Midtown BOH

Notes about the shift in general: On arrival it was cold in the building so I moved Sicilians next to roto. We had a strong lunch rush on all stations, with a sharp drop off at 130pm. Super heavy on Italian Assorted. I helped with prep and finished off cookies and croutons this morning. Discussed dough needs/expectations with Gerardo and Jose. Another day where there was a lot of cart juggling due to a double bread batch being made, and two being cooked. I put away PFG, de-boxed, did the produce order, posted and went over the adjusted prep lists with all a.m. and all three salad station employees, and made minor adjustments to the schedule. 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Excellent pies, solid sauce, accurate dressings. 4. Sales for the shift:  $3552 5. Labor for the shift: 39% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 6. How did you show love...

Notes about the shift in general: So far a steady, but tamer than average Friday that is finally picking up. Prep was the a.m. focus. I picked up milk and anchovies. Wendy was cut early upon completing prep. I told Danilo someone from p.m. crew needs to be cut if it is still this slow at 9pm. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: If we are interested in hiring a dough or prep person, they almost all know someone. Juan Carlos had the most promising one: experience in pizza, works nearby, needs something Saturday, Sunday, Monday.  3. Food stuff: Good rise on the sicilians, good looking house pies, sauces and dressing approved. 4. Sales for the shift:  $8314 5. Labor for the shift: 27% People: Dough/Dish: Meredith Prep:  Wendy Z1R: Danilo Z2R: Carlos Z3R:  Gabino Z1M: Juan Carlos Z2M: Z3M: Ramona Z4M:  Sub/Salad:  Evelin 7. What did you teach someone today? I did a small produce order with Ronaldo. I went through ...

Notes about the shift in general:   When we entered the restaurant everything was perfectly fine. When we entered, all the merchandise was already there, so I made the preparation list. When I finished, I started to arrange all the merchandise and bring everything up and also in the cold room I began to arrange it. From there, I realized that a box of ricotta cheese was broken, three jars because the one with the merchandise that arrived in the morning had not been arranged well and that's why it broke. So I took a picture and sent it to Raymond and he took care of getting us reimbursed. From there, we started with the pizzas and also with the preparation. When it opened, we had a very good start. We have a ticket for seven pizzas for 11:30 and more. At around 11:30 I started with the breaks since Will was already there and we managed to finish around two. There, we took advantage of the fact that it was a little slow and Will taught me how to organize the merchandise and then, fin...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered the building I went in to the bi-weekly Ops meeting with Cynthia and the admin team. After the meeting I walked the store and checked the PFG truck delivery. All items on the delivery were received. I then met with Cynthia regarding price changes and reassigning duties to Will and Ronaldo so that I can take on additional duties . Will will handle Southern spice order and the purchasing of milk and anchovies. Ronaldo will take over more responsibility for the produce orders. I am setting up produce PARs for Ronaldo. Will is getting with Ronaldo to show him how Houston Avocado's online ordering works. The shift was steady but not very busy. The team was not pushed very hard . The team members were able to take a break. The weather may have slowed sales a bit. I am meeting with the staff to set closing expectations before I leave. Next shift be on the lookout for Ricotta Old Fa...

Notes about the shift in general:  When I arrived the dumpster was closed and locked. When I walked into the building all team members were busy at their stations. I started on walking the truck delivery and purging unneeded boxes. I then prepared the bags with the salami to be sent to ATX with Meagan. I called the BEK Hou Rep. to go over outstanding invoice credits. The suggestion by the Rep. was to give us a replacement product instead of the credits. This is unacceptable in my mind for a number of reasons i.e. three months after the fact. This causes unnecessary work for Delmy. The BEK SA Rep is working on crediting the unused Hal's Dill Pickle Chips that will go out of date 2/23/25. The shift was steady and Roto and Marsal were staying very busy . The BOH cooks were able to take breaks that ended at approximately 8:45 p.m. Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Thank you for working on the adjustment that we di...

Notes about the shift in general: Slow Wednesday. It was cold in the building this morning so my first move was putting sicilians by the oven. We put away the BEK and produce orders and de-boxed the coolers. Dough team cooked off two recipes of sandwich bread and made two more. Pedro cleaned roto. Evan cleaned and mopped both coolers. Leo stocked up antipasto parmesan. I added the items that were primarily verbally communicated to the line prep lists, tweaked weekend par numbers, and consolidated the 3 pizza prep lists into one. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: I talked to Dina and Wendy about potentially changing prep days for Monday prep coverage, but neither is able. My solution for the time being will be to put Juan Carlos on as P.M. prep on Monday. With back to back double bread recipes, Sicilians divided between two racks, and making sure we have 3 racks of garlic knots going into the weekend, rack space has been a little tight a...

