Midtown BOH

Notes about the shift in general: Started the day by putting up the PFG order. Rush refrigeration was out, I made sure they addressed everything that was asked of them. I reviewed the schedule written by Ronaldo and posted. I followed up with Jeanne, her son Lee came by and dropped off the replacement Spring Mix. We are still awaiting a credit invoice. Jeanne is aware. Pedro changed out the broom head for roto. No deferred orders today. There were some larger groups and some slice/salad/sandwich pops throughout the shift. I changed dates on items that needed it. Next shift be on the lookout for: Deliveries from BEK, Houston Deli, and Houston Avocado.  06/07 Sunday 12:00 PM - Kyle Baker/UH Athletics - 18 Pizzas LM 06/08 Monday 10:50 AM - Natalie Fexer - 10 Pizzas, 1 Party Pear Gorg, 20 Sides Ranch (20 Total Knots) LM Approved by Fowler ** Cynthia delivery by 11:30 AM to 711 Louisiana St., Ste. 1800, South Tower, Houston, TX 77002** 1.How many pies did we run on the timeshee...

Notes about the shift in general: We started off the day with a deliveries from BEK and Houston Avocado. We had a 14-pie, 2 party salad, 60 baby cannoli deferred. I had discussed it with Andrew yesterday so he knew what was up. Day was steady but no large rushes. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Yesterday right before I left Evelin noticed there was an issue with one box of Spring Mix, it looks like it is 95% kale. The other box was fine. Jeanne said she would get us a replacement today but it did not come. I just let her know no one brought it and she say's her son will bring it tomorrow. 3. Food stuff: Awesome Sicilians, good looking and tasting XL pies, dressings were approved. 4. Sales for the shift:  $3376 5. Labor for the shift: 45% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Solid shift, great communication, prompt food running.

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I contacted Republic regarding the missed pickup on Tuesday. I walked the store and confirmed inventory.  I placed the PFG truck order and contacted the Rep. regarding a few items and pricing. I sent out reminders about team member parking during the World Cup.  I met with Cynthia regarding pending plans for the World Cup. We are still shoring up some of the details. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members were able to take breaks.  The countdown to the World Cup is on, starting with Germany vs Curacao on 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 shift be on the l...

Notes about the shift in general: Slice heavy lunch. All stations were quiet until . We were looking to get ahead on cannoli cream for tomorrow, but we were down to our last container of ricotta and it had mold. We a receiving more tomorrow morning and have 3.5 bags on hand currently. Dina is aware and will make it first thing tomorrow for the deferred order. The PM started picking up around 6:30. All breaks were done by 8pm. Next shift be on the lookout for: 06/03 Wednesday 10:30 AM - Ariana Pulido - 15 Pizzas, 2 Party Caesar, 60 Mini Cannoli (40 Total Knots)  **Diligent delivery by 11:00 AM to 1401 McKinney St., Houston, TX 77010 ** 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: We need to order more party salad bowls. Iran added to Thursday for Meredith to do tiramisus.  3. Food stuff: Great looking rise on Sicilians today. Pies were looking and tasting great. Caesar salad dressing has been breaking more rapidly recently. The last two recipes of ...

Notes about the shift in general:   Starting on my first day, everything went quite well. I began by working through the prep checklist. We spent some time doing prep work and restocking the line; by around 10:00 AM, we started making pizzas, and by 11:00 AM, we had everything fully ready to go. We got off to a strong start that day—pizza slices and sandwiches were flying out, and everyone was constantly on the move. Things slowed down around 2:00 PM, so I took the opportunity to have Pedro clean the range hood—since we had cleaned the filters the day before, everything was now looking spotless. Lety left around 3:20 PM, and Pedro clocked out about half an hour early—around 4:00 PM—since business was slow. I then started working on the Houston Avocado order and double-checked to ensure everything was in good order; that is how I wrapped up my shift. 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:...

Notes about the shift in general:   The shift started off quite well. By around 3:00 PM, it was just Will and me on the line, and we didn't run into any issues. Things slowed down a bit once the evening crew arrived, so I took the opportunity to take down the filter from the front oven—we washed it—and we also prepped some cherry peppers. Evelyn spent that time at her station stuffing peppers and making marinades. Business picked up again around 5:00 PM. At that same time, a large order came in for 12 pizzas and 20 sandwiches—10 Meatball and 10 Italian subs—all 12-inch size and requested to be cut into six pieces, with a deadline of 8:30 PM. Consequently, I started sending people on their breaks around 6:00 PM. I took advantage of the lull in business to do this; I sent people in pairs so we could get through the breaks quickly and then focus our full attention on that big order. We started working on the large ticket around 7:30 PM and managed to finish it by about 8:20 PM. Everyt...