Midtown BOH

 The Shift ran great. Business was consistently busy throughout the entire night. Chris G called out after not showing up for a.m shift as discussed with Cynthia G. Jordan is still out of town, he should return next week. Leticia and ranoldo stayed longer tonight to help out on salad/ sub and also marsal. Darrome showed 30 min late for his shift tonight, he will recieve a warning. He did a great job keeping up on dish tonight. Very busy on salad /sub station, they stayed within ticket times for the most part. We 86 Sicilian whole pies at around 9:30pm and Sicilian slices shortly after. Marsal got hit pretty hard tonight, Cynthia G stayed to assist until we were caught up on tickets. Dough prep was completed. They’re were a lot of fly pies tonight, I think the issue was Rubin had to help out on the line while I ran breaks leaving Mikal and Gambino to run marsal, resulting in a few Burt pies. We were able to recoup pretty quickly. Communication with FOH is still progressively improvi...

 Today Sicilians looked good! Nice rise and all hitting all four corners of pan. Wendy pressed them down with 100 vs 50 pounds and it's working great! We have a batch rolled out already and we made two batches this morning as I really want to try to keep Sicilian whole pies until close and not 86 ever. I think we finally got it where we need it. Garlic knots are looking good! Nice rise and good size. We need to make sure to be making 2 batches so that we can have two racks ready at all times. We did throw away about 100 knots as they were old in dough cooler and already started to deflate as well. We are good with 1.5 racks at 3pm going into tonight.  We made 3 batches of rice crispys for today and made sure to bake off 12 trays of chocolate chips as we had left over cookies and rice crispy treats from yesterday!  placed a produce order for tomorrow, very small. Just needed some more mushrooms and iceberg lettuce.  I organized the NA BEV shelf I gave to foh. I had as...

 Day Part Sales: $4,025 Labor 11 a.m. – 4 p.m. : 1.82% The shift started off well. There were no call offs and the prep team responded to   instructions to pick up speed. I Spoke with Jeffery in prep one on one about working with a sense of urgency There was clarification about the quantity of rice crispy treats that should prepared each day, which is three. There was also. Clarification on the shelf life for cookies, which os two days or discarded the next day.  I spoke to cooks about fly pies and need to. be acura..  All recycling is currently being discarded until further notice.  I spoke with the Linen vendor and he will start making two pick-up per week instead of one. That should help with controlling the exterior rodent issue.

 Everyone showed up except for Jordan as he had a death in the family last week. His sister was killed so he is out I believe the rest of this week. Leticia stayed and worked a double which was a huge help as it was very busy on salad and sandwich. We had tickets up until 11:20pm. We definitely need to get some more boh cross trained on this station.  Marsal tonight was chaotic. We did not have the greatest staff in marsal tonight. Chris did not do well tonight on marsal, he tried but he was getting lost. I stayed up their majority of the night as slices were coming hard at marsal. I think the real issue was that with everyone in am leaving at 4 and marsal not coming in until 5pm today marsal team did not have a lot of time to prepare for the pm rush and the am did not set up the pm for success with pies made before they left. Not sure why as they have been but I will be working a mid tomorrow so I will make sure and have this as a talking point when we talk in am. We have to ...

 Day part Sales: $4,832 Day part Labor: 8.8% It was a steady day with value  added productivity. There a few fly pies and fly saladed with both the FOH and BOH contributing to the fly items. The beverage rack  upstairs was organized. Thanks to Mettler for the additional dunnage rack and electric burner. Dez left early do to an urgent call from his mother Over all it was a productive day

 Net sales: $14,687 Day part sales: $9,226 All day Labor: 36% Day part Labor: 10.6% The shift started with a challenge. We 86'd Marinara. I could not make it to Restaurant Depot before they closed and Phoenician Market was out of the product. I feel that ranch dressing and Marinara must be added to the prep team’s list. We need better accountability for both these items. Kaylana went home sick. Mona was not feeling well. Darrone called off.  We ran short on a few prep items, but we were able to quickly recover.  We will continue to press the need to work with a sense of urgency. The company that handles our recycling picked up their green recycling bins and said that we no longer have an agreement with them.  I am asking our management staff to have team members return to the employee restroom and correct any deficiencies i.e. no hand towels, no toilet paper or rolls installed incorrectly, no hand soap or the restroom is in disarray. Someone once said it is the small...

