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FRIDAY 7/10/2026 BOH PM RONALDO

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Notes about the shift in general:   The day started off quite slowly—even for a Friday—so Will was able to leave at three o'clock once the afternoon crew arrived. I used that time to place the avocado order for Houston for the next day, organize the vegetable walk-in cooler, and check that we had everything needed for the evening shift; I noticed we were running low on cheesecake, so I set about making a fresh one. The whole team was busy; things really picked up around five o'clock with a lot of pizzas going out, though it slowed down a bit after six. When I took my break, I saw it was still a bit quiet, so I asked the team who wanted to head home around eight; Ramona volunteered, and Danilo was on the front line. Afterward, I did a final check to ensure everything was in order before wrapping up the 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 style grew quite well and re...
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THURSDAY 7.10.26 BOH AM WILL

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Notes about the shift in general: Another walk up/slice heavy shift. Nothing crazy, but it stayed steady all day long. The team focused on prepping up for the weekend and keeping Marsal stocked. In my downtime I ordered crushed red, black pepper, and vanilla from SSS, produce from Houston Avocado, and double-checked and posted the schedule. Next shift be on the lookout for: Deliveries from BEK, Houston Deli, and Houston Avocado 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians had a great rise today. Pies were looking and tasting good all around. Dressings were approved. Temps were temping. 4. Sales for the shift:  $3495 5. Labor for the shift: 44% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Solid shift, communication was good, food was run promptly.
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7/9/26 Thursday Mid w/Raymond

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    Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I placed the truck orders for BEK, SOFO and Houston Deli. The shift started slow and then picked up at 7:00 p.m.  Breaks started at 6:00 p.m. and ended at 7:30 p.m.  All team members took their breaks.  Next shift be on the lookout for:  We are set for the next shift 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 orders with the k-mods. * k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker.   * Please remember to keep the Marsal slice tracker updated. 3. Food stuff: * Sicilian pies had a nice rise, and a light taste. * Whole pies were looking very nice. * Salad dressings tasted and were approved. * Please continue to complete temp...
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7/8/26 Wednesday Mid w/Raymond

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  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I had a very lengthy interaction with a houseless man that confronted some of guests and tried to enter the building. At one point, the man stated to drink out of the fountain. I called both HPD and Seal. Seal arrived first and then a constable. I felt empathy for the man until I saw the constable attempt to put handcuffs on him. He ran like an Olympic sprinter and the officer took two steps to chase him and said Woow!  The constable called for assistance and believe it or not, the man came right back when additional officers were there. The chase was on again.  World Cup Fan Fest ends on 7/19/26. Hopefully that will draw additional traffic downtown. I spent some time working on training material.  The shift started slow and then picked up at 6:45 p.m.  Breaks start 6:00 p.m. and ended at 7:30 p.m.  All team members we...
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7/7/26 Tuesday Mid w/Raymond

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  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory .    I completed the k-mod's schedule and published it. I met some very nice families during my guests connections. I checked on invoice credits and sent invoice credits to Delmy. I spent some time working on training material. The World Cup games have concluded and there is no discernable difference in sales at this time. The shift started slow and then picked up at 6:30 p.m.  Breaks start 6:00 p.m. and ended at 7:30 p.m.  All team members were able to take breaks.  Next shift be on the lookout for:  We are set for the next shift 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 orders with the k-mods. * k-mods let's be sure to mark the invoice with the credit amount after entering ...
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TUESDAY 7/7/2026 BOH AM RONALDO

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Notes about the shift in general:   When I arrived to start the day, everything was in good shape—neat and clean. I began with the prep list. Then, Pedro and I restocked the line and started on the prep work. I handled two bread recipes, and we also made cheesecake. Around 10:00, we started making pizzas for the front counter. By 11:00, everything was ready. We started the day selling plenty of slices but no whole pizzas. I began scheduling breaks; the whole team took theirs, and we finished up some prep work, though the day was quite slow. Lety was scheduled to leave at 3:00, but I sent her off around 12:30. Once the afternoon crew arrived, I used the time to order avocados and managed to leave a little early myself, since it was such a slow day. 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 pizzas look quite delicious, as do the pizza slices; the dressings and pizza sauces have a...
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MONDAY 7/6/2026 BOH PM RONALDO

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Notes about the shift in general:   It was a pretty slow start to the day on Monday; once Juan and Leo left, Will and I were manning the line, and absolutely no orders were coming in. We only had two large orders—one at 5:30 and the other at 6:30. Things started picking up gradually after five o'clock, with quite a few pizzas and salads going out. Around six, I started sending people on their breaks. That was when it got incredibly busy—especially in the pizza area, where a lot of orders were coming through—but we worked as a team, and everything went out on time. The whole team got their breaks, and I checked to make sure everything was set for the evening. Things calmed down a bit around seven, and Meredith started making tiramisu and cheesecake for the next day. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian slices turned out really well today. They w...
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