Midtown BOH

Notes about the shift in general:  Shift was really slow for moments o put Danilo and Carlos to do some deep clean, i made then to change the container of the flower because and throw away the one that was left because all the time i just see them filled up with more flower and i never see them change it, im not sure when was the last time they change it, around 7 we had a poop it was only for an hour, but after that it was just constant tickets. Next shift be on the lookout for: Didn't saw anything just whats on the prep list. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: On friday i will print the line up, if y'all need me to add something to it just let me know. 3. Food stuff: Sicilians were good, slices were looking really good, dressings were approved. 4. Sales for the shift:  5,906.11 5. Labor for the shift: 33.87% People: Dough/Dish: Bailey Prep:  Z1R: Danilo Z2R: Z3R: Carlos Z1M: Z2M: Z3M: Juan Carlos Z4M:  Sub/Salad: Lorena ...

Notes about the shift in general:  it was a slow shift. we had tickets funnel in, but nothing major. breaks were ran by 2. we had prep almost completed. dough list did get finished Next shift be on the lookout for: iceberg. im going to order more. a lot of it just ended up being more yellow toned 1.How many pies did we run on the timesheet?  4 every 5 2. KMOD stuff: talked with ross about evan maybe doing 2 shifts foh during the week days 3. Food stuff: sicilian was great iceberg is a bit yellow in color we need to watch mushrroms. i had to toss 2 cases worth. i think ordering less would be ideal. we should look at finding a par 4. Sales for the shift:  $1,498.23 5. Labor for the shift: 52.61% People: Dough/Dish:gerardo and jose Prep: estela Z1R: Z2R:juan Z3R:  Z1M: Z2M: Z3M:pedro Z4M:  Sub/Salad:leo  6. How did you show love? we all listened to spanish and english lessons in the morning 7. What did you teach someone today? 8. Repair issues: The stuff ...

⁸ Notes about the shift in general:  It was a good close with one missed opportunity. There was a bag of tortillas left in the warmer. All stations were cleaned and  closed properly.  Meredith came in to cook cheesecake but I had to go to Restaurant Depot to purchase creamcheese. Dina came in to work with Meredith to cross train in cooking  desserts. I noticed that we could have planned a better training experience for Dina by having a translator to ensure she fully understood the nuances of how to properly bake the cheesecakes. The time was not wasted. She was able to see the process and it will all connect when she can fully communicate with the trainer. We are making the needed adjustments to allow for a better learning process. Today was full of cross training that will prove to be a benefit. We are very fortunate to have team members that do not see themselves operating in compartments or silos. They are eager to expand their skill set at every opportunity....

Notes about the shift in general: I can call this shift consistent, we didn't had a lot to do,  at soon as i got here Raymond told me to talk to Dina just to make sure she was doing good on her training day, so i did, she told me she didn't learn much because Meredith only teach her how to do the mixed, so that wasn't clear for her, she told me how she would like to learn more of the process from 0 like how to do the cookie mix and all that how to set everything up to do the cheesecake and other desserts, and she communicated with me how she would like to be doing other stuff while the cheesecakes are in the oven because she doesn't like to not being doing anything while the cheesecake is getting cook, she would need the small stair so she can put some water and take the cheesecakes out because she can barely reach the marsal oven to take put the cheesecakes. We didn't had anything on the fly, all thickets had their times on, Evan did really good on sicilians, and d...

Notes about the shift in general:  Shift was slow, small pops for a bit and everything was going back to be slow, we didn't had anything on the fly, any overbooking, around 7 i start my breaks and everyone was able to took a break, Meredith was here at 6 do to cheesecake mix, but she was not able to do it, because we didn't had any cream cheese for the mix so she was only able to have everything ready for tomorrow, so she will just mix and portion everything out, so she was here for about an hour. Next shift be on the lookout for: Just the cream cheese for the cheesecake 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Tomorrow Cynthia said she is going to get some cream cheese in restaurant depot before she leaves to Austin. 3. Food stuff: Sicilians were good, slices were good, dressings were approved. 4. Sales for the shift:  5,405.53 5. Labor for the shift: 36.28% People: Dough/Dish: Bailey Prep/Dessert: Meredith Z1R: Ronaldo Z2R: Z3R: Gabino...

Notes about the shift in general:  it was a good shift. things started out great and ended great. would have liked to see a but more buisness but what we did have seemed to float toward roto abd salad. not much went on by way of slices. Next shift be on the lookout for: pep is low but weve got enough to get us through to tomorrow 1.How many pies did we run on the timesheet?  4 every 5 2. KMOD stuff: scrub went well inventory was inputted. i made a 2024 copy and placed it in the invoice folder in the boh folder 3. Food stuff: i didn't order and produce but i did send back a case of mushroom because it was yellowing already. lets keep a close eye on mushroom lets keep an eye on fresh mozz on salad station. i did need to waste 4 tubs. they had gone out of date. i will be reaching out to brian as it seems like were getting them delivered with a 5 day shelf life 4. Sales for the shift:  $1,542.87 5. Labor for the shift: 57.22% People: Dough/Dish:Gerardo Prep: Dina Z1R:J...

⁸ Notes about the shift in general: Just a reminder. With the current manufacturing issues that Boars Head  is currently having with pepperoni, we need to be diligent in sending pictures of the bad product and the box label to Houston Deli. We must send the bad product back in the box that it came in.  Please remember to cc mid-town when sending the email. This is important to ensure timely credits. Today we are sending back a total of 13 bags It was a good shift handoff. All products temperature checks met standards. Ovens and refrigeration temperature checked out correctly. The shift started slow but then picked around 6:00 p.m. Evan was moved to press sicilian as a learning opportunity for his shift on Tuesday. He did very well on his sicilian press. He is looking forward to the opportunity on Tuesday. Juan Carlos was moved over to assist with the roto line when Evan was moved to Dough /Dish. It was a good shift and productive. Taking a close look at the sales by hour,...