10/27/23 Friday BOH PM CG

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Notes about the shift in general:

Pretty slow feeling Friday. We had two new hires training in boh. Carlos and Juan Carlos are doing well and really impressed in where they are for being only a few days into training. Carlos is doing great on Roto and Gambino did great working with him. He works at star pizza so he has experience. Juan Carlos also has pizza experience and is doing good on pounding. I think in next week or so he will be solid on pounding on the weekends. Everyone in boh had great attitudes and did really well working together throughout the shift. Wendy worked on the line with the guys and gals and made sure pies were coming out on time and helping out were she was needed. I finished up some office items : BEK order guide so that I can start working this next week with Raymond on orders and tomorrow I should have PFG and Sofo order guides done for him as well. I got all invoices into food purchasing sheet and done. Tomorrow I will scan over to the office team for double check on Monday, just waiting on last invoice of week which is tomorrow for produce that is coming in. All and all good shift. Dough was done by pm so Meredith pressed Sicilians and got dish pit kept up with all night. Bailee did some deep clean and got the corners, gaskets on dough cooler and produce cooler, door to restroom and scrubbed down back area as well. He also helped organize and get dish caught up from morning with Meredith for a bit.  




Next shift be on the lookout for:


We just need to continue to monitor produce quality on salad line as everyday we are throwing out and wasting shredded iceberg lettuce, cucumbers, tomatoes and pears often. I know we can only do what we can but let's make sure we are getting these off the line if they are not okay. Even if they are in date we might need to take them off line if they are not up to our quality and standard as we do not want to make anyone sick. 

We also need to be on the lookout for over prepping ranch. we discussed doing half of the amount we are doing at the moment as we do not sell that much ranch and we are throwing away more then we are selling. It's also not the easiest to cost out on waste sheet. 


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


4/5 and 5/10s


2. KMOD stuff:


Lets keep eye out on basics: sanitizer with labels and one towel in bucket, times on par bakes (we really need to be using sheets to mark times for health dept) and cardboard in the drains. Making sure prep is in date and what is not is put on wasted 

3. Food stuff:

Sicilians are looking good and having nice rise still. We just need to continue to monitor and make sure that we are getting the best rise out of them. I know that the other morning I had to wait a bit to unstack them but by open we had good ones ready to go. 


4. Sales for the shift: 


$8691.42

5. Labor for the shift:

10.41%


People:


Dough/Dish: Meredith (Bailee came in for 3.5 hours and did detail cleaning since dough was done by pm shift)

Prep: Estela

Z1R:Evan with Juan Carlos(trainee)

Z2R:Lorena

Z3R: Gambino with Carlos (trainee)

Z1M:Idael

Z2M:

Z3M:

Z4M:Roxana 

Sub/Salad: Leti


6. How did you show love?


Told Bailee thank you for getting the cleaning done that needed to be done, I also let Carlos know that pies looked great that he was pulling from roto tonight.


7. What did you teach someone today?


Working on order guides so that I can get Raymond trained on orders so he can start taking them over within the next week or so.


8. Repair issues:

Stephen was down and fixed quite a bit just a couple items that he will get to next time he is down. He did call Allan from Roto flex as well to make sure to do the last thing needed for maintanece for that. He also said when he comes back down he will bring back up pieces that he has for us for our rotoflex to maintain it. He also let us know that we only need to use the chain oil that we have once a month and not once a week. WE just need to get with Pedro about this as he is the main one who does any up keep on it regularly. 

The stuff about the stuff:  


Tried to call applicant Thomas Jackson and no answer. WE just need to call him and let him know that we are unfortunately unable to bring him on at this time. 


Notes for FOH: Really great attitudes and everyone was in good mood. Did not see any issues in foh. Everyone was hustling and working together and taking care of the guests. Good Job foh!!!

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