12/22/22 BOH AM/MID SHIFT

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  •  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 sit overnight and in morning they can be washed off and clean and ready to go in am. Mario and Raymond were talking about this to improve the dustpans so we are going to make this happen.
  • They tried to make more croutons in baby oven on fly as we were low but they burnt, We redid them in marsal so we are good. We also prepped up more to be cooked off.
  • We made a 2x cookie batch so that we can start panning up 12 trays to cook off in morning. We are working on making sure we have these correct everyday. This is a priority for us at this time. 
  • Sicilians are looking better and better. They are doing what they need to do so we are working on making sure we have them in the right spot in boh so that it's nice and warm for them. We are going to need to do 2x batches on this as we are selling more and more. We are working on building this up with our dough team.
  • I went over walnuts and pistachios with prep and Wendy. We need to make sure we are chopping them down more than we have been. These items have been corrected on line. 
  • This morning we only had a couple over bookings. All pies seemed to be flowing well and did not have any issues in the am. We did run into a bit of double booking into later afternoon and early evening. Walk ups and Chow now seem to be having some issues as far as time slots. I have been watching tickets and letting foh know when this is happening just so they know as this slows down the line big time. I have been talking with pounders in am and pm as has Kaylana and other managers that we need to keep our lead. Without the lead time they fall behind. This is something we need to monitor at night a lot more then morning as morning crew is stronger since they have been with us 2-3 weeks longer in training. 
  • Mettler let me know last night Raymond and Cynthia and the boh team did great! Spoke with them both and let them know that and also they let me know how good of a shift it was. Really great!!!
  • We need to start upping sub bread more so that we stock it up more. I am thinking every other day making a 2x batch so that we can make sure that we do not run out ever. We have a good amount today just do not want to fall behind on this. 
  • I spoke with Dez today about his jeans that had holes in them. He let me know he was sorry that he had not been able to do laundry as he has two jobs and has been working a lot past two weeks for them and us. He will be leaving them after the 1st of the year and staying on with us. He said he would not wear them again.
  • I have told Jeffery G. in prep that managers break the employees and that they do not get to pick when they get to eat. He is wanting to eat just a few hours into his shift. I let him know that he needed to eat breakfast before he came to work. He is super nice but not fast on prep and in my opinion is not a good fit for us. He needs to move and hustle. We can sit down with him and have a talk and give him a chance to show us but so far I am not impressed. 
  • Joel seems to be picking up pace more and has improved a bit this past week. We will keep monitoring him and see how he continues.
  • Ronaldo is staring to learn a bit of salad and sandwich station which is great. He is doing a great job!
  • I am going to get a small ticket rail like NOLO has near line to keep tickets that are for later so that we do not lose them on line and they are not made by accident too early. It works really well for them at NOLO so I am going to try that and see how that works!
  • Hood vent guys from Fortune Fire and Safety came by and inspected and did hood vents today. They will be out every 6 months to do maintenance. Raymond is going to still look at some other companies to see who has the best price and best work for us and our hood vents.
  • We made 3 racks of garlic knots so that we are going to make sure we have them. We are also going to continue to leave out until ready to go into walk in once made. Upping the yeast on those and letting them sit out a bit longer has been helping us here and we have not had any issues with that. 
  • I spoke with Brian at BEK and let him know that if he could get us Mexican coke and the orange Fanta I could definitely order it. He is getting that for us so that way between BEK and Houston Avocado we should be good to get in Bev needed at all times. We are going through so much Mexican coke so wanted to make sure we could get it in. Restaurant depot still has good supply of that and topo though so worse case we can always pick up there if needed. 
  • According to Raymond today by tomorrow we should be sitting good on dough! We had that one day last week that set us back but we made it through! We are monitoring levels though and Eric from NOLO has been such a HUGE ASSET and letting me know things and getting me answers. He rocks! He even emailed me once he saw week one numbers and gave me numbers and pointers on upping them. Just all around great guy who I can not thank enough!(along with everyone else who has come here from Austin!)
  • Spoke with Kaylana and we are looking at adding 2 more in am and 3 more in pm to give us what we need to really be more solid in boh. We are starting to try to cross train those who are solid at the station they are at. Ronaldo with salad sandwich, Lorena getting on salad and sandwich, estealla learning the line etc. We have a good group and I know that we will be able really put aces in places and be able to run breaks even better once we get them cross trained. It's a work in progress but it's started. 
  • All and all good morning and mid shift. 

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