Midtown BOH

Notes about the shift in general:   Starting the shift, I was stretching Pizza and also covering some in the salad, since it was too slow and Lety left earlier, since it was too slow, when the afternoon people arrived, I took my break when I went down. I took advantage of the time to take down all the filters and wash them since it was too dirty and black from the smoke in front it was quite clean, from there we started to refill too much Pizza in front if a ticket came out, and already at six I started with the breaks covering each one who was going from that time, yes it got quite busy and they managed to finish around 7:45 then I was checking and checking if some things were missing, but everything was quite good, and so I finished my shift Next shift be on the lookout for: In preparation we are up to date with everything 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian ones look delicious, as do the pizza slices, the dressing and...

Notes about the shift in general: We received orders from DiMare and Houston Deli today. All product from DiMare looked great, Ronaldo inspected it as well and was impressed. I went over ordering from DiMare again with him. I picked up milk and anchovies and finished next weeks schedule. Pedro defrosted the minifridge that holds ices. We cut Leti early since it was another slow one. There were a few more pops today, but about the same amount of business. Dina cooked off cheesecakes, they look incredible. Next shift be on the lookout for: Produce quality from Houston Avocado 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: Schedule is in place, but Mauro's training shifts will need to be added once he is added to the schedule. I haven't heard anything else from Evan but I have him scheduled next week starting on Thursday.  3. Food stuff: Beautiful rise on the Sicilians today, house pies were perfect, dressings tasted great, sauce was on the mark. ...

Notes about the shift in general:   Starting the day, it was too slow, so it was just Will, Leo, and I working on the tickets that came out while I was working at the oven until the afternoon team came in. When they arrived, I took my break downstairs. We were refilling the front after finishing. I took advantage of the time since it was still a little slow. I was cleaning the refrigerators where we keep everything that is salad preparation, I cleaned them all and also the doors. Meredith helped me remove it and clean and wash the back one since it was too dirty, while they took care of the tickets that came out. When I finished, I started with the break around six and Evelin started cutting more paper for the weekend and they managed to finish. From there, we threw out the trash so they could leave a little early today since there was nothing and that's how I finished my shift. Next shift be on the lookout for: The Sicilian ones had a pretty great rise and are cooking quite well, ...

Notes about the shift in general: On arrival the recycling bin was locked open. We received orders from BEK and Houston Avocado. Everything was actually up to spec for once, no broken on mis-delivered items. After I got the go ahead from Raymond, I put in our first DiMare produce order for tomorrow. Since it was slow, I had Juan clean the cooler floors, Ronaldo helped him. We drew names to determine cuts, Leo's name was drawn, but Juan took the cut. 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: Raymundo continues to excel at prep, he takes initiative and stays focused.   3. Food stuff: Solid rise on the Sicilians, Leo's house pies look better and better, sauce approved, and dressings tasted great. I talked with Leo about keeping an eye on Caesar dressing. 4. Sales for the shift:  $1820 5. Labor for the shift: 72% People: Dough/Dish: Gerardo Prep:  Raymundo Z1R: Juan Z2R: Z3R:...

Notes about the shift in general:   Starting the mess, I was at the oven until the afternoon guys arrived. From there. I took my break when I got back. We were filling up De Pizza in front and around 4:30 I realized Carlos wasn't coming in. Then I sent him a text telling me what happened and he told me he couldn't come to work because his dad got sick and for that reason he couldn't show up today and around five he started making a lot of pizzas. As well as salad. We were on the move, so I was covering, and also helping with the salad, and I started the breaks at six, and they managed to finish around eight, and from six on we were always on the move, I was making a lot of tickets. At the end of the breaks, they told me they were missing Cheesecake and they only had two left, so I was cutting one and when I finished I helped them fill up in front a little bit since it was too much and they couldn't. I also told Aaron to stay until closing, and that's how I finished ...

Notes about the shift in general: Solid close. There was a decent amount of prep for all departments. I helped Jose with garlic knots. Juan helped with line prep and to stock marsal for the day. It felt like a slower day because there were no large pops, but it was steady all day. We cut Evan after breaks and prep were done at 2pm. 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: Evan's oldest brother died yesterday. Evan worked normally today, and only seem to get upset when he told me what happened, but also still seemed to be a mainly in shock/disbelief. I have adjusted the schedule to remove his shifts for this week per his request. Raymundo did everything himself today. He came in and immediately took initiative, started on cheese, and had knocked out that plus pizza sauce and cut cheesecake before opening. He was done with all assigned prep by 3:30pm. Juan, Ronaldo, and I all checked in with him,...

Notes about the shift in general:  On the way in I stopped and picked up more string lights for the patio. We found out that the outlet is causing the string to burn out. Bailey and Ryan were able to rearrange the sequence of lights and it is working for now. When I arrived the recycle dumpster was closed and locked. I completed the truck order for tomorrow today. I am off tomorrow and I will only be in for a short while. I walked the store looking for R&M. The shift was steady with nice pops at Marsal and whole pies. Early in the shift there was a little confusion on a pie that the guest requested no cheese and somehow the guests thought that the cashier told her that there was cheese on the pie. Ryan and I looked into the situation and we found that there was no cheese on the pie. The guest was satisfied and left happy. 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 ...

Notes about the shift in general:   As I started my day, the dumpster was closed and locked, so when I entered the restaurant, everything looked pretty good. I started with the list of preparations and deliveries to each station. Just then, Houston Avocado arrived. I checked them all, arranged them, and dated them. We started filling them. Then, I started with the preparation. Around 10:00, we started on all the pizzas. When it opened, it was a little quiet, so I started with the breaks and we managed to finish around 1:30 and from 11:30 the tickets started to come out and also a lot of pizza slices came out and around two it went down a bit, we took advantage of the time to finish the preparation that we had pending, and around three we started to fill up with a lot of pizzas for in front, and also at that time a lot of pizzas to take away came out as well as pizza slices while I was working on the pizza slices, when those from the afternoon arrived, I was checking that everything...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I arrived I had a call with Charles and Zena, the new produce vendor representative DiMare. everything should be in place to start our orders with them next week. I placed a call to WWTS to schedule our grease trap for cleaning. The test results of the grease trap independent testing by A&B labs was shared with Ops. It looks like the large order for Sunday has been canceled. we prepped up for the order, but I am sure that we will be able to put it to use. I price matched produce between DiMare and Houston Avocado and there are some savings to be had. The shift was steady with good pops early in the evening. 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 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...

Notes about the shift in general:   Starting my day by entering the restaurant, everything looks pretty good, there was a lot of merchandise, so we started arranging everything and loading all the boxes. And everything is in good condition, then I made the preparation list and delivered them to each station around nine Houston avocado arrived I checked them I also dated them and arranged them all from there we were filling in the line, we also started with the preparation and around 10 we started with all the pizzas for in front, if we had a ticket but until 11:30, so when it opened, we already had everything ready and I started the breaks at 11:30 and they managed to finish around two if a lot of pepperoni and cherry pepper slices were sold and also a lot of pizzas as well as sandwiches came out, already at 2:30 it got a little slow so we made two cherry peppers as well as finish some preparation that we had pending, already at three we started to fill a lot of Pizza for in front ...