Midtown BOH

Notes about the shift in general:   We started the day, and things were going quite well. Everything was clean; I began by working through the prep checklist, stocking each station. We hustled to get the prep done—we were a bit short on prepared ingredients—and we had an order for 33 pizzas due at 11:15. However, since Belinda was working the line, we started making the pizzas for the front counter early. From there, we moved on to the 33-pizza order. Everything went quite smoothly and was finished on time—including the delivery portion. It arrived right on schedule; by around 11:00, we had everything ready. At that point, we were notified that we had another order for seven more pizzas due at 11:30, which also went out on time. Likewise, we began taking our breaks. The entire team managed to get their break in. Today, I also provided two bread recipes. We also baked a cheesecake, which turned out quite well—it looks delicious. Belinda left at 1:00 PM, and things quieted down a bit...

Notes about the shift in general:   The day started off quite well; once Leo and Juan left, Will and I were left holding the line, and everything went very smoothly—there were no issues. All the orders went out on time just as the afternoon shift was coming in. We kept busy restocking the front station with plenty of pizzas. Today, we baked a batch of bread for one of the carts, and the other batch is scheduled for tomorrow; Meredith was also working on desserts today, and they’ll be making cheesecake for tomorrow as well. Everything on the line was running very smoothly. I took the opportunity to do some prep work and get a head start, since we have a large order for 40 pizzas scheduled for 11:15 tomorrow morning, and I wanted to ensure the day wouldn't get too hectic. I managed to get quite a bit done; the day went very well overall, with orders flowing steadily—both for salads and at the front station. Around 6:00 PM, we started taking our breaks, covering for one another so tha...

Notes about the shift in general:   As my shift began, there was quite a bit of prep work to be done; we were busy finishing that up, and by around 3:00 PM, we were also selling a significant number of pizza slices and sandwiches. We started restocking the display cases with plenty of fresh pizzas. The front counter was busy, and tickets were coming in non-stop. Once the evening crew arrived, I took the opportunity to place the order for the Houston Avocado ingredients needed for tomorrow. Today, Danilo was training the new hire—showing him the ropes and teaching him all his duties—and I was also supervising; he’s actually doing quite well. I spent some time on the line helping to top pizzas, as things got a bit hectic around 6:00 PM. I then began coordinating breaks, covering for each team member in turn. The entire team got their breaks, and we spent some time restocking the line, anticipating a large volume of orders tomorrow; I instructed everyone to leave their stations well-s...

Notes about the shift in general: Solid shift. I started the day by organizing storage areas and helped the team set up. I ran Marsal, slices were moving all day long. I did inventory in my downtime. Ronaldo, Raymond, and I met. I gave Iran a brief tour and made sure he was set up for today. He is training dish with Danilo. Slight schedule changes were made to the week: Jose is going to come in tomorrow to make bread and will be off Thursday instead, Ronaldo will come in an hour early tomorrow to help Juan and I with the large order, and Belinda will come in for a short shift Tuesday morning to help Pedro and Ronaldo with that large order. We did a little extra prep this morning to focus on the large order tomorrow. Next shift be on the lookout for: 05/18 Monday 11:15 AM - Megumi Lee - 25 Pizzas LM **Diligent delivery by 11:45 AM to 1303 San Jacinto St, Houston, TX 77002* 11:30 am- Wendy wade 2lg pizzas 1 fam house salad diligent delivery to 1111 Lousiana st Houston 77002 05/19 T...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. The truck order for BEK and PFG were entered.  The draft of the expectations for prospective BOH Shift Leads has been approved and I will schedule a time to meet with them and go over the information.  It was a steady shift with all stations staying busy.   Guests are talking about the new store opening. They are excited about the location. Breaks started at 6:00 p.m. and ended at 8:30 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.  Next shift be on the lookout for:  Plan for additional coverage for Monday and Tuesday a.m. to help cover large order 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 and Roto pies.  * FOH please go over the deferred orders with the k-mod...

Notes about the shift in general:   Starting the day as I entered the restaurant, everything looked quite good—everything was clean. I began my day by distributing the prep lists to each station. Just then, the Houston Avocado delivery truck arrived; I checked the order and noticed that one case of iceberg lettuce was in very poor condition—it was extremely waterlogged, making it impossible to cut using the machine. I had to return it and messaged Raymundo to request a replacement. We began our prep work around 10:00 AM, starting with all the pizzas. By 11:00 AM, we had everything ready. I started scheduling breaks around 11:40 AM, and the entire team took their breaks. We spent the remaining time finishing up some prep tasks. The day went quite well; we sold a significant number of pizza slices. The whole team stayed on the move; around 3:00 PM, we started restocking the front line. We also had an order come in for 4:00 PM, followed by another one for 4:20 PM, and everything went ...