Brought in Shipleys for the boh staff this morning since it was Christmas Eve:) Everyone got to have some and did buy extra so that when foh came in they were able to enjoy them as well :) Cold day but sun is out! Not many people on the roads that I saw coming in this morning or even running down street to grab something.  We had 5 deferred orders which was nice!  Garlic knots looking good! They are in walk in as they are ready to go! No need for them to be outside of walk in. Everyone showed up today. It has been a bit slower so we are cross training Wendy on pounding and topping in marsal area today. She pounded out and topped a her first pie solo and it looked good! We are going to start training her for shift lead in boh! Super excited to add her to the team! I think she will be a great asset for us in boh. Sicilians: Some look great and some look like they need more time today still. Im sure the cold weather is not helping us with that but we are monitoring this very clos...

 Net sales: $10,108 Day Part Sales: $6,422 Day Labor: 60% Day Part Labor: 18.57% Average Sales Per Order: $23.78 The shift stated off on the right pace. Marsal performed very well. Rotoflex was doing well, but unschedule changes had an  impact on overall ticket times. Evan was cut early and he is one of our prime pounders. Before Evan left he pulled the wrong Day dough causing a number of fly pies. I spoke with the rotoflex team one on one and informed them that the night’s performance was unacceptable.  A portable prep table wa ordered. That will allow us to have more hands working on dough prep. The prep team needed close supervision. The alarm that was set was ignored and dough was left out. It was caught in time and relocated to the walk-in. Three quotes for hood vent cleaning were requested and I have been received two responses. I also called the vendor that installed the ansul system and requested a flip cover to protect the pull station. The cover has been ordered...

Wendy and Islay did not show up. Wendy lost power at her house in middle of night and was not able to get ahold of us until 8:30am. All the other prep were able to come in so I told her to just stay home and so she could deal with the issue of no power and her daughter this morning. Islay finally did text me and let me know that her father is very ill which we have known and she could not leave him today. She was going to have Estella come in and work her shift but unfortunately last night Kaylana sent Estella home as she started to run fever and was getting very sick. We are okay without them today as we have enough staff at the moment as we have been prepping up this week as we had a busy first week open.  Went over close issues with Kaylana when she got in. There was a ton of water in the employee restroom and mop sink area. I squeegied it all out just need to make sure we are tidying up the mop sink area and restroom before we leave. They also left the baby oven on. Luckily the...

People: *Estella was sent home early either a fever she did not test positive for covid Lorena trained salad Product: *Cookies ran out and we have upped the par to 12 trays *We noticed the we didn't have bread ready to bake tomorrow so we had a recipe made but it didn't get to proof like we wanted. It should be proofed tomorrow in the hot box *Sicilian is selling way more than it was originally. Definitely going to have to up the par *We are running low on dough. We had to cut some Production short for the sake of bread and Sicilian  The prep lists were finished  Procedures:  *Cross training has started. *Breaks were Givin with ease but I definitely think we will need another pounder both am and pm  *a talk was had about smoke breaks and we didn't have anyone try to sneak out.  They took their smoke breaks during their breaks. *a conversation will need to be had about them playing around too much. I know that they are trying to close slow to get more hours and t...

Pm shift ran pretty smooth. Business stayed consistent through the night. Roto ran 3 on the 5’s all night long with very few remakes. Despite the temperature drop every hour we stayed somewhat busy for a chilly night. We utilized down time today to cross- train Lorana on The salad sub station and to also individually show staff how to clock in under the correct clock in code. Communication between BOH & FOH is improving with time. There is still some double booking on tickets but the problem maybe a lag within toast. We had yo 86 cookies again. We up there pars to 12 batches from 8, that maybe the best solution  going forward. Dough was prepped continuously throughout the shift. We are still not completely caught up to where we need to be but we are getting there. Coolers where cleaned and organized. Estella wasn’t feeling well towards the end of shift tonight. She seemed to have a fever, she was given a covid test (which was negative) and sent home to recover. Tonight’s closin...

