Midtown BOH

Notes about the shift in general:   Starting the day by entering the restaurant, everything looked pretty good, everything was clean and organized, so I started with the prep list and handed it out to each station. Then we started stocking the line along with Pedro, and we also did some prep work. Starting at 10, we began making all the pizzas for the front. When we opened at around 11, we had everything ready, so I started taking breaks. The whole team took their breaks today. We sold quite a few slices of pizza today. Cynthia was working up front selling pizza slices. The day went pretty well. Around two o'clock, I received the meat delivery. Everything arrived except for the Parmigiano Reggiano, but we were pretty well stocked. We also received oregano and dried red pepper. Around three o'clock, Lety left, and Cynthia was working on the salads while we made more pizzas for the front when the afternoon shift arrived. I took advantage of my time to place the Houston avocado or...

Notes about the shift in general:   Starting the day, upon entering the restaurant, the door was unlocked again, and the alarm was activated, but we still don't know which of the suppliers left the door unlocked. All the merchandise was already there, so we started bringing everything in, organizing it, and putting on the dates. Everything arrived in pretty good condition, except for one box of basil, which was spoiled. I also received the Houston avocados; everything was quite good. I noticed that we were out of red onions, so I mentioned it to Cynthia, and she bought some. Then we started restocking the line. Around 10:00, we started making all the pizzas, and by the time we opened, everything was ready. So, we started our break around 11:30 since we had tickets. The whole team took their break. Today, we sold quite a few slices of pizza at the front counter; they sold very well, as did the Sicilian pizzas. We were constantly busy restocking the front counter, and with Cynthia...

Notes about the shift in general: Decent Sunday, a little on the slow side, evenly distribution between the three stations. Cynthia was our mid and helped run slices and by grabbing mayo and parmesan on her way in. I put in BEK, PFG, SOFO, and Houston Avocado orders this morning, did BOH inventory, and ran to the store. Next shift be on the lookout for: Orders coming in from BEK, SOFO, PFG, and Houston Avocado. Still no deferred orders for this week. Meredith is doing tiramisus tomorrow, we have half a handle of rum and 4 quarts of cream coming in. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking pies today, there was a plain Sicilian house pie that looked a little doughy under the cheese, we swapped it out with another one. Dressings tasted right, knots looked good. Perfect croutons and cookies from Jose today! 4. Sales for the shift:  $3165 5. Labor for the shift: 36% People: Dough/Dish: Jose Prep:  Raymundo Z1R: Juan Z2R: Z3R:  Pedro Z1M...

Notes about the shift in general: We received orders from BEK, PFG, and Houston Avocado today. I put in a Southern Spices that should arrive early next week. I summarized and translated the comments from HQ from their recent visit and went over them with Ronaldo. We had already discussed most items, but I wanted to provide him with a list so we can both make sure to follow up. Ronaldo and I went also went over next week's schedule and posted. Slower start to the shift today, nothing hit until after noon. Decent amount of prep after being closed. Next shift be on the lookout for: Any low stock items, please communicate to me so I can pick up tomorrow or Sunday.  Currently no deferred orders on the books. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Dina identified some sub-par Roma tomatoes, I am following up with the DiMare rep for a credit. 3. Food stuff: First Sicilians of the day were passible but still needed more proofing time. They are coming out bette...

Notes about the shift in general:   Starting my shift, the dumpster was locked when I entered the restaurant. Everything looked pretty good. So I started with the prep list. I delivered it to each area. Then I helped Jose with the bread knots, while Raymundo and Juan were stocking the line. After that, we started with the prep work, and around 10:00 AM we started making all the pizzas for the front counter. By around 11:00 AM, we had everything ready. So I started taking breaks around 12:00 PM, since we had a few orders when we opened. The whole team took their breaks, and with Cynthia's help, the day went much smoother, as she was selling pizza slices while we finished the prep work and also stocked up on plenty of pizzas for the front. Around 3:00 PM, we restocked with more pizzas, as that's when Evan arrived. When the afternoon crew arrived, I started checking to make sure nothing was missing for the night shift, and that's how I finished my shift. Next shift be on the l...

