6/25/23 Sunday AM BOH CG

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Notes about the shift in general:

 Felt slow in boh. We ran one dish dough that came in at 9am, one prep at 10am, one roto and one pounder and one salad sandwich. I moved Juan over to marsal as we did not have someone in that slot and he was doing another training day on prep which he has been doing good with. Team in morning is stronger and stronger and now I think we could run a kmod in marsal for slices on slower days. I have some ideas about how to move staff into positions. (ex: prep in am could move to line to help top, pound or run marsal when pops happen. We just need to really look and see who we can really utilize more on slower days to make the most out of it.)


Next shift be on the lookout for:


Sicilians as they are not rising like before. They look good just not rising to point that we are having to get them in walk in right away. They are baking off nicely though!

Let's make sure opening salad sandwich person is prepping up that station as much as possible with sandwich papers to wrap and dressings as Leti is very good at it, Leo is getting better but Jordan is horrible. Also, Jordan should not go on break until his station is stocked (dressings to go, sandwich paper, etc) There have been a few times in last week that when a manager steps on to break him out and we get hit having to make dressings to go on the fly which is just extra time that he should be doing on down time. He has been getting on topping though but he needs to make sure he is prepped up before going to topping on down time. 


1.How many pies did we run on the timesheet? 



5/5 in am 

2. KMOD stuff:


KMOD meeting Wednesday please let me know if you have anything you want to discuss in kmod or modsquad. Let's also try our best to be on time for modsquad! It's at 2pm and we need to make sure if you are scheduled in at 2pm that you are here especially that day at 1:50pm. That way you have time to get to modsquad meeting.

3. Food stuff:

Food quality has been good. Noticed eggplants are looking better that are coming in from pfg. Cook on them is good, just some pieces are a bit bigger then a 1x1 size so let's keep eyes on that please. 

We also need to make sure we are not over prepping onions as they are sliced so thin and they sit and get very wet. 

Let's make sure we are monitoring prep and that they are fifo'ing produce correctly. 


4. Sales for the shift: 


At 3:30pm we are at $3,337.31

5. Labor for the shift:


at 3:30pm we are sitting at 22.92%


People:


Dough/Dish: Juan Puac ran dough and dish from 9a-330p

Prep: Bernadina from 10-3

Z1R:Juan Pu (pulled him from prep training to run pound)

Z2R: NO TOPPER

Z3R: Pedro rocked roto!

Z1M:Ronaldo was solo in marsal and cooked off house pies and ran slices.

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leticia did a great job and prepped up on station


6. How did you show love?


Told Ronaldo that his pounds were beautiful today!


7. What did you teach someone today?




8. Repair issues:


Got new blade into tomato slicer and Mettler has ordered a back up that is coming in so that we will not be without it moving forward! Let's make sure we are getting with prep as we need to take care of our equipment. 

I spoke with Charles at Ecolab and he is getting with the termite tech and will have him reach out to me. I will let everyone know on slack when he will be out as we had the issue last night of them coming in. Mettler got it handled but we need to make sure we are treating for them.

The stuff about the stuff:  


Shift felt slow, but I think as our staff gets stronger on these shifts we have cut down on we should be able to work the plan of line guys prepping up.


Notes for FOH: Good job this morning! No overbooking and did not have any issues. Good attitudes in front of house. Keep it up FOH!



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