Midtown BOH

Notes about the shift in general:   Starting the day, as I walked in, everything looked pretty good. I began working through the prep list and prepped two batches of dough for tomorrow. We started stocking the line since we had an order for 13 pizzas due at 10:40. Much like a large salad order, we hustled to get the pizzas ready for the front counter. After completing that order—which went out right on time—another ticket came in for 10 more pizzas due at 11:30. We got off to a great start, so I began sending people on their breaks around 12:00 PM. The entire team got to take their breaks today; we saw a surge in sales for Sicilian slices—they were selling like hotcakes—and we wrapped up the remaining prep work around 3:00 PM. Lety clocked out around that time as well, since business had slowed down. With things quiet, we restocked the pizza display up front; Pedro and I also took the opportunity to pull out and deep-clean the oven deck—the surface where we place the pizza slices—a...

Notes about the shift in general:   The day started off extremely slow; Leo and Juan left around 3:00. Will and I were the only ones left on the line until the afternoon shift came in, at which point Will also left early. We started prepping pizzas for the front counter, and I noticed things were still moving slowly. I handed out two containers of cherry peppers to be prepped, and gave some tasks to Evelin as well. I assigned someone to cut more sandwich paper, as well as to prep the pistachios for the cannoli. I also pulled out all the containers we use to store vegetables. I put Johnny on dishwashing duty, and around 6:00, I started scheduling breaks. Since things were still a bit slow, I began sending people on break in pairs so we could finish up sooner—allowing me to leave a little early myself—given how quiet the day had been. 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....

Notes about the shift in general: We received from BEK, SOFO, PFG, and Houston Avocado this morning. Everything checked out. I helped Juan with prep and setting up the line. There was an issue with the inventory that was submitted yesterday, so I redid inventory. I did all my store runs: milks, turkey, cucumber, and anchovies. When I got back we sent Leo and Juan home at 3pm. One of the slower Mondays that we've had recently. I cleaned the fly swatters and the area underneath at Marsal when I had downtime. Next shift be on the lookout for: 10:40 AM - Lori Allen - 13 Pizzas, 1 Party Greek, (20 Total Knots) LM **Diligent delivery by 11:15 AM to 1200 Smith St., Floor 11, #1160, Houston, TX 77002** 11:30 - Chad Dodds 10 LG Pizzas  Diligent Delivered by 11:30 6565 Fannin St Houston Tx 77030 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking Siclians, solid house pies, dressings were on the mark. I through out a handful of iceberg that was looking done, b...

Notes about the shift in general: Since we had 22 pies due at 11:15am, after I set up for the day I helped Juan knock out some prep, then set up the line, then with the deferred order. The order was done on time. Dina informed that we would not have 6-in-1 for sauce tomorrow, and I was itching to test the new Gordon's card so I ran and got that. When I came back I reached out to the three people I did preliminary interviews with this week to set up times for them to interview with Raymond. After that I took care of inventory. Then I rejoined the line as they'd had a steady shift and needed to get ahead of house pies for the PM, so I covered Marsal for a couple of hours while they did that. 1.How many pies did we run on the timesheet?  4 3. Food stuff: First pies of the day had some issues with being too bubbly, slices were wasted and logged. Sicilians were great all day. Dressings tasted correct. 4. Sales for the shift:  $6482 5. Labor for the shift: 24% People: Dough/Dish: Jo...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store to check supplies. I completed the truck orders for PFG, BEK and Sofo. During my guest connections a little girl stopped me and said "You have the best crust." I continued the work on the Art Car checklist and assigned various tasks to individuals. Inventory was submitted. I have two BOH interviews set for next week. We picked up needed sales after 5:30 p.m. All stations were hit with pops early in the shift. I started breaks at 6:30 p.m. and ended at 8:00 p.m. All BOH team members were able to take 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 and Roto pies.  *FOH please go over the deferred order with the k-mods *Please remembers to count Mike's Hot Honey and restock to 60 3. Food stuff: *The sicilians had a nice rise and baked off very well. All...

Notes about the shift in general:   At the start of the day, the dumpster was closed off as I entered the restaurant. Everything looked pretty good. I began working through the prep list. I helped Jose with the bread knots, while Juan and Pedro handled restocking the line around 9:00 AM. We focused on prep work until about 10:00 AM, then started making all the pizzas for the front counter at 11:00 AM, getting everything ready in time. I also began coordinating the staff breaks. Raymond helped us out by selling pizza slices, which made managing the breaks much easier. We were constantly on the move. We finished up some pending prep tasks around 3:00 PM. We started restocking the front counter with plenty of pizzas just as the evening shift arrived. I took that opportunity to place the Houston Avocado order for tomorrow, and I also prepped the mozzarella and provolone cheeses—since Belinda started her shift at 10:00 AM today and wouldn't have had time to do it herself, given that she...