Midtown BOH

Notes about the shift in general: When I arrived the recycle bin was closed and locked.. When I arrived, I started on the truck orders for Monday. There were significant changes in some vendor items. I picked up whole milk, anchovies, Bianco hard salami and flour for sicilian  pressing. It was a busy shift. All stations were very busy. I moved Juan Carlos to the Roto line and I covered Marsal. Breaks started at 6:30 p.m. and ended at 8:30 p.m. All BOH team members were able to take a break.  Next shift be on the lookout for: Diet coke.and Bianco salami 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Please keep an eye on prep dates 3. Food stuff: Sicilians had a good rise baked off nicely. Dressings were tasted and approved Remember that Fruity Pebbles RKTs start 6/1/25. There was a correction to the recipe for the fruity pebbles RKTs. We used three cups of the fruity pebbles, not one I picked up three logs of Bianco salami  from HEB 4. Sales for th...

Notes about the shift in general:   Starting my day when I joined the restaurant, everything was pretty organized, so I started with the preparation list and then we filled in the line and Houston also arrived, avocado I checked all the product, it was pretty good, then I arranged them and put the dates on them and from there we started preparation when we finished around 10 then we started with all the pizzas and when it opened, we started pretty well and around 11:30 I started with the breaks and we managed to finish around 1:30 and there I was in front selling slices of pizza, a pretty good day, if tickets came out in each work area but for today a lot was sold, slices of pizzas, then we had to fill in a lot of Pizza for in front and that was my day today Next shift be on the lookout for: Everything is pretty good. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The dressing has a pretty good texture, and the flavor was approved as well as th...

Notes about the shift in general: When I arrived the recycle bin was closed and locked. Houston deli did not deliver hard salami with the truck order. I picked up three logs on the way in. I will monitor deli prep and pick up more logs if needed. I followed up with Joaquin on the work in progress. He is scheduled to have the work on the front door and produce the cooler completed by Tuesday.. I walked the store and I found that our linen use is starting to increase, specifically the bar towel used in the FOH and the BOH. Let's pay close attention to this usage. It started a little slow and then picked up around 5:30 p.m. and did not slow down until 9:00 p.m. I moved Ramona to the Roto line and Aaron to Marsal. Ramona worked with Leti at Sub/Salad when I went to complete some prep items. Breaks started at 6:15 p.m. and ended at 9:30 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for: Truck orders 1. How many pies did we run on the timesheet?  4/5 2....

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I went to the bi-weekly Ops meeting. Following the Ops meeting I confirmed the BEK SA truck order for Friday and placed the Houston Deli order. In order to not have to place a $500 truck order with Sofo, I picked up a $100 of fresh Mozzarella from Sofo's will call. The K-Mod's and BOH schedules were posted. The air conditioner controlling the Roto line and part of the lobby was not working. I called Rush Refrigeration and they came and corrected the system. The urinal in the green restroom was running non-stop and overflowed. I called Bolanos Plumbing and they came out and corrected the problem. Chris will come back tomorrow for the check. I took some time to help Meredith understand why I was not ordering the needed product for the dessert bake off next week until Sunday. She was concerned that the needed items were not going to be on Friday's truck. I explained to...

Notes about the shift in general: Wendy texted me last night that she could not secure child care for her shift today, since I had Leo and following the holiday the days have been significantly slower I decided to roll the dice for the second time this week and try to save on labor . It was a slightly slower Thursday so I think it was the right call, but it was heavy on prep, sandwiches, and slices which definitely pushed the team. We of course made it through no problem, but it was a lot. We cooked off two recipes of bread. We prepped romaine and restocked marsal for the final hour. We also received from PFG, BOH schedule was tweaked, produce ordered. Next shift be on the lookout for: Produce. We have basil coming from Houston Avocado so be sure to check this as well.  1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Ok rise on the sicilians, and I had to put them by heat again on arrival. Good house pies, sauce, dressing, and knots approved. 4....

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered the building I started the PFG truck order. PFG is still holding on to the lowest price of four at this time. I checked the thermostat in the prep area and it is working. K-mod schedule was completed for next week. I was greeting some guests on the patio and come to find out, they had deep ties to the Virgin Islands and we were able to really reminisce about the islands. one couple was engaged on one of the beaches I spent a lot of time growing up on. One of the guests placed a comment about opening a shop in the Heights area on social media. I went over the Fruity RKT prep with Will for this Friday. The shift was slow so we had time to work on prep and get ahead. Breaks started at 6:30 p.m. and ended at 7:50 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please ke...

