Midtown BOH

Notes about the shift in general:   At the start of my shift, everything was in order; I began my day by going over the prep list. I also provided two bread recipes and distributed the prep list to each station. We got straight to work on the prep, as we had an order for seven pizzas due at 10:30 and another for 13 pizzas due at 10:45. We worked quickly and got all those pizzas ready; the order went out on time, around 11:00. We had several other orders come in at that time as well—it was an incredibly busy rush. I took my break around 12:30; the whole team managed to take their breaks today. Blake was training with Letisia, focusing on sandwich preparation—the last skill she still needed to learn—and she did a great job. Things slowed down significantly from 1:00 onwards, and by 3:00, we began wrapping up some of the prep work. It became very quiet, and Lety headed out. I told Blake he could leave too, since there were no orders coming in. Pedro and I stayed on the line until the ...

Notes about the shift in general:   At the start of the shift, things were fairly quiet. Leo and Juan left at 3:00. Will and I stayed on the line until 4:00, when the afternoon crew arrived. From 5:00 onwards, things picked up a bit, and an order for seven pizzas came in, due by 5:45. I helped the team by putting lids on the pizzas. Around 6:00, I took my break. The whole team took their breaks as well. I checked to make sure everything was in order. Next shift be on the lookout for: There will be an order for tomorrow for 13 pizzas and a Party salad. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizza looks quite good. The pizza slices look delicious, as do the dressings and pizza sauces. Everything has a very good flavor. 4. Sales for the shift:  4,214 5. Labor for the shift: 46 People: Dough/Dish: Meredith Prep:  Z1R:Noe Z2R: Z3R: Danilo Z1M: Z2M: Z3M:Ramona Z4M:  Sub/Salad: Evelin 6. How did you ...

Notes about the shift in general: Slower Sunday. This morning I spent some time organizing spaces. I caught up with Ronaldo and happenings and training. It was a slow start even by Sunday standards. Eventually it built up to a steadier pace, but for the first hour there was very little. Team got ahead on prep. I finished my shift by ordering produce for tomorrow. Next shift be on the lookout for: BEK, SOFO, PFG, HA 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Pedro called this morning saying he was feeling sick, I told him if he was feeling bad he could stay home. At 10am he came in saying he was feeling better, but 2 hours later he said he couldn't work any longer. I honestly think he was just having trouble accepting that he couldn't today.  3. Food stuff: Killer pies, good looking rise on the Sicilians, dressings were approved. 4. Sales for the shift:  $4469 5. Labor for the shift: 31% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:...

Notes about the shift in general:   The shift started off as a quiet Sunday; things went very well even without Pedro, who was feeling unwell. The day remained exceptionally calm, and around 3:00 PM, we prepared more pizzas to restock the front counter. The afternoon crew arrived, and I helped with stretching out pizza dough. Things began to pick up gradually from 6:00 PM onwards. I started coordinating the breaks—everyone on the team got to take theirs. Meanwhile, Irán was training Blake at the dishwashing station; he’s learning bit by bit. He finds the Sicilian-style pizzas a little challenging, but he’ll get the hang of it in time. I checked everything, and everything is in order. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizzas look spectacular, as do the pizza slices. The dressings and pizza sauce were worth trying. 4. Sales for the shift:  8,295 5. Labor for th...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked.  I walked the perimeter and everything was in order, with the exceptions of the two sinkholes on the Winberhon sidewalk entrance. We had early activity with a transient individual causing a disturbance. I spoke with Josh K. regarding the issue with the FOH team members not confirming payments are received from our guests. I spoke with Ryan and I would like the Shift Leads to identify the Oopsie code as a failure to secure payment when it is applicable. Failing to directly address these incidents with the FOH team members sends the wrong message.   I walked the store and confirmed inventory . I entered the BEK, Sofo and PFG truck orders. I am working on the Food Labor spreadsheet.  The shift was very busy with sales keeping all stations busy.  Slice sales were non-stop for the better part of the shift. Alex did very well to keep up with the volume at Marsal. Breaks started at 6...

Notes about the shift in general:   At the start of my shift, the Houston Avocado delivery truck had already arrived. Everything was quite clean upon my arrival; I received the shipment and verified that all items were in perfect condition. I began working on the prep list, but when I went to turn on the oven, I noticed the light wouldn't come on—it was causing a short circuit. I checked for a spare part, and finding one, Juan and I replaced it; the oven is now working perfectly. For the pizza station, there were no pending orders, but there was one ticket for a salad, as well as orders for sandwiches and a party salad, all due by 11:00 AM. We started preparing all the pizzas at 11:00 AM, and everything was ready on time. The day got off to a strong start—orders kept coming in, and there was a significant amount of prep work to handle. We did our best to get everything finished by 3:00 PM. Around 4:00 PM, we restocked the pizza station for the front counter, just as the afternoon c...