Midtown BOH

Notes about the shift in general:   It was a pretty quiet Monday; it was too quiet from three o'clock onwards. Around four o'clock we started getting a bit busier at the front counter, and from five o'clock it got really busy. Six o'clock surprised us with a lot of orders, and that's when I started taking breaks, but there were so many pizzas going out for takeout, it was crazy. We even needed Meredith's help wrapping the pizzas; it was that busy. Around seven o'clock it was still very busy, and we didn't have time to keep up with the orders at the front, but we did our best to get everything done. The team took their breaks, and that's how I finished my shift. Next shift be on the lookout for: We might be short on sandwich meat and pizza sauce. Everything else is fine. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizza did grow and looks fantastic, as do the pizza slices, dressings, and pizza sauce. ...

Notes about the shift in general: We started the day off with deliveries from BEK, PFG, and Houston Avocado. It was a slow shift overall: Leo, Juan, and Dina were all out the door at 3pm. I used my down time to create a checklist for Belinda's upcoming prep training and meet with Ronaldo about the week's concerns. Next shift be on the lookout for: Hot honey 1.How many pies did we run on the timesheet?  4 3. Food stuff: The first cheese and spinach pie of the day were a little too bubbly and uneven for my tastes, so I tossed half of each and marked on the waste log. More conversations with Ronaldo and staff about cooks on pies. Pizzas were coming out looking good today. Dressings tasted right, cookie bake was good. Sicilians were a little short of their normal rise to start, but by noon they were looking great.  4. Sales for the shift:  $1673 5. Labor for the shift: 71% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Sal...

Notes about the shift in general:   Starting the day, when I entered the restaurant, everything looked pretty good, so I began with the prep list, delivering supplies to each station. I was helping Don José with the bread knots and realized yesterday that we were going to be short on extra virgin olive oil and buttermilk, so I bought them this morning before coming into the restaurant. Then we started stocking the line, doing prep work starting at 10:00 AM. We started making all the pizzas around 11:00 AM, and by then we had everything ready. We only had one order for 10 pizzas, but it wasn't due until 12:30 PM, so I started taking breaks. The whole team took their breaks, and we were always on the move. A lot of tickets came in, but working as a team, we didn't have any problems. When Belinda arrived around three o'clock, we started making more pizzas for the front counter and preparing a lot of boxes since we didn't have much time because it was quite busy today. When...

Notes about the shift in general:   Starting the day, we were constantly on the move, churning out slices of pizza and sandwiches. Meanwhile, we were also busy restocking the display case with plenty of pizzas. I worked at the oven until the afternoon shift came in, and then I switched to topping the pizzas as it got quite busy. We were selling a lot, and we had to restock the display case with even more pizzas because they were selling like hotcakes. I finally took my break around six o'clock. The whole team took their breaks, and then I checked to make nothings was missing for the next day. I also made sure all the pizza slices looked good before finishing my shift. 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. Food stuff: The Sicilian pizza, at the end of the day, turned out quite well; it looks fantastic, as do the pizza slices. The dressings and pizza sauce have a great ...

Notes about the shift in general: Decent Saturday. Started off a little slow, but picked up for lunch and lots of walk ups throughout the day. I went to the store to grab parmesan and olive oil that looked like it would run out tomorrow. Kept the conversation going with Ronaldo and crew about cook quality. I put in orders for BEK and PFG in my downtime. We should be good on SOFO until Friday. Next shift be on the lookout for: Product levels 1.How many pies did we run on the timesheet?  4 3. Food stuff: Like the last few days Sicilians have looked flat on arrival, but by putting the cart next to the warmer for an hour and then topping the pies and letting them sit next to roto for another 15 minutes, they came out looking phenomenal. House pies were good. Dressings hit the mark. Cookie and crouton bakes from Jose were near perfection. 4. Sales for the shift:  $4024 5. Labor for the shift: 33% People: Dough/Dish: Jose Prep:  Dina Z1R: Raymundo Z2R: Z3R:  Juan Z1M: Z2M:...

Notes about the shift in general: Since we were stocked up, we only had a delivery from Houston Avocado this morning. I helped Gerardo knock out garlic knots. Mettler had put me in contact with tech for the glycol system, I met with him and explained the issue. When Ronaldo arrived we had a impromptu meeting. After making sure the 4-pie deferred was out the door, and Marsal was stocked I did a quick inventory and planned my shopping trips for the weekend. I grabbed milk, anchovies, creamer, Diet Coke, Coke, and mayo. Lunch had a solid pop today, slow after. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Cannoli cream came out great today. Cookie bake was on point. Sicilian rise looked lacking, but by opening they were at full rise. Dressings hit. Produce looked good.  Two Marsal pies were tossed for being overcooked. Ronaldo and I addressed pizza cooks with the team. This will be ongoing.  4. Sales for the shift:  $3164 5. Labor for the shift: 41% Peo...