Midtown BOH

Notes about the shift in general:   Came in and got roto on. Filled up dish sinks and got dish machine going. Got prep lists done. Did dough list, list called for 5.7 and I put 5 on there. Did have 9 Large 5 day dough and 5 Medium trays of dough.  Not alot of foot traffic on street getting in this morning. Weather cloudy and looks like it will rain but has not yet just light sprinkles. Humidity is not bad at all and feels nice outside just no sun. We do have a large order in the pm today! Nice start for pm crew!  Went through upstairs dry storage and de boxed  and  organized what was on table left from yesterday. Just need to make sure that if you are opening manager or closing manager on truck days that the trucks need to be put up that day not the next day.  Raymond came by this morning and brought 2 cases of paper plates so we are good to go on those! Spinach  also came in today as well! We have 4 sleeves of hot cup lids so we should be good th...

Notes about the shift in general: Solid Friday. Consistent but never crazy. Started off with a 15-pie order and stayed moving. Next shift be on the lookout for: Paper plates, coffee lids, and trash bags did not come in with our BEK order. Paper plates was the 85 so I ran to HEB and got the closest equivalent I could find and purchased 640, which should keep us good for through tomorrow morning at least. I believe Raymond has everything else will called for tomorrow A.M. The only produce we are low on is spinach so I put in a HA order for two cases for tomorrow. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: 3. Food stuff: Sicilians were looking nice and fluffed, but many did not quite hit the corners. Sauce, dressings, and house slices all tasted good.  4. Sales for the shift:  $3026 5. Labor for the shift: 41.03% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Ronaldo Z2R: Z3R:  Pedro Z1M: Juan Z2M: Z3M: Z4M:  Sub/Salad: ...

Notes about the shift in general:  We had a consistent shift, that keep everyone busy, it was a moments that i had to jump to help but most of the time they had it, today we had Terri it was exiting to see her around here today, at night she stop by too, we had a good night, we didnt had anything to worry abut with prep, everything was good same with produce, we just finish the paper plates but Raymond already communicate with me that tomorrow we will get 5 boxes and it Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  2. KMOD stuff: 3. Food stuff: 4. Sales for the shift:  5. Labor for the shift: People: Dough/Dish: Prep:  Z1R: Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  6. How did you show love? 7. What did you teach someone today? 8. Repair issues: The stuff about the stuff:   Notes for FOH:

Notes about the shift in general: Extremely slow day with all the daytime business falling between 2pm-4pm. This morning was purely walkup slices and meatball subs, with the first to-go pie not hitting until 12:30pm. I made sure breaks were knocked out first thing, cut Juan before 1pm and Leo around 2pm. Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: 3. Food stuff: Sicilians were good, but skinnier on one side than the other, resulting in one slice per house pie that was tossed. Dressings tasted good, pizza sauce was good. Slices were delicious. Iceberg has been looking bad. Ross noticed some yellowing iceberg on the line, it was tossed and swapped out for a new one, but all of the iceberg in general has been shoddier than normal. 4. Sales for the shift:  $1289 5. Labor for the shift: 74.12% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Juan helped with prep as much as he could but knew the day was s...

Notes about the shift in general:  When my shift comes in, the first thing I do is check the dressing and pizza sauce that they taste very good, then I check the sanitizers that they have been changed. Then I was in the salad bar. At that time, it was a little slow if I came out, but in front like that. I told Juan to come in front while I help Pedro with the tickets that come out. So we were there for an hour. We only had 7 pizzas at 3:30 as it was a little slow on the salad so I helped them with covering the pizzas. When he arrived at 4, the one who works in front arrived and the goldsmith left and finished his shift and the other shift came in at 5 as did the salad, so there were only two of us left and since he calmed down a little so we started to fill with pizzas in front and when the other shift came in from there around 5 at that time it did get busy meanwhile I was covering there around 6 it got busier so we were busier when It calmed down a little after 7 o'clock, I sent ...

