Saturday AM BOH CG

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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 time. 


 3. Food stuff (Notes about food issues)

Had acouple of slices that were a bit dark on bottom. Threw out and remade but we need to watch. We also need to clean off some stones in marsal oven. We will work on this.


4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc)

Had to let Cintia know Friday pm before she left that we unfortunately love her and wish we could keep her on but that we do not have the hours and it all came down to availability for scheduling. She understood but I could tell she was upset. We let her know that we would call her and let her know when we had hours as it is not due to her performance just due to needs of store at the current moment. She no showed today in am so I decided to open up salad and sandwich station to save that labor. Leti did come in at 11:15am and she took over station. 

Ronaldo had an emergency come up and so he left and had Leo come in which ended up helping us bc he is crossed trained in topping and salad/sandwich. We were able to run breaks and Wendy stepped in and topped and worked with will on roto for a bit. She definitely understands getting in it and knows that she needs to be in it. She is doing well and really just needs more time on salad sandwich to pick up speed and woking ovens so that she feels comfortable. 

Ana and Meredith did really well on dough and dish. They got ahead and got us dough to get Tuesday into rotation. I helped ball up dough for a bit and when they left they only left one batch to do for pm which was helpful since Henry is MIA due to death in his family. I had just anticipated he might not be in as I had not heard so I had Meredith come in earlier then later to make sure that pm if they got busy as they have more sales in pm I did not want to overload them as that would be counterproductive in saving labor. 

I asked Baily to wipe down and detail stairs as they were not able to get to it Friday night so I had him to in pm shift Sat.

Will really liked less people on line. He said it felt like time was moving and that he was having more fun! I think am needs the push as they are ready for big orders so less of them now is really giving them work to do which was great to hear!

Edwin, Juan Pu and Leo were amazing and were working as a well oiled machine. They bounced back and fourth to marsal to help with pies and kept busy hustling. It was great to see and see that they all work together with no issues and really enjoy being on line together. Just great to see!

5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc.

Got Mettler some Cook Off tickets! Also thanked guys on line for working as a team and helping each other out.


 6. What did you teach someone today

We are still teaching Wendy on shift lead position which she will start next week. She's doing well and ran breaks and stepped in and stepped in to push guys on line at spurts of time. She is doing well and we are making sure to really have conversations on everything through the shift and making sure she understands the thought process when issues come up and pops happen. I feel really good about her progress and I know that in another couple weeks she will be able to run a shift solo, but before that we will definitely do some test runs with a KMOD shadowing her. 


7. Repair issues

None at moment but do need to keep eye on cheese attachment, seems to be good but we use everyday so lets monitor the shape its in! Maybe we should get one back up? Thoughts?

I just need to get ticket rail up at roto line to stage deferred orders for later like Nolo has and I have the eco lab and msds book in holder on the wall so that it has a place to live. We just need to make sure to check eco lab book when we get serviced as they leave invoices in the report sleeve. I got the one for February just make sure to get on my desk if you see it! Thank you!

Pro-tips: Reflect on what’s working well and what needs more work each day.


Summary:
Notable things that happened:
  • We need to make sure we have cookie balls balled up and frozen in pm for am bake off as its hard to do in am and they do not rise like we need them to if they are not frozen before bake off. 


I’ve been thinking about:



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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