Midtown BOH

Notes about the shift in general:   Starting the day, things were a bit slow today; we focused mostly on finishing all the prep work. From there, we started stocking up the front display with plenty of pizzas in anticipation of the evening crew's arrival. I took the opportunity to place the order for the Houston location—including avocados—and also spent some time organizing the walk-in cooler. I then helped Johnny plan out the Sicilian pizzas and supervised his technique; he did quite well—I was actually amazed at how quickly he picked it up. The only thing he lacks is speed, but his actual work quality is excellent. I spent time on the line covering pizzas and restocking the front display, as we were selling a huge number of slices. Around 5:40 PM, a "Pizza On The Fly" came out slightly overcooked. We made a replacement, but that one came out undercooked—and Fredy was the one working the oven. He got upset, stating that he no longer felt comfortable at the job and that ...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. When I entered the store I started working on the truck order for BEK, SOFO and PFG. I walked the store to check supplies. I completed the shift hand-off and all areas were stocked and ready. I made several figure 8s and met many guests from out of town on spring break. I started breaks at 6:30 p.m.. The volume at all stations was intense. Marsal ran 8 minute tickets for about 20 minutes. Roto was barely keeping up with tickets. so all house pies were cooked at Marsal. The top Marsal was full with house pies and the bottom Marsal was completely packed from front to back. Breaks ended at 8:30 p.m. and all BOH team members were able to take breaks. Next shift be on the lookout for: 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 *Please rem...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. When I entered the store I started to work on the truck order for BEK, SOFO and Houston Deli. I walked the store to check on supplies. I completed the shift hand-off and all areas were stocked and ready. I made a number of figure 8s and connected with some of the greatest guests. One guest from Brooklyn said whenever he misses home, he comes in and grabs a pie. One mother said that she had to bring her daughter because her daughter was driving her crazy about getting a slice. I completed the shift hand-off and all stations were stocked and ready. I went over the employee survey with Will. The shift was consistent from 5:00 p.m. until 8:00 p.m. Breaks started at 6:00 p.m. and ended at 7:50 p.m. All BOH team members were able to take breaks Next shift be on the lookout for: 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: *Please continue to challenge PAR bake on the hous...

Notes about the shift in general:   Starting the day as I entered the restaurant, everything looked quite good. Just as I walked in, the Houston avocados arrived; I checked them over, and everything appeared to be in good order. I began working through the prep list, starting by restocking the entire line; at 10:00 AM, we began preparing all the pizzas intended for the front counter. By around 11:00 AM, we only had two pizzas and one sandwich left in stock. I took my break around 11:30 AM. The whole team took their breaks, and I noticed that we were running low on fresh mozzarella and a few other items. I mentioned this to Raymond, and he brought them over. We were constantly on the move throughout the shift. Around 3:00 PM, a large volume of pizza slices was being sent out to the front counter. We began restocking with plenty of pizzas for the front; things got busier around 4:00 PM. I spent some time helping Johnny—who is on his third day—with stretching out the Sicilian doughs; ...

Notes about the shift in general:   At the start of the shift, we were constantly on the move throughout the day. We focused primarily on finishing up the extensive prep work we had pending; once that was done, we began making a large volume of pizzas for the front counter in anticipation of a rush of orders. When the evening crew arrived, I started placing the Houston Avocado order for the following day and also organized all the vegetables and broke down the empty boxes, as a new delivery was expected the next morning. I then moved over to the line to cover the pizzas. Things were a bit slow at first, but then, around 5:00 PM, business picked up, and we started restocking the front counter again as slice sales increased after 6:00 PM. I then began coordinating breaks, covering for each team member as they stepped away; the entire team took their breaks during this time. Finally, I went around checking to ensure that nothing was missing for the rest of the evening. Next shift be o...

Notes about the shift in general: We received a delivery from BEK this morning and all 3 cases of Mexican Coke had issues. Two cases had broken bottles, and one had two empty bottles. There was soda and glass left on the floor and in the dustpan, soda soaking the box of trash bags, and tiny bits of broken glass on almost every bottle. I separated everything that was usable, had Gerardo clean the bottles that had broken glass, and added the three cases to the credit tracker and reported to Raymond. Very little product loss, but 45 minutes of cleanup. We also received from Alsco, Houston Deli, and Houston Avocado. There was one deferred order with 6 pizzas, 1 party salad, and 5 x 12" subs that went out at 11:15 without issue. When Carlo arrived he alerted me to the fact the ice machine was empty. It was turned off. I ran to get ice to start the day and made it back in time to help set up Marsal and make sure the order went out. The shift was very steady with all stations getting som...