2/23/23 Thursday A.M. w/Raymond

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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 complete all but one medium dough make. That will be completed tonight.

Lana and I had the separation/termination conversation with Isabel. She was very sad and said that she enjoyed working here

5. How did you show love? (verbal hi-5’s, publicly)
I gave Leo a verbal high five for assisting with Sub/Salad

 6. What did you teach someone today
I showed Leo, Juan and Ronaldo to ensure hot food items are at the correct temperature. 

7. Repair issues
The baby oven is in and the electrician is scheduled for the install

Pro-tips: Reflect on what’s working well and what needs more work each day.
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Summary:
Notable things that happened: 
It was a slow day and we worked with reduced staffing. Completing the prep needs during this day part allowed us to call off some staff on the p.m. Next week will have more schedule reductions as we explore more efficient ways of multi tasking                                                               
workstations



I’ve been thinking about:
Introducing HSP Mid-Town to Visit Houston. What use to be Houston Visitors and Convention Bureau. I will forward information to Mettler.


What Do We Have?
XL:Yield per recipe = 9Trays
Made Today:   2 of 2
Discarded Trays: 7
Day 1 = 30
Day 2 = 30
Day 3 = 0
Day 4 = 18

LG: Yield per recipe = 11 Trays
Made Today:  2 of 2
Discarded Trays: 16
Day 1 = 47
Day 2 = 35
Day 3 = 30
Day 4 = 23

Med: Yield per recipe = 13 Trays
Made Today:  1 of 1
Discarded Trays: 10
Day 1 = 21
Day 2 = 40
Day 3 = 14
Day 4 = 23

Sicilian:  Yield per recipe = 11 Trays
Made Today:  2 of 2
Discarded Pans: 0
Day 1 =
Day 2 =

Sub Bread: Yield per recipe =   12 Trays, 5 per
Made Today:  1 of 1
Discarded Trays: 0
Day 1 =0
Day 2 = 1

Garlic Knots:  Yield per recipe =   20 Trays, 16 per
Made Today:  1 of 1
Discarded Trays: 0
Day 1 =
Day 2 =



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