Midtown BOH

Notes about the shift in general:   Starting my shift when I arrived I was checking the pizza sauce and the dressings to make sure they were tasty and then I checked the sanitizers. Finishing there I started to make the preparation list for Juan Carlos and then I joined the salad station since the one who worked there had already left but he was pretty slow so I saw what was missing and I told them to do it since he was slow. Then around 3:30 Charls arrived and I had a little meeting with him and he talked to me about how to get organized to work with the team of workers and many other things. Finishing there I went to the pizza stretching station since there was no one there and Meredith was also making tiramisu and she no longer had time to make the Sicilians. So I asked Bailey to help me with that since he was a little slow and I was also checking the tickets that came out in front so that if he finished the Sicilians. And also helping Meredith wash the things that were in the D...

Notes about the shift in general:  When I arrived the parking lot a very little deris. The recycle bin was closed and there were no boxes visible to the public. There was one car on the lot. I called Archer, but the car was here for 40 minutes and the person left before the truck arrived. I am not sure that a truck responded. I was informed by Houston Deli that low sodium ham is on back order until further notice. I purchased hams from HEB to help get us to Tuesday . We had an issue with  oz. cup lids. More lids came in and they are fine. Two sleeves of lids were returned to Taco A Go Go.    The produce truck was running extra late today. I called and confirmed the order. There was no scheduled prep person, but we had some 911 prep to be completed. The 911 prep was passed out to the cooks and they completed what was needed. The shift was not very busy so additional prep was assigned. Leo was sent home early when sales slowed down. Next shift be on the lookout for 1.H...

Notes about the shift in general: Really busy. Next shift be on the lookout for: Not being this busy. But probably a lot of prep. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: If Lety had been scheduled in at 11 instead of noon it might have made all the difference. I could not get in front of a shift where I do the prep list, dough list, help set up pizza and the line, help with prep, do salad prep, set up salad, train Evan how to open, and run Marsal on a $6K morning with a lot of slices.  3. Food stuff: Mainly good. 4. Sales for the shift:  $6309 5. Labor for the shift: 15% People: Dough/Dish: Jose (Bailey brought a cake and we sang him happy birthday, 54!) Prep:  Juan Z1R: Evan Z2R: Z3R:  Danilo Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Lety 6. How did you show love? By not taking a break and covering breaks 7. What did you teach someone today? Evan a lot of opening stuff. 8. Repair issues: On top of everything else the roto printer was r...

Notes about the shift in general:   Starting with my day today when I joined the restaurant it was closed very well I entered my alarm code and all the lights were off everything was in order then I turned on the oven and then I went to arrange the trash cans in each place where they belonged and from there I went to check what was missing to start my day in the morning so I started to write down on the preparation list what things were missing also write down what was missing in each area like the Pita, the baker, the salad so they do everything that is written down and then I checked the refrigerators that they work well and also the machines to start the day then the merchandise arrived at about 8:30 I left everything and when I finished with everything from the preparation list in writing down I went to arrange the merchandise that arrived today and at about nine I helped them make the pizzas in front and fill everything and when it opened at about 11 at that time we got a tick...

Notes about the shift in general:   Starting my day today I entered the restaurant and everything was in order everything was closed all the lights in the cold room were off everything was clean and the trash can for the boxes out there was empty and it was closed And the merchandise boxes for Pizza and everything else were already there and there I was arranging all the trash cans in each place where they should be I turned on the oven I checked that everything was working well then I started to upload all the merchandise also Gerardo helped me arrange the flour while me and Leonides uploaded all the merchandise up and from there I also went to arrange the merchandise in the cold room while the others arrived finishing there I began to check what was missing from preparation I made the entire preparation list for those who work in the pizza area and in the oven I also made the preparation list and so while I was helping them more merchandise arrived around 10:30 and we uploaded it...