Notes about the shift in general:   When I started my shift I had a little meeting with Raymond and Will. We talked about how to improve more, which is the most important thing in preparation, and also in the sandwich breads as well as the dough. The three of us were solving things to improve more and to always be prepared that all the things should not be missing. From there, finishing, I was in front selling pizza slices. At about seven, at break time, I asked Bailey if he could be in front while I covered everyone who was coming, and we managed to finish around nine. From there, I was in front for the rest of the night. It was a little slow today and at the same time it also got busy, so it was all night until we closed. It was a very good night since we all worked as a team and all the pizzas came out pretty well. Next shift be on the lookout for: What will be needed mainly is preparation, especially for sandwich meats and everything else. We are in good shape to start the shif...

Notes about the shift in general: After the busy 4-day weekend, prep was definitely the focus today. Standard if a bit front loaded for a Tuesday: busy on all stations from 11-12:30 before business died off. Dina cooked off cheesecakes in addition to a significant amount of prep, lots of line prep as well. After the lunch rush we added two more iceberg containers and 4 more Italian Assorted given the volume. We began the day with five bags of bread so I had the dough team do two recipes and since cheesecakes just finished, we are cooking some off now. Everyone took breaks and Ronaldo, Raymond and I met for a meeting to discuss prep and dough and how to best tackle it moving forward. Did a first draft of next week's schedule and ordered produce. Next shift be on the lookout for: Make sure two bread recipes are done tomorrow as well.  1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: I will add the portioned items to the station prep lists tomorrow ...

Notes about the shift in general:   Starting my shift, first I went to check what things we were missing to start since we didn't have anyone in the preparation and in the morning there was a lot of movement in the pizzas as well as in the salad today and then Raymond told me that Juan Pu did a little preparation in the morning, mainly the meats for the sandwich, then I realized that it was necessary to cut Cheesecake also mozzarella and lettuce for the sandwich, so I took advantage of the fact that Danilo and Evan were there and they stayed on the line while I prepared everything that was missing and I started with cutting Cheesecake and then I asked Meredith to help me with the mozzarella cheese, I finished with the preparation around 6:40, at that time Danilo left at seven from there I took advantage of the fact that he calmed down a bit, I started with the breaks and we all went and we managed to finish around nine from there I was in front until closing, it was pretty good for...

Notes about the shift in general:  Please excuse the abridged notes. It has been a very long day starting at 7:45 a.m. I addressed a number of items including but not limited to: Missing items on our truck order (16" pizza boxes) We had enough on hand until tomorrow when our Rep will bring the missing boxes Running short on pepperoni due to heavy sales over the weekend. I had to go to Houston Deli by IAH Airport Walking the property and identifying areas needing attention as well as operational matters consisting of closing cleanliness, dough prep as it relates to increased sales and our available supply of dough Dish machine sanitizer malfunctioning Houston Deli update on hard salami availability as well as placing the order. There is no change in availability at this time. We are still waiting for them to receive the product. We are still looking at a week at best. Following up with vendors on locking the door after deliveries Next shift be on the lookout for Two cases of 16...

Notes about the shift in general: Steady day, p.m. pop came late, around 7pm. All breaks were done by 8:15pm. Diced roma tomatoes are draining in the walk in. I just had Juan Carlos make a batch of sauce for tomorrow. Produce ordered. Next shift be on the lookout for: Almost certain these will arrive tomorrow, but we are low on large and medium boxes, vegan cheese. 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Gorgeous sicilians, delicious pies, approved dressings and sauce. 4. Sales for the shift:  $10K 5. Labor for the shift: 18% People: Dough/Dish: Carlos Prep:  Wendy Z1R: Juan Carlos Z2R: Z3R:  Gabino Z1M: Ramona Z2M: Z3M: Z4M:  Sub/Salad:  Leti Notes for FOH: Good shift.

Notes about the shift in general: Steady day. Sandwich and slice heavy lunch. Finished work on the schedule. Ordered produce,  Next shift be on the lookout for: Roma tomatoes, please check these when produce arrives. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Dough is back to normal.  3. Food stuff: Good rise on the sicilians, beautiful house pies, sauce and dressings all tasted on point.  4. Sales for the shift:  $3325 5. Labor for the shift: 48% People: Dough/Dish: Jose / Gerardo Prep:  Dina Z1R: Evan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   6. How did you show love? Coffee 7. What did you teach someone today? Evan how to make a spinach salad. Notes for FOH: Another solid day.