Midtown BOH

Notes about the shift in general: Started off with deliveries from BEK, Houston Avocado, and Alsco. Put everything away and organized. I helped Gerardo get knots done. After that I helped the crew set up Marsal. It was a decent, steady shift with a good amount of tablet orders, call ins, and walk up guests getting slices and sandwiches. Just before two the water went out due to construction from the City of Houston. Raymond was here and made the call to stop orders until water was back online. He set up the portable handwashing sink as an alternative. Right around that same time after water being out for an hour it came back on. We flushed all the lines and then resumed business as usual. I added Alex's training shifts to 7shifts now that he is in the system. Next shift be on the lookout for: Alex is training tonight close, tomorrow mid, Sunday close.   Delivery from Houston Avocado. 10/17 Saturday 7:30 PM - Kyle B - 20 Pizzas, 1 house salad TAX EXEMPT JM  8:15 PM Melissa...

Notes about the shift in general:   When I started my shift, everything was in good order. I began by working on the prep list and helped Jose with the garlic knots. Juan and Pedro handled the restocking on the line and also did some prep work around 10:00. By 11:00, everything was ready to go, and we got off to a good start; it became quite busy, with a high volume of pizza slices being sold at the front counter. From 3:00 onwards—just as the afternoon crew was arriving—we focused on restocking the front with plenty of pizzas. I also managed to find some time to put together the avocado order for tomorrow. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizzas reached the perfect thickness, and the dressings and pizza sauces are spot on. 4. Sales for the shift:  5,200 5. Labor for the shift: 30 People: Dough/Dish: Jose Prep: Belinda Z1R:Juan Z2R: Z3R: Pedro Z1M:...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order.  I walked the store and confirmed inventory .   All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures.  We had an incident where non-HSP guests came to get footage of a driver that almost ran one of them over. They argued with Bailey because they thought he was not taking their concern seriously. Ryan and I spoke with them and they eventually left.  The film crew came to take pictures on the patio. They started to spread out taking up three tables. I spoke to one of the crew members, asked about their activity and they said we have permission. I remembered communication about a film crew, but I did not associate it with them. It was busy and we needed one of the tables for guests wanting some place to sit. I spo...

Notes about the shift in general:   At the start of my shift, everything was in order. I began with the prep list and started restocking the line. We also handled some prep work starting at 10:00 AM, including all the pizzas. We had one order for 11 pizzas, due at 11:45 AM, which we prepared starting at 11:00 AM. Everything was ready on time, and we also managed two party room bookings—everything went smoothly and on schedule. I then took my break, and the rest of the team took theirs as well. We were finishing up some prep work when a representative from the Health Department arrived; Raymond handled the inspection with her. It got a bit busy around that time, and we received quite a few orders for the evening shift. We spent time restocking plenty of pizzas. The evening crew has now arrived, and I’ve ensured that everything is set for the night. Next shift be on the lookout for: We are in pretty good shape with all the preparation. 1.How many pies did we run on the timesheet?...

Notes about the shift in general:   The start of the shift went quite well. There was a large backlog of tickets, so once we cleared those, we began some prep work. Later, we ran into an issue with the water and had to wait for it to be fixed; in the meantime, we took the opportunity to prepare more pizzas for the front counter. The afternoon crew arrived, and I worked on the Houston order—prepping avocados for tomorrow—and organized the vegetable walk-in cooler, clearing out empty boxes. Alex was working with Ramona at the front, selling pizza slices; he’s doing a great job. I was supervising—he knows everything well enough that Ramona even left him alone at the front for a while, during which he took the initiative to chop lettuce for salads. Things were a bit slow, and the team started prepping more sandwich wraps. Meanwhile, the pizza station was getting a steady stream of tickets. I also had some orders lined up for the evening, and starting at 6:00 PM, I began scheduling brea...

Notes about the shift in general: Today was a little slow for a Thursday, but not bad. We had one ten-pie deferred order that went out on time at 11:30am. My main focus today was re-training/acclimating Alex from NOLO to Home Slice Midtown. I trained him on Marsal with a little refresher on topping. The slices he cooked were generally good, I only had to critique a few slices for him to hit the mark. Cuts were decent. I showed him which slices did not pass, tossed those, showed him where to log them. I went over Button Pep, Supreme, and Vegan pies since he did not work with those previously. Went over cuts on White Pies, Margherita XL, Button Pep and gave him the training materials that I had consolidated. I gave him a schedule through Sunday, once he populates in 7shifts I will add next week's schedule. Next shift be on the lookout for: BEK, Houston Avocado 10/15 Thursday 11:30 AM CMC - 10 Pizzas 100% donation JM 10/16 Friday 7:50 PM - Joseph (Continental) - 4 lg pies, 25 plates,...