11/15/22

By

 AM: Everyone showed up this morning. We only had the line in back open and kept marsal closed down so we could utilize ovens for baking off our cheesecakes. We ran 3 toppers, 1 pounder and 2 on roto and we sent through 3 every 5 tickets. They kept up for most part but they need to give themselves more time to prep up pies and work on being faster on toppings. Will and Jose did okay working together on roto. They had good communication but they still need to get use to having someone put in pies and being able to keep up with the pies as well. We will continue working on that this week. Produce cooler has been organized and threw out any bad produce. Did BEK and PFG and Hardies order but did not do SOFO as we do not need anything from them til Friday. Hardies produce came today and mushrooms looks thinner and much nicer. I did also get an uncut case to see how long and what us cutting them looks like since the thickness of mushrooms has been an issue last two weeks. Green bells from Hardies looked small so we need to make sure we are not only checking quality of produce but also size as we can not cut and use them when they are as small as they are. That way we sent them back when produce comes and if we get with rep right away they will get us what is needed same day. We need to stay on top of that. Today I had them do Sicilian dough, garlic knots and sub bread. Tomorrow we will bake off sub bread and croutons. We will also be rolling out Sicilian tomorrow as well. Pizza cuts were good and on point today. Details on pizza line are getting better as they are really paying attention to the crust and topping placements. Mushrooms look better and cooked on pizzas as they are thinner. BEK is bringing our lady fingers as online they are out and I got with Eric who said that those can be used as sub. I made sure to get with him. I am also going to grab diet cokes and ricotta whole milk at restaurant depot as they are out of Diet Coke and restaurant depot has our ricotta sub which I also confirmed with Eric when he was here last week so that we had a source for it until BEK can get it in stock and in warehouse. 

PM> 11/15/22

 • We were short on staff for the closing day part. I had to encourage staff to work with a higher sense of urgency

• The temperature change and the recent thunderstorm may be impacting dough quality. We made small changes to see the impact.

• Cheesecakes were made and we will check the outcome tomorrow

• The staff were reminded to wear the reflective vest when taking out the trash as a safety precaution 

• Meatballs for the pizza topping were cut to large.  The management team was informed and a video of the correct procedure was sent as a training tool for the prep. Team

• Toast was checked and all team members were clocked out

• One of the patio doors was found unlocked during final walkthrough



Comments

Post a Comment

Popular posts from this blog

5/31/24 Friday a.m. w/Raymond

By
 Notes about the shift in general:  When I arrived the rain has not started the downpour, but  minutes after I arrived the deluge started. CG and I spoke about server weather readiness. The alarm did not go off and none of the  GFIs were tripped. It was a good close with all areas clean and organized. All food items were moved to the walk-in coolers.  The produce order was placed for tomorrow. The BEK truck was a little late. Lana and I went over the schedule for nest week and she did very well at identifying areas of opportunity to make bone close cuts. The K-Mods will have to bonce around from Dish/Dough, roto and  marsal on some days. We communicated with the staff about the reduced  hours It was. Wendy completed a quick reference list of closing duties for the BOH. This list was prepared for the FOH in the event a k-Mod leave ill before the end of their shift. The BOH will crosstrain on FOH very basic duties in the event a FOH manager has to leave ...
Read more

Sunday 05/05/2024 BH PM Lana

By
Image
  Notes about the shift in general: we had a good set up today and the team seemed ready to work. Raymond and i sat down with an applicant to talk, but ultimately decided against him as he is related to other staff members and we don't feel it would be a smart move. we reviewed other applicant and he did seem to like Vilma so ill get with him about if we could get her started pending her availability. i spent some time filling in on the line and around 7 we started running breaks. we finished running them by 7:30. we had 1 lost ticket pie that we had to fly. it started off really slow and then we got a couple of rushes around 7 and 8 o clock. slices got hit around 8 as well. thing started to slow down around 9. we had a solid team tonight. Next shift be on the lookout for: nothing immediate. 1.How many pies did we run on the timesheet?  4 every 5 and 5 every 0 2. KMOD stuff: we talked with Gabinos brother mostly as courtesy. we will not be moving forward with his app. i w...
Read more

Tuesday 3/12/24 BOH AM Lana

By
Notes about the shift in general:  walking in, the close was good. id like us to pay attention a bit more to the janitorial room. Its becoming a consistent missed area in terms or organization. the bathroom also, i had to pick up a bit.   we had a really good start with a lot of people on with dessert and training. i was cautious of this with labor. The guys got started fast as we had that order due at 10:45. Evelyn had to learn how to do the large salads so there was learning opportunity walking in. The large order this morning was just 8 family salads and 9 pizzas. it went out smooth and everything looked great. we had a slow lul for most of the shift and then we got a good push on slices and whole pies that helped a lot     Next shift be on the lookout for: Were set up pretty well. 1.How many pies did we run on the timesheet?  4 every 5 2. KMOD stuff: I organized upstairs. i update the prep sheet pars on a few items and got it printed and laminated for t...
Read more