12/11/22 PM SHIFT

 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 stock up underneath line what they will need as back ups. We are going to have to adjust as business shows what we will be selling a lot of but we need to get in this habit. We need to start to really give 'ownership of this' of course with coaching and double checking them but letting them get stocked and start to think what they need for their station.

-We also need to make sure we are rotating and not keeping any dough in cooler more then 4 days. This is our bread and butter here and we need to take care of our dough rotations. We need to make sure they are grabbing the right ones and even if they say they have it checking as tonight we saw that they tried to use XL dough for large and they are not as experienced to realize yet XL and L sizes. Our am crew yes but our pm crew needs to be watched and coached still. I stayed on line in boh all night long and with all the modifications that were coming in it was definitely needed for them. Time wise they did great on pies even when they got over booked by a pie here and there we did not have any issues. 

-Salad Sandwich got its ass kicked tonight. It really was more of a domino effect that happened. There was a new expo and he was a bit lost. He waited til he was completely out of marinara to tell Jordan on salad sandwich so we let him know once he gets half way down or right below let us know as it take 6-8 minutes to get that ready and sometimes longer as we are in the middle of a shift. He also waited til he was out of garlic knots so we again let him know that he needed to let us know when he got low as we had so many 12' subs it was nuts. 4-5 per ticket and there is NO WAY to get garlic knots done, and make the amount of subs that came in at night to keep up. Even giving an extra ten or twenty minutes will not help. We NEED another baby oven and maybe even two of them. I told Fowler and I will have my resolve on Tuesday for meeting to talk about. With only that space to heat up sub bread and cook them you can not get them done fast enough at the amount that came in this evening. I also went over "OUT FIRST" with boh as those need to get out asap but not interfere with any ticket that is timed to be ready before. 

-Ticket times on tickets was a bit better today but there were some that did not have times but Niki was great at seeing those quickly and getting those times to us. 

-Everyone took break in pm. Francisco helped me break as I was down Rubil due to him having chicken pox,  my other roto Mickel whose brother went to hospital late last night and could not make it today and also Evan our top pounder at night who is sick. 

-All and all pies did not have any issues and I did not hear of any kick backs except for one sausage ricotta due to it being a bit oval. I think it lagged and came out 5 minutes later but guest was good.We also had one half pep and cherry pepper and calzone that lagged back 5 minutes due to the arm in the roto where the probe is fell and destroyed the calzone and the pie was topped wrong. Once that happened the line saw and understood by seeing what I was talking about. I let them know this is why we have a small lead out. But that with the same note that if its to go they can not have it ready more then 10 minutes before time period.  I had them start orders at 35 minutes ahead as I let them know that if its a walk up they are here and if we can get them their pies sooner lets do that! Also giving themselves time in case when pie is in roto and something happens to it you can get a fly pie in within time or at least only 5 minutes late vs. 25 minutes late due to that. They understood when some of those pies they topped wrong went in oven. We were fine but had they not built that small lead it could have really thrown a wrench into the mix. This is something we are going to have to watch in pm more then am. 

-Times were not reset from am in toast which caused some issues but Niki saw and fixed this.

-BEK and Sofo and Houston Avocado are coming Monday for delivery. PFG is coming on Tuesday. I ordered heavy and Tuesday we will go through all product and really start touching product everyday we are in the store. The more you touch and place product in place you will know what we have and we can make sure we are setting up the next manager for their shift as well as our own. 

-911 for tomorrow as far as prep I see is going to be Italian assorted, shredded lettuce and panning up chicken breasts and mayo. Along with Romain. I suggest we have 6 romaine in there at all times as back up. 

-Drains did not flood!

-85s: cookies 

-I have not had a chance to get my eval of employees done but I will do that in the morning tomorrow as I am off and getting my phone so I will finish up receipts I have and I will slack when Ive got my cellphone. I will also email Ana and Delmy to let them know as soon as I get my phone I will send them receipts . I also am going to input in my numbers for food cost tomorrow as well but they have all been uploaded in xtchef and are written down on my tracking sheet. I have them ready in folder for Bailee tomorrow.

-Kaylana : remember southern spice order and Houston deli tomorrow! remember to get in before 2pm!!! Thank you!!! also remember scrub :) YOU ROCK!

-I will also be sending payroll out at 8am in morning.

-Trash across street was locked up and gates were down in front of building and once they got inside those gates were down as well so Trash is in trash cans and we will have to toss it tomorrow morning. 

-I left two linen bags near back door as I could not get to the back of dock to put them in bin so that also needs to be done as well. 

-The Sicilian is in walk in as they are looking good and the ones left out did not rise enough so we need to check those to see in am. 

-Cookies are trayed and ready to bake off in am.

-Sub bread looks beautiful! Cristina worked with them to tighten it up as they have been getting better but still needed more consistency and today they all baked beautifully!

-Having Cristina here was great and she really spent time working with staff and us trying to fix all our little issues we are running into especially have multiple trainers and managers telling staff all different ways they do things at their home store. 

-Caesar is good, Fowler had one and said it tasted like SOCO's so cutting back worked and we are sticking to that!

-Cynthia