 Raymond went to grab romaine and tomatoes at will call as we wanted to make sure we had enough produce to have with the up coming freeze coming in. Just wanted to make sure that we had enough produce with deliveries probably not able to run tomorrow. I already ordered up on my Wednesday orders so that we would have all the product we needed to get through the weekend. I brought the burner today so that if we do go into water boil we will be ready for that. We have two propane tanks on back dock area. I am having the prep team at close fill 6 20qt cambro containers so that should we not have any water running first thing we can get the first 6 batches of dough made.  I have also informed team and managers that we are to drip all faucets in boh so that we do all we can to keep our pipes from freezing.  I spoke with Baily in Dish about setting the dust pans at the end of the night in the blue trash can so that the pans are covered with soap and water and that way they can s...

 Today I dropped bigger then normal orders from BEK and PFG as I am just being prepared for whatever comes our way Friday with possible freeze. I know from experience in Houston with vendors that if it is icy at all trucks will not run on Friday so we are good just in case that happens. I also asked Brian from BEK to confirm that will call will be open til noon on Saturday just in case. I did pick up a burner from Academy the other night as well just in case we need to boil water if a ban comes our way. I also am going to have our kitchen guys tomorrow night make sure faucets are dripping to try to avoid any frozen pipes and also we will be filling up some large cambro containers so that we will have water ready to go for dough on Friday morning as well. I have not heard about power issues as of yet but that would be the only issue that could happen that would put us in real bind. We will keep monitoring weather for that though. Mario is going to pick up some propane tanks for the ...

 Net sales: $8,450 Day part Sales 4p-11p: $6,176 Total Day Labor: 59.7% Day part Labor:  18.5% Average Guest Order: $22.47 • I picked up tomatoes from Restaurant Depot.  • We are working on  our prep to ensure that there is enough to get through the day.  • We were short a few items. We’re making every effort to double check our supplies as business is growing at a  rapped pace • Roger (dough) went home sick. Jordan (S/S) called off. Silvia (marsal)was not here today. Merideth (prep) was not here today • We must breakdown paper plates before sending them to the stations. I did not understand why this was being done at SoCo, but it is now painfully clear. We are blazing through stacks of plates each day. Following the practice from SoCo will save us on plate orders. • A new cook loaded Sub dough into Sicilian pans. That batch of dough was waisted. • The  back doorbell does not work • Recycling bins were cleared in readiness for the vendo...

 There were no call offs tonight. Business was pretty steady throughout the shift. Salad sub got hit pretty hard towards the end of shift. They ended up running 45 min behind on ticket times due to so many 12 in sub orders and only able to fit 3 at a time in the ovens. I was able to jump on the line to get us back on track. Evan stayed until close instead of leaving at 9 to help pound. Raymond had a talk with Jody today about following directions during shift. We 86 paper plates around 6pm. I ran to Randall’s per Mario’s request to buy all that they had, We should be good until the new order comes in. We also 86 chicken, Raymond picked up some Tyson brand to hold us over until tomorrow. The drains starting flooding early tonight which made the crew a little concerned, I reassured everyone that this problem would be resolved soon. Dough ran a little slow, but I think they were taking the time tonight to make sure that it was done correctly. Prep also fell behind as we needed a lot d...

 Everyone showed up except for Mario S. this morning. He has been showing up and this has not been an issue so not sure if he let another manager know that he would be out or not. He was a no call no show on am shift. We had 1/2 tray of garlic knots to start and they looked great! We did end up making another batch asap so that we could do more knots. Raymond and I spoke about it and we are going to make another batch this evening so that we can start having 2 carts full every day as we are going through a lot more then we thought we would.  Sicilians looked good today. There were about 7 of them that did not look good at all and we just threw out but the rest of them rolled out from yesterday looked good. We had Sicilian whole and slices for the day. I went over dough with Raymond and also Myke. Input our numbers into dough chart and we are trying to still catch up with LG and XL dough. We should have enough for today but we will be making dough all day and by Tuesday we shou...

