Midtown BOH

Notes about the shift in general: Started the day with a delivery from PFG. I helped the team get set up for the day. I finalized next week's schedule and added Mateo. I had a little time this morning so I worked on training checklists. I helped the team set up for the day. Slices and sandwiches were popping from the jump. I grabbed milk, anchovies, and a copy of the key. I also ordered produce for tomorrow. Next shift be on the lookout for: 04/24 Friday 6:00 PM - Felipe Tapia - 16 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Park, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Food looked and tasted good, Sicilians had a good rise, dressings were approved. 4. Sales for the shift:  $3523 5. Labor for the shift: 43% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Solid shift!

Notes about the shift in general: We started off the day with a delivery from BEK. Rush came by at 9am for scheduled maintenance. We had two deferred orders, one 22-pie for 11:15am and one 10-pie for 11am. Diligent was on time today and both orders went out without issue. Lunch was busier than it's been, but died down by 2pm. The team had a lot of prep today. We cooked off two bread batches today, they came out looking great. Next shift be on the lookout for: Order from PFG 04/24 Friday 6:00 PM - Felipe Tapia - 16 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Park, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: I translated for an interview with Mateo, he come in for orientation tomorrow at 11:30am.  3. Food stuff: Solid sicilian rise, great looking and tasting house pies, dressings were approved. One container of iceberg was tossed. 4. Sales for the shift:  5. Labor for the shift: People: Dough/Dish: Gerardo / Jose Prep:  D...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies before placing the PFG truck order for tomorrow. I contacted the key drop vendors about the new lock code on the outer door. spoke to Mettler about our R&M projections and he is all over them. The shift was slow, but we had a few nice pops. Breaks started at 6:00 p.m. and ended at 8:00 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for:  Please check produce carefully 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 order with the k-mods 3. Food stuff: * The sicilians whole pies were 86'd due to portions of the pies not rising. We continued to sell the slices as some of the slices were sellable. The cool weather may have impacted the process.  * Whole pies were looking ...

Notes about the shift in general:   The day got off to a pretty good start; we were constantly on the move and maintained a great pace. We spent some time on prep work, and then, around 2:00 PM, we started restocking the front line with plenty of pizzas. Once Lety left—around 3:00 PM—it was just Pedro and me left on the line. It actually worked out quite well, as very few tickets were coming in at that point. When the evening shift arrived around 4:00 PM, I took the opportunity to place the Houston Avocado order for tomorrow; I also did a bit more restocking on the line to ensure the morning crew wouldn't feel overwhelmed by the heavy workload expected tomorrow. I took my break, and when I returned to the floor, I helped out on the line by covering pizzas. Before leaving, Will mentioned that Noe wouldn't be coming in, but since the line was fully staffed today, it wasn't an issue. The afternoon went smoothly, with tickets coming in steadily. Around 6:00 PM, I started coordi...

Notes about the shift in general:   The start of the day was very slow; we focused on deep cleaning, and around 3:00 PM, Will and I were working the line until the afternoon shift arrived, at which point we started prepping pizzas for the front counter. I waited until Juan Carlos arrived, around 5:00 PM. Jony was working the topping station on the line. He still has a lot to learn; he is quite slow. We kept pushing him to top the pizzas faster, but he still lacks significant speed. Once Juan C. arrived, I pulled out all the carts where we store the dough, cleaned everything, and also removed all the sauce containers. I asked Juan to help me move the shelving unit outside; I gave it a thorough cleaning, and it ended up spotless. We then put it back in its place. Around 6:00 PM, I started scheduling breaks. By that time, tickets were coming in steadily and things were bustling; once the rush slowed down a bit, I gave the "go-ahead" for the whole team to take their breaks, and t...

Notes about the shift in general: Today was extremely slow. We started off with deliveries from BEK, SOFO, PFG, and Houston Avocado. We had one small deferred order due at 11AM. Diligent was 30 minutes late picking up. Cynthia was on top of it and the order was just down the street, but still lame. There will little pops but nothing substantial on any station so we focused on cleaning. Leo detailed the dry-storage reach in, Ronaldo cleaned reach in filters, and I detailed the first section of the produce cooler, which I'll resume tomorrow. In my downtime I placed the order for Houston Deli, picked up some 4x5 tomatoes from HEB where they are rising in price but still substantially lower than from either HA or DiMare, and mapped out next week's schedule. Leo and Juan were out at 3PM and Ronaldo and I ran the line. Next shift be on the lookout for: Order coming in from Houston Deli. I'll place the order for BEK. 04/21 Tuesday 10:40 AM - Lori Allen - 13 Pizzas, 1 Party Greek...