TUESDAY 2.25.25 BOH AM WILL

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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:

Z4M: 

Sub/Salad: Leti


7. What did you teach someone today?

Evan how to make Italian Chef and Family sized salads. I also had Ronaldo do another produce order and supervised.


8. Repair issues:

Zalez Bros came out to look at Marsal, he was able to turn the air valve. Flame has stayed blue, temperature is consistent, and it is not building up with soot.


Water ran brown for a couple of minutes, someone brought up that there was a burst pipe on a near by street. We put dough on pause. Once it ran clear again, we ran it for several minutes monitoring making sure that it stayed clear before resuming.


Notes for FOH: Made those slices disappear



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