Notes about the shift in general: Received deliveries from BEK and Houston Avocado this morning. Put dates on product, tossed boxes. Everything was accounted for and looked up to spec. I had dough team do two recipes of bread dough. After breaks we drew names to see who would go home, it was Pedro's day. Since it was still pretty slow I had Leo detail the fridges next to the ice machine, he did a good job. Juan and I had to hustle a bit to stay on top of salad/sandwich and house pies and our second round of romaine prep but we got it done. Also wrote the BOH schedule. 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Sicilian's did not have a great rise, I felt how cold it was entering the building and put them by the warmers but they were still lacking. House pies, dressings, sauce, garlic knots. 4. Sales for the shift:  $2195 5. Labor for the shift: 51% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z...

Notes about the shift in general:   Starting the day, it was pretty calm, we took advantage of the time to be able to clean the roof a little, since it was getting dirty again. Then I told Evelin to make pistachio since it was finishing and also today she made sandwich paper to have ready for the weekend and around six I started with the breaks if there was a ticket but it was a little slow and they managed to finish around 7:40. From there I was checking and also changing some dates that were expiring, today I had to give it one more day, since it was in good condition and so I finished my shift for today. Next shift be on the lookout for: We are doing quite well, with all the preparation, we have everything we need 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas grew quite well, and the pizza slices are very crispy. The dressing, as well as the pizza sauce, were approved. 4. Sales for the shift:  4,177.63 5. Labor for ...

Notes about the shift in general: We were short Leti today, so I opened her station and messaged Evelin to come in a little earlier for her shift so that she could do any prep that remained. That ended up being the right call, as it was a slow post-holiday Tuesday. There was a large amount of prep to do after the busy weekend. Early in the shift I let them know if it was slow we would focus on cleaning the areas mentioned by the health inspector. Ronaldo, Evan and Pedro were a big help in knocking that out. Produce cooler gaskets, floors, and shelves were all washed. I washed the air filter for the ice machine and took off and washed the front panel. We had zero sliced black olives on hand so I ran and grabbed those. I also ordered produce and printed out the weekly printing stuff. Next shift be on the lookout for: Produce and other deliveries 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Laminated and posted the recent inspection with the others 3...

Notes about the shift in general:   Starting my shift with very good sales, I was checking the things that were missing since the afternoon shift came in, I took advantage of my time to make more lettuce for sandwiches, since there were only two containers left. I made three more when I finished, I helped them cover the pizzas and starting at 5:30 a.m. a lot of tickets started coming out and around six I started with the breaks, but the work was too much, since I couldn't fill up front, since a lot of pizzas were coming out, as well as salads. They managed to finish the breaks. Starting at 8:30 I stayed a little longer since it was quite a lot and the tickets kept coming out since it was too much. When they finished with the break, I helped them fill up front and things also calmed down a bit and today the Sicilians sold quite a lot since at 8:30 there was only one left. Then I did a tour to check that they would have enough things, since they sold quite a lot today. Next shift be ...

Notes about the shift in general: Busy shift. Not as insane as yesterday, but add to that receiving BEK, SOFO, PFG, and Houston Avocado and several prep 911s and we definitely had our work cut out for us. Still, everyone was able to take breaks and prep was completed. Everyone helped everyone and it was definitely a teamwork making the dreamwork kind of day. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Followed up with everyone working about inspection and the areas that need work, followed up with all of the salad team, and made sure everything was temping properly.  3. Food stuff: Great rise on sicilians, beautiful housepies, sauce on point, good looking produce. New house and caesar dressings had to be made today. The caesar dressing has been coming out too thick, I followed up with Leti, Leo, and Evelin about not overmixing it.  4. Sales for the shift:  $4.5K 5. Labor for the shift: 26% People: Dough/Dish: Gerardo Prep:  W...

Notes about the shift in general:   Starting my shift, I was in the oven, while the other afternoon team arrived, when they arrived, I took advantage of the time to arrange the tomatoes and lettuce, and throw away the boxes that were already empty and since there were a lot of us today Danilo was cleaning the door of the two cold rooms it was quite clean and starting at 5:30 a lot of tickets started coming out and Savannah also worked with Juan, and he taught her how to work in front, and when it got busier I went back to help Lety with the salad and around six we started with the breaks and we managed to finish starting at 7:40 from there I was checking that everything would be okay for tonight, and that was my shift for today Next shift be on the lookout for: The things that could be missing for tomorrow are pepperoni, lettuce for sandwich, and everything else we are pretty good, there is enough to start the day 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff...