Midtown BOH

Notes about the shift in general:   I started the day by arriving at the restaurant; the Houston Avocado truck was already there, so I checked the shipment—everything looked good, and I got it all organized. I began working on the prep list and assigned Leo a bit of extra prep for tomorrow, since Will and I will be taking turns on the salad station. Tomorrow, we start prep at 10:00 AM. We got all the pizzas ready for the front-of-house service so everything would be set by the time we opened. Then I took my break; the whole team took their breaks, too. It was a bit quiet today—tickets were coming in, but it wasn't a steady stream. At 3:00 PM, we started making more pizzas for the front. The afternoon crew arrived, and I checked to make sure everything was in order 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 pizzas look spectacular a...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was acceptable. I walked the store and confirmed inventory . All invoices were scanned to Xtra Chef.  All City of Houston Food Reporting Agreements have been signed and placed on Aaron's desk. I opened a case of Hal's Dill Pickle Chips with a Best By Date of June 21, 2026. I contacted the vendor and updated the credit tracker. The chips were offered to the staff. I had really nice guest interactions with a few people that are eagerly awaiting the opening of the new store. They want to take advantage of the indoor seating.  The shift was steady with short bursts of activity. 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 chall...

Notes about the shift in general:   I started my shift right on time; the Houston Avocado truck was already there, so I received the delivery and checked that everything was in order. We began organizing everything and loading up the boxes. I started on the prep list and helped Gerardo with the garlic knots. Meanwhile, Juan and Pedro were stocking the line, and around 10:00 AM, we started making pizzas. By 11:00 AM, we were all set. We got off to a great start; while whole pizzas were going out, we were selling even more slices at the front counter. The whole team was busy with prep work, and we also had an order scheduled for 3:15 PM. Everything went smoothly. Around 3:00 PM, we started restocking pizzas for the front, and the afternoon crew began arriving around 4:00 PM. I took the opportunity to place the Houston Avocado order for the next day. Lety also called to say she would be running a little late due to traffic. I double-checked that everything was in order, and that’s how...

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 , Houston Deli and BEK's and PFG truck orders. All invoices were scanned to Xtra Chef. I contacted the Houston Library regarding their request for HSP to participate in their anniversary event. I met with Cynthia to go over a few areas of responsibilities. Will did a great job on getting team members to sign the City of Houston Food Reporting Agreement. There were some missing from employee files The shift was not very busy but steady. The momentum started to build around 6:00 p.m., but it was not very busy. 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 remember to keep the Marsal slice tracker updated. * ...

Notes about the shift in general: Chill Wednesday. BEK delivery this morning was complete. The focus was on prep and being stocked up for the PM at Marsal for the large deferred order. Next shift be on the lookout for: 08/26 Wednesday 6:00 pm - Miranda M - 21 lg pizzas, RT ** Close out to Door Dash** 08/27 Thursday 5:30 PM -  Camryn Cleckley - 20 Pizzas, 50 Baby Cannolis, 1 Tiramisu Sheet Cake JK, CCOF Charge, Text Receipt. 08/28 Friday 3:15 PM - Sandra Lopez - 10 Pizzas, 4 Gallons Lemonade, 1 Gallon Iced Tea, 5 Gallon Drink Service LM **Diligent delivery by 3:45 PM to College Way, Sewall Hall, Room 303, Houston, TX 77005** 08/29 Saturday 5:15 pm - Nessa M - 3 med marg, 3 med BEEF pepp, RT ** Close out to Door Dash** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians had a decent rise, pies looked and tasted great, dressings were approved. 4. Sales for the shift:  $3315 5. Labor for the shift: 47% People: Dough/Dish: Gerardo / Jose Prep...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the exterior and it was acceptable.   I walked the store and confirmed inventory . I entered the PFG truck order. All invoices were scanned to Xtra Chef. I met with the Sysco and Mr. Green Reps. The donation for Baylor College of Medicine has been booked and entered in the spreadsheet. The 21 pie deferred order went out on time. Danio and Noe did a great job. K-mod schedule was completed and published 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 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. * Ple...