Midtown BOH

Notes about the shift in general: We started off the day with deliveries from BEK and Houston Avocado. It started off seeming slow, but there were a couple of decent pops at noon and at 3pm. I ordered oregano and crushed red. The big issue was the FOH cooler that stores cheesecake, tiramisus, ranch and parmesan was out. Everything was tossed and replaced.  Next shift be on the lookout for: 08/01 Saturday 2:00 PM - Phillip Pyle, II - 8 Pizzas, 1 Party Pear Gorg, 6x 12” COLD Subs, 9 Single Cookies, 8 Cannoli, 8 RKTs, (20 Total Knots) LM Art Car Raffle Winner 1.How many pies did we run on the timesheet?  4 3. Food stuff: Solid Sicilian rise, good looking and tasting pies, dressings were approved. 4. Sales for the shift:  $2737 5. Labor for the shift: 52% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: FOH low boy is not cooling Notes for FOH: Solid shift.

Notes about the shift in general: Standard Tuesday. Slower but steady. We got Leti and Pedro out of here at 3pm leaving Ronaldo and I to run the line. In my downtime I organized and started next week's schedule. Next shift be on the lookout for: Delivery from Houston Avocado. Not yet confirmed but I want to make sure this is on everyone's radar: 08/08 Saturday 7:15 PM - Camille Wilson - 45 Pizzas **NOT YET CONFIRMED** LM Approved by Charles **Diligent delivery by 7:45 PM to 8799 Kirby Dr, Houston, TX 77054** 8:15 PM - Camille Wilson - 45 Pizzas **NOT YET CONFIRMED** LM Approved by Charles **Diligent delivery by 8:45 PM to 8799 Kirby Dr, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilian rise was solid. Quality pies. Dressings approved. Temps checked out. 4. Sales for the shift:  $2705 5. Labor for the shift: 43% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Sala...

Notes about the shift in general:   At the start of the shift, things were going pretty well. I was getting tickets out, but the workload began to drop off after two o'clock, so we decided to let Lety and Pedro leave at three. Will and I stayed on until the afternoon crew arrived. I used the time to prep the "Houston" and avocado for tomorrow; I also organized the vegetable walk-in cooler and updated some product dates—everything looked good. Around five o'clock, Noe called to say he’d be running a little late, which wasn't a problem since things were slow. I took my break around six; right then, business picked up significantly, and we even had a ticket for 12 pizzas come in at 5:50. Everything went smoothly. The whole team managed to take their breaks. I double-checked that everything was in order, and that’s how the shift ended. 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 ...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the Houston Deli's truck order.    All invoices were scanned to Xtra Chef.  I picked up rum and Genoa Salami on the way in.  There were no further incidents with the A/C. I contacted EcoLab regarding the roach sighting. I did not have a copy of the pest control agreement, so I spoke with the Ecolab Supervisor and he informed me that large tree roaches are not covered under our agreement. It would cost $275 to have them treat the inside and outside. The shift was steady but not very busy.    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. * FOH please go over the deferred order...

Notes about the shift in general:   When I started my shift, there was already a lot of stock waiting; we began moving it all in and dating the items. Everything arrived in good condition, except for one dented can of "6-in-1" sauce; I notified Raymond, who entered it into the system, and then I started on the prep list. We began restocking the line around 9:15 AM. Suddenly, a strong burning smell filled the air. We searched for the source but couldn't find anything at first; then we realized it was coming from the AC vent—it was getting quite strong, and the area was filling with smoke. Joshua spoke with Meddler about the situation and decided to call the fire department. We evacuated the restaurant and waited outside while they inspected the building; they climbed onto the roof and discovered that the central AC motor had burned out. They shut off the unit to stop the smoke and left. Later, a repair person arrived, and we went back inside around 10:00 AM. We had an orde...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the BEK and Houston Deli's truck orders.    All invoices were scanned to Xtra Chef.  I picked up semolina and one case of coke. I removed the molded caulk from the dish pit. I went over the reduced schedule for next week with Ronaldo. We had a houseless man standing on the sidewalk asking guest to buy him food. The shrubbery will be a value added fixture to the patio.   The shift was steady and very busy. Breaks started at 6:00 p.m. and ended at 8:00 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. * FOH please go over the deferred orders with the k-mods. * Please remember to keep the Marsal slice tracker updated. * Please ensure tha...