3/27/25 Thursday Mid w/Raymond

By



Notes about the shift in general:  When I arrived the recycle bin was closed and locked. When I entered I checked the truck order and reorganized some of the shelves. I then placed the Deli order. After the deli order I placed the SOFO order long with the BEK SA and BEK Hou. orders. I called EcoLAb and requested a copy of the invoice. During my conversation with EcoLab, we discussed giving them access to the store after all staff members have left. They want to find where the pests are nesting by their activity when it is dark and there is no activity in the store.

It started as a slow shift and then picked up around 6:30 p.m. Breaks started at 6:30 p.m. and finished at 8:30 p.m.


Next shift be on the lookout for:

Please ensure that all items on the invoice are received.


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

4/5


2. KMOD stuff:

The deferred order on 3/31/25


3. Food stuff:

Sicilians had a good rise and baked off nicely. Dressing were tasted and approved

I went over cutting the over cutting basil with the team. I found stems in the basil


4. Sales for the shift: $4,455

5. Labor for the shift:  10.6%


People:

Dough/Dish: Meredith


Prep: 


Z1R: Danilo

Z2R:Evan

Z3R: 

Z3R: Carlos

Z1M:

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Leti


6. How did you show love? I gave Meredith a verbal high five for pushing and completing the tiramisu 


Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH. I discussed with Josh linen usage. I'll have to review how we are using linen with Cynthia. If we continue to use linen this way, we will have to increase our PARs and cost.





Comments

Post a Comment

Popular posts from this blog

3/20/25 Thursday Mid w/Raymond

By
Notes about the shift in general: When I arrived the recycle dumpster was closed and locked. I attended a brief Ops meeting or I was regrettably running late for the Ops meeting. After the ops meeting, I placed the truck orders and walked the BOH checking on health inspection readiness. There are still a few areas we are working on like ceiling tiles and cooler floors. I am creating a checklist for the upcoming box lunches that are coming soon. I met with Will and he made a number of great suggestions for our box lunches. It was a steady shift with needed pops. Breaks started at 6:30 and they were completed at 8:00 p.m. Next shift be on the lookout for Please confirm that all items are received on the truck orders. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: K-Mods we are still keeping a close eye on sicilians and reporting how they taste 3. Food stuff: Sicilians had a good rise and baked off nicely. Dressing were...
Read more

Friday 10/17/24 AM WILL MID CG BOH

By
Notes about the shift in general: When I arrived chains were down and some debris in the parking lot. Solid close by Bailey last night (his first keyholder shift). Received and put away orders from BEK, PFG, Sofo, Houston Avocado, Houston Deli. No deferred orders but started with a six pie, three 12" sub order at 11. Nice steady day with enough breathing room to knock out prep and stay on top of house pies. Flow of business was a little unusual: heavy at 11am, slowed down by noon when normally it would be picking up, and then little pops throughout the day. Awesome team which makes my life easy. CG: came in at 11:30am. Parking around area was packed! Lots of foot traffic around as it was a beautiful morning. Great weather for the patio! Guests definitely took advantage of that today. Came in and took over Marsal for Will and let him go to the back and run breaks and finish up putting up orders as BEK came later. Had some small pops in marsal but nothing big at all. Orders were...
Read more

12/29/22 AM BOH

By
 Today Sicilians looked good! Nice rise and all hitting all four corners of pan. Wendy pressed them down with 100 vs 50 pounds and it's working great! We have a batch rolled out already and we made two batches this morning as I really want to try to keep Sicilian whole pies until close and not 86 ever. I think we finally got it where we need it. Garlic knots are looking good! Nice rise and good size. We need to make sure to be making 2 batches so that we can have two racks ready at all times. We did throw away about 100 knots as they were old in dough cooler and already started to deflate as well. We are good with 1.5 racks at 3pm going into tonight.  We made 3 batches of rice crispys for today and made sure to bake off 12 trays of chocolate chips as we had left over cookies and rice crispy treats from yesterday!  placed a produce order for tomorrow, very small. Just needed some more mushrooms and iceberg lettuce.  I organized the NA BEV shelf I gave to foh. I had as...
Read more