Midtown BOH

Notes about the shift in general:   Starting the shift in the morning, yeah, it went pretty good. We were finishing up prep around 3:00 we started filling up with a lot of pizza for in front, then I took my break and when the afternoon guys arrived things calmed down a bit so I gave them a Cherry Pepper, so they could make since there was no tickety around 5:00, if it came out it got a little busy then around 6:00 I started, with the breaks, covering each one who was going and they managed to finish around 7:40 after that of the pepperoni button we sold like eight slices and the hot honey we haven't sold a single one since 4:00, until now in the morning yes it sold quite a bit and so I finished my shift Next shift be on the lookout for: We are fine in everything 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian ones, yes, grew quite well and when cooking. I came out quite easily and it's quite crispy, as are the pizza slices. The dres...

Notes about the shift in general: We received from BEK, PFG, SOFO, and Houston Avocado today. Four broken tubs of Old Fashion Ricotta were added to the credit tracker, everything else was accounted for. It was a large order but everyone helped out. After that I made sure everything was in place for the two drops today. Hot Honey is on the salad/sandwich station. We sold close to 20 packets so far, so yay for that. Button Pepperoni house pies have been looking nice. I threw away two slices whose pepperonis had shifted during cooking. Looks good in the window, but spoke to Cynthia about other placements where it isn't in danger of contaminating the cheese pie. Sold about 3.5 whole house pies of button pep, pretty good for a Monday morning. Not slow today, but pretty steady with a lot of guests trying out the new items. I ordered produce from DiMare for tomorrow. Good shift. Next shift be on the lookout for: Houston Deli, Dimare, button pep, hot honey 1.How many pies did we run on the...

Notes about the shift in general:   Starting the day in the morning, there were a lot of sales, I was working at the oven, we didn't stop at the tickets, when the afternoon workers arrived, I took advantage of my time to cut lettuce for salad, since in the morning we didn't have time to do it when I finished, I went back to help them cover the pizzas if they spilled out too much and around six I started with the breaks and around seven it started to get a little slow and Savannah asked me if they would give her permission to leave around eight. I said yes, since it was a little slower and also Belinda, she already knows enough to be able to close tonight and I also told Carlos to keep an eye on her, 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 ones rose quite well and look great, as do the pizza slices, the dressing ...

Notes about the shift in general: Good shift. I helped Jose with garlic knots and Juan with house pies and setting up the line . I ran to the store to grab a small amount of romaine. One of the cases received on Friday was almost totally unusable. I will return it to Houston Avocado tomorrow. I ordered produce and SOFO. Ronaldo and I stayed on top of Diego as much as possible and I gave him feedback as needed. We needed one more ranch so I knocked that out. Next shift be on the lookout for: Button pepperoni house pie starts Hot Honey packets starts Large delivery from BEK Produce from HA 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Diego called saying he was running late 20 minutes before his shift, he was 40 minutes late. 3. Food stuff: Sicilians were a little short of their full rise first thing, they improved by midday. We threw out one container of caesar dressing. Produce on the line looked better than normal. House pies were great. Dressings were tasty. 4. ...

Notes about the shift in general:   Starting the day, I was working in front selling slices of pizza, then we started to fill up with quite a few Pizzas for in front since there was a ticket for six of 22 pizzas, so when the afternoon people arrived they told me that there wasn't much Cheesecake left, so I started and took advantage of my time cutting one from five o'clock onwards and when I finished around six I started with the breaks covering each one, the one that was going from that hour on was quite busy, quite a few pizzas were coming out and also in the salad there was a lot of movement and as of seven there was a little chaos in front that they were sending pizzas, On The Fly all the other Pizzas were taking out on time and so I finished my shift it was a quite busy shift so far Next shift be on the lookout for: We're pretty good, with all the preparations. We're ready to start the day. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food st...

Notes about the shift in general: We received a small order from Houston Avocado this morning. It was a steady day with 3 deferred orders. I made sure the first one this morning was up to spec and double cut. The largest one is another order for the Texans going out at 6pm. They are currently stocking house pies so they can focus on that. I spent most of my shift conferring with Ronaldo about each trainee's status and what can be done to best help them and creating the materials that we discussed. I also grabbed milk, anchovies, and heavy whipping cream. Next shift be on the lookout for: Product levels. Prepare for Hot Honey and Button Pepperoni on Monday. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Raymundo is making good progress on his pounding skills. I am following up with the trainees this weekend to make sure they have what they need to succeed. I consolidated and translated training materials and also created documents for each trainee to track their succ...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I checked on the truck deliveries. Mettler dropped off the updated menus and the grated romano cheese. He also went over a few of the processes for the upcoming New York trip. I had the cooks prepare a few beef button pepperoni house pies. The process that Pedro is using will minimize discarding under topped slices. I reviewed the updated City of Houston Food Inspection standards and there are very little changes that will impact us. I started the review of the UniFirst linen contract. I worked with Diego and he is making some progress. The pop started at approximately 6:45 at the Marsal. The Roto line and Sub/Salad picked up around 7:00 p.m. I spent some time observing Belinda at Sub/Salad. She is making improvements on every shift. Her challenge was with Caprese, getting the correct amount of oil just right. Freddy is coming along on pounding and topping. Breaks starte...

Notes about the shift in general:   Starting my day, upon entering the restaurant, I realized they hadn't locked it, nor had they let the alarm be activated for those who came to deliver the merchandise in the morning. Then I toured the restaurant. Everything was pretty good, so I started with the preparation list and delivered them to each area. We started loading all the boxes and arranging the dates for each product. Then I helped Gerardo with the bread knots. We started on the pizzas for the front desk. Then we got a ticket for 23 pizzas at 11:35, just cheese, and we had also gotten about three more and another four more. But we were pretty well staffed, so there were no problems; we managed to get the entire ticket. It came out on time, so I started with the breaks starting at 12, and they managed around two. By that time. It was a bit quiet, but we were finishing up the preparation we had pending, then around three I told them that they had already filled enough pizza for in ...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I checked on the PFG truck delivery. I then started the truck orders for tomorrow. I communicated with the representative from Unifirst as a follow-up to my requests for additional information. He is sending the information and I will review it and get back with Charles. I met with a customer from My Tech Texan. They provide service on most of the equipment that we currently use. Andrew said that he used My Tech Texan's service in the past and they were responsive and professional. I reviewed the BOH schedule and posted it. I contacted Houston Deli regarding the shortage of grated romano cheese and they have not received an update from Boars Head at this time. The shift was steady and did not push the team very much. Marsal started to gain sales around 6:30 p.m. and the Roto line had a steady flow of tickets at the same time. Breaks started at 6:30 p.m. and ended at 7:45 p...