 AM SHIFT: 911's this morning: NO GARLIC KNOTS ( We were able to get these made first thing and we have one rack at moment) We will be making more dough for knots for tomorrow. We also had to throw out about 20 trays of Large and 10 XL as they were so big that they could not be used. We raised the heat in kitchen to see if we can get dough ready and XL look like they are rising more. So far we are okay on XL. We also had to make house dressing on the fly as well as pizza sauce. Everything else looked okay. Biggest issue will be the dough but we will be making it til close and we are going to try to get a few of those batches sped up a bit. We do need to also watch Chicken. We had quite a bit of chicken but we are making more than needed and then having to throw away at night. I have spoken with salad and sandwich and let them know to cook 3/4 then when down to 1 cook another 3/4 but to just fill up pan and hope we sell them is wasting chicken and we do not have a lot in prep cooler...

 Daypart Sales 4p - 12a-  $12093.65 Daypart Sales 4p - 12a-  $7, 846.55 Labor for Daypart- 15% Labor for the Day- 38.7% • The started off busy. I went to Ace mart to pick up napkins.  • Chris went home sick. Jordan had to leave early his mother call and told hime that his sister was killed. Maikel left early, he made arrangements with Kalana.  • Thanks to Mettler for providing food for the ream, due to the shortage of dough and bread. • Rubil and Gonzalo did very well at Z1R and Marsal. • We had a number of fly pies. The prevailing reason was cook error and  • I am working on getting the team to close in a more timely manner( • We will need to place a produce order today • The floor drains bucked up again

 Day Sales: $12,093.65 Daypart Sales 4pm - 11pm: $7,846 Daypart Labor: 11.51% Day Labor: 42.08% • The day part started very busy. I picked up 10 bags of flour from Restaurant Depot • There was one call off. Ranoldo stayed to assist at marsal. • Marsal was busy with a few fly slices. The guests are still trying to communicate with marsal cooks regarding sales, but some of the cooks do not understand what the guest is requesting. It may be helpful if we could have a lobby host or Concierge to communicate with the guests. • Thanks to our homie from Austin NoLo for bring the dough. It was a huge help • RotoFlex was so busy and we had approximately 4 fly pies. Hopefully we will have our strong team back in place today • A large amount of prep had to be completed and dough had to be stopped as we were running out of product • I spoke with Chris. He does not want to be assigned to Dish. He arrives latter in the shift after volume sales has started and the only assignment is ...

People:  v very excited for Mona to be back! Good to have her around We need to get with staff to make sure they know how to clock in. I'm correcting job codes everyday now at this point. I think its an important thing to cover in preshift  Estella and Dina are training in writing prep lists and they both have a good understanding of what will need.  Evan had called out for tomorrow and he is going to reach out to others to find coverage. Rubil will be back tomorrow 🎉 2 new hires are onboarded and ready to start tomorrow. They finished orientation. They're on hotschedules and I added them to the schedule for the rest of the week Product: * had to throw out 38 medium and 28 large as they were left out. We did manage to have get some dough from Austin and it helped out a lot.  Medium dough is definitely now but we tried to force proof some stuff from today. Temps were raised by 9 degrees and 1 grab of yeast was added. We did 16 recipes of dough to catch up. We called ...

Today was my first day back from leave and my First shift since opening. I wanted to Thank the team for such a warm welcome back, I really missed you all!  At the start of shift  Kaylana got me up to date on all  I missed while gone. Also discuss with Cynthia about what to expect throughout the day. The team was Awesome tonight.  Roto stayed consistent with 3 every 5 with little to no kickbacks. Metler express his satisfaction with both Front and back of house teams. We did have a few double booking on timed pie slots, Cynthia and I were able to catch and communicated with FOH managers to resolve the issue fairly quickly. From what I hear tonight was one of the busiest we’ve had thus far, and the team as a whole handled it very well. Meredith was able to make all but one batch of dough tonight, I left notes for am crew to finish up tomorrow. Marsal got hit hard tonight. There was an issue with organizing tickets, but with Francisco’s assistance we were able to get ba...

