Midtown BOH

Notes about the shift in general: Solid Sunday. It was busier and we stayed moving all day. After giving the team their prep lists I helped Jose knock out garlic knots and opened up salad/sandwich. The day kept moving, many 5-7 pizza tickets came in, many sandwich tickets, and slices were moving all day long. I used what down time I had to discuss dough schedule with Raymond and Ronaldo and order produce for tomorrow. We added one more dough recipe to the Sunday before the party to account Next shift be on the lookout for: BEK, SOFO, PFG, Houston Avocado 09/02 Wednesday -  5:00PM - Vanuli Arya - 10 Pizzas, Donation, RR 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies today, dressing was approved, produce looked good, and temps checked out. 4. Sales for the shift:  $6220 5. Labor for the shift: 23% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Evan Z2M: Z3M: Z4M:  Sub/Salad:  Notes f...

Notes about the shift in general:   At the start of my shift today, I was covering the salad station. It was a pretty good day; the whole team was busy, with plenty of sandwiches and pizzas going out. It was an excellent Sunday. We were getting large orders—tickets for five or seven pizzas—just as the afternoon crew was coming in. I helped Lety at the salad station by restocking her line; we realized we were running low on sandwich lettuce and were completely out, and we were low on mayonnaise too. I told Raymond, and he went to the store to buy more. Once he got back, I prepped two more containers of lettuce, and the team made more Ranch dressing since we were running short. At six o'clock, I started sending people on their breaks. The whole team took their breaks, and I did a final check to make sure everything was set for the night shift. Next shift be on the lookout for: We are in very good shape with the preparations. 1.How many pies did we run on the timesheet?  4/5 2. K...

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.  I had an encounter with a man that appeared to be intoxicated. He was talking loud and the cashier counter and motioned for me to come where he was. When I approached him I could tell that he was inebriated. He grow more combative quickly and said that he was going to punch the man sitting next to him in the face. I asked the guest if they were together and the guest said know. I told the aggressor that I was going to have to ask him to leave. I asked the other person again if he was sure that the aggressor and he were not together. The other person said again that they were not together. I then heard the aggressor say I am going to punch him in the face I believed that he was talking to me. The aggressor then stood approached me and being approx. 2 inc...

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...