pretty good shape. I began by distributing the prep list to each station, and we started restocking the line. We hurried to get the prep done because we had an order for 10 pizzas due at 11:15. We started by making the pizzas for the front counter first, then made the pizzas for that specific order; it went out on time, and we had everything ready by 11:00. I started scheduling breaks at 11:30, and the whole team got theirs. We were quite busy today—we barely had time to finish the prep work—so around 3:00, we started restocking whatever we could. It was a busy day; once the afternoon crew arrived, we restocked a bit more, and then I made cannoli cream and cut Rice Krispie treats, since Dina had a heavy prep load today and ran out of time to finish them. Next shift be on the lookout for: Keep an eye on the capicola. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The ...

Notes about the shift in general:   Starting my shift today, things went really well; the whole team stayed busy and worked effectively. We were moving a lot of pizzas—selling a huge number of slices—especially around three o'clock. We made sure to stock up the front display with plenty of pizzas before the afternoon crew arrived. I used that time to get a head start on prep for tomorrow, since it’ll just be Juan and me on the line; I prepared the ricotta, sliced ​​meatballs, and cut up mozzarella cheese to help Dina out, as she has a lot of prep work for tomorrow as well. The team dynamic was great; everyone worked together well, and all the orders went out on time. From six o'clock onwards, I started handling the breaks and covering for everyone. I also asked Belinda to make a batch of Rice Krispie treats and had her prep more Kalamata olives. That’s how my shift wrapped up. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we ...

Notes about the shift in general: Good shift. We started off the day with a delivery from PFG. I helped put away and organize stock. No deferred orders, but a large tablet order for 3:30 came in before opening. It stayed busy all day without any of the summer lulls. Leti got slammed with sandwiches during lunch, everyone stepped up to help her out. All stations had good pops throughout the shift. We cooked off two bread batches this morning. I helped out with croutons and cookies, we received an order for 25 cookies early on so I cooked off 40. Next shift be on the lookout for: Deliveries from BEK, Houston Avocado, and Houston Deli. 08/16 Sunday 5:30 PM - Jenny Park - 18 Pizzas LM **Diligent delivery by 6:00 PM to 6104 Auden St., Houston, TX 77005** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great rise on the Sicilians, good looking and tasting pies, dressings checked out.  4. Sales for the shift:  $3600 5. Labor for the shift: 37% People: Dough/D...

  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 Houston Deli and BEK truck orders. I picked up a chain for the parking lot. The roof  guys did not show up. I am starting to feel like Linus waiting on the Great Pumpkin. Those Block Heads!   Alsco has transferred our account to the Almeda Genoa Alsco location. We will keep the same delivery driver and the same Friday deliveries. There will be no change in billing. I had a delay in entering the BEK truck order. The BEK online ordering website was down for a while. The shift was not very busy, but it was steady. The New Yorkers are really starting to show up. The momentum started to build around 6:30 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:  1. How many pies did we run on the timesheet?  4/5 2. KMO...

Notes about the shift in general: Solid morning. We started off with deliveries from BEK and Houston Avocado. Everything checked out today. We were busier than usual until about 1:30pm when it died off completely. One deferred for 6pm, but there were several larger tablet orders for 8-10 pies plus family salads. In my downtime I fixed dates on product and organized storage areas. I compared prices for the potential produce vendor and gave my findings to Raymond. I started ironing out next week's schedule. Bailey bought fruit to celebrated Dina's birthday. Next shift be on the lookout for: PFG 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great sicilians, good pies all around, dressings approved. Temps checked out. 4. Sales for the shift:  $3565 5. Labor for the shift: 45% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Juana Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: Pan catching water above roto was mainly ...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked.    I walked the store and confirmed the inventory . I entered the PFG's truck order.  I contacted the vendors about credits. BEK confirmed that 21 oz. branded cups will be available for Friday's truck order.  The roofing service was unable to make it today. I will follow-up with them tomorrow. The towing sign was reattached to the post. I will pick up a new chain for the entrance tomorrow. The employee party posters were placed in the break area and on 7shift. The City of Houston changed the left lane of Travis Street across from HSP to No Parking at any time ahead of their original October schedule. I reviewed Adam's notes with the team. Diligent was approximately 20 minutes late for the Texans' large order. The shift was steady and all stations were busy with orders. Sales started to billed 6:00 p.m. and continued until 8:00 p.m.   Breaks started at 6:00 p.m...