12/21/24 Saturday Mid w/Raymond

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Notes about the shift in general: I picked up milk and black olives on the way in. Three cans of our usual black olives had a rancid taste. I reported it to our BEK Hou. Rep. I completed the holiday dough plan. When I arrived it was a little busy, but under control. I walked the store looking for anything that needed to be addressed. It was a busy shift with fast sales at Marsal. Ramona did very well to keep up with the pace. Roto had a good pop around 6:00 p.m. and stayed consistent until 8:00 p.m. Breaks started at 6:00 p.m. and ended  at 8:00 p.m. 


Next shift be on the lookout for;

Plates: We used a lot of plates the last two days. I reminded the FOH that they need to separate plates before stacking them for use. The plates tend to stick together if they are not separated in advance.


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

4/4


2. KMOD stuff:



3. Food stuff:

They are still pulling too many tiramisu. I posted a PAR level  on the front of the door.

The dough prep plan is completed and I will go over it with the BOH team.


4. Sales for the shift: $9,109

5. Labor for the shift:  13.31%


People:

Dough/Dish: Meredith


Prep: 


Z1R: Danilo

Z2R: Juan Carlos

Z3R: Carlos

Z3R: Gabino

Z1M:

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Evelin


6. How did you show love? I gave Danilo a verbal high five for assisting with closing and being the key holder.


Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH. We had 1 fly pie. It was missentered.





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