Midtown BOH

Notes about the shift in general: We started off the day with a deliveries from BEK and Houston Avocado. Everything was accounted for. Steady day. No deferred orders. Mettler had the vent systems of both Marsal and Roto cleaned. They look great. We had two bread recipes to cook off today, it took Marsal a minute to get up to temp so we were not done cooking bread and cookies until about 2pm. The line had a good amount of prep. I started next week's schedule in my down time. Next shift be on the lookout for: PFG order 04/18 Saturday 11:00 AM - Pranav Patel - 17 Pizzas LM **Diligent delivery 11:30 AM to E Memorial Loop Dr, Houston, TX 77007** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great looking food. Dressings were on point, Sicilians had a great proof, pizzas looked and tasted good. 4. Sales for the shift:  $2852 5. Labor for the shift: 53% People: Dough/Dish: Gerardo / Jose Prep:  Belinda      Z1R: Juan Z2R: Z3R:  Pedro Z...

Notes about the shift in general: Art Car went well. I showed up early, got prep squared away, gathered everything together, and helped prep the coolers to take. I called Ronaldo in early as I was leaving at 9:30 and they had a deferred order to start the day. On site, reorganized the line as power for the oven was on the back face and space was tight. Two boxes of red plates were left behind and Fowler grabbed those for us. We had decided on 40 x 12" subs, I brought bread for about 50 subs, tomatoes ran out first but there were only 3 more portions of Italian Assorted left at the end of the event. The bread oven was the biggest issue: the first 15 or so subs toasted well on two passes, after that the top coil blew. Slowing the conveyor down all the way and maxing out the heat bread was still taking 4 and then 5 passes to fully toast. Team worked great together. Thankful for Raymond, Evelin, and Leo who made the dream work. Next shift be on the lookout for: Meredith is prepping bo...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I stopped to pick up tomatoes due to the sharp increase in pricing. I walked the store and checked supplies before placing the BEK truck order for tomorrow. I called Republic again regarding their not picking up recycling. I was informed that one of their drivers called off and that impacted a number of routes. They will pick up tomorrow. I called our Houston Avocado Rep and we discussed price corrections on tomatoes and when we could expect to see them. At this time they anticipate that pricing should get back to market norms in 1-2 weeks. In the meanwhile, I will continue to purchase 4X5 tomatoes from HEB at significant cost savings. The shift started slow and then picked up at 6:00 p.m. Both the Roto and Marsal lines did well during the pop. Breaks started at 6:30 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 pr...

Notes about the shift in general:   Starting the day, everything seemed to be in good order right from the moment I walked in. We began with the prep list; today, Dina was baking cheesecakes, and I also provided two bread recipes for tomorrow. Juan came in to cover for Pedro today, working from 8:00 to 10:00, at which point Pedro arrived. Later, Pedro will return the favor by covering a shift for Juan. We started making all the pizzas at 10:00, and by around 11:00, we had everything ready. I also began scheduling breaks, ensuring that every member of the team got their time off. It turned out to be a quiet day. Starting at 2:00, we began restocking the front display with plenty of pizzas. Lety left at 3:00, and seeing how quiet things were, I sent Pedro home around 3:30. That left me alone on the line. It worked out quite well, as no new tickets were coming in. When the evening crew arrived around 4:00, I organized the walk-in cooler for vegetables and also placed the order for avo...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I stopped to pick up tomatoes due to the sharp increase in pricing. I walked the store and checked supplies before placing the BEK truck order. Autochlor dropped off QA and picked up two empties. Ronaldo and Jony cleaned the back dock. The bad smell was coming from a dead pigeon. The shift started slow and then picked up at 6:00 p.m. Both the Roto and Marsal lines did well during the pop. Breaks started at 6:30 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 * Our newest cook started today. Once he is up to speed, his onboarding will help us with scheduling. 3. Food stuff: * The sicilians had a ni...

Notes about the shift in general:   Starting the day, everything looked pretty good as soon as I walked in. We had plenty of merchandise. We began bringing it all in, organizing the boxes, and dating everything; it all arrived in good condition. I started working through the prep list. We spent some time restocking the line, and around 10:00, we started on all the pizzas; by 11:00, we had everything ready. I took my break around 11:30. The whole team took their breaks as well. It was a pretty good day overall—there was certainly plenty of activity—and we managed to finish up some pending prep tasks we had for today. Meredith was preparing desserts and cheesecakes to be baked tomorrow, starting at 3:00. Juan and Leo were about to leave, but I asked Leo to stay for another half-hour since the next shift wasn't coming in until 4:00. Things slowed down a bit after that; once the afternoon crew arrived, I helped out a little more with restocking the front line and worked the oven statio...