Midtown BOH

Notes about the shift in general:   Entering the restaurant when I entered the door was not closed because the one who came to deliver the merchandise did not lock it with a key but the alarm was activated I already deactivated it and everything was fine then I made the preparation list and there I began to put away the merchandise that had arrived in the morning when I finished I began to help them with the preparation around 9:30 the tomato and onion merchandise also arrived I received them and they were in good condition but at that time the small stove where the spinach and everything else was sewn had a short circuit and it burned I already told Sintia if we had more and yes I already grabbed one we used a new one but the plug burned and from there around 10 we started to make the pizzas and we had them ready at 11 and then Sintia arrived and since it was a little slow I started with the breaks and we managed to finish around 1:30 and at that time it got very slow but since we...

Notes about the shift in general: Steady all day but nothing crazy, no real rushes. A couple overbookings in the a.m. but any and all business was welcome and all pizzas went out on time. Ronaldo informed me he sent back straws that were dented and discovered all 6 ricotta containers in the box were broken open. I logged these on the credit tracker, reached out to Brian with BEK, and put it on Slack. Paychecks were missing, I found them on top of the register in front, where I guess they had been sitting since Wednesday. Cut Leo and Ronaldo early. Bailey brought Thanksgiving leftovers for everyone. Next shift be on the lookout for: Make sure dough is being rotated properly. Raymond has communicated what needs to be done and marked the dough accordingly. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff:  3. Food stuff: The Sicilian's that were made Wednesday and pulled out last night had a good rise and were easy to de-pan. Dressings and sauces tasted correct. Ho...

Notes about the shift in general:   When entering the restaurants the door was open I think they left the merchandise open because when I entered the merchandise was already there and first I made the preparation list and then when I finished I started to arrange all the merchandise and around nine I also received the merchandise but a box arrived in bad condition so I had to return it and then we made the pizzas around 10 and at 11 everything was ready we started very well the ticket started to come out around 11:30 I started with the breaks and we managed to finish around 1:30 and then we continued with the preparation because the ticket did come out and we had time to finish but with the help of Will who came in at 12 he made things easier for us and this morning I gave a little more of the dough recipe because since we didn't work yesterday so that we would be able to make it the other days that comes and for Raymond I already had the list made I just gave it to them and they m...

Notes about the shift in general:  Everything was very good during the shift we had very busy hours,   Next shift be on the lookout for: The stations were empty because tomorrow we are closed. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Lety 3. Food stuff: The pays looked very good, the salad station also worked very well, a lot of salad was sold and it looked very appetizing. Marsal slices were also in high demand. 4. Sales for the shift:  5. Labor for the shift: People: Dough/Dish:Meredith Prep:none  Z1R:Danilo Z2R:JUAN Carlos Z3R:  Z1M:Ramona Z2M: Z3M:Carlos Humberto Z4M:  Sub/Salad: Evelin 6. How did you show love? always being with them wherever they needed me and providing support in all areas. 7. What did you teach someone today? just showing everyone that with teamwork we can get thejob done. 8. Repair issues: only one tray where we put the pizza dough broke from the edge and we threw it away. The stuff about the stuff...

Notes about the shift in general:   I went into my shift and was checking the toppings and pizza sauce to make sure they tasted good and I checked the temperature of the marinade and it was in order then I was in front selling Slice until the other shift arrived then I went in the back to cover Pizza Around five it was a little slow so we took advantage of the opportunity to fill the Pizza in front and around six a lot of pizzas started coming out and around 7 I sent them to their breaks and everyone had a break and we managed to finish around 9:30 from there I went to check all the things we have to see if they were in good condition and also Meredith today checked the tomatoes there were some that were already in very bad condition and she threw them away and weighed how much they were and wrote them down on the list while I was arranging the dough inside and putting how many days old it is so as not to confuse and when it was finished I went to help them cover the pizzas until 1...

Notes about the shift in general:  When I arrived the dumpster was closed and there were no boxes visible to the public. The parking lot was free of debris. I had the dough prep cooks come at 7 a.m. to get a head start on the dough prep for Friday and Saturday. Truck orders for BEK SA, BEK Hou, and Houston Deli were entered. Bours Head us still having production issue with hard salami. I ordered the substitute salami again. There were a lot of changes in truck orders this week due to the holidays. The Roto was fixed and the pilot is now working on the primary gas control. We have a solid lead on the dough prep for the holiday. The holiday hours of operation were eliminated and posted. It was a steady shift but not very busy. All team members were able to take breaks. We did not have any overbookings Next shift be on the lookout for; Please ensure that the dough is color coded. It will help us to quickly track where we are with holiday dough prep 1.How many pies did we run on the...

