Midtown BOH

Notes about the shift in general:   The start of the day went quite well. Everything was clean. I began by working through the prep list. Pedro and I worked side-by-side on the line, and by around 10:00 AM, we started making all the pizzas. We didn't have any pending orders at that point, so by around 11:00 AM, we had everything ready. I then started scheduling breaks; the entire team got to take theirs. Yes, it went quite smoothly. Tickets kept coming in, and we had strong sales—especially with the pizza slices. Around 3:00 PM, Lety clocked out, leaving just Pedro and me on the line; however, things were very quiet at that time, so there were no issues. We did some baking today; the cheesecake turned out quite well and looked very appetizing. Once the evening shift staff arrived, I took the opportunity to place the Houston Avocado order for tomorrow. We also baked some bread today—since we were running a bit low on stock—taking advantage of the fact that the oven was already at th...

Notes about the shift in general:   As the day began, things went quite well at first. We were churning out a huge number of pizzas; the pace was really good. However, once Leo and Juan left, things slowed down. It became very quiet by the time the afternoon shift arrived. I took advantage of that time to place product orders with Dimare for tomorrow. After that, I helped out with topping the pizzas. Around five o'clock, things picked up again—we were busy with orders coming in for both pizzas and the salad station. Then, around six o'clock, I started sending people on their breaks. It slowed down a little bit again while the whole team took their breaks; meanwhile, Meredith spent the time making desserts and cheesecakes for the next day. I double-checked to ensure everything was in order, and that is how I wrapped up my shift. Next shift be on the lookout for: Dimare 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian is absolutely spo...

Notes about the shift in general: Solid Monday shift. We started off the day with deliveries from BEK and PFG. One broken case of ricotta was immediately logged and reported. Everything else checked out. I spent some time getting rid of boxes, organizing, labelling. After that I helped Juan with prep and getting the line ready. It was actually not too slow for a Monday. No deferred orders, but before noon the lunch rush started and stayed strong until almost 4. We still cut Leo and Juan right at 3pm. Next shift be on the lookout for: Deliveries from DiMare and Houston Deli. We have just enough turkey and capicola to make it through the shift, I gave Ronaldo my card just in case. 1.Ho w many pies did we run on the timesheet?  4 3. Food stuff: Quality pies. Leo's pounds this morning looked great, everything tasted on point, dressings were flavorful. Sicilians had a decent rise. 4. Sales for the shift:  $3214 5. Labor for the shift: 40% People: Dough/Dish: Gerardo Prep:  Bel...

Notes about the shift in general:   The start of the day was a bit slow, but we took advantage of the time to finish all our prep work. Things picked up considerably starting at 3:00 PM, and around 4:00 PM, we began stocking the front display with plenty of pizzas. I checked to ensure we would be well-supplied with vegetables for tomorrow, since I hadn't placed an order with Houston today. Regarding avocados, we decided to place our order for Tuesday with Dimare, as tomato prices were currently a bit low. As the evening progressed—around 5:00 PM—business would get a little busy, then slow down again; so, I had the team make some Cherry Pepper pizzas. Around 6:00 PM, I started sending the staff on their breaks. I sent them in pairs of two, as we were able to keep up with all the incoming orders. This allowed them to finish their breaks early, and I was able to verify that nothing had been overlooked. That is how I wrapped up my day. Next shift be on the lookout for: We are up to dat...

Notes about the shift in general: Solid Sunday shift. I came in and the HVAC system was dripping in the normal spot. I switched from air to vent until around noon then switched it back on, it seemed fine at that point. We checked filters but they were changed less than two weeks ago. I knocked out garlic knots with Jose. I helped the team get set up for the day and covered Marsal until breaks were done. Slices were moving. There were some large groups and decent pops throughout the shift, but mid afternoon was a little slower than yesterday, so we cut Pedro at 2pm. In my downtime I grabbed buttermilk, cucumbers, and tomatoes. Next shift be on the lookout for: Deliveries from BEK, SOFO, PFG. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Decent Sicilian rise, great looking/tasting pies, dressings tasted on point, produce is looking good. 4. Sales for the shift:  $4442 5. Labor for the shift: 31% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:...

Notes about the shift in general:   As the shift began, sales were quite brisk—pizza slices for the front counter were selling like hotcakes. Consequently, we spent our time restocking the display with plenty of fresh pizzas and wrapping up some prep work. Starting at 3:00 PM, we began ramping up production significantly, making an abundance of pizzas for the front counter, as we had a large order for 25 pizzas scheduled for 8:30 PM. From 4:00 PM onward—when the evening crew arrived—things remained quite busy, with a constant stream of pizzas going out. This pace continued until around 5:00 PM. Around 6:00 PM, I started sending the team out for their breaks; I sent them in pairs, given the large order we had pending. By 7:35 PM, everyone on the team had taken their break. We then began working on the large order; simultaneously, tickets for dine-in customers kept coming in. I focused on sending the pizzas to the front counter for cooking, working in tandem with Juan C, who was stat...