Midtown BOH

Notes about the shift in general: I picked up milk on the way in. When I arrived the recycle dumpster was closed and locked. I walked the truck order to ensure that all items ordered were received in acceptable condition. I ordered Feta Cheese but we received shredded cheddar. I also found out that our regular SOFO Rep. is no longer with the company. I did not get a call back about replacing the cheese so I sourced it from BEK Hou. We are starting to receive credits from BEK Hou. and we should be caught up soon. A car was towed from our handicap space. The driver was not our guest. The driver parked and walked over to the Breakfast Klub for over 50 minutes. The driver said that I needed to take her to her car and I explained that was not possible. The shift started off a little slow and the pop happened at approximately 6:30 p.m. I was able to give a break to marsal at 6:30 p.m. and all other breaks had to be delayed. Slice sales were not busy until approximately 7:30 p.m.. I wen...

Notes about the shift in general:   When entering the restaurant everything is in order, everything is in its place, the merchandise was already there when entering, so the first thing I did was to arrange everything and when I finished I made the preparation list, then we refilled the line, when we finished we made all the pizzas. When it opened we had a very good start at the 3 stations, but in front a lot of pizza slices were sold. At around 11:30 I started with the breaks and we finished around 1:30, from there I was in front while we continued refilling in front and since I left and left slices of pizza, there was also a lot of sandwiches in the salad and then I made a small order of Houston avocado for tomorrow. Next shift be on the lookout for: Well for tonight we have enough for the shift 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The pizza slices came out very crispy, just like the Sicilian ones. The sauce and dressings also have a...

Notes about the shift in general:  On the way to work I picked up a few bags of flour. When I arrived the recycle dumpster was closed and locked. There were just a few debris in the parking lot. When I entered I walked the truck order that arrived today. All ordered items were received. I reviewed Poached but there were no applications at this time. I went down to check the parking lot and found a guy shaking a vehicle. When I told him to stop, he started making noise like he was out of it. He looked at me, stepped away and then started shaking the vehicle again. I then approached him with my flashlight and he said sober as a judge "OK" and walked off. Earlier today I went over outstanding credits with Delmy. The shift was steady and all stations performed very well. I made a final walkthrough of the BOH looking for anything that we may be short. We are well stocked with the pending truck orders tomorrow, but we will still have to be on the lookout for anything that we may b...

Notes about the shift in general: Good shift. I put away BEK and Houston Avocado orders and drafted next weeks schedule. It was a steady shift: we started the day with a deferred order, all stations saw some action, the was actually a decent lunch rush that lasted until two, then we finished up prep and ran breaks to get Juan and Leo out the door at 3pm. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Evan texted me saying he was going to be 3 hours late to his shift tomorrow because he had a doctor's appointment. I told him that was not a thing and that he needed to find coverage. He swapped with Danilo, I swapped it in 7shifts. 3. Food stuff: Beautiful rise on the sicilians, great house pies, approved sauce and dressings.  4. Sales for the shift:  $2982 5. Labor for the shift: 42% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Good movement a...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered there were a few guests. I entered the PFG truck order and noticed that we are going to need four bags of flour to get us to Friday's truck. We received some credits from BEK Hou. There are still outstanding credits with BEK Hou. Cynthia and I looked over food costs and we are looking at a few plans to fine tune orders. It was a slower Wednesday compared to last Wednesday. We are tracking about $1k behind last Wednesday, putting us approximately $3k behind the same time last week. We had a few pops but nothing large. Breaks started at 6:40 p.m. and ended at 8:45 p.m. All team members were able to take breaks. Next shift be on the lookout for Super Trump flour;. I will pick up 4 bags in the morning 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: Sicilians had a good rise and baked off nicely. Dressing were tasted and approved We tasted th...

Notes about the shift in general:   When I started my shift I was in the salad bar until Evelin arrived at four and Will told me that I was too slow and that he sent Letisia at around two and he also told me if I continued like that I would have to send Evan too then we took advantage of the opportunity to check what things were to order tomorrow and there were not many then I entered it into the computer and Will was checking and helped me how since now it is the second time I order and everything went pretty well he already told me how and I already learned and all thanks to him then he had to leave an hour early then from five he was a little busy so I didn't have to send Evan and around seven I started with the breaks we managed to finish around nine and there I saw that they could already with the tickets so I began to arrange all the things upstairs and since there were boxes that were empty I took them out, threw them away and arranged them all and when I finished I was help...

