Thursday (02/29/24) BOH PM Lana

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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 discussed the upcoming health inspection and deep cleans we want to get done before them
-we also talked about dough pars as we are running into more waste daily. we had been doing a good job of keeping it low but there appears to have been a recent spike.


3. Food stuff:

bell peppers are still coming in red and green. we will try to start ordering them from hardies as they are consistently giving us a better product

mushrooms seem to be coming in a bit better but i would still keep my eyes on them

We had 1 pie that was half #8 and half cheese. there's was a lot of confusion surrounding this pie and it got made 4 times before we got it right. at first we had made a mistake in the kitchen and had to make it again and wendy made it the second time according to the ticket and that got cooked and arron stopped it expo and let us know it was misunderstood and so we made it again and after we had topped it jackie let alec know that it was actually just a split pie. and so weed made it the 4th time correctly

4. Sales for the shift: 

$5,060.31
we had typical sales but they all seemed to be made within a 2-3 hour frame 5-9


5. Labor for the shift:

28.7%

People:


Dough/Dish:Meredith did well on dish. id really like to get her to focus on staying in her station. it is a lonely station and seems to wander around to have a number of conversions.

Prep: 

Z1R:Juan carlos really needs to work on speed. its rare that he has to pound for roto, but he couldn't really keep up with 4 every 5. i ended up helping him to keep up, but lets look at getting him to stay on the roto line on the weekend so that he can get his speed up

Z2R:

Z3R: Its been a while since danilo as worked this station so he was definitely a bit rusty. it seemed to me that he got frazzled anytime there were more then 5 pizzas 

Z1M:

Z2M:

Z3M:Bailey did well though id say he really needs to work on cooking pies a bit less. hes taling them to almost fully cooked and i think he would benefit from just working with someone

Z4M: 

Sub/Salad: evelin had a lot of work thrown at her station today and she handled it well and also managed to get some station prep out of the way.


6. How did you show love?

we celebrated the final day of black history month

 

7. What did you teach someone today?

i explained to danilo that not every pizza need to go to the top level. he seemed to have a lot of pies up there just to put them up there. he was starting every pie on 2 and moving it to 3 and then 4. that wasn't always necessary

8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

things went well today. i think we had good communication aside from that one 1/2 #8 and i think we should have asked after the second time but there was also just a lot going on at that time. we rocked through it though


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