Midtown BOH

Notes about the shift in general:  it was a consistent shift to start and after a while it had arush for about an hour from 6 to 7. Started off the shift in the meeting and made it to the line around 4:30. They seemed well whenever we did get to the line. wendy and i pulled Danilo aside to discuss professionalism. will stuck around a bit to help with that. wendy and i ran all breaks by the time she left at 8. after she left. it stayed slow and they started cleaning to make sure that closing went by easy. things stayed more or less consistent through the night. Next shift be on the lookout for: were low on green bells but they're coming on the truck and weve got some prepped 1.How many pies did we run on the timesheet?  4 every 5 2. KMOD stuff: -we had kmod meeting and discussed some problem areas. we talked about items in kitchen that we need to get in the habit of labeling i.e. mozzarella and provolone --we also talked about the recent staff meeting and how they went. -we dis...

Notes about the shift in general:   It was a good close with all food product online moved to the dough cooler. None of the GFIs were tripped and all units were operational. All food stored in the coolers were checked for quality and the labels checked for expiration. We had a BOH meeting schedule for the morning so I got ahead and cooked off eggplants. The corrections made to the method of cooking eggplants have provided a better quality product. We are working with the team to ensure that we are getting the best possible product with our eggplants. While checking in the truck order I noticed that there was a substitution made for our standard paper plates. I discussed the substitution with both Mettler and Cynthia and it was explained to me that the plates we are currently using are part of our approved standard. I sent notification to our vendor representative and informed her that we could not use those plates. The plates will be returned and we will receive credit for thr...

Notes about the shift in general:  Shift was constant, not too busy, but the line was moving good, Salad station was kinda slow today, but Leti was helping on the line too, she was topping and learning more how to pound dough, Meredith was making tiramisu during her shift while she was going dishes, everything came put good, Danilo had to help her with sicilians, Slices were good too, on slow moments he was coming to help Danilo or making his own pies for marsal, he is getting a lot better at cocking the pies at marsal, they are looking perfect, i just had too throw away some slices and a whole pie because they were looking kinda old, and we remake them with no problem. Next shift be on the lookout for: Everything was looking good, just what is going to be on the prep list of tomorrow. 1.How many pies did we run on the timesheet?  4/5 5/0 2. KMOD stuff: Kaylana mention to me how she found the pizza sauce being too salty, i keep an eye on that, sauce was good, and everything el...

Notes about the shift in general:  Shift was good today, since the beginning we were wetting a lot of tickets, it was a no stop, we had a order of 10 pies at 6:30 and we started making them at 6:00, 6:15 were going in the oven and they all were ready on time, everything was going really good, we were getting excited of all the tickets we didn't even felt the time, the next time we saw the time it was already 7:30 and we were happy of how fast the time was going, around 8 already had 2 sicilians left we decided to stop making for slices and just sell the whole sicilians, salad station was good, slices were kinda busy too, but not super crazy, everyone was having a really good time working as a team. Next shift be on the lookout for: everything was looking fine for me, i will give a last walk around to make sure, if anything i will put it on the kmod channel. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: i saw we are short on bread and Cheesecakes, we only hav...

Notes about the shift in general:  it was a steady shift. by no means busy but we had a good flow of pies and a rush or 2 on salad sandwich. slices were pretty much dead all day. we got desserts going preety early and a few have been pulled out already. i told meredith to let dina take the lead on it Next shift be on the lookout for: cucumber. i think well make it till tomorrow. also oregano's low should be in tomorrow 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: produce order placed. inventory was input 3. Food stu ff: 4. Sales for the shift:  $2,138.73 5. Labor for the shift: 64.76% People: Dough/Dish:gerardo and jose Prep: estela and dina Z1R:juan Z2R: Z3R: pedro Z1M: Z2M: Z3M:meredith Z4M:  Sub/Salad: evelyn 6. How did you show love? i made a pear cobbler 7. What did you teach someone today? i showed dina how to pull the cheescakes with less water splashing 8. Repair issues: The stuff about the stuff:   Notes for FOH: thing...

Notes about the shift in general:   It was a good close with all food on both line stations moved to the dough cooler. All hot and cold units were at the appropriate temperature. Hot and cold held food on the lines were at the appropriate temperature when checked. It was a slow but steady shift with a large order at the beginning. Bailey took over the marsal and I moved to roto to assist with the large order. There were small pops and all areas did well to maintain ticket times.  Billy was able to complete some high touch  cleaning on vents over the Expo area. I checked in the produce order and had to return one case of multicolor red peppers. We had the first of two BOH meetings today with the last one to take place on Thursday.  Taking a close look at the sales by hour,  you can see the following: The shift started with with a large order Breaks started at 12:30 pm and all of the BOH was able to take breaks Labor was  high due to the BOH meeting 1.Ho...