Midtown BOH

Notes about the shift in general:   When I started my shift and arrived at the restaurant, everything was in good order—tidy and clean. I began with the prep list, and right then, the Houston Avocado truck arrived; I checked the produce and found it to be in good condition. We started by restocking the line, and from 10:00 AM onwards, we began prepping pizzas for the front service. By around 11:00 AM, we had everything ready; since there was only one ticket scheduled for 11:40 AM, I started sending the team on their breaks. We also had a lot of prep work to get through, which we finished up around 1:00 PM. Things quieted down a bit—likely due to the rain—but it got quite busy again between 2:00 PM and 3:00 PM. We kept restocking whenever possible, as a high volume of tickets was coming in, and the afternoon crew arrived at 4:00 PM. I made sure everything was in order for the evening shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pie...

Notes about the shift in general: I drove to PFG by IAH airport to pick up product that the vendor was out of. When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory for the weekend.  I worked on the game plan for the World Cup. I contacted two of our vendors and went over invoice credits.  I covered Marsal during breaks and reviewed a few operational items with Ronaldo. The p.m. shift started a little slow but then picked up from 6:00 p.m. to 7:00 p.m. All areas handled volume sales and kept tickets on time. I looked at some whole pies that Mateo cooked and they were very good.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao on June 14th. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased ...

Notes about the shift in general:   I started the day by receiving the delivery from Houston Avocado; everything looked pretty good. There was a lot of stock, so we began unloading it all. There was one case of "6-in-1" sauce that was in bad shape—the cans were crushed. I reported it to Raymond, and he logged it for a credit. Then I started on the prep list. Today was Irán’s second day working on dough prep; he was a bit faster than the day before—he’s improving little by little. We started restocking the line at 10:00 AM. We began prepping pizzas for the front, and by 11:00, everything was ready. Right around then, we got a surprise order: 14 pizzas for 11:45 AM, plus about eight more and some salads—it was a busy rush. I took my break around 12:30 PM; having Raymond’s help out front made it easier to get through the break rotation. Afterward, we finished up some prep work—we were constantly on the move, so we hadn't had time to complete it earlier. Things calmed down a ...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I contacted Republic regarding the missed pickup on Tuesday. I walked the store and confirmed inventory.  I placed the BEK and Houston Deli truck orders. I worked on the game plan for the World Cup. We will have to be able to pivot in the direction of high or low sales. I team member about parking during the World Cup.   Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao on June 14th. We are aware that the World Cup will bring significant activity to the Houston market. I am reviewing staffing and dough prep to ensure we are ready for the increased sales. I spoke to Cynthia and plan to contact a few hotels a few weeks before the big event to let them know that Franks Pizza is not the only pie game in town. Next shift be on the lookout for:  1. How many pies did we ...

Notes about the shift in general: Started the day by putting up the PFG order. Rush refrigeration was out, I made sure they addressed everything that was asked of them. I reviewed the schedule written by Ronaldo and posted. I followed up with Jeanne, her son Lee came by and dropped off the replacement Spring Mix. We are still awaiting a credit invoice. Jeanne is aware. Pedro changed out the broom head for roto. No deferred orders today. There were some larger groups and some slice/salad/sandwich pops throughout the shift. I changed dates on items that needed it. Next shift be on the lookout for: Deliveries from BEK, Houston Deli, and Houston Avocado.  06/07 Sunday 12:00 PM - Kyle Baker/UH Athletics - 18 Pizzas LM 06/08 Monday 10:50 AM - Natalie Fexer - 10 Pizzas, 1 Party Pear Gorg, 20 Sides Ranch (20 Total Knots) LM Approved by Fowler ** Cynthia delivery by 11:30 AM to 711 Louisiana St., Ste. 1800, South Tower, Houston, TX 77002** 1.How many pies did we run on the timeshee...

Notes about the shift in general: We started off the day with a deliveries from BEK and Houston Avocado. We had a 14-pie, 2 party salad, 60 baby cannoli deferred. I had discussed it with Andrew yesterday so he knew what was up. Day was steady but no large rushes. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Yesterday right before I left Evelin noticed there was an issue with one box of Spring Mix, it looks like it is 95% kale. The other box was fine. Jeanne said she would get us a replacement today but it did not come. I just let her know no one brought it and she say's her son will bring it tomorrow. 3. Food stuff: Awesome Sicilians, good looking and tasting XL pies, dressings were approved. 4. Sales for the shift:  $3376 5. Labor for the shift: 45% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Solid shift, great communication, prompt food running.