Notes about the shift in general:   Starting my shift I had a little chat with Will he told me that the oven wasn't working in the morning it wasn't heating up but since it has two switches so they used the other one but they already notified us and they're going to come tomorrow to fix it also on the line it was off in the morning because the cord was left down and got wet and that's why it turned off but it's already fixed that's all and then he told me that he's going to make a lot of mozzarella cheese and that's why Danilo came in at four and so did Evan. He arrived at six so that Juan Carlos could dedicate himself to the preparation of making a lot so I started stretching and I sent Danilo along with Bailey to make the Mazareno cheese while I was stretching and Evan in front and so we were already at about seven I started with the breaks and everyone took a break and we finished around 9:30 Danilo left at nine and Evan is going to leave at 10 and Ju...

Notes about the shift in general: GFI on the roto cooler was tripped when we arrived. Luckily everything was still temping sub 40. At some point the cord was spliced to replace a ground, that splice was not very well covered (masking tape and some wire still exposed), it probably had stayed tucked safely into the back of the cooler for months, but must have been dragging on the floor when they cleaned last night, got wet and tripped the GFI. After drying the cooler was functional again. Immediately after that we discovered that roto had not been heating, the primary system was not lighting the burners, the auxiliary system was working fine so we ran on that today. We all put away BEK, SOFO, and PFG trucks. Houston Avocado actually arrived early today at 11:30am. Business was scattered and there was no solid rush. There was a good deal of prep to do after the weekend so that was the main focus. Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  4 across ...

Notes about the shift in general: Spent the morning knocking out as much prep as possible with Ronaldo. Given business yesterday, the holiday week, and the first hour of business today--heavy on tablet orders, walk up pies, and salad/sandwich--I though we were headed for a busy day, but so far tame Sunday. I'm sure it'll hit at some point this week. Next shift be on the lookout for: 1.How many pies did we run on the timesheet?  4 across the board   2. KMOD stuff: Juan called first thing this morning to let us know he'd be in at 9am, instead of 8am. Evan was 20 minutes late. 3. Food stuff: Sicilians have been incredible. House pies looked great. Sauces and dressings were approved. 4. Sales for the shift:  $3646 5. Labor for the shift: 33 %  People: Dough/Dish: Jose Prep:  Juan Z1R: Ronaldo Z2R: Z3R:  Evan Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Evelyn   6. How did you show love? 7. What did you teach someone today? 8. Repair issues: The stuff about the stu...

Notes about the shift in general:  I picked up two cases of Mexican coke. When I arrived I started the truck orders. PFG, SOFO, BEK Hou and BEK SA were completed. I completed the holiday dough plan. I picked up milk. We are good on anchovies at this time. The shift was steady but not to busy. All BOH cooks were able to take breaks. We did not have any overbookings. I am anticipating a busy week next week. I have received value added public awareness and that should put us ahead of last year. Next shift be on the lookout for 1.How many pies did we run on the timesheet 4/5 2. KMOD stuff: Please check BEK Houston invoice for any items that did not ship 3. Food stuff: 4. Sales for the shift: $2,546 5. Labor for the shift:  6% People: Dough/Dish: Carlos Prep:  Z1R: Danilo Z2R: Z3R:  Z3R: Evan Z1M: Z2M: Z3M: Z4M: Ramona Sub/Salad: Leti 6. How did you show love? I gave Leti a verbal high five for being the closing key holder. Notes for FOH: Slices were moving quickly and...

Notes about the shift in general:   Entering the restaurant the parking lot looks pretty good when I entered it was closed I entered my code and everything was very good everything in its place then I made the list for the preparation and counted the dough then in the line when Pedro arrived at nine we did a little preparation because they did a lot yesterday and there we started at 10 to make the pizzas and when it opened it was a little quiet so I sent each one to their break we only had a ticket at one while I was stretching Pizza until the end of my shift and I also received merchandise around nine and everything looked very good and I also arranged them and so it was for today's shift it was very good Next shift be on the lookout for: In preparation, we did what we could and if it's going to last tonight and everything else, it's pretty good. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The pizza slices came out pretty good and crispy...