Midtown BOH

Notes about the shift in general:   The day got off to a really good start; we were well-prepared, working as a team to finish up prep and handle orders. We managed to get everything done by around three o'clock. After Pedro left, we started stocking up on pizzas, and we also had two large orders scheduled for 3:40 and 3:55 that went out on time; meanwhile, we were selling plenty of pizza slices out front. When the afternoon crew arrived, I used that time to order avocados for tomorrow. I noticed the line was running smoothly but was a bit slow, so I took the opportunity to assemble more "Pizza Kit" boxes—we had sold nine yesterday and were completely out of stock. Once I finished that, I spent some time on the line helping Lety with the salads. Then I took my break around six o'clock; the whole team took their breaks as well. Afterward, I checked that everything was set for the evening shift, and that’s how I wrapped up my shift. Next shift be on the lookout for: Hou...

    Notes about the shift in general:  When   I arrived, the dumpster was closed and locked.   I walked the store and confirmed inventory .  I met with some of the FOH Sift Lead to get a feel for how thing are going. During my guest connections I met with a very nice family. The mother and father retired to Italy and they come to Houston to visit their daughters. They said that they always come to HSP because we have the best pizza in Houston.  The shift started slow and I started to make a cut after speaking with Ryan. All of a sudden, we had a much needed pop that got things really moving.   Breaks started at 6:00 p.m. and ended at 7:30 p.m.  All team members took their 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 orders with the k-mods. * Pleas...

Notes about the shift in general:   When I arrived at the restaurant to start the day, everything looked good; the Houston truck had already arrived. I checked the avocados—everything was in good shape—and then started my day by distributing the prep list to each station alongside Juan. We spent time restocking the line, and around 10:00 AM we began making pizzas; by 11:00 AM, we were fully set up. We got off to a solid start with pizza slices selling well, and we were surprised by an order for nine pizzas. Since that order was for 12:00 PM, I took my break around that time; the whole team took their breaks as well. It was a busy, fast-paced day—sometimes it was hard to get all the prep work done—but by working as a team, we managed to finish everything. From 3:00 PM onwards, we focused on restocking pizzas as much as we could. Once the afternoon crew arrived, I double-checked that everything was in order and then wrapped up my shift. Next shift be on the lookout for: We are in ver...

Notes about the shift in general:   The day started off quite slowly—even for a Friday—so Will was able to leave at three o'clock once the afternoon crew arrived. I used that time to place the avocado order for Houston for the next day, organize the vegetable walk-in cooler, and check that we had everything needed for the evening shift; I noticed we were running low on cheesecake, so I set about making a fresh one. The whole team was busy; things really picked up around five o'clock with a lot of pizzas going out, though it slowed down a bit after six. When I took my break, I saw it was still a bit quiet, so I asked the team who wanted to head home around eight; Ramona volunteered, and Danilo was on the front line. Afterward, I did a final check to ensure everything was in order before wrapping up the 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: The Sicilian style grew quite well and re...

Notes about the shift in general: Another walk up/slice heavy shift. Nothing crazy, but it stayed steady all day long. The team focused on prepping up for the weekend and keeping Marsal stocked. In my downtime I ordered crushed red, black pepper, and vanilla from SSS, produce from Houston Avocado, and double-checked and posted the schedule. Next shift be on the lookout for: Deliveries from BEK, Houston Deli, and Houston Avocado 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians had a great rise today. Pies were looking and tasting good all around. Dressings were approved. Temps were temping. 4. Sales for the shift:  $3495 5. Labor for the shift: 44% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Solid shift, communication was good, food was run promptly.

    Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I placed the truck orders for BEK, SOFO and Houston Deli. The shift started slow and then picked up at 7:00 p.m.  Breaks started at 6:00 p.m. and ended at 7:30 p.m.  All team members took their breaks.  Next shift be on the lookout for:  We are set for the next shift 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. * k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker.   * Please remember to keep the Marsal slice tracker updated. 3. Food stuff: * Sicilian pies had a nice rise, and a light taste. * Whole pies were looking very nice. * Salad dressings tasted and were approved. * Please continue to complete temp...