Day part sales 4 pm – 11 pm: $3,373.37 Total days Sales: $5,169.65 Labor 4pm-11 pm: 15.38% Labor all day: 92% Top 3 sales: Pepperoni Slice: 138/Cheese Slice: 39/White Pie w/ Broccoli: 29 • The day part started a little challenging. The AM team was unable to get to much of the prep for the day. I challenged the pm prep team to push and complete the 911 list and they went above and beyond. A thank you to Wendy for staying and assisting with prep.  • Francisco and I walked through all of the existing prep and identified areas for reducing over prepping. • Eric was helpful with explaining the dough count sheet. He is working to adjust the sheet to fit our store. • The produce walk-in cooler was organized. It is important to maintain an organized cooler for proper FIFO • I had to reject 2 pies that came out incorrect and one pie that came out 20 minutes to early  • We had a challenge matching slices with subs and salads. C5 was not aware that he was responsible lettin...

-Orders came in. We're low on parm but we got through it on what we had and what Cynthia brought -Door bell was installed and staff was instructed on how it works.  -Cookie came out better but quite a few flat ones. I'm thinking it may be beneficial to see for it looks with 1 pan again -Sicilian looked better. It expanded well -i went over preshift and the late policy with am staff - they need to focus on rotations and sticker changes. They are giving me out dates at the begging of shift. I made a laminated sheet so prep know where the will be until we get the 7 shift stations -Scrub was rough but we got through it. Thank you Cynthia for helping me with it - we need to show how to properly clock in. -evelin is training for Z3M -We will need to find coverage for Sonya shifts -cup lid straw for cups down stairs. -mario and I briefly discussed eating in the dining room in uniform. To be discussed tomorrow in the meeting. -sysco wants to meet Thursday at 1pm -

 PM Net Sales $ 6645.48 Labor at end of day: 67.5% -We need to make sure we are making sure when our staff comes in the am and pm that they are looking at their line product, checking dates and making sure we are rotating product so that 1. we don't want to waste food by fifo'ing wrong and 2. its also a labor cost wasted if we throw away due to this. We are going to be heavier stocked as we are opening so that we are prepared and we are going to need to toss items but let's make sure its not due to not paying attention to these details. -Marsal at 4 before they leave need to start the process of getting rid of pies that they made in am and getting fresh pies in those slots so that when the pm team comes in they can finish off last bit and be ready for slices in pm. We will make a XL pie here and there as they will be needed but lets be proactive and work as a team on this as it will be easier for those shift changes and talks to happen, -When staff comes in they should also...

 Sales in PM:$5167.98 Labor at end of Day:81.41% -We made both batches of Sicilian dough today, one they way we have been doing it and one with the upped yeast at 25g. Those will be rolled out tomorrow so we will see how they work. The ones we did for tomorrow look good and are in walk in. We will continue to work and watch this as this has been an issue that we have been working through for awhile. -Garlic knots look good. Upping yeast by 3g did the job. We just need to continue to monitor as we do not want them to be too big either. -Will worked a mid to help out since Rubil is out with Chicken Pox it seems and Ronaldo also stayed and helped out but by 7:30pm Will left and at 8pm Ronaldo left.  -I cut Meredith, Islay and Jordy after they were done and they cleaned and did floors in their area.  -Estella trained Salad Sandwich station tonight and she really wants to be on the line.  -Spoke with the boh as they asked about hoodies and jackets and I told them those ar...

Olive oil subs were discussed with Eric for extra virgin.  We were able to get on the same page about Sicilian and crank out the 2 recipes 1 regular and 1 with extra yeast. They should be usable by Monday Rubil has chickenpox I believe. Judging from the images I saw, he won't be back anytime soon.  I scheduled the week without him and he will let us know when he can return to work.  We ordered extra Romain and Roma tomatoes  I did a preshift at 10 am for the AM crew. It was helpful to get everyone on the same page at through the shift. We organized the back of the cooler. We will have to be sure that they don't use that area to pile random stuff. It makes it hard to keep track of what we have and don't have.  We need more 3rd pans. Cynthia will pick a couple more up on the way in tomorrow as we are still waiting for the others to arrive. We don't have enough to store pizza sauce in proper containers. Schedule is up for next week and I will get the scrub done for...

