Tuesday 04/30/24 BOH AM Lana

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Notes about the shift in general:

 walking in, things looked good. Labels were up to date and food quality was good. i had to waste a few items when I came in. some deli meats. line was set up easily and they're getting better about filling the stations before they pack things up at night. Dina hopped on dessert when she cam in and was able to transition to prep by 8:30. it did help to have Gerardo in early so that he could get cheese knocked out. i knocked out a couple items on prep and until she was finished up. i appreciate extra prep on Monday for cookies so that dessert days can go a bit smoother. The line guys came in and had a solid set up. dough make was a little high yesterday so i scaled back on some make today to help with waste. i think were back on track now. things were smooth the toilet paper is low but were on pars. definitely have enough for the next 2 days but more should be in tomorrow. things were smooth through the shift. we had a slow day overall and we got things done. Pedro worked oven and Juan pounded. i stayed on slices. our prep list was short today and Dina knocked it out fast. cheesecakes came together really well. we didn't have the proper foil so we got some ugly spots from were the foil fell, but it was only on a couple of them. a successful day overall. a good amount of slice business, but we ended up discarding some older pies. trying to get them to make more cheesecakes in the morning, doesn't carry out through the shift.



Next shift be on the lookout for:



keep an eye on Caesar dressing I'm not sure why its been separating lately

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


4 across the board


2. KMOD stuff:

lets keep an eye on them as we are definitely over prepping. remember the par for antipasto and Italian chef is 2. Keep in mind they almost always have 1 on the line already. We shouldn't have to push back these dates nearly as much as we do.
 
produce order placed with HA

3. Food stuff:

Sicilian was beautiful walking in. every single one we made today was beautiful.


4. Sales for the shift: 

$1,497.56


5. Labor for the shift:

76.92%

People:


Dough/Dish:Gerardo and don Jose were on top of things the moment they walked in. they got me a Sicilian waste count and a panito waste count and then tackled dough. Gerardo did communicate to me that the list for yesterday was higher than normal and that i should revise when making the list.

Prep: Dina started on dessert and got things set up really well. i did let her know the cheesecakes have been coming out a little short and she corrected well. she jumped onto prep and her list wasn't anything crazy today.

Z1R:Juan did well and pounded and ran slices when i went in break. he worked oven on Pedro break

Z2R:

Z3R: Pedro did well and helped to cover leti's break a bit on salad

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leti was on top of the station and was good about telling me when supplies were low


6. How did you show love?

 


7. What did you teach someone today?

i show Leti how to request time off through 7 shifts

8. Repair issues:

the scale in dough was broken. i grabbed a new one for them

The stuff about the stuff:  

started practicing with the line with the chesseless cheese.

Notes for FOH:

things were solid. Keri did well running things. she communicated very well


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