Midtown BOH

Notes about the shift in general: We started off the day with a delivery from PFG. Everything checked out. Mettler arrived shortly after with the roto repair crew who replaced the door mechanism for Roto. He was a little worried that they would not be done in time to use roto to set up for the day, but they finished at 9:30am giving us just enough time to get Roto up to temp. The day was solid, a little busier than it's been all week. There were more 4-6 pie tickets for roto today. I printed out more dough count and waste logs and ordered produce in my downtime. Next shift be on the lookout for: Deliveries from BEK, SOFO, Houston Avocado, and Houston Deli.  1.How many pies did we run on the timesheet?  4 3. Food stuff: Great rise on the Sicilians today, pies were looking and tasting great, dressings were approved. 4. Sales for the shift:  $3359 5. Labor for the shift: 44% People: Dough/Dish: Jose / Gerardo Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M...

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 spoke to Josh and Bailey about assisting with weeding the landscape. I walked the store and confirmed inventory . I placed the Hilltop Deli, SOFO and BEK truck orders. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  I contacted the City of Houston regarding the rebar left on the sidewalk.  The City of Houston had the contractor return and remove the debris. I contacted The City of Houston City Counsel regarding their request for a donation. I communicated with Mettler and he is handling the City's request. The k-Mod and FOH schedules have been published. The BOH schedule needs additional review and will be published in the morning.  The shift was steady with small pops. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the ...

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 placed the PFG truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I contacted the City of Houston regarding the rebar that was left on the sidewalk. They are sending someone to clean up the area. I met with Aaron to go over the Food Labor spreadsheet. I confirmed that we are ready for the price increase adjustment. I spoke with Andrew about changing out the old menus Thursday morning.   The shift was steady with small pops.Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  Hand washing demonstrations 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 d...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the perimeter and the grounds need some weeding.   I walked the store and confirmed inventory . I placed the BEK truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  I received a request from the City of Houston City Counsel for a pie donation. My understanding is that they plan to sell the pies and donate the proceeds to a sponsored organization. The safe was cleared of all unclaimed W2s. Meagan is taking some of them back to the Home Office. Both the kettle and hot plate went out. I will look for replacements in the morning. I have reviewed applications for FOH and I will set up interviews.  The shift was steady with small pops. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  Hand washing demonstrations 1. How many pies did we run on t...

Notes about the shift in general:   When I started my shift, everything was in good shape. I began with the prep list and helped Jose and Gerardo with the bread knots—since they had two bread recipes to make, I wanted to lighten their workload. Pedro handled restocking the line. Once we finished that, I helped Pedro with prep and also set up the salad station, as we were short-staffed today. Will came in to help at 10:00 AM because we had an order for salads and pizzas due at 10:40 AM. We started with the pizzas for the front counter first. We got the order out on time, and by 11:00 AM, everything was ready. I took my break; the day was fairly slow while we finished up some prep work. Around 1:00 PM, we started making a lot of pizzas for the front counter. Will left at 1:30 PM, leaving just the two of us. Pedro and I took turns on the line; there were no issues since it was a bit slow—we only had one order for six pizzas due at 4:15 PM. After that, another order came in for 12 pizz...

Notes about the shift in general:   The shift started off pretty quietly today; Juan and Leo left at three. Will and I stayed behind and took turns at the salad station; things were calm and there were no issues. The afternoon crew arrived, and around five o'clock, tickets started coming in little by little, though the flow wasn't constant—it felt fairly relaxed. I had the team prep some cherry peppers, and Meredith spent time cleaning the lids of the seed containers. Around six, I began handling the breaks, covering for everyone, and checked to make sure we were fully stocked on all products for the evening. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizzas saw a pretty good boost today, as did the dressings and pizza sauces. They have a really good flavor. 4. Sales for the shift:  3,768 5. Labor for the shift: 51 People: Dough/Dish: Mere...