Midtown BOH

  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 truck order. Ramona brought to my attention the paper plates were short of the 100 count by 32 plates. Some of the packs were correct and I communicated the discrepancy to our Rep.  We received the vanilla from Southern Style Spice that they shorted us last week. They sent 2 gallon vanilla containers, but invoice us for 2 quarts. The Tech from Houston Interiors came to check on the work needing to be done on the ceiling above the Hobart mixer. I was decided that he will return on Thursday after getting with Mettler at 6:00 a.m. to fix the ceiling. Ronaldo will be here to let Tech. in and wait for Will to arrive before he leaves.   The shift started slow and then picked up slightly at 6:30 p.m.   Breaks started at 6:00 p.m. and ended at 7:30 p.m.  All team members took their breaks.  Next sh...

Notes about the shift in general:   When I started my shift, everything was in good shape and clean. It was just another Tuesday, so we got into our routine: I made the prep list and distributed tasks to each station. Pedro and I started restocking the line and handling prep work. We had an order for eight pizzas and a Party Salad; around 10:50 AM, we started making all the pizzas for the front line. The order went out on time, and by 11:00 AM, we were fully set up and ready for incoming orders. I took my break around 12:00 PM, and the rest of the team took theirs as well. Today, I prepared two batches of dough, and a delivery of vanilla arrived. Lety left at 3:00 PM. Once the afternoon crew arrived, we started restocking pizzas for the front line. I used that time to organize the avocado stock for the next day and checked that everything was ready for the evening shift; that’s how I wrapped up my shift. Next shift be on the lookout for: Houston avocado 1.How many pies did we run o...

Notes about the shift in general:   I started the day—a rather quiet Monday—by cleaning the vegetable walk-in cooler with Leo; once the others left, Will and I held down the fort until the afternoon crew arrived at four. I used that time to take out the front oven filters and wash them, and I also cleaned the ceiling in the front area since it was getting dirty. The team handled all the orders, though things were moving a bit slowly. I also took out all the lids from the containers where we keep the oregano and other items; I washed them, and they came out very clean. Evelin was restocking supplies and prepping sandwich wrappers for the weekend. Around six o'clock, I started covering everyone's breaks. The whole team got their breaks, and Meredith prepared tiramisu and a tray for the next day; I double-checked that everything was in order, and that’s how I wrapped up the shift. 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: Nice little Sunday. I helped Jose with garlic knots this morning, the helped set up Marsal. Started off a little slow, but picked up around noon for the rest of the afternoon. All stations were moving. Roto got a few larger tickets mid-Afternoon. Everything ran smoothly. I knocked out inventory after breaks were done. Next shift be on the lookout for: Deliveries from PFG, BEK, Houston Avocado. 07/14 Tuesday 3:00 PM - Dorothy Gracia - 1 Tiramisu Sheet Cake LM Approved by Charles 07/15 Wednesday 10:50 AM - Natalie Fexer - 8 Pizzas, 1 Party Pear Gorg, 15 Single Cookies, 20 Sides Ranch (20 Total Knots) **NOT YET CONFIRMED** LM **Diligent delivery by 11:30 AM to 711 Louisiana St., Ste. 1800, South Tower, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: When I was doing inventory I noticed that there was no vanilla with the SSS order that came on Friday. I logged it, marked the invoice, and emailed Southern Style....

Notes about the shift in general:   The day got off to a really good start; we were well-prepared, working as a team to finish up prep and handle orders. We managed to get everything done by around three o'clock. After Pedro left, we started stocking up on pizzas, and we also had two large orders scheduled for 3:40 and 3:55 that went out on time; meanwhile, we were selling plenty of pizza slices out front. When the afternoon crew arrived, I used that time to order avocados for tomorrow. I noticed the line was running smoothly but was a bit slow, so I took the opportunity to assemble more "Pizza Kit" boxes—we had sold nine yesterday and were completely out of stock. Once I finished that, I spent some time on the line helping Lety with the salads. Then I took my break around six o'clock; the whole team took their breaks as well. Afterward, I checked that everything was set for the evening shift, and that’s how I wrapped up my shift. Next shift be on the lookout for: Hou...

    Notes about the shift in general:  When   I arrived, the dumpster was closed and locked.   I walked the store and confirmed inventory .  I met with some of the FOH Sift Lead to get a feel for how thing are going. During my guest connections I met with a very nice family. The mother and father retired to Italy and they come to Houston to visit their daughters. They said that they always come to HSP because we have the best pizza in Houston.  The shift started slow and I started to make a cut after speaking with Ryan. All of a sudden, we had a much needed pop that got things really moving.   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 and Roto pies.  * FOH please go over the deferred orders with the k-mods. * Pleas...