Notes about the shift in general: Decent Thursday. Gorgeous weather. Stayed steady all day long. No real lulls. Started with a 7-pie order or 10:30 and kept going all day long. A lot of slices, a few solid sandwich pops, and many whole pies. I had a great team so it felt good to stay busy. Next shift be on the lookout for: Double check Ben E Keith orders for any items that are "out". Our drivers have been inconsistent, and more than one weekend, failed to deliver all items ordered.  1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Stuff that has been missed on recent closes: Marsal left at 550 degrees, Knots in warmer, cooler lights left on, towels left in linen bags. Talked to Raymond about this. 3. Food stuff: Very fluffy sicilians this morning, a little flatter mid afternoon. Slices were on point. Whole pies were looking fantastic, we had several pizzas with what we would normally consider too many toppings that went out looking perfect. Dres...

Notes about the shift in general:  Prior to coming in I looked for containers for food product upsdtairs. This is to discourage pest from getting to them. The truck orders were placed.  I am picking up a drain snake for the floor tomorrow. It was a steady shift Breaks started at approximately 6:00 p.m. and ended at 8:20 p.m. All team members were able to take breaks. The replacement drain pan came in for the dishwasher. I went over desserts prep with Meredith and she will start with tiramisu. Danilo is the key holder to night Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: Sicilians looked and tasted very nice. Salad dressings were approved 5 lbs of apples  and 10 lbs of jalapeños were delivered by Houston Avocado in error. They will pick them up Friday when our truck is delivered. 4. Sales for the shift: $3,324 5. Labor for the shift:  11% People: Dough/Dish: Meredith Prep:  Z1R: Juan Carlos ...

Notes about the shift in general: Not a busy Wednesday. We started off with a 9-pie deferred and there were several slice pops throughout the day but no substantial rush. Focused on prep, putting up trucks, and running breaks. I cut Leo once all the breaks were run.  Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  4 / 5 2. KMOD stuff: Houston Avocado dropped off a bag of apples and a bag of jalapeños by mistake. They were in the box with the garlic so I did not catch it until after they left. 3. Food stuff: Beautiful sicilians that were not as difficult to remove from the pan, pizzas looked fantastic across the board, produce looked good, sauces and dressings were approved. 4. Sales for the shift:  $1760 5. Labor for the shift: 60.2% People: Dough/Dish: Jose/Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   6. How did you show love? 7. What did you teach someone today? 8. Repair issues:...

Notes about the shift in general:   Starting my day when I arrived I checked the dressings that were good in flavor then I checked the temperature of the marinade and if it was at the exact temperature from there I went to see what I was missing to start my shift and everything was in order nothing was needed but at that time it is very slow then I told Evelin to cut paper for the sandwiches to have everything full so as not to do it on the weekend since there is a lot of work and Meredith as it is a little slow and had nothing to do then she started cutting mozzarella for tomorrow then we started filling Pizza in front and at about 6 it did get moving for a while and at 7 I sent them to their breaks and they finished at 9 from there I left and when I finished I helped them a little bit more it got a little slow I went upstairs to put things away there were some empty boxes that were just there I threw them away then we went to throw out the trash to move on because it was very slo...

Notes about the shift in general: WHen I arrive the lot was mostly free of debris and there were no boxes in the recycle bin visible  to the public. The building was locked and secured. The alarm did not malfunction and none of the GFI's were tripped. It was a good close and all areas were cleaned and organized. Prep lists were passed out to all assigned stations. It was a steady shift but not as far as sales were concerned. Tuesdays are the focus as far as labor is concerned. We are playing catch-up on prep. We will have to try moving some of the crew back one more hour taking a chance it on on early large orders.  Truck orders were placed for Wednesday. I went to the store and purchased more anchovies. All cooks were able to take breaks. Aaron and Weston detected a unusual smell by the storage rack upstairs. I also checked it and found the same thing. They checked further and found mice dropping in noteworthy quantity. This shelf is located on the opposite wall of the sealed...