111/26/24 Tuesday AM w/Raymond

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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 timesheet

4/5


2. KMOD stuff:

Please tell the closing cooks to be careful when blowing out under the Roto oven. They can blow out the pilot if they are not careful


3. Food stuff:


4. Sales for the shift: $3,053

5. Labor for the shift:  39%


People:

Dough/Dish: Carlos


Prep: 


Z1R: Danilo

Z2R:

Z3R: 

Z3R: Juan

Z1M:

Z2M:

Z3M:

Z4M: Evan

Sub/Salad: Leo


6. How did you show love? I gave Evan a verbal high five for coming in and assisting with the large dough prep and marsal


Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH. It was not very busy at marsal. We had a number of children ad parents in.





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