Midtown BOH

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. The parking lot needed little love. I policed the area and spoke with Andrew about opening lot care. When I entered I started the truck orders for BEK, Houston Deli and SOFO. I noticed on entering the SOFO order that the system was glitching. The order showed an order date for today, but a delivery date for last Monday 7/28/25. I was able to correct it. I received more applications with current pizzeria experience. The shift was steady but not very busy. There were small pops at Marsal and on Roto. Breaks started at 6:30 p.m. and ended at 7:45 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for Produce quality Prep for this Sunday's large order needs a close look. RKTs, cannoli cream, and sub bread are the biggest focus points for Sunday.  1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Please keep an eye on product dates 3. Food ...

Notes about the shift in general: We received from PFG today, they did not pick up the damaged white bags, and left their invoice directly underneath them. I communicated to the team about the pending large order for Sunday, I spoke with Dina about RKT and cookie needs. Since I had Leo and Pedro I had them go heavy on prep. The first two hours of business were solid, more of a lunch rush today. We had several 5+ pie tablet orders, one order of 4 family salads, and another large ticket with 5 12" subs. Slices were also moving. Raymond and I had a brief meeting over issues from the week and what's on the horizon. Next shift be on the lookout for: Produce quality 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Pedro had a coworker he highly recommended for our current needs, he submitted an application yesterday and came in today for a primary interview with me. I want to hire him. He has 12 years pizza experience, is fluent in English and Spanish...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I started on the PFG truck order. It looks like PFG red pepper price has been adjusted. The $33.00 price per case was my catching them slipping on their pricing. It was fun while it lasted. I was price checking on produce with PFG and I did not find any cost savings at this time. BOH team members have been scheduled for surveys. The shift was slow with few pops Breaks started at 6:00 p.m. and ended at 7:40 p.m. All BOH team members were able to take breaks Next shift be on the lookout for Produce quality 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Please keep an eye on product dates 3. Food stuff: Sicilians had a good rise baked off nicely. Dressing tasted extra taste today 4. Sales for the shift: $2,77 5. Labor for the shift   4% People: Dough/Dish: Meredith Prep:  Z1R: Danilo Z2R:  Z3R:  Z3R:Juan Carlos Z1M: Z2M: Z3M: Z...

Notes about the shift in general: On arrival the recycle bin was empty and locked shut (not open for once!) We received shipments from BEK and Houston Avocado today, so I helped move, store, date, and organize everything. We were still awaiting the replacement part for the Hobart cheese grater attachment. We cooked off two bread recipes. There were only two cookies left so Jose paused cooking bread and cooked off cookies before opening. I finished the schedule, adding half an hour to everyone's shifts for manager evals. Mid-afternoon the replacement part arrived, fit and functioned properly, and Dina was able to grate cheese. 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: I notified Juan and Evelin that their Sunday schedules may shift slightly if that large order goes through. 3. Food stuff: Beautiful rise on Sicilians, good looking and tasting house pies, dressings were on point, Leo just had to toss a few oz of house dressing that had broken....

Notes about the shift in general: Slow even by Tuesday's standards. Dina cooked off cheesecakes today, they came out looking gorgeous. Pedro cleaned the air vents and changed the filters over roto and in the hallway. Leti detailed her station and cleaned the outside of her oven. Cozzini bros came by and changed out the slicers. Houston Deli dropped off meats. I printed off waste logs and slice temp logs, worked on next week's schedule, ordered more sesame seeds and crushed red pepper, and ordered produce. Next shift be on the lookout for: Produce quality 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Yesterday Ramona asked me if we were still looking for people and if her friend could I apply, I told her to come by today and she filled out an application and I conducted an interview. She was nice enough and had 8 years restaurant experience in Cuba, but she has not worked in two years, and with the spot we need to fill (topping/slice counter Fri...

Notes about the shift in general:   Starting my day when I entered the restaurant, everything looked pretty good, so I started with the preparation list and also gave two bread recipes. Then we started to fill in the line. When we finished we did the preparation and around 10 we started with the pizzas and we had a ticket for two pizzas for 10:30. By 11:00 we had everything ready, so we started with the break at 11:30 and we managed to finish around two: At the beginning the tickets came out, but from two onwards it was pretty slow, so we focused on doing a little cleaning in the work area. I also told Pedro to change the filter where the Flex wheel is. Then we made two cherry Peppers, and around three: We started to fill in front, meanwhile I was stretching and that's how I ended my day Next shift be on the lookout for: We are doing pretty 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 ones grew quite...

