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TUESDAY 10.20.26 BOH AM WILL

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Notes about the shift in general: Chill Tuesday. The crew had a solid amount of prep. The dough team made two batches of bread. Business was dispersed between all stations. No large rushes but steady. I used my downtime to check next week's schedule, order produce, and print/laminate some more slice cards. Next shift be on the lookout for: Deliveries from BEK and Houston Avocado 10/21 Wednesday 11:00 AM - Thomas M - 2 pizzas, Family salad 11:30 AM - Claudia Avalos - 6 Large pizzas, 2 Family salads, 6 cookies, 3 rice krispy, 3 cannoli, 5 hot honey  10/22 Thursday 11:00 AM - Hayley Hemstreet - 2 subs, 4 regular salads, 6 cookies, 6 sparkling waters **Diligent delivery to 6100 Main Street, Houston, Tx 77005 Kraft Hall room 484 by 11:30 AM** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Fantastic Sicilians today. Best I've seen in a minute. Pies in general were looking great. Dressings approved. Temps temped. 4. Sales for the shift:  $2184 5. Labor for the sh...
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MONDAY 10.20.26 BOH AM WILL

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Notes about the shift in general: Standard Monday. Deliveries from BEK, SOFO, PFG, Houston Avocado, and HFF. Putting away, organizing, helping out the team was the name of the game. Little bit for each station, a little heavier on slices, Sicilians in particular were selling well. Juan caught a container of cherry peppers that were all mushy, potentially compromised. We opened all containers, found 3 more that were not up to spec, refrigerated the rest. I added all 4 to the tracker and Raymond communicated with PFG. Alex is training tonight. Juan and Leo were out at 3pm and Ronaldo and I held it down. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies, Sicilians were great, dressings approved. 4. Sales for the shift:  $2197 5. Labor for the shift: 55% People: Dough/Dish: Gerardo Prep:  Belinda Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Excellent communication, prompt food running, good ...
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MONDAY 10/19/2026 BOH PM RONALDO

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Notes about the shift in general:   The start of the shift went well. Leo and Juan left at three o'clock. Will and I stayed on the line. It was busy—there was a constant flow of orders. The afternoon crew has now arrived. Today, I had Alex focus on topping pizzas; I want him to learn each station gradually, and he did a great job. He works quickly, is learning more, and even helped with stretching some of the pizza dough. Things calmed down a bit around five o'clock. Around six, I had them prep some cherry peppers. I then began handling the breaks, covering for each person; the entire team was able to take their break. I checked everything to ensure it was all in order, and that’s how I wrapped up my shift. Next shift be on the lookout for: all good? 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizza slices look quite delicious; the dressings and pizza sauces got the stamp of approval. 4. Sales for the shift:  4,375 5....
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SUNDAY 10.18.26 BOH AM WILL

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Notes about the shift in general: Solid Sunday. Decent rush from the time I arrived until about 8pm when it died down. The main focus today was Alex's training. He's doing great overall, it's just a matter of getting him further dialed in with feedback on slices and protocols. The team discovered one bag of moldy pepperoni that I logged on the tracker. I went over the health inspection findings with Raymond and Ronaldo. Breaks were done by 8:30pm. Next shift be on the lookout for: Deliveries from BEK, SOFO, PFG, Hilltop, and Houston Avocado.  We have just enough Ranch to get us through the night and will replenish in the AM. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Quality pies, decent rise on the Sicilians, dressings were tasty. 4. Sales for the shift:  $1224 5. Labor for the shift: 22% People: Dough/Dish: Iran Prep:  Z1R: Noe Z2R: Juan Carlos Z3R:  Danilo Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti / Belinda (until 8pm)   Notes for FOH...
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FRIDAY 10.16.26 BOH AM WILL

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Notes about the shift in general: Started off with deliveries from BEK, Houston Avocado, and Alsco. Put everything away and organized. I helped Gerardo get knots done. After that I helped the crew set up Marsal. It was a decent, steady shift with a good amount of tablet orders, call ins, and walk up guests getting slices and sandwiches. Just before two the water went out due to construction from the City of Houston. Raymond was here and made the call to stop orders until water was back online. He set up the portable handwashing sink as an alternative. Right around that same time after water being out for an hour it came back on. We flushed all the lines and then resumed business as usual. I added Alex's training shifts to 7shifts now that he is in the system. Next shift be on the lookout for: Alex is training tonight close, tomorrow mid, Sunday close.   Delivery from Houston Avocado. 10/17 Saturday 7:30 PM - Kyle B - 20 Pizzas, 1 house salad TAX EXEMPT JM  8:15 PM Melissa...
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SUNDAY 10/18/2026 BOH AM RONALDO

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Notes about the shift in general:   When I started my shift, everything was in good order. I began by working on the prep list and helped Jose with the garlic knots. Juan and Pedro handled the restocking on the line and also did some prep work around 10:00. By 11:00, everything was ready to go, and we got off to a good start; it became quite busy, with a high volume of pizza slices being sold at the front counter. From 3:00 onwards—just as the afternoon crew was arriving—we focused on restocking the front with plenty of pizzas. I also managed to find some time to put together the avocado order 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-style pizzas reached the perfect thickness, and the dressings and pizza sauces are spot on. 4. Sales for the shift:  5,200 5. Labor for the shift: 30 People: Dough/Dish: Jose Prep: Belinda Z1R:Juan Z2R: Z3R: Pedro Z1M:...
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10/17/26 Saturday Mid w/Raymond

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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. As predicted, sales are starting to increase as a result of  cooler temperatures.  We had an incident where non-HSP guests came to get footage of a driver that almost ran one of them over. They argued with Bailey because they thought he was not taking their concern seriously. Ryan and I spoke with them and they eventually left.  The film crew came to take pictures on the patio. They started to spread out taking up three tables. I spoke to one of the crew members, asked about their activity and they said we have permission. I remembered communication about a film crew, but I did not associate it with them. It was busy and we needed one of the tables for guests wanting some place to sit. I spo...
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