Midtown BOH

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)?  we ran 5 every 5 in am shift. Never got to that point but we are running with those time slots open  2. KMOD stuff Very slow Tuesday!! GOOD JOB KMODS!!! We are improving week over week with labor, OT and prep efficiency! this past week we ran 17.6% boh labor, only $25 dollars of OT and 130 for prep efficiency! This week is even more aggressive than last week so I know we will see even more improvement next week! I know we are in it more and having to really be on top of things but we are doing a great job and the light at the end of the tunnel I know is going to come sooner then later :) Lets just keep our communication open with each other and make sure we are setting each other up as much as we can. We all need to also understand there will be shifts that are rougher than normal and when those happen we need to stay positive for the team and PUSH! I feel very ve...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff  The cleanliness of the employee restroom seems to be declining. It belongs to all of us.  3. Food stuff (Notes about food issues)  We had slices of pepperoni that were identified as over cooked    4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Prep:  Ana was solo prep and really worked to help get us caught up on 85/86 prep items. Dough Prep:  Mateo is new to prep, but he is always willing to learn something new 5. How did you show love? (verbal hi-5’s, publicly) I gave Ana and Mateo a verbal high five for working to keep us caught up on prep.  6. What did you teach someone today I showed Mateo prep on sicilian dough. 7. Repair issues None at this time Pro-tips: Reflect on what’s working well and what needs more work each day. • Summary: Notable things that happened:  ...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff We now have protective sheet inserts for the sicilian forms  3. Food stuff (Notes about food issues)  We had two missing tickets. I am not sure, but it could have been discarded by acident because it had a desert on the ticket and the sub salad station discarded it. Leticia was on sub/Salad and she is one of the most proficient cooks we have. A not was sent to all cooks informing them to place all tickets in the expo container regardless of what it say.  4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Prep:  Estela and Ana really did well on prep by getting u caught up. There was only one prep, Dina, and she also worked hard to get as much as she could. MarsalZ3: Ideal is new to this position and with a little more exposure we will be strong in this position . Dish: Lino see what need to be done and ...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 5 every 5 2. KMOD stuff I have emailed Gina at PFG and let her know that I have chicken in dough cooler with PFG Note on it for them to pick up and take as they gave us a miss pull on that chicken and we got the wrong one and they miss pulled and sent us magnesol for Wingstop and that also is literally by the back door with a note for PFG as well. They charged us for those items and I have not received the credit yet. If they do not pick up tomorrow let me know and I will call Gina and have her pick them up as they have missed picking them up for over a week now.  Make sure to have boh put boxes out and not on floor. Better this week but we have to stay on top of this so that we do not fall back into this habit.   3. Food stuff (Notes about food issues) Need to make sure we are looking at romaine cuts as we had some bigger pieces today. Wendy went back and fixed and we also let Raymon...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 5 even 5 2. KMOD stuff We need to make sure we are looking for ourselves as well for large orders as we were lucky this am that we did not have alot of business at the time but there was a ten pie order that was not put in correctly so it never printed until it was due. Got with Mario about this and he went over this as he was opening with Bryan in am and it was not done. We were able to get it done but had we been busy this 10 pie order would have killed the flow completely on the line as we are skeleton crew this week and even more next week. It was a good learning opportunity and glad it did not throw the wrench in the line flow as at the same time a gang of bike riders came and slices got hit and they were having to make pies as well so we would not have been able to bake those ten pies off there. We just need to be prepared as we can so looking at orders in am to just make sure we have them on line and they are out on ...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 9/10 2. KMOD stuff Low on lettuce and mushrooms will get with Cynthia will be going to get these things  3. Food stuff (Notes about food issues) Food was all good today. Lots in a couple prep items but most things were fine.  We had solid Sicilian  4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) The trio of silvia, Jose, and Roxana is a killer one. Things got rough and they thew down. They support each other well and work well as a team.  Lino and Elizabeth's problems with they're checks are been sorted out according to mario. They should be getting a check to reimburse what they list.  Rubil was launching some egg shaped pies but I spoke with him about it and it didn't seem to be a problem after 5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc. Ross and I let gabino know that he was killi...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 9 every 10 2. KMOD stuff Spoke with Gabino about him going to 4 days next week  3. Food stuff (Notes about food issues) We had 3 fly pies. 1 being a mistop and one coming out small. A couple mediums came out on the smaller side today. I talked with Gonzalo about anticipating the mediums shrinking a bit once sauce and toppings are added 4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Lorena has been using downtime to learn to make subs. She seems okay at it over all. I'd like her to get to salads eventually but I'd like to see how well she learns without us having to schedule her to train  Jose did okay on roto but he needs to learn to properly rotate the stones. They got a bit cold a some point through the night. He also needs to put pizzas in as soon as they hit that cart during rushes Roxana is killing it in marsal. She's tec...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff The baby oven came in and Mettler has an electrician scheduled to come in tomorrow for the install  3. Food stuff (Notes about food issues)  The prep list has been completed and all prep cooks have been cut. That leaves very little to no prep for tonight. We were low on cookies due to some cookies that did not cook off well. We will increase the cookie make, based on product mix and non-sellables  Some how the dough calculator for Nolo was made accessible and a few dough counts for Midtown was based on Nolo volume. I reduced the dough make based on product mix but did not understand why there was such a large increase in dough make. Eric has corrected the situation and removed access.    4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Dough Prep:  Myke, Jose and Ana did very well to complet...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff Please continue to monitor the prep team. They do not have the 2 months worth of training that Wendy had.   3. Food stuff (Notes about food issues)  The making of salad dressings are still a deliquesce process. Daily tasting is still necessary    4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Dough Prep:  Geraldo is growing into his position at dough prep. Prep: I had to instruct Joel to clock a few times. He informed me that he still had time on the clock. I informed him that he is clock out when instructed to without delay. 5. How did you show love? (verbal hi-5’s, publicly) I gave Gerardo a verbal high five for working to complete the dough prep  6. What did you teach someone today I showed Gonzalo how to roll dough 7. Repair issues None at this time. Pro-tips: Reflect on what’s wo...