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Showing posts from June, 2025

MONDAY 6/30/2025 BOH PM RONALDO

Notes about the shift in general:   Starting my day, we were cleaning some areas and also Meredith when she arrived began to clean where all the seeds and Black Peppers are stored. When the afternoon workers came in, we were filling in a little in front but at that same moment. A lot of tickets started coming out, so I was helping them by covering all the pizzas. Around six I started with the breaks and they managed to finish. From seven:40 onwards, I was arranging the vegetables in the cold room, throwing away the empty boxes and that's how I managed to finish my shift for today. Next shift be on the lookout for: We are doing quite well, with all the preparation 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian slices look pretty good, as do the pizza slices and the dressing, as well as the pizza sauce, it has a very good flavor and a very good texture. 4. Sales for the shift:  5,346.27 5. Labor for the shift: 29.51% People: Dou...

6.30.25 MONDAY BOH AM WILL

Notes about the shift in general: Received orders from BEK, PFG, SOFO, Houston Avocado. Sent back Romaine to HA, communicated it to Jeanne, added to the credit tracker and received a replacement. If you see Romaine in a box marked Rocco, safe to say it's likely garbage. Helped with garlic knots, prep, and setting up house pies. Not a busy day but more walk ups and slices than your normal slow Monday. We met with Raymond and went over areas that need addressing, I made a list which I will swap out weekly, of cleaning sidework and projects. Ronaldo was good in disseminating the information to the p.m. crew. I also drilled holes in the utensil storage bins. Next shift be on the lookout for: More items to tackle on the cleaning list 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Sicilians were looking much nicer today, house pies looked great, dressings tasted on point 4. Sales for the shift:  $2700 5. Labor for the shift: 39% People: Dough/Dish: G...

6/29/25 Sunday Mid w/Raymond

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. On the way in I picked up Mexican Coke and clams. I started in the truck orders and I had a little online situation that slowed the entry for BEK. They have updated their online system and it was glitching. I made a correction to Ronaldo's K-Mod schedule next week and he is aware of the change. I am ordering a few pepperoni cases for Tuesday's truck order. We are sitting heavy at this time. We should see a bounce back on next week's deli food cost. I communicated with the Sofo Representative and reminded her that they need to pick up the unusable fresh mozzarella. The credit was entered into the credit tracker. Our Sofo representative has been informed of our expectation of a $202.08 credit. A few guests could not lock the green restroom door. Bailey and I worked on the lock until the door could be locked. It was a steady shift for Marsal and Roto. Savannah did well on sub/salad....

SUNDAY 6/29/2025 BOH AM RONALDO

Notes about the shift in general:   Starting my day upon entering the restaurant, everything looked pretty good, so I started with the prep list. Then, Juan and I filled out the line. At the end, we started prepping around 10:00. We started with all the pizzas starting at 11:00, and we were already ready. We only had two tickets, and around 11:30 at the movie theater, with breaks, and we managed to finish. From then on, we were finishing up the preparation, like the Red Pepper, and a few other things. The ticket came out quite a bit, and it kept coming out. It was always in motion, even when the afternoon team arrived. I took advantage of the time to place Houston's order, which I'd set aside for tomorrow, and that's how I finished my shift for today. Next shift be on the lookout for: The only thing missing is sandwich meat, but yes, we have something to start the day. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The pizza slices are very ...

SATURDAY 6/28/2025 BOH PM RONALDO

Notes about the shift in general:   starting my day, it was pretty busy if a lot of pizzas went out to go as well as the pizza slices it sold a lot, so we were filling up quite a bit in front and around three Carlos had sent me a message that he couldn't come today because his father was more seriously ill today and he was being operated on in the hospital and for that reason he couldn't come, so we were making a lot of pizzas for in front, since it was one less from four onwards if a lot of pizzas came out and it didn't stop, and around six I started with the break, covering each one who was going and they managed to finish around eight from there I was making tomatoes for Pizza since we only had one container left and also lettuce for salad, I cut one more because it wouldn't last all night, I asked Julio if he could help me, we were doing a little preparation and that's how I finished my shift Next shift be on the lookout for: What we need for tomorrow is tomato ...

FRIDAY 6/27/2025 BOH PM RONALDO

Notes about the shift in general:   Starting the day, I stretched until the afternoon team arrived. I took advantage of my time to place the Houston Avocado order. From there, we filled up on a lot of pizza. In front of there, I moved to the salad area. I was helping Letisia in the pizza area. We have a very good staff. Yes, I went out a lot, but working as a team, everything went quite well and it was on time. So, I started with the breaks at six, covering each one starting at seven, if it got too busy, and they managed to finish around eight. From there, I was checking that everything was okay for tonight. I was also checking all the product listings to make sure they were up to date, changing some since they looked pretty good and the quality was good. I stopped staying one more day and that's how I ended my day today. Next shift be on the lookout for: We are doing pretty well, we have everything we need to start the day 1.How many pies did we run on the timesheet?  4/5 2. ...

