Midtown BOH

Notes about the shift in general:   At the start of my shift, all the merchandise had already arrived, so we began organizing it and moving all the boxes into place. Next, I started working on the prep list. From 10:00 AM, we began restocking the line. We started preparing all the pizzas for the front service area, and by around 11:00 AM, everything was ready. The whole team also took their scheduled breaks. It was a good shift—we stayed busy the entire time, finishing up some additional prep work. From 3:00 PM onwards, as the afternoon crew arrived, we continued restocking pizzas for the front. I used the remaining time to get the avocados ready for tomorrow and organized the vegetable walk-in cooler. I checked everything, and it’s all in good 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 look quite good, as do the pizza slices; the dressings and the pizza sauc...

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 BEK and Hilltop Deli orders were  entered. I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. I spent some time with the vendors to go over credits and delivery concerns. The shift was busy with sustained sales. The team did an outstanding job from beginning to end. I am looking at scheduling more staffing on Thursdays during the increased sales period. 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 regarding deferred orders. We cannot miss any orders or fall short of our guests' expectations....

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...