Midtown BOH

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and then entered the BEK order.  I worked on the training material for the soon to be selected Shift Leads. I reviewed the credit tracker and I will get with Delmy tomorrow. The shift was a little slow with small pops. B reaks started at 6:00 p.m. and ended at 7:30 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao 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 run on the timesheet?  4/5 2. KMOD stuff: * Please continue to chall...

Notes about the shift in general:   Starting the day as I entered the restaurant, I began with the prep list. We started restocking the line. I made two batches of bread today. We hurried to restock because we had an order for 13 pizzas—plus a salad—due at 10:40. First, we made the pizzas for the dining room, and then we started on the large order. Everything went out on time, and the entire order was complete; by around 11:00, we had everything ready. We had some downtime, so I started sending people on their breaks around 11:30. The whole team took their breaks; after that, we focused on finishing up the prep work, as we still had a little bit left to do. Lety left around 3:00. We started getting slammed with quite a few pizza orders for the dining room just as the evening shift staff arrived. I took the opportunity to place the avocado order for Houston for the next day, and that’s how the shift ended. Next shift be on the lookout for: Houston Avocado 1.How many pies did we run ...

Notes about the shift in general:   Starting the day off—well, today actually went quite well. Tickets were coming in thick and fast, and out front, we were selling an incredible number of pizza slices. We stayed busy all day right up until 4:00 PM, when the evening shift arrived. We started restocking the display cases with plenty of pizzas for the front counter; the tickets just kept coming, and today, in particular, the Sicilian slices were selling like hotcakes—as of right now, only four Sicilians remain. Things finally slowed down a bit around 5:30 PM. I took advantage of that lull to make and prep some ricotta, since there hadn't been time to do so earlier in the morning. Once I finished that, I started covering everyone's breaks to ensure the whole team got their downtime. The tickets kept coming in, but I double-checked to make sure we were fully stocked on product for the evening ahead—and with that, I wrapped up my shift. Next shift be on the lookout for: We are on tr...

Notes about the shift in general: Good shift! Started off the day with deliveries from BEK, SOFO, PFG, and Houston Avocado. After putting away and organizing everything, I helped the line get set up for the day. I manned Marsal for the shift. First hour was a little slow, but by 2pm it was relentless. Day was as busy as it gets, but no issues. Team made the dream and breaks were taken. Next shift be on the lookout for: 05/26 Tuesday 10:40 AM - Lori Allen - 13 Pizzas, 1 Party Greek, (20 Total Knots) LM **Diligent delivery by 11:15 AM to 1200 Smith St., Floor 11, #1160, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Gorgeous pies today, beautiful Sicilians, everything tasted great. Dressings were approved. Temps checked out.  4. Sales for the shift:  $5792 5. Labor for the shift: 21% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: Ronaldo fixed ...

Notes about the shift in general: Slice heavy Sunday. This weekend has been slower than expected for a holiday weekend. Majority of business today was walk up slices. We made sure to get Pedro out at 2pm. In my downtime I organized storage areas, ordered oregano, crushed red, and produce. Ronaldo, Raymond, and I met to go over business for the week. Next shift be on the lookout for: Orders from SOFO, PFG, BEK, and Houston Avocado. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Great XL pies, good rise on the Sicilians (Iran is coming along), dressing were approved. We had to toss one container of Caesar dressing after 2 days because it was already broken. 4. Sales for the shift:  $4550 5. Labor for the shift: 32% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelin   Notes for FOH: Solid communication and slice running. Good shift!

Notes about the shift in general:   The day started off fairly relaxed; we took advantage of the time to finish up the prep work we had pending. Things picked up a bit from 2:00 PM onwards—that was also when Pedro left, and Juan and I remained on duty. Around 3:00 PM, Juan and I were busy restocking the front line; at that same time, a large volume of pizzas was going out. Once the evening crew arrived, we focused even more on restocking the front line, as we were selling quite a few pizza slices. I verified that everything was in good order and fully stocked on the line. I prepared two containers of sandwich lettuce, as there were only three left on the line, to ensure we wouldn't run out later. I also spent time on the line helping to stretch dough. A lot of tickets were coming in, and the entire team was constantly on the move. Starting at 6:00 PM, I began covering for everyone's breaks; once they had all finished, I went around checking to make sure nothing was missing for ...