Notes about the shift in general: When I arrived the weather was very humid and warm. The parking lot had a little debris. The dumpster was closed with no boxes visible to the public.  None of the GFI’s were tripped and refrigeration units were operating at the correct temperature. The alarm was set and the backdoor was locked.   Truck orders were entered for tomorrow. Shift scrub was completed. I called WWTS regarding the manifest and they are working on get the document to us as soon as possible. I entered a few items on the Fix It List. Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 after large deferred order 2. KMOD stuff: There no deferred orders for tomorrow. Geraldo was cut early after completing his dough prep. Reminder! Please complete line check on every shift. This is the one of the best tools that we have in managing all of the changes we have made in prep and the areas of responsibility. 3. Food stuff: Sicilians looked...

Notes about the shift in general:  Starting my shift, arriving, I was in the salad bar for an hour because today there was a change with the schedules, it is more comfortable because there are people at each station because Danilo came in at 3 like me and at that time it was very slow like that I went to check what was missing to be able to start the shift and if it was missing like the green pepper there was nothing and I sent Danilo to cut more and to test that it is very slow we were doing a lot of preparation I also made the list for the the preparer who arrived at 4:30 and when Evelin arrived at her station already at 4 then I went in front because the person on the shift in front arrived at 6 and that's how I was during that time and I went to check the dressings They also had a good flavor, the pizza sauce and everything had a very good flavor and at 5 o'clock it started to be very busy also in front. It was already at 6 o'clock the person who works in front came in ...

Notes about the shift in general: Almost nothing worth writing about. A 15 sandwich order that came in around 11 due at 11:35 was the only substantial order. Otherwise a brutally slow day in terms of business, even for a Monday. Still there was every truck to put away, a lot of prep to be done, and typical Monday morning skeleton crew, so we stayed moving. Also it was Bailey's first day opening Marsal instead of caretaking. I let him know what prep he was responsible for and about what times they needed to hit to have things ready to go up front. He was working on Pedro who took on most of the opening duties himself, but was good at communicating with Bailey when to do what. Next shift be on the lookout for: Bread, we should be good, there are still 20 bags in the freezer, but none was made today. 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Sicilians were about as good as they get today. Dressings and pizza sauce tasted great. House pies were nic...

Notes about the shift in general:  No traffic, when i got here i had a small chat with Raymond, he got 2 boxes of mushrooms, spring mix and romaine, so i had to cut all the mushroom, we had to use the romaine because around 7 we were using our last container, around 7 i was notify that we were down to the last cheesecake so i had to make that too, the line was good we didn't fall behind on any tickets, everything was coming on time, we didn't had anything on the fly, on slices we were good, Ramona is always really good calling pies on time so that way she doesn't fall behind on tickets, with salad station we were good too, the guys were really good on rotating stations so that way everyone was able to go on break, today while i was in the back prepping stuff i put Juan carlos on charge and he did a really good job, he on charge of the breaks and he was really good on his leadership. Next shift be on the lookout for: We will need for sure some prep, and some produce but i ...

Notes about the shift in general: When I arrived the weather wa/s very humid and warm. The parking lot had a little debris. The dumpster was closed with no boxes visible to the public. None of the GFI’s were tripped and refrigeration units were operating at the correct temperature. The alarm was set and the backdoor was locked. I picked up a few produce items to hold us until the next truck. There was a very conservative order placed for produce. It was steady shift with good slice sales. There were no large orders for the day. Five truck orders entered for tomorrow. Scrub brought up date. All team members were able to take breaks. Next shift be on the lookout for Whole mushrooms will need to be sliced. 1.How many pies did we run on the timesheet? 4/5 after large deferred order 2. KMOD stuff: Reminder! Please complete line check on every shift. This is the one of the best tools that we have in managing all of the changes we have made in prep and the areas of responsibility. 3. Fo...

Notes about the shift in general: When I arrived the weather wa/s very humid and warm. The parking lot had a little debris. The dumpster was closed with no boxes visible to the public.  None of the GFI’s were tripped and refrigeration units were operating at the correct temperature. The alarm was set, but the backdoor was not locked. I checked the building and everything was alright. It took a while to locate the prep lists again.  It was a busy shift with the large deferred orders. The team was able to get great looking pies out on time. We had a needed bump sales. Next shift be on the lookout for Mushroom quality  1.How many pies did we run on the timesheet?  4/5 after large deferred order 2. KMOD stuff: Reminder! Please complete line check on every shift. This is the one of the best tools that we have in managing all of the changes we have made in prep and the areas of responsibility. 3. Food stuff: Sicilians looked and tasted very nice. Salad dressings were appro...