Midtown BOH

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. I started the truck orders when I entered. Cynthia and I went over operational concerns. I worked with Diego our new cook and he is coming along in his training, but he has a ways to go before he can run marsal by himself. The rain slowed sales, but when it stopped sales started to pick back up. I baked off cookies and Leti assisted me with more ranch dressing. Breaks started at 7:00 p.m. and ended at 8:30 p.m. All team members were able to take a break. 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 were tasted and approved 4. Sales for the shift: $5,544 5. Labor for the shift:  6% People: Dough/Dish: Julio Prep:  Z1R: Juan Carlos Z2R: Juan Z3R:  Z3R: Gabino Z1M: Z2M: Z3M: Z4M: Diego/Raymond Sub/Salad: Leti 6. How d...

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, then I did the dough count and when Juan arrived he was doing preparation and filling on the line, meanwhile I was opening the salad station since no one was there until 12 and Evan also arrived around 10 at that time. We started with all the pizzas, when it opened if some tickets were issued, it was busy for a while when Lety arrived around 12 I started with the breaks and we managed to finish around two and also at that time it was too slow since it started to rain meanwhile we were finishing with some preparation and also filling in front, when the afternoon people came in I took advantage of the time I placed the Houston avocado order also today they made double sicilian to plan one tomorrow and the other will leave for tonight and Raymundo was helping Jose with the bread knots and the dough, since it was five recipes for toda...

Notes about the shift in general:   Starting my shift, we made a lot of pizza for the front, taking advantage of the fact that it was a little slow and we have a lot of people in the morning. Then Savannah told me if I could come in a little later, like until 5:30, since she was working up front in the morning. I said yes. In the meantime, I was in charge of the salad from four until she arrived. It stayed a little busy, but we had a lot of staff and there were no problems. In the meantime, when it got really busy, I helped Savannah. Around six, I started with the breaks. They managed to finish around seven:40. From there, I was checking that nothing was missing tonight and that's how I finished my shift for today. Next shift be on the lookout for: We are up to date with all the preparation, the only thing that could perhaps be missing is Walnut, everything else, we are pretty good 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian one...

Notes about the shift in general: Steady day. No singular rushes, but a lot of walk ups ordering slices, sandwiches and whole pies. Italian and turkey subs are definitely enjoying a bump in popularity. In order to free up Raymundo to help Jose on dough tomorrow we went heavy on prep today. Same for salad/sandwich prep. I went over the dough plan first with Raymond then with Ronaldo, and told Jose and Raymundo the plan for tomorrow. We received produce from DiMare, the driver forgot the invoice, but I caught him before he drove off. I made another guide for produce ordering for this week for Ronaldo. Next shift be on the lookout for: Walnut and turkey levels.  1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Note if we need an extra person Sunday or Monday night, Juan Pu is no longer working his other job and works both mornings. 3. Food stuff: Great looking food today, dressings have been holding up nicely, Sicilians proofed well.   4. ...

Notes about the shift in general:   Starting the day, when we entered there was a lot of work on the salad, as well as on the pizza, when those in the afternoon came in I was helping to cover the pizzas and also fill too much at the end, we made a Cherry Pepper, since we only had one container left, and then I made a preparation list for Evelin to have everything, since tomorrow Savannah will be there and to do everything possible to fill everything starting at five, if too many pizzas came out as well as sandwiches and salads, already at six I started with the breaks at that time if it started moving, but we are full on the entire line, there were no problems and they finished around 7:40 from there I was checking and checking that nothing was missing for tonight and that's how I finished my shift Next shift be on the lookout for: The only thing that might be missing is turkey, and also walnuts, but I already told Raymond, and he is on the lookout. 1.How many pies did we run on th...

Notes about the shift in general: Nice shift. Started the day off with a 25 x 12" deferred sandwich order. Pizza had several large tickets for the first hour and more rolled in on opening. I approved an overbooking. Slices were moving all day long. Everything ran smoothly, was out on time, and looked quality. Next shift be on the lookout for: Produce from DiMare 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: The donation from BEK was bottled water and gatorade.   Raising the cooler temp for the dressing cooler seemed to do the trick. 3. Food stuff: Good stuff. Dressings were especially tasty today and some phenomenal looking house pies. 4. Sales for the shift:  $4229 5. Labor for the shift: 37% People: Dough/Dish: Gerardo Prep:  Dina / Raymundo Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Solid shift.

