Midtown BOH

Notes about the shift in general:   At the start of the shift, things were going pretty well. I was getting tickets out, but the workload began to drop off after two o'clock, so we decided to let Lety and Pedro leave at three. Will and I stayed on until the afternoon crew arrived. I used the time to prep the "Houston" and avocado for tomorrow; I also organized the vegetable walk-in cooler and updated some product dates—everything looked good. Around five o'clock, Noe called to say he’d be running a little late, which wasn't a problem since things were slow. I took my break around six; right then, business picked up significantly, and we even had a ticket for 12 pizzas come in at 5:50. Everything went smoothly. The whole team managed to take their breaks. I double-checked that everything was in order, and that’s how the shift ended. 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 ...

  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's truck order.    All invoices were scanned to Xtra Chef.  I picked up rum and Genoa Salami on the way in.  There were no further incidents with the A/C. I contacted EcoLab regarding the roach sighting. I did not have a copy of the pest control agreement, so I spoke with the Ecolab Supervisor and he informed me that large tree roaches are not covered under our agreement. It would cost $275 to have them treat the inside and outside. The shift was steady but not very busy.    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:  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 order...

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...