Midtown BOH

Notes about the shift in general:   At the start of the shift, things were going very well; there was a steady flow of customers. Later, it quieted down a bit. We finished up some prep work, and out front, pizza slices were selling quite well, so we restocked with plenty of pizzas. Lety left at 3:30, just before the afternoon crew arrived. We then restocked more pizzas for the front, and I spent some time covering them. Orders kept coming in—much like in the salad area—though the front section was a bit quiet. From six o'clock onwards, I began managing the breaks. Everyone on the team took their break, and I made sure everything was in order. 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 pizzas turned out really well today; they look incredible, as do the pizza slices. The dressings and pizza sauces got the thumbs up. 4. Sales for the shift:  4,474 5. Labor for the shift...

Notes about the shift in general: Chill Tuesday. The crew had a solid amount of prep. The dough team made two batches of bread. Business was dispersed between all stations. No large rushes but steady. I used my downtime to check next week's schedule, order produce, and print/laminate some more slice cards. Next shift be on the lookout for: Deliveries from BEK and Houston Avocado 10/21 Wednesday 11:00 AM - Thomas M - 2 pizzas, Family salad 11:30 AM - Claudia Avalos - 6 Large pizzas, 2 Family salads, 6 cookies, 3 rice krispy, 3 cannoli, 5 hot honey  10/22 Thursday 11:00 AM - Hayley Hemstreet - 2 subs, 4 regular salads, 6 cookies, 6 sparkling waters **Diligent delivery to 6100 Main Street, Houston, Tx 77005 Kraft Hall room 484 by 11:30 AM** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Fantastic Sicilians today. Best I've seen in a minute. Pies in general were looking great. Dressings approved. Temps temped. 4. Sales for the shift:  $2184 5. Labor for the sh...

Notes about the shift in general: Standard Monday. Deliveries from BEK, SOFO, PFG, Houston Avocado, and HFF. Putting away, organizing, helping out the team was the name of the game. Little bit for each station, a little heavier on slices, Sicilians in particular were selling well. Juan caught a container of cherry peppers that were all mushy, potentially compromised. We opened all containers, found 3 more that were not up to spec, refrigerated the rest. I added all 4 to the tracker and Raymond communicated with PFG. Alex is training tonight. Juan and Leo were out at 3pm and Ronaldo and I held it down. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies, Sicilians were great, dressings approved. 4. Sales for the shift:  $2197 5. Labor for the shift: 55% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Excellent communication, prompt food running, good ...

Notes about the shift in general:   The start of the shift went well. Leo and Juan left at three o'clock. Will and I stayed on the line. It was busy—there was a constant flow of orders. The afternoon crew has now arrived. Today, I had Alex focus on topping pizzas; I want him to learn each station gradually, and he did a great job. He works quickly, is learning more, and even helped with stretching some of the pizza dough. Things calmed down a bit around five o'clock. Around six, I had them prep some cherry peppers. I then began handling the breaks, covering for each person; the entire team was able to take their break. I checked everything to ensure it was all in order, and that’s how I wrapped up my shift. Next shift be on the lookout for: all good? 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizza slices look quite delicious; the dressings and pizza sauces got the stamp of approval. 4. Sales for the shift:  4,375 5....

Notes about the shift in general: Solid Sunday. Decent rush from the time I arrived until about 8pm when it died down. The main focus today was Alex's training. He's doing great overall, it's just a matter of getting him further dialed in with feedback on slices and protocols. The team discovered one bag of moldy pepperoni that I logged on the tracker. I went over the health inspection findings with Raymond and Ronaldo. Breaks were done by 8:30pm. Next shift be on the lookout for: Deliveries from BEK, SOFO, PFG, Hilltop, and Houston Avocado.  We have just enough Ranch to get us through the night and will replenish in the AM. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Quality pies, decent rise on the Sicilians, dressings were tasty. 4. Sales for the shift:  $1224 5. Labor for the shift: 22% People: Dough/Dish: Iran Prep:  Z1R: Noe Z2R: Juan Carlos Z3R:  Danilo Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti / Belinda (until 8pm)   Notes for FOH...

Notes about the shift in general: Started off with deliveries from BEK, Houston Avocado, and Alsco. Put everything away and organized. I helped Gerardo get knots done. After that I helped the crew set up Marsal. It was a decent, steady shift with a good amount of tablet orders, call ins, and walk up guests getting slices and sandwiches. Just before two the water went out due to construction from the City of Houston. Raymond was here and made the call to stop orders until water was back online. He set up the portable handwashing sink as an alternative. Right around that same time after water being out for an hour it came back on. We flushed all the lines and then resumed business as usual. I added Alex's training shifts to 7shifts now that he is in the system. Next shift be on the lookout for: Alex is training tonight close, tomorrow mid, Sunday close.   Delivery from Houston Avocado. 10/17 Saturday 7:30 PM - Kyle B - 20 Pizzas, 1 house salad TAX EXEMPT JM  8:15 PM Melissa...