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I started the truck orders. I also contacted the vendors to confirm their holiday hours. Considering the closed day next week I tried to move as many order items to this week without running high food costs. I reached out to the BEK Rep and she informed me that the pricing on the Mozzarella block cheese from Temple was a special pricing arranged just for the stores in Austin. Our Rep was kind enough to match the price although we were not included in that temporary pricing structure. I went over the final dough plan for next week with Will and a few changes were made. Ramona was not feeling well so she was cut early. Bailey and I filled in at Marsal. The shift started slow for Thursday. We had a few nice pops around 6:30 p.m. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks Cynthia and I will go to the court hearing tomorrow to ...

Notes about the shift in general: We received from DiMare and PFG today. Alsco brought uniforms. Invoices are all accounted for. I picked up milk and anchovies. We have a large sandwich order for tomorrow morning which has 12 x 12" turkey subs on it, we were running low on turkey so I picked up that as well. I let prep and salad/sandwich know about the order. I finished next week's schedule and ordered produce. I talked next weeks' dough prep with Raymond. Today was generally a slower Thursday, but all of the business came at 12:30pm when there was a major slice rush. Raymond and the team helped out and there were no issues. Next shift be on the lookout for: Produce from Houston Avocado 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Dressings, especially the Caesar, are still having issues breaking. We shifted where they are being stored to the cooler by the line to see if that makes any difference. I also had Leti make sure all ingredients were at room tem...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. On the way in I stopped at BEK's will call and picked up a root beer bib. The last bib on hand had a defective valve. I contacted the Rep and added the bib to the credit tracker. I started on the truck order for PFG. I followed up with the PFG Rep regarding mozzarella pricing. I will remind her when the orders are placed to make the necessary adjustments to lower the price on a few items. I completed the k-mod schedules for next week. I am reviewing the BOH schedule for next week. The shift was not very busy. There were a few good pops at 6:00 p.m. Breaks started at 6:30 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 were tasted and approved 4. Sales for the ...

Notes about the shift in general: Solid shift. Started the day with a large deferred order that was mainly 12" subs due at 10:45am. It went out on time. Salad/sandwich stayed strong for the majority of the shift and pizza got several 4-5 pie orders throughout the day. We received orders from BEK and Houston Avocado this morning, everything was accounted for, invoices upstairs. We cooked off two batched of bread this morning, Jose was really good at make sure the bottom oven was good to go on time. I double checked each case of 18" boxes we received to ensure they are not defective. I finished the schedule and communicated with individuals who's schedule is affected by next Tuesdays' closure. Dina left when she finished prep at 3:30pm. Next shift be on the lookout for: Produce from DiMare 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Nice rise on the Sicilians, good looking house pies, dressings approved. Tossed Caesar dressing prepare...

Notes about the shift in general:   Starting my day, I was pretty slow, so we focused on cleaning when the afternoon crew arrived. I took advantage of my time and started cleaning the entire vegetable cooler. I took everything out and started cleaning. It turned out pretty good, and we also made a cherry pepper since it was a little slow. I started with the breaks at six, and also at that time things improved a little and they finished around 7:30. From there, I checked that everything was okay. Diego was also improving more, and that's how I finished my shift. Next shift be on the lookout for: We are up to date with all the preparation 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizza looks quite delicious, as does the pizza slice, the dressing, and the pizza sauce. It has a very good texture and a very good flavor. 4. Sales for the shift:  4,379.57 5. Labor for the shift: 39.88% People: Dough/Dish: Meredith Prep:  Z1...

Notes about the shift in general: Slow shift. Sent Leti home early. Dina home once she finished prep. Pedro and Ronaldo worked on detailing the low boy coolers. We received Houston Deli and Cozzini bros came by and replaced our slicers. I started next week's schedule 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: 3. Food stuff: Cold in the building this AM so Sicilian's needed some time in front of Roto, they came out beautifully after that. House pies looked and tasted great. Dressings were approved. 4. Sales for the shift:  $1803 5. Labor for the shift: 70% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Good communication and movement, solid shift.