TUESDAY 12/23/2025 BOH AM RONALDO

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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 well in everything.



1.How many pies did we run on the timesheet? 

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian pizza gets better every day. The pizza slices are also crispy, and the dressings and pizza sauce have a great flavor and texture.


4. Sales for the shift: 

2,707.40


5. Labor for the shift:

52.10%

People:


Dough/Dish: Jose y Gerardo

Prep:  Dina

Z1R: Juan

Z2R:

Z3R:  Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leticia


6. How did you show love?


Today I brought bread for the whole team, and Lety also brought us tacos this morning.

7. What did you teach someone today?


8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

Very good communication, all the pizzas were delivered on time.


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