Midtown BOH

Notes about the shift in general: When I arrived, the dumpster was closed and locked. Republic has not picked up the recycling yet. I will contact them again.  I walked the store and checked supplies. The truck order for PFG was entered. Int.  I completed the k-mod's schedule for next week and published it.  I am still working on outstanding credits on the credit tracker. It was a steady shift with small pops. All stations performed well and kept up with ticket times. Breaks started at 6:00 p.m. and ended at 8:00 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 shif...

Notes about the shift in general: We started off the day with deliveries from BEK, Houston Avocado, and DiMare. We had a small 6-pie / 1 party salad deferred order that went out on time and was delivered by Cynthia. The shift was slice and sandwich heavy with not much else. The team had ample line prep to do. Dough team cooked off and made two more recipes of bread so hopefully we keep a larger cache of backup bread. Next shift be on the lookout for: Delivery from PFG  05/22 Friday 10:20 AM - Jackie Rivera - 11 Pizzas, 1 Party Greek, 10 Single Cookies, 20 Mini RKTs, (20 Total Knots) LM Approved by Raymond **Diligent delivery by 10:50 AM to 1221 McKinney St., Ste. 4500, Houston, TX 77010** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Double check parm antipasto when it is prepped. Some was prepped earlier in the week that was not up to spec. Leo got us squared away.  3. Food stuff: Great rise on the Sicilians, great looking and tasting house pies, dr...

Notes about the shift in general: Started off the day with deliveries from BEK, PFG, and Houston Avocado. We had a 40-pie deferred due for 11:15am, so by 9:30 we started working on house pies. The deferred order was ready on time and diligent showed up on time. Lunch rush was solid and only wound down around 2pm to pick right back up at 3pm. We still cut Leo and Juan at 3pm and Ronaldo and I ran the line. We are low on sandwich bread so yesterday we had Jose agree to come in today, dough team made two recipes, and we are currently baking off one of the two batches. Next shift be on the lookout for: 05/19 Tuesday 11:15 AM - Megumi Lee - 25 Pizzas LM **Diligent delivery by 11:45 AM to 1303 San Jacinto St, Houston, TX 77002* 05/20 Wednesday 10:50 AM - Natalie Fexer - 6 Pizzas, 1 Party Pear Gorg, 20 Sides Ranch (20 Total Knots) LM Approved by Cynthia ** Cynthia delivery by 11:30 AM to 711 Louisiana St., 2nd Fl., Ste. 250B, South Tower, Houston, TX 77002** 1.How many pies did we ...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. Republic did not pick up the recycling. They advised that the dumpster was blocked by a delivery truck. They will reschedule the pickup. I walked the store and checked supplies. The truck order for BEK was entered. I had a conference call with Charles and Mettler regarding P&M for our critical systems. I communicated with Allen at Roto Flex and he will schedule a time for the Tech to come out. I picked up basil and went over a few things with our Sofo Rep. While covering at Marsal, a houseless lady asked for water and then just fell on the sidewalk in front of the to-go window. I asked her if she needed help but she could not communicate. I called 911 and they dispatched the Fire Department. The Fire Department arrived within 10 minutes and assisted the lady.  It was a steady shift with small pops. All stations performed well and kept up with ticket times. Breaks started at 6:00 p.m. and ended...

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...