5/31/25 Saturday 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 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 the shift: $9,294

5. Labor for the shift:  7.7%


People:

Dough/Dish: Julio


Prep:: 


Z1R: Danilo

Z2R: Juan Carlos

Z3R: Evan

Z3R: Gabino/Carlos

Z1M:

Z2M:

Z3M:

Z4M: Juan Carlos/Raymond

Sub/Salad: Leti/Wendy


6. How did you show love? I gave a verbal high five to the team for keeping up with ticket times


Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH. I asked the FOH to stab their tickets at Marsal. It causes confusion when tickets are left on the glass.

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