Midtown BOH

Notes about the shift in general:   Starting the day, everything seemed to be in good order upon my arrival. The delivery truck from Houston Avocado was already there; I inspected the shipment and found that one head of Romaine lettuce was in poor condition. I had to return it and notified Cynthia so that a replacement could be sent to us. Additionally, repairs were being made to the lighting at the front of the store, and everything turned out quite well. Next, I began working through the prep list. We started restocking the line and also kicked off our food preparation tasks around 10:00 AM. We began making all the pizzas for the front counter service around 11:00 AM. By then, we had everything ready to go. I took my break around 11:30 AM, and the entire team took their breaks as well. The day went quite smoothly. We kept busy and in constant motion, and we also managed to finish up some pending prep work. Around 3:00 PM, the lettuce from Houston Avocado arrived; they dropped it ...

Notes about the shift in general:   The start of the day was extremely hectic. We had a very heavy workload. We focused on getting everything finished—the tickets just kept coming—but by working as a team, everything went quite smoothly. By 3:00 PM, we began stocking up on pizzas for the front display in preparation for the 4:00 PM rush, when the evening shift arrived. I took that opportunity to place the order for the Houston Avocado supply needed for tomorrow, and I also spent some time organizing the walk-in cooler for vegetables. We went back to restocking the front display with more pizzas, as we had a large order for 16 pizzas scheduled for around 6:00 PM—though orders really started picking up after 5:00 PM. I had to ask for a little extra time to accommodate that large order for 6:00 PM; thanks to that adjustment, the entire order went out without a single hitch. I also took charge of coordinating breaks, covering for each person so that every member of the team got their d...

Notes about the shift in general: We started off the day putting away deliveries from BEK, SOFO, and Houston Avocado. Houston Deli and Alsco also made deliveries. Everything was accounted for, there we just two dented cans that I added to the credit tracker. No deferred orders to start the day, but tablet orders and slices were going from the start. It was a nice and steady day, not too much but never fully died down. In my downtime I worked on formatting and translating training materials. I gave Ronaldo a key for the back door. I made sure Mateo could log into 7shifts. I also ordered crushed red pepper from Southern Style Spices. Next shift be on the lookout for: 04/28 Tuesday 10:40 AM - Lori Allen - 13 Pizzas, 1 Party Greek, (20 Total Knots) LM **Diligent delivery by 11:15 AM to 1200 Smith St., Floor 11, #1160, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great looking pies, solid sicilians, and tasty dressings. Good food today. 4. Sales ...

  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 BEK, Sofo and Houston Deli truck orders for tomorrow. 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. I contacted the TriMark Rep regarding items that we need to order. I checked on 4X5 tomato pricing and I had hoped to see some reduction. There is no relief in sight for now. I will continue to source them from HEB. I met with Will and we caught up on our sicilian process. I am pleased to say that Matoe our newest team member completed orientation and he starts his first shift tomorrow. Matoe is a returning team member with experience in all positions. This should allow us to control overtime. 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: *...

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...