Midtown BOH

Notes about the shift in general:   I started my day by checking the Houston Avocado delivery truck as soon as I arrived; everything looked good, so I organized the stock and helped Jose with the garlic knots. Then we started prepping the line; we did a lot of prep work starting at 10:00 AM. We began making pizzas for the front display, and by around 11:00 AM, we were all set. We got off to a great start—we were moving a lot of pizza slices and takeout orders, and the whole team stayed busy finishing up prep tasks. I took my break around noon. The rest of the team took their breaks starting at 3:00 PM. We had a heavy flow of tickets—including an 18-pizza order at 5:30 PM, another at 6:00 PM, and one more at 9:00 PM. We did our best to keep the front display fully stocked with pizzas so the afternoon crew would have time to handle those large orders. When the afternoon team arrived, I checked to make sure everything was ready for the evening shift, and that’s how I wrapped up my day...

Notes about the shift in general:   At the start of the shift, things were going really well; we were selling a lot of pizza slices, and the team was focused on prep. We restocked the front display, but the pizza was selling like hotcakes—around three o'clock, we had to restock the front again. Once the afternoon shift arrived, I used the time to get organized: I cleared out all the boxes in the vegetable walk-in cooler and placed the avocado order for tomorrow. Around five o'clock, a lot of tickets started coming in, and it got extremely busy. We were selling plenty of slices out front, too, so we had to restock once more. The team kept moving constantly. Around six, I started handling breaks—covering for everyone—and made sure everything was set up properly for the evening rush. 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 slices look great, as do the regular pizza slices. The d...

Notes about the shift in general:   I attended bi-weekly Ops meeting. When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was as it should be.   I walked the store and confirmed inventory . I placed the BEK, SOFO and Hilltop Deli truck orders. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I published FOH, K-Mod and BOH schedules. I received a notice of bankruptcy for Republic National Distributing. Mettler responded to my notification.  We had a 20 pie order go out on time at 10:45 p.m. It was a much needed boost in sales. Bailey had to intervene, stopping an individual from stealing a cookie while standing at the front counter. Bailey had to remove the cookie from his person and asked him to leave. The shift was steady with small pops. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  09/19 Saturday 6:...

Notes about the shift in general: Chill shift. Prep was the main focus today. Dough team prepped another two batches of sub bread after yesterday. Our normal slicer sharpener rep from Cozzini Bros is on vacation and his replacement just changed one box of slicers, not knives or line slicers. So I called them up and they came back and fixed it. It was slow so Pedro went home at 2:30, Dina at 3pm, and Leti at 3:30pm. Of course Leo and I got slammed at 3:40p, but I had Bailey cover slices and we knocked it out. Ordered produce to finish my shift. Next shift be on the lookout for: BEK, SOFO, Houston Avocado, Houston Deli 09/19 Saturday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 9:00 PM - Megan Barth - 10 Pizzas LM **Diligent delivery by 9:30 PM to 550 McKinney St, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilian rise was good, pies looked and tasted excellent, dress...

Notes about the shift in general: I started off the day putting away the BEK order and organizing. Everything was accounted for minus 3 dented cans of Bonta that I tracked, slacked, and marked the invoice for. As I was writing the prep lists I noticed the roto reach in cooler was out. Pedro and I moved it, the GFCI was tripped. Everything was still temping in the 44-45 degree range so I decided to keep product and notified Raymond. I followed up with Danilo, Juan Carlos, Noe, and Ramona so that they are sure to check this at the end of the night. Nick from AutoChlor came by to top us off. He is being promoted so after next month he will no longer be our guy, but will be supervisor to our new guy. We went up on floor break. I will get with the team but especially Iran since he is new to go over usage. Start of the day was standard with mainly slices and a few smaller tickets. At 12:40 a couple of guests came in looking to feed a large group 20 pies. Andrew consulted with me, I gave them...

Notes about the shift in general:   When I arrived, the dumpster was closed and locked. I walked the perimeter and the work being performed by the City of Huston put some stress on the low ground cover plants. I walked the store and confirmed inventory . I placed the PFG truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  I spent some time working on the  FOH, K-Mod and BOH  schedules. We had a large order that kept us busy for over an hour. The shift was steady with small pops.  Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  Hand washing demonstrations 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 to keep the Marsal slice tracker updated. * Team members with expirin...