Midtown BOH

Notes about the shift in general:   Starting the day, we were constantly on the move, churning out slices of pizza and sandwiches. Meanwhile, we were also busy restocking the display case with plenty of pizzas. I worked at the oven until the afternoon shift came in, and then I switched to topping the pizzas as it got quite busy. We were selling a lot, and we had to restock the display case with even more pizzas because they were selling like hotcakes. I finally took my break around six o'clock. The whole team took their breaks, and then I checked to make nothings was missing for the next day. I also made sure all the pizza slices looked good before finishing 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 pizza, at the end of the day, turned out quite well; it looks fantastic, as do the pizza slices. The dressings and pizza sauce have a great ...

Notes about the shift in general: Decent Saturday. Started off a little slow, but picked up for lunch and lots of walk ups throughout the day. I went to the store to grab parmesan and olive oil that looked like it would run out tomorrow. Kept the conversation going with Ronaldo and crew about cook quality. I put in orders for BEK and PFG in my downtime. We should be good on SOFO until Friday. Next shift be on the lookout for: Product levels 1.How many pies did we run on the timesheet?  4 3. Food stuff: Like the last few days Sicilians have looked flat on arrival, but by putting the cart next to the warmer for an hour and then topping the pies and letting them sit next to roto for another 15 minutes, they came out looking phenomenal. House pies were good. Dressings hit the mark. Cookie and crouton bakes from Jose were near perfection. 4. Sales for the shift:  $4024 5. Labor for the shift: 33% People: Dough/Dish: Jose Prep:  Dina Z1R: Raymundo Z2R: Z3R:  Juan Z1M: Z2M:...

Notes about the shift in general: Since we were stocked up, we only had a delivery from Houston Avocado this morning. I helped Gerardo knock out garlic knots. Mettler had put me in contact with tech for the glycol system, I met with him and explained the issue. When Ronaldo arrived we had a impromptu meeting. After making sure the 4-pie deferred was out the door, and Marsal was stocked I did a quick inventory and planned my shopping trips for the weekend. I grabbed milk, anchovies, creamer, Diet Coke, Coke, and mayo. Lunch had a solid pop today, slow after. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Cannoli cream came out great today. Cookie bake was on point. Sicilian rise looked lacking, but by opening they were at full rise. Dressings hit. Produce looked good.  Two Marsal pies were tossed for being overcooked. Ronaldo and I addressed pizza cooks with the team. This will be ongoing.  4. Sales for the shift:  $3164 5. Labor for the shift: 41% Peo...

Notes about the shift in general:   Starting the day, we sold a lot of pizza slices as well as whole pizzas. We were also focusing on prep work. I was stretching dough until the afternoon shift came in. When they arrived, I checked everything and saw that we would need some supplies, so I placed an order with Houston Avocado. I helped out a bit on the line and made a small prep list for Evelin. I also made sure all the pizzas were coming out perfectly and talked to the afternoon crew. The important thing was that we cooked all the pizzas really well, both the slices and the whole pies. Things picked up quite a bit around five o'clock. Around six, I started taking breaks. The whole team took their breaks, and then I checked to make sure nothing was missing before finishing my shift. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: I was talking to Fredy and explaining how important it is that we work carefully wi...

Notes ab out the shift in general: When we arrived this morning the big 3-door roto line cooler was completely off with no breakers tripped. We figured the GFCI was tripped, but it took some doing to move the cooler since it had not been moved in years. We were lucky it was cold in the building and all product was temping just a couple degrees above 40. Behind the cooler was in desperate need of cleaning so Pedro, Leo, Dina and I tackled that. Put us behind a little bit for the day as far as prep, but we managed. We had two big groups come in right around opening and slices stayed busy all shift. Leti and Gerardo were out at 3pm. Next shift be on the lookout for: Only produce coming in tomorrow. Keep eyes on product levels, but we should be good for the weekend.  1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Ronaldo passed along Raymundo's message that this would be his last week. His mother is very sick and he made the decision to return to Mexico. Here, that...

Notes about the shift in general: We received a small deliveries from BEK and Houston Avocado. Other than produce we should be stocked up for the week. We had a 15-pie, 2 party salad deferred hanging for 11:00AM. Since I had Pedro and Juan we were able to slot in another 20-pie that came over the phone for 11:20am. First two hours of business were solid, then it died down except for slices allowing us to finish up prep and to keep Marsal stocked. I did a quick inventory to see if we will survive the weekend without any additional truck orders. Juan and Dina left at 3pm. 1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Got Bailey to complete his Food Handler's Certification and uploaded the new one to 7shifts.  Meredith and I tasted tiramisus and cheesecakes today. Much better soak on the ladyfingers in the tiramisu. Cheesecake was significantly less crumbly, much smoother consistency.  3. Food stuff: Sicilians were flat again this morning, we had good succes...

