Midtown BOH

Notes about the shift in general:   When I started my shift, everything was in good shape; I turned on the ovens—they were working fine—and checked that everything was set up correctly. I began working through the prep list. Then, I helped Jose with the garlic knots and assisted Belinda with prep work, since we won't have anyone available on Tuesday and wanted to get a head start. We started making pizzas around 10:00 or 11:00 AM and had everything ready by noon. I took my break then, and the whole team got their breaks as well. Orders were coming in, though not constantly. It started raining around 12:30 PM, which slowed things down a bit, so we finished up the prep work. Around 2:00 PM, Pedro went out front and we started making more pizzas for the service line. Evelin left around 3:00 PM; Bailey helped out front for a while, but then the roof started leaking, so we set up containers to catch the water. Once the afternoon crew arrived, I used the time to order avocados for tomorr...

  Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and confirmed the inventory . I went over the Texans large order with Josh. It took a while for Josh and I to figure how to transfer Roto tickets to the Marsal during the large order prep. A very heavy storm came through and caused a few electrical surges. Soon after the storm past, I was called to the Roto line and the team informed that a spark came from the Roto oven panel. I found that the roof over the Roto oven was leaking. The water found its way to the Roto control panel and tripped the breaker. I  contacted Charles and he placed a three way call with our Roto Rep. and myself. We were able to trouble shoot the situation and the Roto was back on.  I placed a follow-up call to the Texan's event planner and he confirmed that both orders arrived on time and everything was fine. The A.C. Tech arrived and started to work on the unnt. Charles provided an update on ...

Notes about the shift in general:   When I started my shift, everything was in perfect order. Everything was clean, so I began with the prep list and distributed items to each station. We started restocking the line and doing some prep work. Around 10:00 AM, we began making pizzas. That was also when the delivery truck from Houston arrived; I received the shipment, and everything looked good. By 11:00 AM, we were fully set up. The day went really well; we made a lot of pizzas for the front counter, especially since it was just Juan and me on the line. We worked as a team, taking turns handling pizza slices, and got a lot done before the afternoon crew arrived. We started stocking up heavily on pizzas for the front, and around 5:00 PM, a large order came in; meanwhile, the team out front kept working and selling pizzas. Next shift be on the lookout for: We are up to date with all preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The S...

Notes about the shift in general:   Starting the shift at the beginning of the day went pretty well, though we had a fair amount of prep work to do. Things slowed down a bit later on, so we used that time to finish up our preparations; the whole team was busy getting things ready on the line until the afternoon crew arrived around five. I took the opportunity to slice some cheese and get a head start on tomorrow—since we’ll need a lot of cheese for the pizzas—and to knock out some other prep work. I started making meatballs for the pizzas and also prepared a batch of ricotta; since Evan won't be in tomorrow morning, things will be a bit more challenging, so I wanted to get ahead of the game to keep the workload manageable. Meanwhile, the rest of the team kept working the line—everything was running smoothly and under control. Around six o'clock, I started handling breaks, covering for everyone so the whole team could take theirs. Afterward, I checked that everything was set for...

Notes about the shift in general: Solid Thursday. No deferred orders, but walk ups were moving all day until the rain started. Leti called out to me this morning at 6am, I opted to shift Leo to salad and help as needed to save on labor. We started off the day by putting away the PFG order. I ordered produce for tomorrow. I went over Marsal procedure  Next shift be on the lookout for: Deliveries from Houston Avocado, BEK, SOFO, and Houston Deli. Get Marsal set up for Saturday and boxes popped. 08/08 Saturday 6:05 PM - Ryan Jackson / Texans - 45 Pizzas LM Approved by CC + JF ( MAP FOR DRIVER ) **Diligent delivery by 6:45 PM to 8799 Kirby Dr, Houston, TX 77054** 7:05 PM - Ryan Jackson / Texans - 45 Pizzas LM Approved by CC + JF ( MAP FOR DRIVER ) **Diligent delivery by 7:45 PM to 8799 Kirby Dr, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Top tier Sicilians and pies. Dressings were approved. Temps checked out. 4. Sales for the shift...

  Notes about the shift in general:  I attended the bi-weekly OPs meeting. When I arrived, the dumpster was closed and locked. I walked the store and confirmed the inventory . I entered the Houstons Deli truck and BEK orders. I picked milk up from the store. All invoices were scanned to Xtra Chef. I went over the large Texans order with Charles and Cynthia. I attended the Mod-squad meeting with Cynthia and team and it was very enlightening. The shift was busy with very engaging fans. Sales started to billed 5:30 p.m.  and continued until 7:30 p.m.   Breaks started at 6:00 p.m. and ended at 7:45 p.m.  All team members took their breaks.  What Homies are saying:  * Mother (Aliesha) and son stopped by the masarl rail and said that the food and service is amazing. We will be back * A father and son said that they absolutely love everything about this place * A gentleman walking out the door shook his head and said amazing service, keep it up. He was ...