THURSDAY 2.20.25 BOH AM WILL

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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?

Standard ways: helping each team member, talking about the job and current business with them, and making everyone coffee.


Notes for FOH: Slices were moving, communication was good: great shift.


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