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MONDAY 3/30/2026 BOH PM RONALDO

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Notes about the shift in general:   Starting the shift, things were a bit slow today; by around 3:00 PM, it was just Will and me left on the line. I also took the opportunity to place an order with DiMare for some products that were running low, since the prices for Houston avocados were currently too high. When the evening crew arrived, we spent some time restocking the Pizza station for the front counter. I did some stretching until Juan Carlos arrived at around 5:30 PM. Meredith was busy preparing Tiramisu as well as Cheesecake for tomorrow; by 5:00 PM, things were going quite smoothly. Tickets started coming in around 6:00 PM, at which point we began taking our breaks. It quieted down a bit at that hour, so I sent people on break in pairs of two so they could finish earlier; they wrapped up around 7:30 PM. From there, I noticed we only had four Cheesecakes left, so I sliced ​​three of them to ensure we wouldn't run short later in the evening. I also told Evelin and Juan Carlos ...
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MONDAY 3.30.26 BOH AM WILL

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Notes about the shift in general: Deliveries from BEK, SOFO, and PFG today. Everything was accounted for. I helped with line prep and getting set up for the day, in addition to organizing storage, rotating/dating product, getting rid of boxes. I ordered crushed red and vanilla from Southern Spices. I worked on next week's schedule in my down time. It was a slower shift so Leo and Juan were both out at 3pm, but slices stayed moving all day long. Next shift be on the lookout for: Produce from DiMare 16 pies / party house salad due at 10:40am tomorrow, call just came in.  1.How many pies did we run on the timesheet?  4 3. Food stuff: Good food today. 4. Sales for the shift:  $2362 5. Labor for the shift: 56% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Solid shift.
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SUNDAY 3/29/2026 BOH PM RONALDO

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Notes about the shift in general:   The start of the day went quite well; I spent some time organizing the produce room. I didn't place an order with Houston Avocado for tomorrow, as I saw that we were well-stocked on product. When the afternoon shift arrived, I spent a while working at the oven station; since Gabino’s mother passed away today, I pitched in to help lighten his workload. I also asked the night shift manager if he needed to take the day off, but he said he was fine and able to work. Around 5:00 PM, things got quite busy at every station; starting at 6:00 PM, I began coordinating breaks so that the entire team could get their downtime. Afterward, I went around checking to ensure that everything was in order for the night ahead. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we run on the timesheet? 4/5 2. KMOD stuff: 3. Food stuff: The Sicilian slices look incredible, as do the regular pizza slices; the dressings and...
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SUNDAY 3.29.26 BOH AM WILL

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Notes about the shift in general: Steady shift. I helped out with garlic knots and setting up Marsal this morning. Did some organizing where it was needed. Typical Sunday, lunch started late but it kept each station busy once we started. Next shift be on the lookout for: BEK, SOFO, PFG 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: 3. Food stuff: Good rise on Sicilians, good looking pies all around, produce looked good, dressings tasted correct. 4. Sales for the shift:  $6215 5. Labor for the shift: 26% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelin Notes for FOH: Solid shift.
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3/28/26 Saturday Mid w/Raymond

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Next shift be on the lookout for Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. All truck orders were entered for Monday. It was a odd day. A  Door Dasher parked in our lot to pick up at The Breakfast Klub. When I politely asked him not to park there and informed him of our towing policy, he became immediately hostile and used profanity toward me. Surprisingly, he later entered our store to pick up an order. When I confronted him regarding his previous behavior, he remained extremely argumentative, continued to be disruptive in front of our customers and staff, and refused to discontinue his disrespectful  phone conversation. Upon leaving, he directed further verbal profanity toward me before speeding out of the parking lot. Due to this unprofessional and aggressive behavior, I instructed Erica to request a different dasher for the pending order. Please be advised that I have blocked this dri...
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FRIDAY 3.27.26 BOH AM WILL

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Notes about the shift in general: Solid Friday. We received from BEK, Houston Avocado, and Alsco this morning. Auto Chlor also came by and topped us off. Hoai from SOFO brought over a couple lbs of basil to keep us through the weekend. Lettuce quality from HA was much improved. I helped Gerardo knock out garlic knots. Shift was steady all day. In my downtime I checked the store inventory, made pizza kits, ran for milk, compared produce prices, worked on the training tracker, and discussed everything going on this week with Ronaldo. Next shift be on the lookout for: Houston Avocado Only one pending deferred on the snapshot for Wednesday. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Leti called out to Ronaldo citing high blood pressure, we have Belinda tonight so we'll be ok. I told Ronaldo to forward the message to Raymond.  3. Food stuff: Quality pies. Decent Sicilian rise. Dressings tasted correct. 4. Sales for the shift:  $4297 5. Labor for the shift:...
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SATURDAY 3/28/2026 BOH AM RONALDO

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Notes about the shift in general:   Starting my shift—upon entering, everything looked quite good. The Houston Avocado delivery truck had already arrived; I checked the shipment, paying special attention to the lettuce, which looked to be in excellent condition. I stocked the items and began working through the prep list. We spent some time restocking the line—around 10:00 AM—and then began preparing all the pizzas; by 11:00 AM, we had everything ready. I also started coordinating breaks so that the entire team could take their rest periods. I then worked on the oven station, and we also finished up some pending prep tasks. The day went quite smoothly; we were constantly on the move. At 3:00 PM, we began restocking the front line with pizzas again, continuing until around 4:00 PM—just as the evening shift crew was arriving. I double-checked to ensure that nothing was missing for the night ahead. That is how I wrapped up my day. Next shift be on the lookout for: Watch the mayonnaise...
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