Midtown BOH

Notes about the shift in general:   The shift went quite well. We stayed busy the whole time, especially after Evan and Danilo arrived around three o'clock. I spent time organizing the "Houston" avocado prep for the next day and also took out the filters from the refrigerators where we store the pizza ingredients; I washed them because they were extremely dirty. Things slowed down a bit around five, so we focused on restocking pizzas for the front line; I noticed we were low on Cherry Pepper pizzas, so I put two in to bake. In the meantime, I helped Lety restock her station for the evening rush. I also helped out a bit at the oven station when tickets came in, though the team had everything under control—timing, pizzas, and salads were all going out on schedule. Around six, I started covering breaks for everyone. Once the whole team had taken their breaks, I spent time tidying up and organizing the vegetable walk-in cooler. That’s how the shift ended. Next shift be on the...

Notes about the shift in general: As soon as I walked in to Marsal we had a line at 10:55am. All stations were moving. Lots of slice pops. I covered Marsal for the majority of the shift, though switched to help in back between 4-6 and then back up front to cover for breaks. Breaks ended at 8:15pm. Steady day but the team did it's thing. There was an 8-pie deferred order due at 5:45pm that went out without issue. Next shift be on the lookout for: Keep an eye on any low stock items. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Decent Sicilian rise, qualities pies, dressings were approved, temps were correct.  4. Sales for the shift:  $10,053 5. Labor for the shift: 19.44% People: Dough/Dish: Noe Prep:  Z1R: Juan Carlos Z2R: Gabino Z3R:  Mateo Z1M: Evan Z2M: Z3M: Z4M:  Sub/Salad:  Leti / Belinda Notes for FOH: Killer shift

Notes about the shift in general:   When I started my shift, everything was in good shape, except for a faucet that had been left running; I did a walk-through of the store and everything looked fine. I began by working through the prep list and distributing items to each station. Then, around 10:00, Juan and I started restocking the service line. We prepped all the pizzas for the front display, and by 11:00, we were fully set up—just in time for a rush of slice orders; a huge volume was going out. We got off to a great start, and then I began scheduling breaks. The whole team took their breaks while I finished up some prep work and kept restocking the front with plenty of pizzas, since slice sales were high. Around 3:00, we got hit with a flood of orders, so we restocked the front display again. When the afternoon crew arrived, I checked to make sure everything was in order and noticed we were running low on toilet paper; I let Raymond know so he could handle it tomorrow. Next shi...

Notes about the shift in general:   The shift started off quite slow; we finished up the prep work, and Juan left at three. We were restocking the front display, and when the afternoon crew arrived, I used the time to organize the Houston avocados and tidy up the vegetable walk-in cooler. I checked that we had everything needed for the night and made some Rice Krispies for the next day since things were a bit quiet. Belinda was prepping sandwich wraps; things gradually picked up after six o'clock. I started handling breaks and covering for everyone; we had a busy spell around that time, but then it quieted down again. Ramona said she needed to leave at eight, and since it was pretty slow, that wasn't a problem. 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 turned out quite well. It looks delicious. The pizza slices are crispy, and the toppings and pizza sauce get the t...

Notes about the shift in general: We started off today with deliveries from BEK, SOFO, Houston Avocado, Houston Deli and Alsco. BEK forgot to leave and invoice and our dolly is no longer functional. If you look at the footage from last night it looks like it broke while BEK was using it. We had 7 dented cans of 6-in-1 that I added to the credit tracker, in addition to printing and marking a replacement invoice. I helped set up and run Marsal. Overall it was a slower shift for a Friday. I cut Juan at 3pm. Next shift be on the lookout for: Delivery from Houston Avocado 06/27 Saturday 5:45 PM - Third Ward Jiu-Jitsu - 8 pizzas 100% Donation JM 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on the sicilians, pies looked and tasted good, dressings hit the mark. 4. Sales for the shift:  $2698 5. Labor for the shift: 54% People: Dough/Dish: Gerardo trn Iran Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repa...

  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed Houston Deli, BEK and Sofo truck orders. I spoke with Charles about a project he wants me to look at. The shift started slow and then picked up at 6:30 p.m. I met with the District Manager and our store Rep. from Sofo.  I went over a few scheduling points with Will. Terri and Jen assisted us with locating a better breakroom table to replace the warn and tattered tables that we currently have. I called the gentleman that is going to deliver the table. He asked if he could call me back, but he was unable to call back. I'll follow-up with him in the morning.  Breaks start 6:00 p.m. and ended at 7:30 p.m. All team members were able to take breaks.  Next shift be on the lookout for:  We are set for the next shift 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bak...