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 also got a batch of bread dough started for today. We were restocking the line by around 10:00 AM. We started making all the pizzas for the front counter around 11:00 AM; by then, we had everything ready to go. I began scheduling breaks at that point—things were running quite smoothly. A lot of tickets were coming in, and the whole team managed to get their breaks. The rush slowed down around 1:00 PM; from there, we wrapped up some remaining prep work by about 3:00 PM. We started restocking the line again with plenty of pizzas for the front counter, and when the evening shift crew arrived, I took the opportunity to place the order for the Houston Avocado ingredients needed for tomorrow. 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 pizzas tur...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. We received a cart from TriMark but the box was opened when we received it and parts were missing. The Rep will have the cart picked up and replaced. The day continued a little slow but then picked up around 6:00 p.m. I spoke to the Autochlor Rep and he replaced some of the chemical connections by the mop sink. I am not sure if those hoses contributed to the increase in chemical cost. Breaks started at 6:00 p.m. and ended at 8: 00 p.m. All team members were able to take breaks. Next shift be on the lookout for:  Tomatoes were ordered from DiMare. At $78 a case they need to be gemstone perfect.  Please check produce carefully 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 3. F...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. It was a good close last night. All stations were clean and organized. I went over pending deterred order with Andrew. I found that the FOH and BOH does not review deferred order every morning. It is very important that these reviews take place. If there is an order for a large quantity of a food item and we do not enough to fill the order, that would not be good. This is a practice that has been in place from the beginning and we were able to prevent record skips. The shift was steady and there were pops throughout. Slice sales were busy. All BOH team  members were able to take breaks.  Next shift be on the lookout for:  Please check produce carefully 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 defe...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I was a little disappointed during my store walkthrough. There were a number of opportunities for areas to be cleaned and organized. I spoke with Erica and she addressed the matter right away. The K-Mods schedule was completed and published. The shift started a little slow and slowly increased around 6:00 p.m. Breaks started at 6:00 p.m. and ended at 7:45 p.m. I am picking up Roma tomatoes on the way home Next shift be on the lookout for:  Please check produce carefully 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 3. Food stuff: * Sicilian pies had a very nice rise and baked off very well * Whole pies were looking very nice.  * Salad dressings were tasted and approved.  * The...

Notes about the shift in general:   Starting the day, everything looked quite clean upon arrival. I began working through the prep list, and we started restocking the line, moving quickly since we had an order for 13 pizzas and a Party Salad due by 10:40. Around 9:30, we started making all the pizzas for the front counter; once those were finished, we tackled the large order ticket. It went out on time, and everything proceeded smoothly. By 11:00, we had everything ready for the day. It was actually a pretty good day; we sold quite a few sandwiches, as well as pizza slices at the front counter. I took my break around 11:00. The whole team took their breaks, and around 12:00, another order came in for 10 pizzas; that, too, went out without any issues. Business slowed down around 2:00. Leti left around 3:00, leaving Pedro and me alone on the line until the afternoon shift arrived at 2:00 PM. I took that opportunity to place the Houston order for avocados for tomorrow. Next shift be o...

Notes about the shift in general:   At the start of the shift, everything went quite well; it was very busy. However, things gradually slowed down around 2:00 PM. I took advantage of that lull to prep a good number of pizzas for the front counter, which were needed by about 3:00 PM. Juan and Leo headed out, leaving me alone on the line. It got extremely slow—no new tickets were coming in at all. Once the evening crew arrived, I took my scheduled break. Afterward, I returned to the line to help cover and prep pizzas. Since things were still slow, we made a Cherry Pepper pizza, and I also had Evelin prep more sandwich wrappers. Around 6:00 PM, we started rotating through breaks; the entire team got to take their break today. Meredith made Cheesecake and Tiramisu. Next shift be on the lookout for: Everything is in order. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian ones are really good. The pizza slices were very crispy. The dressin...