Midtown BOH

Notes about the shift in general:   When I started my shift, everything was in good shape. I began with the prep list and helped bring up all the incoming stock; everything was in perfect condition. The truck from Houston had also arrived, so I received and organized the delivery. I helped Gerardo with the bread knots and then assisted on the line. We started prep work, began making pizzas around 10:00 AM, and were fully ready to go by 11:00 AM. The day went really well; a huge number of pizza slices were going out. I also started handling breaks, covering for everyone while we kept up with the heavy prep load; Raymond worked the front counter so we could finish all the prep work. Around 3:00 PM, we started restocking pizzas. Things slowed down a bit around 4:00 PM, so I began putting together the Houston order for the next day. At 4:30 PM, there was another rush of pizza orders. The next shift arrived at 5:00 PM, and seeing that everything was under control, I wrapped up my shift....

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the Houston Deli and BEK orders.    All invoices were scanned to Xtra Chef.  Will did a great job drafting the schedule. I made one change moving a cook to cover Thursday p.m. We are running minimal staffing Monday, Tuesday and Wednesday. I met a number of guests that just wanted to talk about Home lice Pizza. They shared their Home Slice Pizza stories going back a few years.  The shift was very busy with a nice mix of first-timers and returning fans.   Breaks started at 6:00 p.m. and ended at 8:00 p.m.  All team members took their breaks.   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 challenge PAR bake on the house pies. * FOH please go over the deferred orders with the k-mods. * Please remember ...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the PFG order.    All invoices were scanned to Xtra Chef.  WWTS will be here in the morning to clean the grease trap. The glass on the second floor exit door has temporarily been secured with tape. The landscaper will string a line along the adjacent area to the Breakfast Klub. People are still walking over the newly planted shrubs. I met a number of very nice guests during my guest connections. Two young ladies said that this was their third time here this week and now they are hooked. The shift was steady but not very busy. Ramona was cut early.   Breaks started at 6:00 p.m. and ended at 7:30 p.m.  All team members took their breaks.   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 challenge PAR bake on ...

Notes about the shift in general: We started off the day with deliveries from BEK and Houston Avocado. It started off seeming slow, but there were a couple of decent pops at noon and at 3pm. I ordered oregano and crushed red. The big issue was the FOH cooler that stores cheesecake, tiramisus, ranch and parmesan was out. Everything was tossed and replaced.  Next shift be on the lookout for: 08/01 Saturday 2:00 PM - Phillip Pyle, II - 8 Pizzas, 1 Party Pear Gorg, 6x 12” COLD Subs, 9 Single Cookies, 8 Cannoli, 8 RKTs, (20 Total Knots) LM Art Car Raffle Winner 1.How many pies did we run on the timesheet?  4 3. Food stuff: Solid Sicilian rise, good looking and tasting pies, dressings were approved. 4. Sales for the shift:  $2737 5. Labor for the shift: 52% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: FOH low boy is not cooling Notes for FOH: Solid shift.

Notes about the shift in general: Standard Tuesday. Slower but steady. We got Leti and Pedro out of here at 3pm leaving Ronaldo and I to run the line. In my downtime I organized and started next week's schedule. Next shift be on the lookout for: Delivery from Houston Avocado. Not yet confirmed but I want to make sure this is on everyone's radar: 08/08 Saturday 7:15 PM - Camille Wilson - 45 Pizzas **NOT YET CONFIRMED** LM Approved by Charles **Diligent delivery by 7:45 PM to 8799 Kirby Dr, Houston, TX 77054** 8:15 PM - Camille Wilson - 45 Pizzas **NOT YET CONFIRMED** LM Approved by Charles **Diligent delivery by 8:45 PM to 8799 Kirby Dr, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilian rise was solid. Quality pies. Dressings approved. Temps checked out. 4. Sales for the shift:  $2705 5. Labor for the shift: 43% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Sala...

Notes about the shift in general:   At the start of the shift, things were going pretty well. I was getting tickets out, but the workload began to drop off after two o'clock, so we decided to let Lety and Pedro leave at three. Will and I stayed on until the afternoon crew arrived. I used the time to prep the "Houston" and avocado for tomorrow; I also organized the vegetable walk-in cooler and updated some product dates—everything looked good. Around five o'clock, Noe called to say he’d be running a little late, which wasn't a problem since things were slow. I took my break around six; right then, business picked up significantly, and we even had a ticket for 12 pizzas come in at 5:50. Everything went smoothly. The whole team managed to take their breaks. I double-checked that everything was in order, and that’s how the shift ended. 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 ...