 PM SHIFT BREAKDOWN: - Sales for PM shift from 4pm-12am was $4825.43 and labor total at end of day was 101.3% in toast. I definitely would like to sit down and learn a bit more about toast. I will definitely note for the manager meeting. We did not have Rubil in pm due to him being sick so Will worked a mid today on roto and as soon as we could kick him out at 7ish we did. I then moved over Jose from Marsal to help out Mikel as he is newer on roto and wanted to protect boh not knowing how busy we would be. We did have some issues during the shift but nothing super major just items we need to get ahold of and make sure we are on top of moving forward.      -We are going to up yeast in a batch of Sicilian to 25g just to see if that give it the kick it needs as raising the yeast in the garlic knots has solved that. Showed Adam the knots this evening. They are in the walk in ready to be pulled out.  -Sicilians are sticking more to pans so we need to make s...

Per Toast Summary Daypart: 11a.m. - 4:00 p.m. Sales: $1,330.28 Labor: 94.18% * The cookie batch did not bake to HSP standards. I found that the batch was bad? * We were over staff due to an iver abundance of caution going in to our second day of business *The staff is still very encouraged about out service. *Auto Chlor was call and they will be out with the needed chemicals * Walk-ins were cleaned and organized * Rubil is out sick still. Will took and extended break and returned to cover for Rubil *Floor drains were covered with cardboard * There is an outdoor event today that may bring foot tragic to HSP * I found that blending the French dressing in the morning corrects the separation * Produce was ordered * Our Toast day parts run 11am to 4:30 pm and 4:30 pm 12a.m.. When when we run Summary Report in Toast it runs the reports from 11am - 4pm and 4pm - 11pm.Is this a correct observation?

 PM Shift: Came in earlier today and made sure we got our BEK, PFG and SOFO order in on time and Raymond did get in produce order in for tomorrow. We are looking good on product so we will keep an eye on items. I did place an order for foh for Mexican Cokes which will be in tomorrow morning from Houston Avocado. Really good shift tonight. We did miss having Rubil here but he is out sick and we have a doctors note stating he needs to be out until Sunday. We will see if he will be good to go by then. Mikael did a good job on roto other than two pies. One he was trying to fix and it messed up which caused another pie to mess up but were able to push those to marsal to get done. Other than those two pies everything else came out on time tonight. They got a push in slices but Francisco was with them and was able to help direct them with all of the slices coming in. With being short Rubil and having to let Amaya go earlier then closing due to his ride situation this week we were still ab...

 Today was the opening day.  The team members did well and we received a number of positive responses to our menu items.  It was identified that our tuna and Caesar salad has modifications that were not sanctioned. There are under review and we will receive final directions . Jen, Terri and Mettler identified that the tuna sub was under portioned with tuna Some ofnthe garlic knots did not rise sufficiently  before baking  Rubil called off and adjustments were made to cover rotoflex. Will agreed to work over and cover for him BOH truck orders have been placed There were challenges with Breakfast Klub customers parking in our lot. Parking restriction signs for HSP will be installed Terri asked that we keep idle hands busy with valued added objectives 

People:  <Leticia stayed around to help out longer than expected. I'm really glad to have her around. <we've got the people we need to get through tomorrow  Product:  <lot of product came in and a lot was prepped. <We're set for tomorrow we just need to make the Caesar with the 2 different recipes. First thing we should have the second made. I'll attach it and make sure that Wendy has it for tomorrow  Procedures: <Desserts were finished today and they will definitely get us through to Tuesday. We will have to look at freezer space with all the bread we have. <Drain jetting should be done tomorrow night  <We need to make Sicilian first thing Tomorrow as well as a 2 day recipe that we will need to get from Eric. So that we have what we need for Friday.  <working on getting the form for staff meals from anyone who will give it to me Preformance: <Everything got done and is ready for tomorrow. Just the ceaser and that will...

