Midtown BOH

Notes about the shift in general: Solid Sunday. I helped the team with garlic knots and set up Marsal for the shift. We had an 18-pie deferred order due at noon that went out without issue. It was a slow start with some odd pops, but started getting busier around 2pm. Most of the rest of the shift was spent planning for World Cup. Next shift be on the lookout for: BEK, SOFO, PFG, Houston Avocado 10:50 AM - Natalie Fexer - 10 Pizzas, 1 Party Pear Gorg, 20 Sides Ranch (20 Total Knots) LM Approved by Fowler ** Cynthia delivery by 11:30 AM to 711 Louisiana St., Ste. 1800, South Tower, Houston, TX 77002** 11:30 AM - SWA Group/Naila Qureshi - 10 Pizzas LM 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Holes were not properly punctured to allow the Sicilians some breathing room, we will follow up with Iran. 3. Food stuff: As noted, some Sicilians were not properly formed due to lack of proper punctuation. We used most of these for Marsal pies and cut off the offen...

Notes about the shift in general:   At the start of the shift, things were going pretty well. We were all busy—tickets were coming in from every area—though things slowed down a bit after 1:00 PM. We finished up some prep work, and around 2:00 PM, Pedro left; I spent some time restocking the front area. It got a little busier around 3:00 PM, and the afternoon crew arrived around 4:00 PM. I used that time to order avocados for tomorrow and made a batch of Rice Krispies, since Belinda hadn't had time to finish that prep task. Afterward, I worked the line, helping Lety with salads. I also assisted Belinda at the front, as a lot of pizza slices were being ordered. Around 6:00 PM, I started coordinating the breaks. The whole team took their breaks, and then I checked that everything was set for the night to wrap 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 slices were qui...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory for the weekend.  I worked on the game plan for the World Cup. I covered Marsal during breaks. During my guest connections, one couple said that HSP is their new hangout. The p.m. shift started a little slow but then picked up from 7:00 p.m. to 8:00 p.m. All areas handled volume sales and kept tickets on time.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao on June 14th. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased sales.  Next shift be on the lookout for:  Any items we might run short on. A conservative truck order was placed last Thursday. 1. How many pies did we run on the timesheet? ...

Notes about the shift in general:   When I started my shift and arrived at the restaurant, everything was in good order—tidy and clean. I began with the prep list, and right then, the Houston Avocado truck arrived; I checked the produce and found it to be in good condition. We started by restocking the line, and from 10:00 AM onwards, we began prepping pizzas for the front service. By around 11:00 AM, we had everything ready; since there was only one ticket scheduled for 11:40 AM, I started sending the team on their breaks. We also had a lot of prep work to get through, which we finished up around 1:00 PM. Things quieted down a bit—likely due to the rain—but it got quite busy again between 2:00 PM and 3:00 PM. We kept restocking whenever possible, as a high volume of tickets was coming in, and the afternoon crew arrived at 4:00 PM. I made sure everything was in order for the evening shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pie...

Notes about the shift in general: I drove to PFG by IAH airport to pick up product that the vendor was out of. When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory for the weekend.  I worked on the game plan for the World Cup. I contacted two of our vendors and went over invoice credits.  I covered Marsal during breaks and reviewed a few operational items with Ronaldo. The p.m. shift started a little slow but then picked up from 6:00 p.m. to 7:00 p.m. All areas handled volume sales and kept tickets on time. I looked at some whole pies that Mateo cooked and they were very good.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao on June 14th. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased ...

Notes about the shift in general:   I started the day by receiving the delivery from Houston Avocado; everything looked pretty good. There was a lot of stock, so we began unloading it all. There was one case of "6-in-1" sauce that was in bad shape—the cans were crushed. I reported it to Raymond, and he logged it for a credit. Then I started on the prep list. Today was Irán’s second day working on dough prep; he was a bit faster than the day before—he’s improving little by little. We started restocking the line at 10:00 AM. We began prepping pizzas for the front, and by 11:00, everything was ready. Right around then, we got a surprise order: 14 pizzas for 11:45 AM, plus about eight more and some salads—it was a busy rush. I took my break around 12:30 PM; having Raymond’s help out front made it easier to get through the break rotation. Afterward, we finished up some prep work—we were constantly on the move, so we hadn't had time to complete it earlier. Things calmed down a ...