Midtown BOH

Notes about the shift in general: Good Thursday. We started off with a delivery from PFG, everything checked out. We had a group of kiddos schedule to come in at 9: doughballs at 9am, pizza at 10am. I helped get the doughballs set up outside and made sure the team was ready for kids coming through the kitchen. Pedro showed off his pounding skills to the kids in groups, and then one more time outside for good measure. They gasped, "oooooh"ed and "aaaaaah"ed every time; it was adorable. The rest of the shift was decently busy and split between all stations. Slices were moving. We had one 14-pie tablet order come in for 12:45pm that went out without issue. I ordered produce in my down time. Next shift be on the lookout for: Deliveries from SOFO, BEK, Houston Deli, and Houston Avocado. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great pies today, great rise on Sicilians, dressings hit the mark. 4. Sales for the shift:  $4311 5. Labor for the shift: 35...

Notes about the shift in general: We started off the day by receiving from BEK and Houston Avocado. Everything checked out, nothing was damaged. We cooked off two batches of bread. I helped cook the cookies. Slices had several pops, but not too busy overall. There was one deferred order due at 4:15pm that went out without issue. Next shift be on the lookout for: 07/02 Thursday Andrew F. with Kiddie Academy field trip to our store at 9:30am -9:30: by then need dough balls plated for kids on patio (35 dough balls) -10am: 10 lg cheese, 1 lg pepperoni, 1 lg sausage. In system already -CG 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on Sicilians, pies were looking and tasting great, dressings were approved. 4. Sales for the shift:  $2859 5. Labor for the shift: 52% People: Dough/Dish: Gerardo / Jose      Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Solid s...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed the PFG truck order. I went over a few pricing opportunities with our PFG Rep. The shift started slow and then picked up at 6:30 p.m.  Breaks start 6:00 p.m. and ended at 7:30 p.m.  All team members were able to take breaks.  Next shift be on the lookout for:  We are set for the next shift 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. * k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker.   3. Food stuff: * Sicilian pies had a nice rise, and a light taste.  * Whole pies were looking very nice.  * Salad dressings tasted and were approved. * Please continue to complete temperature checks on all i...

  Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. I walked the store and confirmed inventory and placed Houston BEK truck order. The table that Terri and Jen purchased for the break room was delivered today. I picked up milk  I worked on the shift Lead's training . The shift started slow and then picked up at 6:30 p.m.   Breaks start 6:00 p.m. and ended at 7:30 p.m.  All team members were able to take breaks.  Next shift be on the lookout for:  We are set for the next shift 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. * k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker.   3. Food stuff: * Sicilian pies had a nice rise, and a light taste.  * Whole pies were looking very nice.  * S...

Notes about the shift in general:   When I started my shift, everything was quite clean; Dina had messaged me to say she had something to take care of and would be an hour late. I handled the prep list, prepared two batches of bread dough, and helped Dina with some of the prep work so she could get everything finished despite her late arrival. We restocked the line. We did some prep work around 10:00, started making pizzas around 11:00, and had everything ready to go. Then I took my break. The day was fairly steady; we finished up the prep work, and Lety left at 3:00. We stayed on the line. We started restocking pizzas for the front, but we also got hit with a lot of orders right then—though everything went out on time. Once the afternoon crew arrived, I checked that everything was in order and placed the avocado order for tomorrow. 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 piz...

Notes about the shift in general:   The day started off pretty well; things were busy at first but then quieted down, so we focused on some cleaning. Leo and Juan left around three, leaving just Will and me. Once the afternoon crew arrived, we started prepping a lot of pizzas for the front counter, and things really picked up from five o'clock onwards—we were constantly on the move, especially around six. Right around that time, I started taking my break, though plenty of pizzas and sandwiches were still going out. Around seven, I was told we were running low on ranch dressing. I asked Evelin to make a batch, but we didn't have any buttermilk until the break was over. At eight o'clock, I went to the store to buy some; the recipe was prepared, and I double-checked that everything was in order. That’s how I wrapped up my shift. Next shift be on the lookout for: We're going to run out of whey for tomorrow. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3....