Midtown BOH

Notes about the shift in general: Decent Wednesday. Started off with deliveries from BEK and Houston Avocado. Juan brought a box of bad mushrooms from Monday to my attention and I followed up with the HA rep for the credit. Evelin is out today and tomorrow so getting those shifts covered took some doing, we are now good to go. The shift itself was solidly busy. There were two small deferred--one two pie and one 6 pie with a couple family salads, both went out on time. There were also a good amount of tablet orders for the first hour. Slices stayed moving all day long. We cooked off two batches of bread. I cut Pedro just after restocking Marsal at 3pm. Also, I ordered more crushed red pepper. Next shift be on the lookout for: Delivery from PFG 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians were solid, pies were looking great, dressings were approved. 4. Sales for the shift:  $3494 5. Labor for the shift: 40% People: Dough/Dish: Gerardo / Jose Prep:...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order.  I walked the store and confirmed inventory .   The PFG order was entered. I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. We received the planters with the assistance of Adam and Mettler. The landscapers will be here next week to install them. We will have orientation in the morning with 1 cook and 1 cashier.  We had a misunderstanding a guest that thought we had the equivalent of a party pack. I spoke with the group and everything was resolved. The shift was busy with pops throughout.  Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members took their breaks. Next shift be on the lookout for:  Keep a close eye on the Toast Deferred orders and SnapShot. Look for any discrepancies. I need all Shift Leads on heightened alert ...

Notes about the shift in general:   At the start of the shift, things were going very well; there was a steady flow of customers. Later, it quieted down a bit. We finished up some prep work, and out front, pizza slices were selling quite well, so we restocked with plenty of pizzas. Lety left at 3:30, just before the afternoon crew arrived. We then restocked more pizzas for the front, and I spent some time covering them. Orders kept coming in—much like in the salad area—though the front section was a bit quiet. From six o'clock onwards, I began managing the breaks. Everyone on the team took their break, and I made sure everything was in order. 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-style pizzas turned out really well today; they look incredible, as do the pizza slices. The dressings and pizza sauces got the thumbs up. 4. Sales for the shift:  4,474 5. Labor for the shift...

Notes about the shift in general: Chill Tuesday. The crew had a solid amount of prep. The dough team made two batches of bread. Business was dispersed between all stations. No large rushes but steady. I used my downtime to check next week's schedule, order produce, and print/laminate some more slice cards. Next shift be on the lookout for: Deliveries from BEK and Houston Avocado 10/21 Wednesday 11:00 AM - Thomas M - 2 pizzas, Family salad 11:30 AM - Claudia Avalos - 6 Large pizzas, 2 Family salads, 6 cookies, 3 rice krispy, 3 cannoli, 5 hot honey  10/22 Thursday 11:00 AM - Hayley Hemstreet - 2 subs, 4 regular salads, 6 cookies, 6 sparkling waters **Diligent delivery to 6100 Main Street, Houston, Tx 77005 Kraft Hall room 484 by 11:30 AM** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Fantastic Sicilians today. Best I've seen in a minute. Pies in general were looking great. Dressings approved. Temps temped. 4. Sales for the shift:  $2184 5. Labor for the sh...

Notes about the shift in general: Standard Monday. Deliveries from BEK, SOFO, PFG, Houston Avocado, and HFF. Putting away, organizing, helping out the team was the name of the game. Little bit for each station, a little heavier on slices, Sicilians in particular were selling well. Juan caught a container of cherry peppers that were all mushy, potentially compromised. We opened all containers, found 3 more that were not up to spec, refrigerated the rest. I added all 4 to the tracker and Raymond communicated with PFG. Alex is training tonight. Juan and Leo were out at 3pm and Ronaldo and I held it down. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies, Sicilians were great, dressings approved. 4. Sales for the shift:  $2197 5. Labor for the shift: 55% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Excellent communication, prompt food running, good ...

Notes about the shift in general:   The start of the shift went well. Leo and Juan left at three o'clock. Will and I stayed on the line. It was busy—there was a constant flow of orders. The afternoon crew has now arrived. Today, I had Alex focus on topping pizzas; I want him to learn each station gradually, and he did a great job. He works quickly, is learning more, and even helped with stretching some of the pizza dough. Things calmed down a bit around five o'clock. Around six, I had them prep some cherry peppers. I then began handling the breaks, covering for each person; the entire team was able to take their break. I checked everything to ensure it was all in order, and that’s how I wrapped up my shift. Next shift be on the lookout for: all good? 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizza slices look quite delicious; the dressings and pizza sauces got the stamp of approval. 4. Sales for the shift:  4,375 5....