Midtown BOH

Notes about the shift in general: I met the tech for the ceiling at 6am. He was done and out by 7:15am. Ceiling is looking good. We received deliveries from BEK, SOFO, Houston Avocado and Houston Deli. We had 7 total dented cans which I logged and reported. Everything else was looking good. I helped Gerardo knock out knots and the team set up Marsal for the day. No deferred orders, but thankfully one larger order did come through on the tablets to start the shift. Overall it was a slower Friday. Following breaks and prep the boys cleaned the dough cooler floors. They did an excellent job. I'm headed out now as to not accrue additional overtime come Sunday (also, it's not busy and it just started raining.) Next shift be on the lookout for: Delivery from Houston Avocado.  There is a unconfirmed order on the snapshot for tomorrow for Ammie Rupani. There was no response after the quote was sent, so looks like no order for tomorrow. 1.How many pies did we run on the timesheet?  4 3...

  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, PFG and Sofo truck orders.  I met with Cynthia to get caught up on current events. Cynthia and I spoke with some team members about how things are going. During my guest connections, I reconnected with a family that has been here before. When I went on the patio, I heard someone calling my name and I noticed it was one of our guest families originally from New York. They had family visiting Houston from New York and they wanted to make them feel at home, so they brought them to HSP. The shift was steady and then we had a nice pop at 6:00 p.m. 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 ...

Notes about the shift in general:   When I started my shift, everything was in order and clean. I began with the prep list and worked on restocking the line alongside Juan. We started the actual food prep around 10:00 AM, beginning with the pizzas. Houston arrived to handle the front counter. I checked all the product—everything looked good—and we had an order for three pizzas due at 11:00 AM. We got off to a great start; customers were already there and began ordering pizza slices and sandwiches. I took my break around 12:00 PM, and the whole team got their breaks as well. It was a really good day; the team stayed active, and things picked up speed around 3:00 PM, when we did everything needed to restock the front line. When the afternoon crew arrived, we finished up a few pending tasks, and I did a final check to ensure everything was in order. That’s how I wrapped up my shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we r...

Notes about the shift in general:   At the start of the shift, we were doing pretty well—there were orders coming in—but then things slowed down, so we used the time to clean the walk-in cooler where we store the dough. Once the afternoon crew arrived, things picked up a bit. I took the opportunity to place the avocado order for tomorrow and checked that we were fully stocked for the evening. Around five o'clock, it was quite slow, so I asked the team if anyone wanted to head home. Ramon volunteered to leave around eight, and Juan is leaving at ten; Belinda will be working the front, so with plenty of staff on hand today, we shouldn't have any issues. I started my break around six—the whole team took their breaks—and then I double-checked that everything was in order. That’s how I wrapped up the 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 slices rose really well and are cr...

Notes about the shift in general: We started off with a delivery from PFG, everything was accounted for. We ran minus Leti today, so in the hopes that it would help with labor, I had Leo work salad/sandwich and I covered the difference. It ended up being the right call. We had a very busy lunch, with a full patio and dining room and all stations firing, that completely died off by 1pm.  Next shift be on the lookout for: I'll be here at 6am to meet the rep for the ceiling.  Deliveries incoming from BEK, SOFO, and Houston Avocado 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good stuff 4. Sales for the shift:  $2636 5. Labor for the shift: 47% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Solid shift!

  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, Houston Deli and Sofo truck orders. I picked up milk that will carry us through the weekend. I spoke to the Sofo Rep regarding pricing. I checked the credit tracker and we are all caught up at this time. The shift started slow and then picked up slightly at 7:00 p.m. 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:  The Tech that will be in to work on the ceiling in the dough area at 6:00 a.m. 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 that the cooks are not splashing water on the employee restroom door. The door was cha...