Midtown BOH

Notes about the shift in general: Chill shift. Prep was the main focus today. Dough team prepped another two batches of sub bread after yesterday. Our normal slicer sharpener rep from Cozzini Bros is on vacation and his replacement just changed one box of slicers, not knives or line slicers. So I called them up and they came back and fixed it. It was slow so Pedro went home at 2:30, Dina at 3pm, and Leti at 3:30pm. Of course Leo and I got slammed at 3:40p, but I had Bailey cover slices and we knocked it out. Ordered produce to finish my shift. Next shift be on the lookout for: BEK, SOFO, Houston Avocado, Houston Deli 09/19 Saturday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 9:00 PM - Megan Barth - 10 Pizzas LM **Diligent delivery by 9:30 PM to 550 McKinney St, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilian rise was good, pies looked and tasted excellent, dress...

Notes about the shift in general: I started off the day putting away the BEK order and organizing. Everything was accounted for minus 3 dented cans of Bonta that I tracked, slacked, and marked the invoice for. As I was writing the prep lists I noticed the roto reach in cooler was out. Pedro and I moved it, the GFCI was tripped. Everything was still temping in the 44-45 degree range so I decided to keep product and notified Raymond. I followed up with Danilo, Juan Carlos, Noe, and Ramona so that they are sure to check this at the end of the night. Nick from AutoChlor came by to top us off. He is being promoted so after next month he will no longer be our guy, but will be supervisor to our new guy. We went up on floor break. I will get with the team but especially Iran since he is new to go over usage. Start of the day was standard with mainly slices and a few smaller tickets. At 12:40 a couple of guests came in looking to feed a large group 20 pies. Andrew consulted with me, I gave them...

Notes about the shift in general:   When I arrived, the dumpster was closed and locked. I walked the perimeter and the work being performed by the City of Huston put some stress on the low ground cover plants. I walked the store and confirmed inventory . I placed the PFG truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  I spent some time working on the  FOH, K-Mod and BOH  schedules. We had a large order that kept us busy for over an hour. The shift was steady with small pops.  Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  Hand washing demonstrations 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. * FOH please go over the deferred orders with the k-mods. * Please remember to keep the Marsal slice tracker updated. * Team members with expirin...

Notes about the shift in general: Chill Monday. We received deliveries from BEK, SOFO, and Houston Avocado. 7 dented cans were added to the credit tracker. I spent sometime organizing storage areas. I helped Gerardo knock out garlic knots and the team to set up and manned Marsal. The lunch rush was mainly slices and was more concentrated than normal. Juan and Leo were out at 3pm. Next shift be on the lookout for: Houston Deli 09/19 Saturday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 9:00 PM - **NOT YET CONFIRMED** - Megan Barth - 10 Pizzas LM **Diligent delivery by 9:30 PM to 550 McKinney St, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Completed handwashing demonstration with all BOH team members. Followed up re: semolina on pies with Danilo. 3. Food stuff: Good looking and tasting pies, quality Sicilians, dressings were approved. 4. Sales for the shift:  $268...

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 . I placed the BEK truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I contacted the City of Houston to find out how long the construction on Winbern is planned for. It looks like they may be almost completed with the work. The FOH lowboy needs another gasket. I portaled the gasket and Mettler will assist with the purchase. I spent some time revising the schedule. The shift was steady with small pops.  Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  Hand washing demonstrations 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. * FOH please go over the deferred orders with the k-mod...

Notes about the shift in general:   When I started my shift, everything was clean and organized. I began with the prep list. I also mixed two batches of dough, and today we started stocking the line together with Pedro. We began prep work at 10:00 AM. We started making all the pizzas for the front counter so everything would be ready by the time we opened. I also started scheduling breaks at that time; the whole team took their breaks. It was a bit slow today—likely due to the roadwork, which makes parking difficult for customers. We also received an order for 10 pizzas and four gallons of lemonade; we had enough on hand, but that order depleted our supply, so I mixed another batch of lemonade to ensure we had enough for the evening. That order was due at 4:40 PM. Andrew noticed that the freezer used for the Ranch dressing and cheesecakes wasn't cooling properly and informed Raymond; we checked the temperature to see if the cheesecakes needed to be discarded, but the temperature wa...