Midtown BOH

Notes about the shift in general:   The day started off well as I walked into the restaurant; everything looked to be in good shape. We had already received all the BEK merchandise, so we began organizing and shelving all the boxes. Next, I started working through the prep list. The Houston Avocado delivery arrived as well; I received it and checked to ensure everything was in good condition. I also helped Gerardo with the bread knots. Around 10:00 AM, we started making all the pizzas, and by about 11:00 AM, we had everything ready. Only a few tickets came in, so I took my break around 11:30 AM. The morning shift wrapped up around 2:00 PM. From there—around 3:00 PM—we finished up some remaining prep work. We spent time restocking the front display with plenty of pizzas just as the evening crew was arriving. I took the opportunity to place the Houston Avocado order, and I also double-checked to make sure nothing was missing for the evening service; that is how I wrapped up my shift....

Notes about the shift in general: I started with the OPs call at 10:00 a.m. When I arrived, the dumpster was closed but not locked. When I entered the store I started working on the truck orders for BEK, SOFO and Houston Deli. I walked the store to check supplies. Cynthia, Will and I went to lunch and went over operational points. There are a lot of things coming up in a few weeks and we want to be on the same page. I completed the shift hand-off and all areas were stocked and ready. I made several figure 8s and enjoyed meeting our guests. I went over the Art Car show checklist and made updates for this years event. I started breaks at 6:30 p.m. and ended at 8:30 p.m. All BOH team members were able to take 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 and Roto pies.  *FOH please go over the deferred order with the k-mods *Please remembers to count Mike...

Notes about the shift in general: We received from BEK and Houston Avocado today. No issues. It was chill day with mainly only slices moving. The team focused on deep cleaning their stations in their down time. Leo did an excellent job detailing salad/sandwich and the oven. I went over everything going on this week with Raymond, on my end letting him know about the preliminary interviews I did and the changes in scheduling without Freddy. Next shift be on the lookout for: 03/19 Thursday 5:45 PM - Olivia Minney - 10 Pizzas, 4x 12” COLD Subs LM 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: A guest complained about the supreme saying that there was not enough meat on the pizza. Keri had me speak with her and I looked at the pizza and let her know that's how the supreme is topped, based on how many toppings are on the pie and let her know that if she wanted more meat she could order double pepperoni or extra sausage and we'd be happy to remake the pizza, but she ...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. When I entered the store I started working on the truck order for PFG. I walked the store to check supplies. I completed the shift hand-off and all areas were stocked and ready. I met with the Sofo Rep and discussed pricing on a few items. I contacted the Republic Rep. and explained that they need to place the recycle bin in the proper location as to not create an obstacle in the parking lot. We have done well in our recovery from the defecate in the early part of the first quarter. We are working to finish strong. The shift tarted slow and slowly started to billed. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All BOH team members were able to take breaks. Over a year ago and still paying off. During my guest connections a guest told me that she wanted to try our food. She requested that I come back and speak with her husband when he returned to the table. When her husband returned he ...

Notes about the shift in general: Slower day so we focused on deep cleaning. Pedro took down the ceiling tiles above roto and scrubbed them and Ronaldo cleaned the trash/keg area out back. Dina baked cheesecakes today, they came out looking fantastic. Dough team knocked out two batches of bread. With Art Car coming up we will need to stay ahead. Leti and Pedro were both cut at 3pm leaving Ronaldo and I to run the floor. Next shift be on the lookout for: 03/19 Thursday 5:45 PM - Olivia Minney - 10 Pizzas, 4x 12” COLD Subs LM 1.How many pies did we run on the timesheet?  4 2. KMOD s tuff: I had another preliminary interview. 3. Food stuff: Good food. Great Sicilians.  4. Sales for the shift:  $1959 5. Labor for the shift: 66% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Solid shift.

Notes about the shift in general:   Starting the shift: today is a pretty slow day, so we focused more on doing some cleaning. After 3:00 PM, Pedro and Lety left, leaving just Will and me until the evening crew arrived. I took advantage of that time to place the Houston Avocado order for tomorrow. I also seized the opportunity—since they had baked cheesecakes earlier and the oven was already heated to 350°F—to ask Evan to do me a favor and clean the range hood, given that we had cleaned the filter yesterday. He worked on it, and it ended up looking quite clean—just like new. Afterward, we started restocking the front area a bit; while doing so, I checked for anything that needed cleaning and noticed that all the lids in our seed storage area were dirty. I took them out and asked Meredith to wash them. Next, I worked on the schedule for the upcoming week; we’re going to have a bit of overtime since we are currently short-staffed. From there, I double-checked to ensure nothing was mi...