Notes about the shift in general:   Starting my day when I entered the restaurant, everything looked pretty good, so first I made the preparation list. Then we already have a lot of merchandise, so we started loading everything up and arranging it, putting all the dates on it. That took us almost two hours, and then we started filling out the line. From there, we got a ticket for seven pizzas at 10:40, so we rushed to fill it out in front and have it ready. Then we started with the ticket and it came out on time. Afterwards, we have another four pizzas by 11:10, and so we started the day pretty well. Already at around 11:30, we started with breaks and finished around 1:00. Today Raymundo and Juan worked on the preparation, since there were two of us and it made me finish a little early. Juan had to leave around two, since there was only a little time left, and Raymundo was finishing up the rest. Meanwhile, he was a little slow, and Will sent Leo to clean up outside and in the cold ...

Notes about the shift in general:   Starting my day, I was working in the oven and we were also finishing some preparation, when the afternoon team came in, I took advantage of my time to place the Houston avocado order for tomorrow, from there I cut lettuce for salad and also broccoli since we needed that much preparation, while the others focused on taking out all the pizzas and also filling in front. When I finished at 5:30 I helped them a little covering the pizzas and I was also in the salad helping Evelin since she was getting out a lot and around six I started with the breaks covering each one, the one who was going and they finished around seven:40, from there, I was checking everything on the line was ok, and that's how I ended my day Next shift be on the lookout for: We're pretty good, we have everything we need for tonight. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas grew super well, and the pizza slices are cr...

Notes about the shift in general: I had figured Wendy would not be in today after her message to Cynthia earlier in the week, so I had added Evan to the schedule to slide Juan over to prep to train Raymundo. They worked well together, with Juan mainly explaining and demonstrating and having Raymundo execute. They completed a full prep list. I helped Jose with garlic knots and set up the salad station. House dressing was the only prep 911 so I finished that and helped Evan to set up house pies for marsal. By that point Ronaldo and Aaron arrived and I ran to get bleach. Definitely a day where the team made the dream. Today was steady, especially for slices and sandwiches, but slower than I expected given the weekend's numbers. Next shift be on the lookout for: Produce quality 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: I brought Evelin in 1 hour earlier to complete station prep and changed it on 7shifts. I added Raymundo's training shifts for t...

Notes about the shift in general: When I arrived the recycle dumpster was closed and locked. I am off tomorrow, so I entered the truck orders today. I took some time to complete a price comparison on produce with PFG. Today was Raymundo's first training with Dina. Ronaldo and I spoke with him on how his fist day went. It was a steady shift with controlled pops. I ordered the fly spray that will help us control flies in and around the store. 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 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Please keep an eye on product dates 3. Food stuff: Sicilians had a good rise baked off nicely. Dressing tasted extra taste today 4. Sales for the shift: $4,595 5. Labor for the shift  9.4% People: Dough/Dish: Julio Prep:  Z1R: Danilo Z2R: Juan Carlos Z3R: Carlos Z3R: Gabino Z1M: Evan Z2M: Z3M: Z4M: Aaron Sub/Salad: Leti 6. How did you sh...

Notes about the shift in general:   starting my day when I entered the restaurant, everything looks pretty good so I started with the preparation list and delivered it to each area and also today the new one who works in preparation showed up, I already told Dina to teach her well, then we started to fill in the line, just like nine Houston avocado arrived I checked them it looks pretty good and then I arranged them and set a date on them and then we got a ticket for two pizzas for 10:40 and others but it was not until 11:30 so we started with all the pizzas, in front when it opened everything was ready if enough tickets came out, so I started the breaks from 12 we managed to finish around two, meanwhile I was in front, if a lot of Pizza Slice was sold, as well as Pizza to go all day, we were always on the move and also finishing some preparation that we had pending, already at three we started to fill in front, since if a lot of slices were sold, when they came in The afternoon te...