Saturday 2/25/2023 BOH PM Lana

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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 killing it.

 6. What did you teach someone today
I re explained rotation to silvia as the marsal was having some cooling problems

7. Repair issues
Sink in dish is still leaking


Pro-tips: Reflect on what’s working well and what needs more work each day.
  • Over all solid. I had roto start clean up at around 10 and pushed everything to marsal as it had slowed down significantly. In the hour though, it was a rush of people coming in for equally whole pies and slices. They ended up falling about 10 minutes behind. I tried to pull them out what we just couldn't keep up with 9 every 10 at that point and we had to push down to 3. I believe the rush in the last hour is people leaving the rodeo. But this same thing happened yesterday, only today it was a lot. I'm weary of pushing slices forward at all until we get a grasp of what rodeo will be like. 
  • Nikki and I discussed a clear course of action for when we cut roto
  • The team seems to be slowing down in their closes. Today we closed roto at 10 and it took them 2 hours to do so. I discussed with them that it should take an hour and a half at most.


Summary:
Notable things that happened:
  • great night honesty. Labor was at 23 last I checked which is great. I tried making cuts effectively. I think there is definitely a pro to having some people out at 10 because they are ready to leave when their schedules says rather than being cut
  • We had only 1 fly pie for a gave wrong. No over booking. A few no time tickets that seemed to be pin pointed to Alec but all was well. 

I’ve been thinking about:
  • Cleaning tasks we can get on


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

LG: Yield per recipe = 11 Trays
Made Today:   of 
Discarded Trays:
Day 1 =
Day 2 =
Day 3 =
Day 4 =

Med: Yield per recipe = 13 Trays
Made Today:   of 
Discarded Trays:
Day 1 =
Day 2 =
Day 3 =
Day 4 =

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

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

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



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