FRIDAY 6.27.25 BOH AM WILL

Notes about the shift in general: About as busy as we get until about 3 when it died all the way down giving us time to stage the 30-pie deferred order for 4:30pm. Received orders from BEK, Houston Avocado, and Deli this morning. There was the issue with the pepperonis that were transferred back from Austin that is documented on slack. Also cooked off two bread batches, note there is bread in the Marsal cooler. Next shift be on the lookout for: Produce quality, reminder to self to check portion cup lids 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Reminder it's Pedro's birthday tomorrow 3. Food stuff: Quality sicilians, house pies, dressings tasted correct, produce looked good. 4. Sales for the shift:  $5060 5. Labor for the shift: 28% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Great communication and food was moving as soon as it hit the window. Cynthia and Ker...

6/26/25 Thursday Mid w/Raymond

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I went to the Ops meeting. I completed the BEK and the Houston Deli truck orders. I was able to get the gallon jug caps item number and they will be ordered on Monday's truck. We thought that we were having another Health Inspection from the City of Houston Health Department, but it was a false alarm. He was just in to place an order. He said we are one of the few places that he trusts to be clean. Raul completed the work on the front door. There are a few small gaps, but it is better than before. I sent pictures to Slack equipment. We had active sales this shift, but it was not very busy. I covered Marsal so that Ramona could go to lunch and help on the Roto line. Break started at 6:45 p.m. and ended at 8:30 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for 20 cases of pepperoni from Houston Deli.  1.How many pies did we run on the t...

THURSDAY 6.26.25 BOH AM WILL

Notes about the shift in general: We started the morning with a 10:30am deferred, plus six 12" subs and several more pizzas due at 11:15 and 11:30. 11:35 was overbooked but nothing we couldn't handle. The first two hours were indicative of a strong shift, but once the rain came around 1pm business slowed way down. Still with Astros home games, a Beyonce concert, and everything else going on this weekend should be solid. We already have a 30 pie order for 4:30pm tomorrow, I moved Danilo's in time to 4pm and let him know. I ran and purchased fresh mozzarella from Restaurant Depot for the weekend, also grabbed heavy whipping cream for the tirimisus Meredith is making tonight. I made it back in time for the first deferred order. Slices were also going strong for the lunch rush. I printed out more dough count sheets and waste logs, organized the coolers, and ordered produce. We finished the day by restocking Marsal. Next shift be on the lookout for: Lettuce quality. Dough team ...

6/25/25 Wednesday Mid w/Raymond

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I arrived I completed an inventory check before starting the PFG truck order. I completed a scheduled review of the Toast Midtown inventory. Thanks to Weston for assisting with reorganizing our inventory. This will assist Will with taking the lead on the monthly inventory. I then reviewed the BOH schedule for next week. The K-mod schedule for next week is completed and published. We pick up a 30 pie order for Friday at 4:30 p.m. I contacted Alsco and they will bring mop heads in the morning to help us out until Friday. A few team members are not feeling well. Please encourage all team members to practice frequent handwashing. We had a deferred order that purchased two gallon beverages, one teas and one lemonade. I ordered the lids for our gallon jugs in May and I did not realize that they did not come in. I will follow up with the vendor on the status of the caps for the gallon jug...

WEDNESDAY 6.25.25 BOH AM WILL

Notes about the shift in general: We received shipments from BEK and Houston Avocado today, everything was accounted for, nothing obviously damaged. Busy day for line prep as almost every item needed replenishing. Split my morning between helping set up the line and writing next week's schedule. It was a decently busy day with to go pies being the main station for a change. Next shift be on the lookout for: I will pick up more fresh mozzarella from Restaurant Depot tomorrow ahead of the weekend. Meredith will be doing tiramisus.  1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Sicilian's had a decent proof, produce looked good, dressings tasted right, garlic knots were solid.  About 2 months ago I started putting Leo on pounding shifts once per week. He has steadily been improving and asked for a lot of feedback in the past week. Today his pies came out looking the best that I've ever seen from him. Flat, even, with the right amount of crus...

6/24/25 Tuesday Mid w/Raymond

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered and checked on the Marsal oven fix, It was completed by Ronaldo and Pedro and the oven is working, good job! I started on the BEK truck order. A few items needed to be updated on the order guide. We are running a smaller staff on Mondays and Tuesdays to try and get ahead of labor. I completed the BEK truck order online at the Marsal. A few adjustments were needed in order to complete payroll. Will and Ronaldo were given access to toast so that they can use Product Mix as a tool to estimate usage. I contacted two vendors regarding R&M for our equipment. It was a steady shift for Marsal and Roto. Brakes started at 6:30 p.m. and ended at 9:00 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for Truck delivery, ensuring that all items are received. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Please keep an eye on ...