Midtown BOH

Notes about the shift in general:   At the start of the shift, things were going quite well, though the pace slowed down a bit as time went on. We spent some time restocking the pizza station for the front-of-house, and as the afternoon crew arrived, I organized the vegetable walk-in cooler in preparation for a new delivery tomorrow. Lety and Belinda prepared sandwich wraps; since things were a bit slow, we also made more pizzas for the front. I assisted Gabino at the oven, and around six o'clock, I began coordinating breaks—the entire team took their scheduled breaks. From seven o'clock onwards, a large volume of pizzas and sandwiches started going out. It was a very good shift; the whole team stayed active, and I checked to ensure everything was in order. 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-style pizza turned out really well—it was nice and airy. The pizza slices were c...

Notes about the shift in general: Steady Sunday. I was honestly expecting more, since yesterday was so busy, but it was a little slower by Sunday standards. Checked in with Ronaldo to see how the weekend has been so far. I used my downtime to draft a dough plan for the week that takes into account increased Halloween weekend sales and free voting slices next Tuesday. We needed a little more iceberg in case tonight pops off, so I picked up more from the store. We stocked Marsal all the way up. To finish my shift I ordered some produce. Also, I noticed that Lori Allen's order was in the system, but not in the snapshot, so I added it. Next shift be on the lookout for: Orders from BEK, SOFO, PFG, and Houston Avocado.  10/27 Tuesday 10:45 AM - Lori Allen - 13 Pizzas, 1 Party Greek Salad (20 Total Knots) WG **Diligent delivery by 11:15 AM to 1200 Smith St., Floor 11, #1160, Houston, TX 77002** 10/28 Wednesday 10:30 AM - Judy Johnson 2 pizzas, 3 Family Salads       ...

Notes about the shift in general: Busy Thursday, love to see it. Sandwiches popped off for the first hour, followed by lots of slices. Pedro let me know he was feeling sick and would like to go home early, he has almost never said that so he must have been feeling it. Breaks finished at two, we restocked Marsal and sent Pedro home. There was still some prep to finish up and bread to bag. Employees came looking for checks but they are still not here. I had Alex come in tonight so he could cover Marsal and Ramona cover salad. Crushed red came in, I put the invoice upstairs. I ordered produce for tomorrow. Next shift be on the lookout for: Deliveries from BEK, Houston Avocado, HFF, Alsco 10/24 Saturday 6:00 PM - Felipe Tapia - 18 Pizzas AF   **Diligent delivery by 6:30 PM to 2 NRG PKWY, Houston, TX 77054** 9:45 PM - Darcy Lysaght - 5 Pizzas, 3 Subs JK   **Diligent delivery by 10:15 PM to 3410 Montrose Blvd Houston, TX 77006 ** 1.How many pies did we run on the timesheet?...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order.  I walked the store and confirmed inventory .   I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. The shift was busy with sustained sales. During my guest connections I met a first time guest that said he was born and raised on NY pizza from all over New York. He said "I'll be the judge if this is authentic or not." I went back to get the final verdict. He stood up and said this is the real thing, congratulations.  With being short a Shift Lead, the team did an outstanding job!   Two names were associated with the 7:15 p.m. deferred order, Jeremy Kitch and Darcy. Aaron and I confirmed the address with the driver before she left.  Breaks started at 5:30 p.m. and ended at 8:00 p.m. All team members took their breaks. Next shift be on t...

Notes about the shift in general:   At the start of my shift, the Houston Avocado delivery truck had already arrived. I checked everything to ensure it was in order, began organizing the stock, and put together the prep list. Juan handled restocking the line, while I assisted Jose with the garlic knots. We also got some prep work done. From 10:00 AM on, we started preparing pizzas for the front counter; we also had five pizzas and a "Party House" order due by 10:30 AM, along with some sandwiches. We worked efficiently, and the order went out on time. By 11:00 AM, everything was ready, so I began coordinating breaks for the entire team. It was a very good, busy day. Raymond helped out at the front, selling pizza slices, while we focused on making more pizzas and restocking as much as possible. Looking ahead to the evening, we had 18 pizzas scheduled for 6:00 PM and another order for 6:45 PM. I double-checked everything—everything looked great—and that’s how I wrapped up my shi...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order.  I walked the store and confirmed inventory .   I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. I was able to spend some time with Shane going over orientation needs.   The shift was busy with sustained sales. During my guest connections I met a number of very loyal homies. It looks like our restrooms have become a tourist attraction The team did an outstanding job from beginning to end. Breaks started at 5:30 p.m. and ended at 8:00 p.m. All team members took their breaks. Next shift be on the lookout for:  Keep a close eye on the Toast Deferred orders and SnapShot. Look for any discrepancies. I need all Shift Leads on heightened alert regarding deferred orders. We cannot miss any orders or fall short of our guests' expectations.  ...