Midtown BOH

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I completed the prep lists and added a few more to the dough prep list. The street closer on 6/27/26 will hopefully bring higher sales. I walked the store and confirmed inventory and placed PFG truck order.  I covered Marsal for lunch while Juan and Pedro covered the Roto line. I was able to contact Mr. Merchant, the guest that reported the paper in his pizza. Mr. Merchant was pleased with the SGC and said that he will be back. I was able to confirm that the coffee shipment is in route and should be here on or before 6/29/26. Mettler was able to take the unused colored printer back with him to Austin. It was good to see Terri today while she was in Houston.  The shift was steady with a lot of orders on Sub/Salad. Marsal was steady with small groups coming in.  Pedro and Juan was able to complete a heavy prep list while covering the Roto line. All team members were able to t...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed BEK truck order. I worked on the k-mod's scheduled.  I worked on the new shift lead training program. The shift started slow but then picked up slightly from 6:30 p.m. to 8:00 p.m. Breaks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup: Today was Portugal vs Uzbekistan. We did not see a lot of fans. Next shift be on the lookout for:  Volume pops during the day. 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.  * We are caught up with outstanding Food Handlers Certificates   * FOH please go over the deferred orders with the k-mods.  3. Food stuff: *Sicilian pies had a nice rise, and a light taste.  * Whole pies were looking very nice.  * Salad d...

Notes about the shift in general:   At the start of the day, the restaurant was clean and organized. I began by distributing the prep list to each station; today, we handled two bread recipes and made cheesecake. We started stocking the line and doing prep work from 10:00 AM onwards. We got all the pizzas ready for the front-of-house service before opening time. Everything was set, and there were no pending orders. I then began scheduling breaks; the whole team took theirs. It was a bit slower today, so we used the time to finish up outstanding prep work. Lety left around 3:00 PM; things were very quiet then, so we spent the time slicing red peppers for the next day—that way, they’d just need to be cooked later. Around 4:00 PM, I started prepping the Houston Avocado order for tomorrow and did a final check to ensure everything was in order before wrapping up my shift. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD st...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed PFG and BEK  truck orders.  I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 p.m. Breaks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.  Next shift be on the lookout for:  Volume pops during the day. 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.  * We are caught up with outstanding Food Handlers Certificates   * FOH please go over the deferred orders with the k-mods....

Notes about the shift in general:   When I started my shift, everything was quite clean and organized. I began with the prep list, and there was a lot of stock to handle; we started putting everything away, stocking the shelves, and dating the items. Among the products, there was a case of ricotta where two containers at the bottom were broken. I had Raymond start restocking the front line, and then an order for 25 pizzas came in, due at 11:45. We rushed to get the pizzas ready for the front line so we could start on that big order. We began working on the large order at 10:30, and after that, another six pizzas came in for 11:15. We got off to a great start; everything was ready by the time we opened. The large order went out on time, so I started scheduling breaks around 2:30. The whole team took their breaks. We did some prep work from 3:00 onwards. Leo left, and I asked Juan to stay until 4:00 since orders were still coming in. We did some restocking for the front line. Belinda...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed PFG and BEK  truck orders.  I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 p.m. Bresks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.  Next shift be on the lookout for:  Volume pops during the day. 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.  * We are caught up with outstanding Food Handlers Certificates   * FOH please go over the deferred orders with the k-mods....