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FRIDAY 8.22.26 BOH AM WILL

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Notes about the shift in general: Solid shift. We started off the day with deliveries from BEK, SOFO, Houston Avocado, and Houston Deli. After the usual morning unboxing and organizing, I helped Gerardo knock out garlic knots. Next I helped the team set up for the day and execute the deferred order due to the guest at 11:15pm. Pies were ready right on time, I delivered them. Everything went smoothly, I was on the 36th floor a couple minutes ahead of time, the guest was happy with everything and gave the FOH additional gratuity. We had received a few larger tickets for that first hour that the team put out, no problem. When I returned slices were in full swing and we stayed busy for the afternoon. We also cooked off two bread recipes today. I finished off the shift by making sure Marsal was fully stocked and ordering produce.  Next shift be on the lookout for: 08/24 Monday 4:15 PM - Kyle Baker/UH Athletics - 6 Pizzas LM 08/25 Tuesday 11:30 AM - Meow Wolf / Apryl Reed - 5 Pizzas ...
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SATURDAY 8/22/2026 BOH AM RONALDO

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Notes about the shift in general:   I started my shift right when the Houston Avocado truck arrived; I received the delivery, checked that everything was in good condition, and put the stock away. Then, I began working on the prep list. We started restocking the line and doing prep work around 10:00 AM. We began making pizzas at 11:00 AM, having everything ready by then. There were no orders at that time—things started off slowly—so I began scheduling breaks for the team. It was an extremely slow day, so I decided to help Dina with her heavy prep workload while the rest of the team handled the incoming tickets. Around 3:00 PM, we started prepping a large batch of pizzas for the front line, and then I double-checked that everything was set for the evening shift. Next shift be on the lookout for: We are up to date with the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizza was excellent. The pizza slices are crispy, a...
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FRIDAY 8/21/2026 BOH PM RONALDO

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Notes about the shift in general:   At the start of the shift, we had a lot of prep work to do and a high volume of pizzas to make, so we organized ourselves to get everything done; we finished the prep and started making the pizzas. The whole team was in motion. When the afternoon rush hit, we started restocking the front line. I helped Gabino at the oven; things were a bit slow at first, but gradually more pizzas started coming out. We also had three "Kids Pizzas" go out—those were the last ones, so I started making more to have them ready. From six o'clock onwards, I started sending people on their breaks. Ramona had told me she needed to leave for a personal matter; things were a bit quiet, so it wasn't a problem. I checked in with the team to make sure they were okay, and they said everything was fine. The whole team took their breaks. Afterward, I checked everything over—it all looked good—and Ramona left around 8:15. Next shift be on the lookout for: We're ...
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THURSDAY 8.21.26 BOH AM WILL

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Notes about the shift in general: It was a hot one. We started off the day with a small delivery from PFG. Roofers and Mettler were here assessing the situation. They will be back tomorrow at 6am. We were able to kick on roto at 9:30. I helped the team get set up and manned Marsal. I published the schedule and ordered produce.  Next shift be on the lookout for: Deliveries from BEK, PFG, SOFO, and Houston Avocado. There is a 14-pie deferred order that I will be delivering by 11:15am to 609 Main.  Reminder that boxes containing beef pep  should have additional labelling stating "No Pork, beef only" 1.How many pies did we run on the timesheet?  4 3. Food stuff: Excellent rise on the Sicilians, good looking and tasting house pies, dressings were approved. 2 containers of sub par iceberg lettuce were tossed and marked on the waste log. 4. Sales for the shift:  $2923 5. Labor for the shift: 52% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:...
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8/20/26 Thursday Mid w/Raymond

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Notes about the shift in general:  I attended the bi-weekly Ops call. When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the Sofo, Houston Deli and BEK's truck orders. All invoices were scanned to Xtra Chef. I communicated with RBC regarding their order for Friday. The decision was made that we will not participate in the event for the Houston library. I received confirmation regarding the Labor Day hours from all vendors. The Hilltop Fine Food deli delivery on 9/8/2026 has been changed to 9/9/2026 due to the employee party. An incident report was completed regarding Andrew Brown's incident. The shift was not very busy but steady. The momentum started to build around 6:30 p.m., but it was not very busy, then at 8:00 p.m. the flood gates opened.  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 tim...
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8/19/26 Wednesday 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 store and confirmed inventory . I entered the PFG's truck order and confirmed it. I contacted Eco Lab Pest Control looking for the invoice and their AP department emailed it over. All invoices were scanned to Xtra Chef.  I contacted vendors regarding outstanding credits. The Rep. from Hilltop Fine Foods came in to discuss transferring of out service from Houston Deli. The shift was not very busy but it was steady. The large order for The Texans went out on time and Diligent was on time. The momentum started to build around 6:30 p.m.   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 r...
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WEDNESDAY 4.19.26 BOH AM WILL

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Notes about the shift in general: Standard Wednesday. We started off with a delivery from BEK. I helped the team set up and cover Marsal. I went over Friday's deferred order with Raymond. It was not too busy so I sent Juan home at 3pm. Next shift be on the lookout for: Delivery for PFG Deferred order Friday 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on Sicilians, nicely formed crust and good cook on pies, dressings were approved. Sandwich bread was a little thin and blonde.  4. Sales for the shift:  $3070 5. Labor for the shift: 33% People: Dough/Dish: Gerardo / Jose    Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Good communication, prompt food running, solid shift
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