Notes about the shift in general: I had a feeling it would be slow after yesterday's shift, so I started off by pushing back Evan's in time an hour and a half. I let the team know there would be more cuts after breaks. I cut Leti just before 2pm. I am cutting one hour off my shift. I told Ronaldo that Evan should also leave early. I will also remove one AM and one PM shift next Monday/Tuesday. I updated the weekend par numbers on Dina's prep lists, mainly just for Italian Assorted, Iceberg and Spinach. I will review with Raymond tomorrow before posting. Slightly busier than yesterday. Gorgeous weather means we actually sold some slices. Everyone took breaks. 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Excellent looking and tasting food, perfect sicilians, solid dressings and sauce.  4. Sales for the shift:  $2014 5. Labor for the shift: 62% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Evan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: ...

Notes about the shift in general:   When I started my shift it was pretty calm Will told me that it was very slow until he left an hour early from there it was pretty slow I started by giving him the preparation list for Juan Carlos from there I changed all the trays that we didn't use I put them for Bailey to wash as well as the containers where we keep the Black Pepper, the oregano and everything else I gave it to him to wash then I took out all the filters that are in front so that he could wash them and I was in salad I already sent Letisia to do some preparation what are the Dressing and other things since it was pretty slow around seven I started with the breaks and we managed to finish around 9:30 and there Juan Carlos finished with the preparation I told him to help me clean above the oven since it was quite dirty and to return the filters really clean since it was quite slow I had to send Danilo around 10 and Juan Carlos was stretching it was a very quiet day but we took a...

Notes about the shift in general: I'm glad I scheduled a skeleton crew for today, because there was not much of a lunch rush. Thank you Sunday crew for making sure we were set up well for the day. We had BEK, SOFO, PFG, and Houston Avocado trucks to put away, coolers to organize, and a good chunk of pizza line prep to do and only one Juan. Leo helped pound and with prep, we all kept moving. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Raymond came by to see if he could fix the air flow for the top of Marsal, but the piece that controls it is stuck in place. He called a tech that we are currently still awaiting, I communicated this to Ronaldo who knows to have the tech call Raymond.  Dill pickle chips have been pulled. 3. Food stuff: Seriously some of the best pizza that I've had from us. I don't know if the dough just happened to be perfect, or Juan Pu was casually batting 1000, but phenomenal pizza today, perfect taste and crisp. Sicilian...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. I communicated with our BEK Hou Rep. regarding the outstanding credits and the missing all beaf pepperoni from our order guide. He was informed that BEK Hou decided to not stock it any longer. That took place with not as much as a "by your leave." I went over this information with Cynthia and she and I will get with Charles. All truck orders were entered and the inventory was completed. It was a steady shift, but did not have the same sales impact as last Sunday. The week's sales was not as impactful as last week. I believe that the wet cold weather had much to do with the slower sales. The team did very well during the pops. Things really picked up for all stations around 6:00 p.m. I started lunch breaks a little later, but all BOH team members were able to take breaks. Next shift be on the lookout for Ricotta Old Fashion 1.How many pies did we run on the timesheet?  4/5 2. KMOD...

Notes about the shift in general:   When I entered the restaurant everything was pretty good but before that Raymond sent me a message that Wendy couldn't work today because her daughter was sick so I told Raymond that Pedro would come at nine and I would leave at three since Juan is working today I would put him in charge of the preparation and he said yes then I made the preparation list when I finished I counted the dough then I filled in the line and when Pedro arrived we did the preparation at 10 we made all the pizzas when it opened it was pretty quiet I took advantage of starting with the break and we finished around two from there it got quiet and Pedro started to help with the dough and Danilo was in the line and I in front and I arrived we filled him up a little since Pedro left at three that's when he left we both stayed and that's how my day today was a little slow Next shift be on the lookout for: Well, today I put in a lot of preparation so that when we start ...

Notes about the shift in general: Slow morning, sandwich heavy lunch. I let them know someone would be cut this afternoon, Ronaldo volunteered to leave around 2pm. We walked through the produce order for tomorrow again. Business picked up around 4pm and hit full swing at 6. 6pm until 8 was as busy as it gets, then it slowed back down and we restocked house pies. Breaks were finished at 8:30pm. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: I know we just ordered bottoms so that we are not using plastic wrap, but we could use another case. The flame on the top of Marsal has been burning yellow, Ronaldo and I adjusted the flow and it is blue and temping right, but we there is definitely a lot of soot visible.  3. Food stuff: Good looking and tasting pizzas, well risen sicilians, dressings were on point. 4. Sales for the shift:  $9921 5. Labor for the shift: 24% People: Dough/Dish: Meredith Prep:  Z1R: Juan Carlos Z2R: Carlos Z3R:  Gabino Z1M: Ram...