6/30/24 Sunday a.m. w/Raymond

 Notes about the shift in general:

The weather was clear and a little humid. The parking lot was free of debris and the dunoster lid was closed and not overflowing. The combination lock on the exterior back door is starting to malfunction. The alarm did not malfunction when I entered my code. None of the GFI’s were  tripped and all refrigeration units were at the correct temperature and working. It was a good close with all food moved to the dough cooler and all stations cleaned and organized. There was one missed opportunity, that was bringing down tiramisu to defrost for the next day.  The a.m. prep person’s schedule was moved back to 10:00  a.m. from 7:00 a.m. That meant that I had to start baking cookies, croutons and eggplants soon after I arrived.  Meredith informed me when she arrived that she was planning on making deserts, so she needs  cream cheese. The truck order was already submitted, but our Rep was good enough to add to our order for tomorrow. BEK, SOFO and PFG’s orders were entered.

I picked up some salt to completed bread prep and pizza sauce. Line check was not completed for the a.m. shift . The digital documents had to be restored to Google file BOH folder. It was a steady shift with active sales for both roto and marsal. We need to flush out the new prep process a little more. Lana is preparing documentation that should ensure everyone is on the same page. This is a very challenging process to manage, but we are really digging into it to find the best demonstrated process. In a nutshell, the three prep lists have been divided between the Dina, our prep person and the stations. i.e. roto, marsal and sub/salad. We only have one prep person for the store, so we are expanding the prep process to include cooks at their perspective stations. These individuals have not been directly responsible  for prep, so k-mods have to really push and lay eyes on very thing that the line cooks are prepping as part of our quality assurance check. 

Next shift be on the lookout for: 

Cream Cheese 

Shift Scrub: There were no needed corrections

Snap Shot:  

07/01 Monday

10:45 AM - Caleb Ferguson - 25x 12” COLD Subs LM KMOD-approved 

**Please include 2x $100 GCs (both need to be created/loaded in Toast and 100% comped)**

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

4/5

2. KMOD stuff: 

The marsal PARs for the a.m. and p.m. shifts have been posted

3. Food stuff:

• Sicilians had a good rise and salad dressings were approved

* I asked Wendy to have one of the cooks perform a quality check on produce and get back with her

• There has been significant produce price increases:

Food Pricing Awareness: This is just to be mindful of food cost and not intended to deter us from having an adequate supply on hand. Again, just be aware when receiving these products we should not accept anything but the best quality possible.

(Pricing made available by Houston Avocado)

Please note: Effective. June 30– July 6 , 2024  (Hardies prices are subject to change within this time frame)

• Cucumbers $1.07 lb. unchanged $1.07 lb. 

• Lettuce Iceberg $34.95 up from $34.25  /                Hardies $49.72

• Lettuce Romaine $26.00 down from $28.25 /          Hardies $41.38

• Onion White 50 lb $32.50 up from  $18.95 /             Hardies $31.03

• Tomatoes 4x5 $27.00 up from $23.00 /                     Hardies $30.00

• Tomatoes Roma $29.00 up from $25.00 /                 Hardies $35.63

• Pepper Bell Red $40.50 up from $32.85 /                 Hardies $58.62

4. Sales for the shift:  $2,003

5. Labor for the shift:  38%

People

Dough/Dish: Gerardo did very well completing the prep list. 

Prep: Dina did very well working through the new prep process

ZR1:  Juan was on top of pounding and topping. 

 Z2R:  

Z3R: Carlos was on top of getting the deferred orders out on time.

Z1M: 

Z2M:

Z3M: Ronaldo covered marsal with no problem.

Sub/Salad: Leo did well on completing sub /salad orders  on time

Notes for FOH:  The FOH  did well and with very few slices waiting to be ran.