Midtown BOH

Notes about the shift in general: Decent Monday. Started off not being able to walk down the hallway to punch in because how BEK and PFG had stacked everything. I let Raymond know and he followed up with them. Lots to put away this morning, that kept us busy until after 9:30am. At that point I pivoted to helping Juan as we had a 14-pie, 2 party salad, 55 garlic knot order to put out. We put out everything on time, unfortunately the diligent driver was not scheduled for the correct time. Andrew was on it and got a driver out and called the client to inform them of the delay. Order left 30 minutes late. It was a solidly busy lunch shift, mainly walk up slices and sandwiches. After that it died hard. We finished prep, I grabbed milk, Juan and Leo were out at 3pm. Next shift be on the lookout for: Drew just took and order for 16 pies/2 party salads for tomorrow at 11am. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians were a little low and had some additional ti...

Notes about the shift in general:   The shift went really well today. The whole team was busy; I was working the salad station. We had a huge volume of sandwiches going out, as well as pizzas starting at 3:00 PM. We started stocking up the front display with plenty of pizzas, and once the afternoon crew arrived, I put in the "Houston Avocado" order for tomorrow. The orders kept coming in non-stop, and the whole team was in full swing once Lety arrived. There was some prep work still needed at the salad station, so I had her handle that while I covered for her. I started helping the team since the volume was so high; around 6:00 PM, I began handling breaks and covering for everyone. We were also running low on large boxes because we were sending out so many long pizzas from 7:30 PM onwards, so we started using trays instead. We use trays for dine-in orders when we're low on boxes—saving the boxes for takeout—and I checked everything over. We’re all set for the rest of the ...

Notes about the shift in general: Solid Sunday. I started off the shift helping Jose with garlic knots, then I set up salad/sandwich, helped the team set up Marsal. Ronaldo took over salad once he arrived. It ended up being the busiest station today--so many 12" subs. I had Belinda prep a two extra containers of lettuce since we burned through so much this morning. All stations had decent pops. In my downtime I did P10 inventory and went over next week's schedule with Ronaldo. Next shift be on the lookout for: 10/05 Monday 11:00 AM - Joseph Ferrara - 14 Pizzas, 1 Party Greek, 1 Party Pear Gorg, 3 Fam Caesar, (55 Total Knots) LM **Diligent delivery by 11:30 AM to 3355 W Alabama St., Ste. 500, Houston, TX 77098** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies. Decent rise on the Sicilians. Dressings were approved.  4. Sales for the shift:  $5313 5. Labor for the shift: 25% People: Dough/Dish: Jose Prep:  Belinda Z1R: ...

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, PFG, Sofo and Hilltop Deli truck orders. All invoices were scanned to Xtra Chef. I am still setting up interviews. I am working on the Food Labor spreadsheet. I reviewed new items on the credit tracker. I sent communication to the FOH team members requesting their assistance in opening up their availability to allow their co-workers to take requested time off. I reviewed all schedules. The ceiling tile over the Roto oven has been cleaned and replaced. 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: 10/05 Monday 11:00 AM - Joseph Ferrara - 14 Pizzas, 1 Party Greek, 1 Party Pear Gorg, 3 Fam Caesar, (55 Total Knots) LM **Diligent delivery by 11:30 AM to 3355 W Alabama...

Notes about the shift in general:   When I started my shift, the Houston Avocado truck had already arrived; I received the delivery and checked that everything was in perfect condition. I organized and dated the items, then started on the prep list and began restocking the line at 10:00 AM. We started making pizzas for the front display, and by around 11:00 AM, everything was ready; we only had one ticket for 11:50 AM and another for 1:45 PM, so I took my break. The rest of the team took their breaks from 12:00 PM onwards. The orders kept coming in non-stop. The team was constantly on the move—it was a very busy Saturday, and there was barely time to finish the pending prep work. From 3:00 PM on, we started restocking whatever we could, especially since there was an order for six pizzas at 5:30 PM and another for 18 pizzas at 6:00 PM, right as the evening crew was coming in. We managed to restock a bit more, but the orders kept pouring in. I had Leo do double the prep work today, s...

Notes about the shift in general:   When we started the shift, we already had quite a few tickets. We got off to a good start, and once things calmed down a bit, we began finishing the prep work we had lined up for the 3:00 PM rush. We started making a lot of pizzas for the front line, since we knew a heavy volume of orders would be coming in later in the afternoon. We had orders scheduled for 5:30 and 6:00—about 25 pizzas in total—so we stocked up the line. Once the afternoon crew arrived, I used the time to put together the Houston avocado order for tomorrow. After that, I helped the team stretch pizza dough. It was incredibly busy during that time; the tickets just kept coming, and things really picked up around 5:30. The whole team was in full swing by 6:00. I started handling breaks, even though that was the peak time for orders, but we worked well as a team. Everything went smoothly. Ramona asked if she could leave around 8:00 because she had some things to take care of and t...