Midtown BOH

Notes about the shift in general:   The day started off pretty well. We were consistently busy, though things slowed down a bit around two o'clock; by three, we were restocking the line and prepping pizzas for the front counter, which got a little busy around that time as well. I worked the oven until the afternoon crew arrived, then took my break. Afterward, I helped Lety on the line since a lot of orders were coming in, and then I helped Belinda out front a bit because there was a high volume of pizza slices being sold. I handled the pizza cooking around six o'clock. I started my break by covering for the other team members, noticed we were low on cheesecake, and cut three slices to have ready for the evening shift; finally, I did a quick check to make sure everything was in order before wrapping up my 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 pizza turned out really w...

Notes about the shift in general: Odd Sunday. It ended up being as busy as a usual Sunday, but almost all of business came at 3pm after the game. We will be keeping an eye on business and cut shifts where needed. I knocked out inventory and ordered produce in my downtime. Next shift be on the lookout for: Deliveries from BEK, PFG, and Houston Avocado 06/16 Tuesday 10:45 AM - Jairo Garcia - 10 Pizzas, 1 Party Greek, 1 Party Caesar, 20 Single Cookies, 40 RKTs, 2 Gallons Lemonade, 2 Gallons Iced Tea, 4 Gallon Drink Service, (40 Total Knots) **NOT YET CONFIRMED** LM 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Lettuce prices are high. Compared DiMare and HA, Houston Avocado is definitely lower. 3. Food stuff: Sicilians were a little low in the morning,  4. Sales for the shift:  $5112 5. Labor for the shift: 30% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Evelin Notes for FOH: Soli...

Notes about the shift in general: I picked up milk and anchovies at Specs but they were out of the Moscato. When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed the BEK and PFG truck orders.  I had a talk with the team regarding providing complementary slices and drinks to police officers and explained that we want to encourage their presence.  I informed Cynthia that I was told there were large reservation cancelations at the hotels for the World Cup. I made adjustments in our plans for the World Cup to anticipate slower sales. The shift started slow but then picked up at 6:30 p.m. to 8:00 p.m. Slice sales were steady during the pop. We had a 4-5 minute delay on Sub/Salad that was corrected quickly. All other stations were on point and on time. Belinda left Sub/Salad early not feeling well, but that did not cause much of a problem. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All team members were able to take break...

Notes about the shift in general:   At the start of the shift, when I arrived at the restaurant, everything looked good; the Houston Avocado truck had already been there, and I checked everything—it was all in order. I started with the prep list. Then, Juan and I restocked the line and began prep work; we started making pizzas around 10:00 AM, and by 11:00 AM, everything was ready. I began scheduling breaks, and the whole team took theirs. We sold a lot of pizza slices and sandwiches and stayed constantly busy. Whenever things slowed down a bit, we used the time to finish up prep work. Around 3:00 PM, we started stocking up on pizzas for the front counter. When the afternoon crew arrived, I noticed we were running low on pizza sauce, so I made another batch. We also did some extra restocking because there was an order for 15 pizzas scheduled for 6:25 PM. I checked everything over, and it all looked good. That’s how the shift ended. Next shift be on the lookout for: The "6-in-1...

Notes about the shift in general:   At the start of the shift, things were going well with a good workflow; we were moving a lot of sandwiches, pizzas, and pizza slices—especially the Sicilian style. Around one o'clock, Ramona sent a message saying she couldn't come in to work because her car had been stolen and she had to deal with that. Around three o'clock, we restocked the front display with plenty of pizzas. Once the afternoon crew arrived, I took the opportunity to place the avocado order with Houston for the next day. After that, I worked out front for a while, then sent Danilo out there while I stayed on the line, helping to stretch dough and cover pizzas. Around five o'clock, we got slammed with orders, and we started taking breaks around six. Things were going smoothly then, too; the whole team was working together efficiently, and everyone got their break. Finally, I checked to make sure everything was set for the night. That’s how the shift ended. Next shift...

Notes about the shift in general: Solid shift. We started off with deliveries from BEK, SOFO, Houston Avocado, Houston Deli and Alsco. Cozzini bros also came by and swapped out slicers. There was one small deferred order due at 4:15pm that just went out. Diligent was on time. I helped Gerardo knock out garlic knots and the team set up Marsal. We stocked up more than usual. Business volume was very steady, but never excessive. I am curious to see how the rest of the weekend fares. Next shift be on the lookout for: Produce delivery 06/16 Tuesday 10:45 AM - Jairo Garcia - 10 Pizzas, 1 Party Greek, 1 Party Caesar, 20 Single Cookies, 40 RKTs, 2 Gallons Lemonade, 2 Gallons Iced Tea, 4 Gallon Drink Service, (40 Total Knots) **NOT YET CONFIRMED** LM 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on the Sicilians, XL pies were looking and tasting phenomenal. Salad dressings were approved. Temps were checked and passed. 4. Sales for the shift:  $3654 5. Labo...