People:  <Evan should have a more open schedule until next semester of school <I think 1 more night shift person would be helpful <Lorena couldn't come in because she had an immigration appointment but her shift was moved from Wednesday to Tuesday so that is fare Product: <Garlic knots were better today. Bigger and less tough <We did get a call from someone who said her and her friends all came out and the dough was chewy on the large pies. Raymond and I checked it out and it seemed good. <Sicilian was deemed not usable Procedures: <Just want to remind everyone about employee evaluations <I'd like us to figure out what we want to happen whenever the drains back up at night Presentation: Pizzas looked good. Evan and Bailey rocked marsal. The only thing was Evan needed to work on pounding the XL bigger. The medium came out as a large size and we had to throw some away Preformance: <Everyone did well keeping up with tickets.  Van and I did talk about co...

 1. Lorana was a call off today, leaving one pounder and one topper in rotoflex. Jose was moved from marsal to pound at rotoflex. 2. We were understaffed in BOH rotoflex. We will look closely at the staffing for Thursday. 3. The produce order was placed 4. We will have to watch the flour build up on rotoflex printer. The printer started to eat tickets 5. Some tickets times ran long as we worked on communication between expo and the boxer 6. A few tickets were missing times but quick communication between expo and BOH corrected the situation 7. On scale at Z2R was broken but it was replaced 8. Sicilian was 86'd. It was not up to standards

People:  <Dez is now strictly am. <Team did good today as it did turn out to be slow <idael and lea both requested to have the same schedule. I informed them that we couldn't do so as it was not a request when we hired Lea and they work on 2 different stations with 2 different needs <Jordy had been doing well since the talk Raymond and I had with him <I got Roger plugged into 7shifts Product:  <Produce will be brought in tomorrow  <Garlic knots were left half in cooler and half out with the altered yeast <Cheesecake did turn out good <Wednesday will be utilized for desserts Procedures: <Scrub was finalized with Meagan <Scheduled were altered to fit this week's <schedule. Some people may be unaware of schedule change but it did go out to everyone <Ecolab came in for the fly lights. The back one just needs a powerhouse <made sure they were moving the salad station to clean under. Presentation:  Everything looked great today. We...

 The day was very busy prepping for the event tonight. A case of green peppers were returned PFH due to the size Our new prep team member Dina is really performing well The managers meeting was extremely helpful as we prepare for the opening The walk-ins were cleared and mopped A lot of attention was spent on cleaning

 AM: PM: We ran time trials this evening one at 5pm and one at 7pm. The first time trial we fell behind due to some bad cuts from Mikael on Roto but with it being only his 4th shift he did well. He had never done party cuts so that threw him off and we had to make 4 fly pies which caused us to get behind on the first round. Marsal did good first round and salad sandwich did okay for most part, just got some orders swapped for here and to go. Second round team did much better. We averaged 5.36min early on pies so that was great for the pm team to achieve tonight as they are greener and not had all the practice like a lot of the am crew has had. Rubil did great on roto and has been really getting better every shift. Everyone really wants to do well and care about not hitting times. I was on line helping toppings out and monitoring times and giving advice on how to speed up toppings and how to adjust when fly pies hit the line. Feel really good going into tomorrows friends and family ...

 • Time trials continued today. A.M. shift did well on both trial runs. P.M. did well on on the first round, but experienced fly pies on the second round that ran long ticket times. A number of lessons were learned on the p.m.  2nd round.  The communication process for fly pies was improved and everyone has a better understanding of how to communicate fly pies.  • We are no longer using silver platters  for hot sandwiches.. • Christy shared with the Sandwich/Salad team that they should pre-stack the meats for sandwiches to save time • The fly pies came from moving the pizza around as they topped. The were instructed to re-stretch the dough back to correct shape as they go.  • The communication between the pizza cutter and expo was also a focus. • Roma tomato need to be separated when they arrive, selecting the best for caprese salads. • The basil is to small and should be a better quality • Garlic Knots should be staged closer to salad stati...