Midtown BOH

Notes about the shift in general: Slower Sunday. This morning I spent some time organizing spaces. I caught up with Ronaldo and happenings and training. It was a slow start even by Sunday standards. Eventually it built up to a steadier pace, but for the first hour there was very little. Team got ahead on prep. I finished my shift by ordering produce for tomorrow. Next shift be on the lookout for: BEK, SOFO, PFG, HA 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Pedro called this morning saying he was feeling sick, I told him if he was feeling bad he could stay home. At 10am he came in saying he was feeling better, but 2 hours later he said he couldn't work any longer. I honestly think he was just having trouble accepting that he couldn't today.  3. Food stuff: Killer pies, good looking rise on the Sicilians, dressings were approved. 4. Sales for the shift:  $4469 5. Labor for the shift: 31% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:...

Notes about the shift in general:   The shift started off as a quiet Sunday; things went very well even without Pedro, who was feeling unwell. The day remained exceptionally calm, and around 3:00 PM, we prepared more pizzas to restock the front counter. The afternoon crew arrived, and I helped with stretching out pizza dough. Things began to pick up gradually from 6:00 PM onwards. I started coordinating the breaks—everyone on the team got to take theirs. Meanwhile, Irán was training Blake at the dishwashing station; he’s learning bit by bit. He finds the Sicilian-style pizzas a little challenging, but he’ll get the hang of it in time. I checked everything, and everything is in order. 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 look spectacular, as do the pizza slices. The dressings and pizza sauce were worth trying. 4. Sales for the shift:  8,295 5. Labor for th...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked.  I walked the perimeter and everything was in order, with the exceptions of the two sinkholes on the Winberhon sidewalk entrance. We had early activity with a transient individual causing a disturbance. I spoke with Josh K. regarding the issue with the FOH team members not confirming payments are received from our guests. I spoke with Ryan and I would like the Shift Leads to identify the Oopsie code as a failure to secure payment when it is applicable. Failing to directly address these incidents with the FOH team members sends the wrong message.   I walked the store and confirmed inventory . I entered the BEK, Sofo and PFG truck orders. I am working on the Food Labor spreadsheet.  The shift was very busy with sales keeping all stations busy.  Slice sales were non-stop for the better part of the shift. Alex did very well to keep up with the volume at Marsal. Breaks started at 6...

Notes about the shift in general:   At the start of my shift, the Houston Avocado delivery truck had already arrived. Everything was quite clean upon my arrival; I received the shipment and verified that all items were in perfect condition. I began working on the prep list, but when I went to turn on the oven, I noticed the light wouldn't come on—it was causing a short circuit. I checked for a spare part, and finding one, Juan and I replaced it; the oven is now working perfectly. For the pizza station, there were no pending orders, but there was one ticket for a salad, as well as orders for sandwiches and a party salad, all due by 11:00 AM. We started preparing all the pizzas at 11:00 AM, and everything was ready on time. The day got off to a strong start—orders kept coming in, and there was a significant amount of prep work to handle. We did our best to get everything finished by 3:00 PM. Around 4:00 PM, we restocked the pizza station for the front counter, just as the afternoon c...

Notes about the shift in general:   At the start of the shift, we had quite a few tickets, and the whole team was in constant motion. Things calmed down a bit around one o'clock, so we used that time to finish up some pending prep work. From three o'clock onwards, we began restocking, including preparing a large number of pizzas, just as the afternoon crew arrived. I worked on the "Houston Avocado" order for tomorrow. In the pizza station, things really picked up around five o'clock; tickets kept coming in, and the salad station was also seeing a very high volume of orders. By six o'clock, the entire team was in full swing. I started coordinating breaks, and then I noticed that the salad station was down to its last container of lettuce, so I prepped two more for the evening rush, as the high demand for salads was depleting our supplies. Everyone took their breaks, and I checked to make sure everything was in good order. Ramon left at eight o'clock, explai...

Notes about the shift in general: Good Friday. We started with deliveries from BEK, HA, and HFF. Everything checked out. Alsco came by and talked to Ronaldo and said that our delivery would be delayed until Sunday. I finished up the sandwich cheat sheet for Blake. I quizzed him at the end of his shift on three more items. He is doing well in general but will definitely need another week of AM shifts to pick up speed. Our dolly was hanging on by a thread, I went to Home Depot, got new bolts, and Pedro fixed it up. Raymond wanted to be sure the schedule was good through the next few weeks given holiday requests. I filled out the schedule and we're good to go. The shift was very front loaded with at least 4 ten pie orders in the first hour. After that it was mainly steady. Next shift be on the lookout for: HA 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: No desserts next week. 3. Food stuff: Great rise on the Sicilians, great looking and tasting pies, produce and dres...