FRIDAY 11/11

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11/11/22

 AM SHIFT: Today we had a Tasting from 12pm-2pm. I am typing up the notes and will have them in the midtown main folder as soon as those are done. Lots of good feedback. We dropped the ball with calzone dough and spinach for today. We were all so focused on Sicilian dough as that has been the dough that has been the toughest for us and we totally did not think about it. We will moving forward be making sure calzone dough gets done. As far as spinach we did cook a case yesterday but that only yields such a small amount that we are going to take that par up and make sure we have that as well. After the tasting I had talks with the stations about what the issues were and what the wins were. We still have work to do but our staff has the want to get better and they are progressing so I am not worried that we will get there. We do need to push times hard this next week though. They need to feel it when its 3 every 5 so we are going to start with 2 every five and then push to 3. Everyone seems to be doing good so far. Some are stronger then others but all and all I am really happy with our staff. They do need to understand break times are 20 minutes only and that phones should not be out on line ever. We have spoken to them about this and we need to really be strict moving forward more and more. I have not found drinks or eating in kitchen so that's one win for us. We will continue to coach and monitor these things. I also spoke with Raymond about the floors. I know we scrub and sweep and mop them so the white residue that is left seems to maybe be the cleaning chemicals. Raymond is going to just use soap and water on one spot to see how it looks tomorrow morning so we can see if that is the case as it is not flour. The floors do that in the front as well so thinking its the floor cleaner we are using that might need to be more watered down. More to come on that:) I did produce order from Hardee's so we will have that come in tomorrow morning. We plan on moving around some shelfs in boh and making it easier for dough carts to sit out. Eric has been great to have and has made some charts for us to utilize for dough and for quartering for the line. Been great to have him here this week:) Myke did not come in this morning for dough but I know his wife was just diagnosed with leukemia so he has had to take her to appointments the past couple weeks. Jose Puac did great with dough this morning and cooking off sub bread and cookies and croutons. We need to make sure we are marking the carts with dates for garlic knots as well. We are going to be going over all this with staff so that they do this as it is very important that everything is dated. Marsal did good job on making house pies for slices. Margarita looked great today up there! All and all good day with great feed back and staff was very receptive to it as well. We will continue to monitor staff in training and also make sure that we are hitting those details we are missing. 

-Cyn





PM Shift:
• This closing day part started with a few call offs that put out game plan a little behind. Some adjustments were made to fill in the gap at salad and sandwiches. 
• We had three new team members aka homies join us and they were very attentive to instructions.
• Evan was a strong influence at pounding out dough and that set the tone for the line.
• Roto Flex has opportunities for improvement and that will be a high focus
• We will press for more sense of urgency on dough prep. I spoke with the team and they understand that close is not enough. Once we convey the expectation, I am sure that they will fully comply.
• The close was not bad and they are following the instructions and expectations
• All new team members were clocked in and they understand the process for clocking in and out
• There were a few misses on pizza cook times, but other than that the quality is more consistent 
• Salad plating and to go was on point 
• More team members were really showing improvement on banging out dough
• This was my first closing and a very good learning process for many more to come.
  • Cynthia and I are looking at security issues as they relate to back door access. Cynthia has a few salutions that will be shared with the rest of the management team and quickly implemented. We will also discuss personal security with the team.
  • I checked Close Out Day on Toast and a few team members did not clock out. Adjustments to those times will be made
Raymond R.
Cynthia aka Mona



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