Notes about the shift in general:   The day started a bit slow, even though it was a Friday, so we focused on finishing the prep work and also stocking up on plenty of pizzas for the front counter. When the afternoon shift arrived, I placed the Houston avocado order and also organized and arranged everything in the vegetable room. Then I took my break downstairs. I helped a bit with stretching the pizza dough around five o'clock when it got quite busy. Around six, I started sending people on their breaks as things calmed down a bit, so I sent them in pairs to finish a little earlier. After that, I checked to make sure nothing was missing for tonight, and that's how I finished my shift. Next shift be on the lookout for: We are up to date with all the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas didn't rise much today, but they reached the right size by the end of the afternoon. The pizza slices come out cri...

Notes about the shift in general: Started the day putting away shipments from BEK, PFG, SOFO, and Houston Avocado. Everything was accounted for. Slower day than expected given last years numbers, so potentially a busy day tomorrow. Felt like a normal Monday. I sent Juan home at 2:30pm. Meredith is prepping cheesecakes for tomorrow. Two recipes of bread were made today and two more will need making tomorrow. Next shift be on the lookout for: No deferred orders on the books for this week. Ronaldo and Gerardo know the dough plan. PFG needs to be in before 11am Wednesday. I entered a tentative order today, will submit tomorrow 1.How many pies did we run on the timesheet?  4 3. Food stuff: Glorious pies today. Leo has come a long way on his pounds. Sicilians had a beautiful proof. Dressings were on point. Knots looked good. Croutons have been coming out nice and small. Great cookie bake today, I told Jose. 4. Sales for the shift:  $2689 5. Labor for the shift: 52% People: Dough/Dis...

Notes about the shift in general:   Starting the day, everything looked pretty good when I arrived at the restaurant, so I made the prep list and handed it out to each station. Then we started stocking the line. After that, we did some prep work, and around 10 o'clock we started making all the pizzas. By around 11, we had everything ready, and at about 11:30 I started taking breaks. It got busy for a while, but then it calmed down a bit. While it was quiet, we finished some prep work, and in my free time, I organized the vegetable storage room and changed some of the expiration dates on the products. I extended the date by a day since they still looked good, and I also made two batches of bread dough today so we'd have enough for the weekend. Around three o'clock, we started stocking the pizza station for the front of the restaurant. Then I worked on the schedule for next week, and that's how I finished my shift. Next shift be on the lookout for: We're doing pretty...

Notes about the shift in general:   Starting the shift, at first we had plenty of pizzas, but once things calmed down, we finished some prep work. Then Juan left early, and we focused on cleaning, including cleaning the ceiling, which turned out quite well. When the afternoon shift arrived, I took the opportunity to place the Dimaro order. After that, I started baking a cart of bread since they were going to bake two carts tomorrow, but because they'll be baking cheesecake, they wouldn't be able to finish all the bread. I baked the entire cart of bread until about four o'clock. It was quite slow, so we focused more on restocking the front area. From five o'clock onwards, it got quite busy, as did six o'clock. That's when I started taking breaks. There were so many takeout orders that the whole team was needed. After my break, I did a final check to make sure we had everything we needed for the evening, and that's how I finished my shift. Next shift be on the...

Notes about the shift in general:   Starting my day as I entered the restaurant, everything looked pretty good. So I started with the prep list. I handed it out to each station. Then I helped José with the bread knots, while Pedro and Juan were prepping on the line. Around 10 o'clock, we started making all the pizzas for the front counter. At 11:30, we got an order for 10 pizzas, which we made and got out on time. So I started taking breaks around 12. The whole team took their breaks, and with the help of Cynthia, who was at the front selling pizza slices, the day went much smoother. While we were finishing up some prep work we had left, things were quite slow around two o'clock. We took advantage of the time to prep more for the front counter, and around three o'clock, it got really busy. We were getting a lot of orders, and the same at four o'clock. When the afternoon shift arrived, I took the time to place the Houston Avocado order, and Will also sent in the orders f...