Midtown BOH

Notes about the shift in general: We received from PFG this morning, everything was accounted for. We had a 15 x 12" sub order come in for 11:30am. It went out on time without issue. It was a steady shift, with a good amount of slices and sandwiches. In my down time I worked on the training tracker, ordered produce, and procured the credit for two cases of iceberg. 1.How many pies did we run on the timesheet?  4 3. Food stuff: The iceberg we received yesterday was very watery. Raymond went to the store to get some for today's shift and I followed up with Jeanne at Houston Avocado, who already sent over the credit. I told her we will be ordering more for tomorrow so we will check asap.  It was cold in the building this morning so Sicilians needed some additional heat to rise. XL pies were good. Dressings were good. 4. Sales for the shift:  $3700 5. Labor for the shift: 42% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. All truck orders were entered for Friday. I picked up lettuce. The lettuce on hand was not acceptable. During my guest connections, I noticed that the candles were not turned on. Josh and the team acted quickly and corrected the situation. I interacted with some amazing guests during my guest connections. Their feedback was very positive. I started breaks at 6:30 p.m. and they 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 * Let's be sure to confirm that the correct dates are on all containers. * Please confirm that the cooks are using the racks when cooking off eggplants 3. Food stuff: *The sicilians...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I completed the truck orders for PFG. I went over Art Car show with Cynthia. We are working on getting the toaster ovens prior to the event so that they can be checked. The K-Mods scheduled were completed and published. I interviewed two applicants and made an offer to Juan Coronado. Not a bad start to the week for sales. We are currently tracking 69k-70k in sales. I started breaks at 6: 30 p.m. and they ended at 7:30 p.m.. All BOH were able to take takes. 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 * Let's be sure to confirm that the correct dates are on all containers. 3. Food stuff: *The sicilians had a nice rise and baked off very well. All other dressings w...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I completed the truck orders for BEK and spoke to two vendors about pricing. PFG and SOFO have lowered their flour price to $18.50. I worked on the prep list for the Art Car event and touched base with Charles about transportation. The shift started very slow and then had a small pop at 7:00 p.m.. I started breaks at 6: 30 p.m. and they ended at 7:30 p.m.. All BOH were able to take takes. 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 * Let's be sure to confirm that the correct dates are on all containers. * The gasket is off the produce cooler again. I will see if I can find a way to ensure the gasket doesn't detach again. 3. Food stuff: *The sicilians had a nice ris...

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....