Tuesday AM 2/28/23 CG

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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 very lucky for my KMOD team and our boh team and I know we can really keep attacking these areas like we have. Thank you both and keep doing the deal! 

I did let FOH managers know that the food waste sheet at end of the night needs to have dollar amounts if you list produce on it. If you are unsure of cost then invoices for week and previous weeks are in the second drawer of my file cabinet and are labeled in order. I told them if KMODS do not put the dollar amount in than to give it back to the KMOD to put on. If you are unsure call me and we can talk about. Charles is also going to look at waste sheet and update some other prices as well. 

While RODEO is going on we need to keep roto line open til close as metro rail is right next to us and they can hit us hard with a pop right before close!

 3. Food stuff (Notes about food issues)

Sicilians are sticking to some pans but this is normal. Right amount of oil is going on pans and this is something that is a cycle with these Sicilian pans as Charles has confirmed this for us. 

We need to watch our crusts and make sure they are not too thin and also not too large. 

Any slices up front that are not good need to log on waste sheet and get rid of. I did tell Jodi that as long as she puts down on waste sheet if she feels that the slice does not look right or is not standard to throw away. 


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

Pedro, Leo did great on roto line this am. With first Tuesday we are opened we were fine just running those two with Jodi in marsal slinging slices and Leti came in for a few hours on salad and sandwich. We only ran with one prep, one dish and one dough as well. They did great this am and I know they will adjust to this skeleton crew. 


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

Told my KMODs good job on last week and that lets crush this one next!

 6. What did you teach someone today


7. Repair issues

just need to get baskets and ticket rails up this week in boh



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


Summary:
Notable things that happened:



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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