Midtown BOH

Notes about the shift in general: Stayed moving all day long. I had to pick up one more case of 6-in-1 and two cans of clam to be sure were were good. Started with 7-pies at 11am. Bulk of Super Bowl orders were concentrated between 2:30-5:30, but there were good rushes on slices/walkups for lunch. All breaks were run by 2pm, Marsal was well stocked. Cynthia helped out on slices so I could focus helping in back. They staged pies starting an hour out. The team did the thing and executed beautifully. In my down time I put in BEK and PFG orders. Next shift be on the lookout for: Deliveries from BEK, PFG, and Houston Avocado. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians were a little over proofed in the morning, but totally servable. House pies looked great. Dressings were about as good as they get. Cookie and crouton bakes were solod.  4. Sales for the shift:  $10,218 5. Labor for the shift: 14.4% People: Dough/Dish: Jose Prep:  Z1R: Juan Z2R:...

Notes about the shift in general:   Starting my shift, when I entered the restaurant, everything looked pretty good, and at that moment Houston arrived. I checked everything, and it all looked quite good, so I started with the prep list and delivered the items to each area. Then I helped Don José with the bread knots, while Juan was working on the line, and I also helped with the prep. Around 10 o'clock we started making all the pizzas, and by 11 o'clock we had everything ready. I also started taking breaks. We were always on the move, as we had a lot of prep to do. A lot of tickets were coming in, but it was between four, five, and six o'clock. We did everything we could to keep up, as today was a bit tighter with the schedule, and I also did double the prep today to have enough for tomorrow. I also asked Belinda to stay until seven or eight to help since she has fewer hours. She said yes. In the meantime, I was checking to make sure nothing was missing, and that's ho...

Notes about the shift in general:   At the start of the shift, there was a lot of merchandise, so we started organizing everything and putting all the boxes away. Houston Avocado also arrived right then; I checked everything and it was all in good condition. I started with the preparation list, delivering to each station. We were restocking the line and started with prep work. Around 10:00 AM, we started making all the pizzas for the front counter. By around 11:00 AM, we had everything ready, and I also started the breaks at that time. The whole team took their breaks with Cynthia's help; she was at the front selling pizza slices. Meanwhile, we finished some of the prep work that was still pending. Around 1:00 PM, the meats and pepperoni arrived; everything was accounted for. Also around that time, the person who was going to fix the ice machine arrived. It was fixed quite well. Around 3:00 PM, we started restocking with plenty of pizzas for the front counter, since from 5:00 PM t...

Notes about the shift in general: We received a delivery from PFG this morning. The day started off strong, there was only one 4-pie/family salad deferred order to start the day, but a good amount walk up/call in orders. Business died pretty sharply mid-afternoon as the intersection was blocked off following a severe accident one block up. I put in BEK, SOFO, and Houston Avocado orders in my downtime. Next shift be on the lookout for: Deliveries 02/06 Friday 5:30 PM - Joanna Stewart - 12 Pizzas LM 7:45 PM - Jantzen Chu/CT Pickleball Social - 13 Pizzas LM 1.How many pies did we run on the timesheet?  4 3. Food stuff: Phenomenal Sicilians, dressing on point, cookie bake was great, pies were nice and crispy. 4. Sales for the shift:  $2820 5. Labor for the shift: 58% People: Dough/Dish: Gerardo/Jose Prep:  Dina train Belinda Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Solid shift

Notes about the shift in general: Started off the day putting away deliveries from BEK and Houston Avocado. Meredith called in sick for her dish shift tonight, I asked Evan who was already on the schedule to close, Danilo to help close dish, and Bailey to help with the Sicilian press so her spot was covered without bringing in another person. After that I put in the PFG order for tomorrow. It was a slow shift overall so Dina, Pedro, and Juan were all sent home at 3pm. Belinda trained with Dina today, it was the first day so mainly follow. Around 2pm, I was alerted by FOH that the ice machine had overfilled to the point that the top of it came off. We cleared the ice, turned it off for a minute, I called Easy Ice. They have not gotten back to me for a time for the tech to come out, I called again but still no update. Seems like we will be fine as long as we keep the ice cleared out. Next shift be on the lookout for: Ice. PFG order 1.How many pies did we run on the timesheet?  4 3. F...

Notes about the shift in general:   At the start of the shift, we were a bit busy, but by around three o'clock it was quite quiet. We took turns in the salad area since Lety left at three. When the afternoon shift came in, we started making a lot of pizzas for the front counter, and I also took the opportunity to place the order for Houston. I ordered avocados for tomorrow and also worked on next week's schedule. Then I took my break. When I came back, I was changing some labels; I gave one item an extra day since it looked pretty good. Then I started my break around six, since it was too slow. I started sending out orders two at a time so I could leave early today, since it was so quiet. 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 pizza bakes quite well, it looks incredible, the pizza slices are crispy, and the dressing and pizza sauce taste very good. 4. Sales for the shift:...