Midtown BOH

Notes about the shift in general: Started off the day with deliveries from BEK and Houston Avocado. Everything checked out. Vanilla and Crushed Red came in yesterday, I pulled the invoice. Dough team cooked off two bread batches this morning, I helped Jose finish the last batch. The shift was slower overall, not many tablet orders, mainly just walk up. There were some larger groups that gave us some decent pops, but since it was slower we cut Pedro at 3pm. Sandwiches were selling so Leo had to prep up some extra tomatoes at the end of his shift. Next shift be on the lookout for: Delivery from PFG 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: I will schedule the new hire Friday - Monday once he is on 7shifts. 3. Food stuff: Good rise on Sicilians, good looking pies, dressings tasted correct. 4. Sales for the shift:  $2774 5. Labor for the shift: 55% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/S...

Notes about the shift in general: When  I arrived, the dumpster was closed but not locked. I placed the lock on the dumpster. I walked the store and checked supplies. The truck order for BEK was entered. The large hand mixer was leaking gear fluid. I purchased a replacement.  I contacted Republic Recycling again to find out why requested follow-up was going ignored. I was informed that someone would contact me soon. it was a steady shift with small pops throughout.  Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members were able to take breaks. Next shift be on the lookout for:  Please check produce carefully, especially lettuce and tomatoes 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 orders with the k-mods.  3. Food stuff: * Sicilian pies had a nice rise, and a light taste.  * Whole pies were lookin...

Notes about the shift in general:   I started the day by entering the restaurant and finding everything in order—everything was clean. I began working through the prep list and also prepared two batches of bread dough. From there, we focused on restocking the line; we had to hustle because we had an order for 13 pizzas and a salad due at 10:40. We started by making some XL pizzas to have ready for the front counter, and then we tackled the large order itself. It went out on time and without any issues; by around 11:00, we had everything ready to go. I then began scheduling breaks, ensuring that every member of the team got their allotted break time. Afterward, I finished up some remaining prep work. Things slowed down a bit after that, so we took advantage of the lull to stock up on plenty of pizzas for the front counter, since Lety was finishing her shift at 3:00. Once she left, orders did start coming in, but it wasn't too heavy. When the evening crew arrived, I used the time to ...

Notes about the shift in general:   The day started off quite well, though things slowed down a bit around 3:00 PM. It picked up again after 4:00 PM, but the afternoon shift crew had arrived by then, so there were no issues. Since there were three of us working the line today, I took the opportunity to ask Danilo to help me deep-clean the refrigerator where we store the dough; it ended up looking spotless. We emptied everything out and also cleaned the shelving units and the carts where we place the dough, after which we returned to the line. Work picked up a little more around 6:00 PM—just as we were rotating through our breaks—but then I noticed things were slowing down again. Consequently, I told Mateo he could head out around 10:00 PM, given the lull. Everyone else had already taken their breaks, so I just double-checked to ensure everything was in order. That’s how the shift wrapped up; I actually ended up leaving a little early myself, since business was so slow. Next shift b...

Notes about the shift in general: We received from BEK, PFG, SOFO, Houston Avocado today. PFG arrived just after 8am. The salad reach in cooler was off, the GFCI was tripped. Per Ronaldo's message last night Roto was also not working. Allen walked me through some trouble shooting, nothing was getting it going. I thought it was the motor, but I was wrong. Ronaldo saw that the reset button was not connected, he connected it, roto started spinning again, and we were back in business. We cooked the first pies of the day out of Marsal. We had a good amount of prep, but overall it was a slow shift so we sent Juan and Leo home at 3pm. Next shift be on the lookout for: 05/12 Tuesday 10:40 AM - Lori Allen - 13 Pizzas, 1 Party Greek, (20 Total Knots) LM **Diligent delivery by 11:15 AM to 1200 Smith St., Floor 11, #1160, Houston, TX 77002** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Really good rise on Sicilians today, XL pies tasted great and were nice and crispy, dres...

Notes about the shift in general: The start of the day was a bit slow. We spent the time finishing up some prep work that was still pending, and Pedro was able to leave early as a result. Evelin did the same; since things were quiet, there were no issues. Once the afternoon shift arrived, I took the opportunity to place the Houston avocado order for tomorrow; after that, we started restocking the front line a bit. Business picked up around 5:00 PM, with quite a few sandwiches and takeout pizzas going out. I spent time covering pizzas and helping out on the line. By now, Noe is much more familiar with the Sicilian pizzas—he made them entirely on his own today, with Danilo just supervising to ensure everything was sealed properly. Around 6:00 PM, I started covering everyone's breaks so that the whole team could get their downtime. Afterward, I went to check and organize the walk-in vegetable cooler, as more produce is scheduled to arrive tomorrow; I also checked the expiration dates ...