Midtown BOH

Notes about the shift in general: Other than a solid slice/sandwich rush for lunch, pretty tame day. Dina baked off cheesecakes, they came out looking great. I put Belinda's updated FHC into the system. It was a slow shift overall. Leti went home at 3:30, Pedro at 4pm. Got caught up on emails, slack, conversed with Raymond, and Ronaldo. PM has been slow so far, breaks were done at 7:30pm. Next shift be on the lookout for: Deliveries from BEK, Houston Avocado 10/14 Wednesday 3:00 PM Amy Wurdeman (South Texas College of Law) - 28 pizzas (double cut all)**Diligent delivery by 3:30 PM to 1303 San Jacinto St, Houston, TX 77047** KS  10/15 Thursday 11:30 AM CMC - 10 Pizzas 100% donation JM 10/16 Friday 7:50 PM - Joseph (Continental) - 4 lg pies, 25 plates, napkins, 20 parm and pepp JK, Donation 10/17 Saturday 8:15 PM Melissa Harris - 14 pizzas, 80 plates/ napkins, 14 parm/pepper ** Diligent Delivery by 8:45 PM to 2301 Walker St, Houston, TX 77003** KS   1.How many pies did we ru...

Notes about the shift in general:   I started my shift right on time; everything was quite clean. I began with the prep list and distributed tasks to each station. I helped Gerardo and Jose with the garlic knots—since we were making two bread recipes today—while Dina worked on the cheesecake and Pedro restocked the line. We started prep work at 10:00 AM. We began preparing the pizzas for the front counter, and by 11:00 AM, everything was ready. Then I took my break. We got off to a pretty good start. There was a busy spell where a lot of customers came in and ordered plenty of pizza slices. We started restocking pizzas around 2:30 PM, and things slowed down a bit after 3:30 PM. Lety clocked out once the afternoon shift arrived. I used the time to put in the Houston order and get avocados ready for tomorrow. 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 rose quite well today and loo...

Notes about the shift in general:   We started the day at Villa by dealing with a large delivery of merchandise; we began unloading everything, adding dates, and organizing each product. There were two open cans of Coca-Cola, a damaged can of "6-in-1" sauce, and a box of basil. I sent the details to Raymond so he could add them to the credit list. After that, we spent time restocking the line around 10:00 AM. We started prepping all the pizzas for the front counter, and by 11:00 AM, everything was ready. Then I took my break. It was a pretty good day; sales were strong—especially the Sicilian pizzas, which were selling like hotcakes, both for takeout and by the slice. Things were moving fast at the front counter, too. Around 2:00 PM, we started restocking pizzas, and I noticed it was getting a bit busy. I asked Leo to stay until 4:00 PM since he had fewer hours logged. Juan left at 3:00 PM. Leo and I worked together until the afternoon shift arrived. I checked everything over...

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 . The truck orders for BEK, SOFO and PFG were placed.  All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. I will contact the vendors for a clean up of outstanding credits. I continued interviews and reference checks are in process.   The shift was busy today with large pops. Breaks started at 6:00 p.m. and ended at 8:00 p.m. All team members took their breaks. One car had to be towed today.  Next shift be on the lookout for:  Know the difference between clean and sanitized  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. * FOH please go over the deferred orders with the k-mods. * Please remember t...

Notes about the shift in general:   When I started my shift, everything was quite clean. I began with the prep list and helped Jose with the garlic knots. Juan and Pedro started restocking the line at 10:00. We began prepping pizzas for the front counter, and everything was ready by around 11:00. I also started scheduling breaks; the whole team got their breaks in. The day went very well. The team stayed busy; after Pedro left at 3:00, we started restocking a large number of pizzas for the front. From 4:00 onwards, a lot of pizzas were going out, and we were selling so many slices that we had to make more. The afternoon crew arrived. I used the time to place the Houston order—including avocados for tomorrow—and checked everything over. Everything was in order, and that’s 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: The Sicilian pizzas could have risen a bit more toda...

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 . All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. I will contact the vendors for a clean up of outstanding credits.  I am glad to inform that Tiara will be re-joining our team. Tiara was a value added member of our team and it is a pleasure to have her return.  I reached out to Bailey to help us elevate our hospitality standards. I suggested transitioning from "Welcome In" to "Welcome Home" when greeting visitors, and he implemented this transition seamlessly with genuine warmth. Guests immediately picked up on the shift, responding with genuine smiles and gratitude. Recognizing his unique bond with the staff, I invited him to champion this hospitality push alongside me, an idea he embraced enthu...