Midtown BOH

  Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. I walked the store and confirmed inventory and placed Houston BEK truck order. The table that Terri and Jen purchased for the break room was delivered today. I picked up milk  I worked on the shift Lead's training . The shift started slow and then picked up at 6:30 p.m.   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 bake on the house pies and Roto pies.  * FOH please go over the deferred orders with the k-mods. * k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker.   3. Food stuff: * Sicilian pies had a nice rise, and a light taste.  * Whole pies were looking very nice.  * S...

Notes about the shift in general:   When I started my shift, everything was quite clean; Dina had messaged me to say she had something to take care of and would be an hour late. I handled the prep list, prepared two batches of bread dough, and helped Dina with some of the prep work so she could get everything finished despite her late arrival. We restocked the line. We did some prep work around 10:00, started making pizzas around 11:00, and had everything ready to go. Then I took my break. The day was fairly steady; we finished up the prep work, and Lety left at 3:00. We stayed on the line. We started restocking pizzas for the front, but we also got hit with a lot of orders right then—though everything went out on time. Once the afternoon crew arrived, I checked that everything was in order and placed 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 piz...

Notes about the shift in general:   The day started off pretty well; things were busy at first but then quieted down, so we focused on some cleaning. Leo and Juan left around three, leaving just Will and me. Once the afternoon crew arrived, we started prepping a lot of pizzas for the front counter, and things really picked up from five o'clock onwards—we were constantly on the move, especially around six. Right around that time, I started taking my break, though plenty of pizzas and sandwiches were still going out. Around seven, I was told we were running low on ranch dressing. I asked Evelin to make a batch, but we didn't have any buttermilk until the break was over. At eight o'clock, I went to the store to buy some; the recipe was prepared, and I double-checked that everything was in order. That’s how I wrapped up my shift. Next shift be on the lookout for: We're going to run out of whey for tomorrow. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3....

Notes about the shift in general: Smooth shift. Not as busy as yesterday, but in line with a typical Sunday. I helped Jose out with the garlic knots and the team to set up and man Marsal. Lunch was heavy on sandwiches, of course not a problem for Evelin. There were no deferred orders so we focused on prep and keeping Marsal stocked. Bailey got a cake to celebrate Pedro's birthday. Next shift be on the lookout for: Deliveries from BEK, PFG, and Houston Avocado. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on the Sicilians, great looking and tasting pies, dressings were approved, and temperatures were correct. 4. Sales for the shift:  $4614 5. Labor for the shift: 31% People: Dough/Dish: Jose Prep:  Belinda Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelin Notes for FOH: Solid communication, solid shift.

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