3/30/25 Sunday Mid w/Raymond

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Notes about the shift in general: When I arrived the recycle bin was closed and locked. When I entered the building I started on the truck orders. All truck orders were entered and confirmed. I picked up Boars head ham and provolone to get through the next day. I added Evan's Food Handlers Certificate to 7Shift. I created and printed the produce PARs for Ronaldo. I will contact Cozzini for a replacement rocker knife. I contacted EcoLab to make arrangements for the technician to pick up the key and alarm code. I contacted WasteWater Transport Services regarding our scheduled grease trap service. I left a message for someone to call me back.


It was a steady shift with a few good pops. I relieved Juan Carlos at Marsal so that he could take care of some needed prep. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All BOH team members were able to take breaks.


Next shift be on the lookout for:

Please ensure that all items on the invoices are received.


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

4/5


2. KMOD stuff:

Please remember the deferred order on 3/31/25 with cookies cut in four.

Please be sure that all cases are dated when truck orders come in and that we follow FIFO rotation. 


3. Food stuff:

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

I went over the process for cutting out the stems in the basil.

Please be very careful when receiving produce. We may see poor quality in the coming weeks


4. Sales for the shift: $6,487

5. Labor for the shift:  6.2%


People:

Dough/Dish: Bailey


Prep: 


Z1R: Danilo

Z2R:Evan

Z3R: 

Z3R: Carlos

Z1M:

Z2M:

Z3M:

Z4M: Juan Carlos

Sub/Salad:  Ramona


6. How did you show love? I gave Juan Carlos a verbal high five for  working the Marsal. He has not worked that position in a while. I also gave Ramona a high five for working Sub/Salad. She does not usually work that position. 


Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH. 



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