Midtown BOH

Notes about the shift in general:   The day started off quite busy. We had a lot of tickets coming in from 3 pm onwards, so we used the time to refill the pizza prep area. From 4 pm onwards, it got really busy; the takeaway tickets kept coming in, with lots of pizzas. There were also a lot of salads. They ran out of lettuce, so I started cutting two containers, and Lety was also preparing the dressing since they were out. I helped out on the line stretching pizzas, but it was too much; the tickets kept coming in, so I started taking breaks around 6 pm. The whole team had their break, but the tickets kept coming in more and more. Then I realized I was running out of tomato sauce for the pizzas, so I ran and prepared more. I had to stay a little longer because it was such a busy day. After that, I saw that everything would be fine that night, and that's how my day ended. Next shift be on the lookout for: Quite a bit of preparation in the morning 1.How many pies did we run on the time...

Notes about the shift in general:   When I arrived the dumpster was closed and locked. When I entered, I went to the Ops meeting. Following the meeting I started on the BEK, Sofo and Houston Deli orders. There were two BEK orders, one for Friday and one for Tuesday. I made a run to pick up milk and something for the team to make dinner. Oscar came to install the test light for the parking lot and it is making a difference. I am in communication with our tow truck vendor. I am going to express our concern with their responsiveness to our calls. It was a steady shift, but nothing our team could not handle. Breaks started at 6:30 p.m. and ended at 8:00 a.m. ALl BOH team members were able to take breaks. Next shift be on the lookout for We had one deferred order today. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 11/01 Saturday 6:00 PM - Felipe Tapia/Texans - 22 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 3. Food stuff:...

Notes about the shift in general: Solid shift. Not quite as busy as yesterday, but steady. We received from PFG and DiMare. One deferred order for 11:30am went out without issue. Went over feedback from Charles with Raymond, I will follow up with Ronaldo and crew this weekend. Rewrote the BOH schedule after Ramona's last minute request. I ordered produce from Houston Avocado. Lettuce prices have surged from DiMare so I have been ordering more from HA again. Next shift be on the lookout for: Produce, shipment from BEK 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Sent back 3 out of 4 cases of mushrooms with the driver for DiMare.  3. Food stuff: Quality pies, dressings tasted on point. Nice rise on the Sicilians. Gerardo made perfect croutons today and I let him know.  4. Sales for the shift:  $3082 5. Labor for the shift: 44% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  ...

Notes about the shift in general:  When I arrived the dumpster was closed and locked. When I arrived I walked the inventory before starting the PFG truck. The PFG online system was down all day. I called the Rep. and placed the order with her. I went over pricing opportunities with the PFG Rep on flour pricing and she was able to match the Sofo pricing on flour. I can now spread the cost savings between PFG and Sofo, helping me to make PFG minimum truck order requirements. I went over the K-Mod's schedule and I will make final adjustments tomorrow. I sat down with Charles and went over training processes for BOH. Charles, Will and I went to grab something to eat and get caught. I went over desert prep with Meredith for next week. 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 We did not have deferred orders for today 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 10/30 Thursd...

Notes about the shift in general: Busy day, happy to see it. Slices were moving all day long. No deferred orders but many deferred-sized orders throughout the day. There was also a substantial amount of prep to do. We all stayed busy. I had only scheduled Leo until 3pm, based on the last month of Wednesdays. I should have kept him until 4pm, but we made it though. Team was doing prep past 4pm. Started off the day with BEK and Houston Avocado deliveries, everything was accounted for. Finished BOH schedule and ordered produce. Next shift be on the lookout for: Produce 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: I had Freddy scheduled oven tonight, but Ronaldo recently told me Freddy is not available Tuesday/Wednesday. I contacted Gabino, and they swapped Wednesday and Thursday. 3. Food stuff: Good looking and tasting food. Dressings were on the mark.  4. Sales for the shift:  $3240 5. Labor for the shift: 44% People: Dough/Dish: Gerardo / Jose Prep: ...

Notes about the shift in general: Busy Tuesday, love to see it. Started off with 17-pies, 2 party salads, and 140 garlic knots. Slices and salad/sandwich kept going from there. Received from Houston Deli and Joe's Tea. Ordered produce and started the schedule. Dina baked off cheesecakes perfectly. Next shift be on the lookout for: Produce 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies, sicilian rise was good except for one corner of several. Used for slice pies and cut off that corner. Followed up with Meredith. Further discussed croutons with Raymond, Ronaldo, Jose, and Gerardo. 4. Sales for the shift:  $3342 5. Labor for the shift: 47% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Pedro Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leti 8. Repair issues: Ronaldo and Leti told me the roto line cooler was not cooling. It was in defrost cycle, I fixed it. Notes for FOH: Solid shift

Notes about the shift in general:   Starting the day today, yes, there was some movement. I started to book a ticket starting at five, and we also made a cherry pepper. Then we started filling up a lot of pizzas for the front, and around six, I started taking a break. Yes, we were busy, the whole team had their break, so I helped a little bit more by filling up a little more in front, and I was also covering pizzas, and tickets were also coming out for the salads. Then I did a walk-through to check that everything would be okay tonight, and that's how I ended my shift. Next shift be on the lookout for: All good 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian slices grew quite well, the Dressing and Pizza sauce, it has a very good flavor 4. Sales for the shift:  5,529.08 5. Labor for the shift: 36.08% People: Dough/Dish:Meredith Prep:  Z1R: Danilo Z2R: Z3R: Gabino Z1M: Z2M: Z3M: Ramona Z4M:  Sub/Salad:  Eveli...

Notes about the shift in general:   Starting the day, it was pretty slow. We only had an order of eight pizzas for 5 and also on the salad. It was pretty slow, so I told Lety to do some prep, since she has a big ticket tomorrow to get ahead a bit, and I told Ramona that I was portioning beef pepperoni for the week. She made four containers, and Danilo and I cleaned up a bit in the vegetable cooler. Around 6, I started the breaks, and the whole team had their break. I left a little early, since it was too slow, and that's how I finished. Next shift be on the lookout for: We are pretty good in everything 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian ones look beautiful, for today, the Dressing and Pizza sauce, it has a very good flavor 4. Sales for the shift:  4,508 5. Labor for the shift: 42.29% People: Dough/Dish: Danilo Prep:  Z1R: Juan Z2R: Z3R:  Fredy Z1M: Z2M: Z3M: Ramona Z4M:  Sub/Salad:  leticia 6. H...

Notes about the shift in general: Started off the day putting away shipments from BEK, SOFO, and PFG. Steady shift with slices, but definitely a slower Monday. At 3:30pm Ryan had a tasting for the folks from Austin. Next shift be on the lookout for: Large order for 10:40am tomorrow. They will leave stations ready tonight. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies, dressings were on point, produce looked great. Sicilians had a decent rise. There was a comment that some croutons were too toasted, we showed Gerardo what was good and what was over and will do the same with Jose tomorrow. 4. Sales for the shift:  $2371 5. Labor for the shift: 62% People: Dough/Dish: Gerardo Prep:  Raymundo Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo 8. Repair issues: They will be by tomorrow to service the Hobart mixer. Notes for FOH: Excellent communication, prompt food running, good shift