Notes about the shift in general:   Starting the day, it was busy at first, but around three o'clock things slowed down considerably. Lety left, and we took turns in the salad area. When the afternoon shift arrived, I took advantage of the time to place the order for the Houston avocados for tomorrow. I also took my break and worked on next week's schedule. When I went back downstairs, I helped on the line, covering the pizzas and doing some prep work for the front counter, but it was quite slow. Meredith was cleaning in the vegetable walk-in cooler, and I started sending people on their breaks at six o'clock. I noticed it was a bit slow, so I sent people on break two at a time so we could finish a little earlier. Then I checked to make sure nothing was missing, and that's how I finished my shift. I left half an hour early because it was so slow. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food st...

Notes about the shift in general: Business levels were a little closer to their normal levels today. W e had an 8-pie deferred to start and a good amount of tablet orders for the first two hours, by 3pm things had died down to just a trickle of slices. We made sure Leti and Dina were out by 3pm, and Pedro right at 4pm. Started off the day with deliveries from BEK and PFG. Reps from Polly-O came out to check their product. Raymond, Ronaldo, and I met and discussed action items. I ran to the store to grab more hooks for aprons and trash bags. Next shift be on the lookout for: Deferred just came in for tomorrow 11:00am (11:30 delivery), 15-pie, 2 party salad.  1.How many pies did we run on the timesheet?  4 3. Food stuff: I saw Ronaldo's note about Sicilians yesterday, so I started off the day putting 6 inside the warmer to see how they would fair. They came out decent. Slices pies were looking good. Dressings hit the mark.  4. Sales for the shift:  $2077 5. Labor for t...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. I went over job code assignments. When I entered I started on the inventory count. Ronaldo and I completed quality control checks on a few items and found that we were still having an issue with watery ricotta. I set up one tub of ricotta to drain overnight and that cannoli cream came out perfect. Breaks started at 6:30 p.m. and ended at 7:45 p.m. Needless to say the cold weather had an impact on our sales. The decision was made to close the store at 9:00 p.m. to allow a team members a safer commute home Next shift be on the lookout for Bad weather 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The sicilian had a nice rise and baked off very well. Salad dressings were tasted and approved The ricotta was left to drain in cheesecloth. The final result corrected the issue with the excess water. Charles contacted the manufacturer and was informed that they ...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. When I arrived, I started to work on the truck orders. I contacted the vendors to get an update on the delivery plan for Monday. I entered the truck orders and communicated that all orders were entered and the updated status of the truck deliveries. I contacted Eco Lab and informed them that the bug light was removed from the Roto line as instructed by the Health Inspector. Our Eco Lab Tech. called me and confirmed that he will come by to collect the bug light. We were having issues with the Ricotta Polly-O being watery. I contacted our BEK Rep. and she is working on it. I picked up cheesecloth and placed a tub of Ricotta in the cooler to drain overnight, to avoid 86 cannoli in the morning. The cheese cloth should remove the excess water overnight. The shift started slow and then started to pick later in the shift. I was contacted by Cynthia and informed that the store was closing at 7:00 ...

Notes about the shift in general:  When I arrived, the dumpster was closed but not locked. When I entered the Health Inspector was on site and walking with Will. The final report was emailed to Midtown. Overall the inspection was not bad and we received a passing score. The shift was not very busy. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks. Next shift be on the lookout for A larger than usual truck order due to impending weather. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 01/24 Saturday 4:00 Brenda B 9 pepp kits 1 marg kit plates napkins parm/pepp 3. Food stuff: The sicilian had a nice rise and baked off very well. Salad dressings were tasted and approved 4. Sales for the shift: $3,719 5. Labor for the shift:  8% Peopl Dough/Dish: Meredith Prep:  Z1R: Juan Carlos Z2R: Evan Z3R:  Z3R: Gabino Z1M: Z2M: Z3M: Z4M: Ramona Sub/Salad: Evelin 6. How did you show love? I gave Will a verbal high fi...

Notes about the shift in general:   Starting the day upon arriving at the restaurant, everything was pretty good. It was quite cold, but everything was fine. I started with the prep list and also restocking the line since everything had been left in the walk-in cooler yesterday. We did some prep work, and around 11:00 AM we started making all the pizzas, as we were opening at 12:00 PM today. From that point on, we had everything ready, so I started giving breaks. The whole team took their breaks. I did some ticket work, but it was mostly for takeout rather than dine-in. It was quite slow. Around 2:00 PM it got even slower, and around 3:00 PM they started making the Sicilian pizzas. I had told Jose this morning to make the Sicilian pizzas first so there would be enough time to have everything ready. Then I was informed that we would be closing at 7:00 PM today. I also informed the afternoon shift, telling them how to organize each area and put everything away in the walk-in cooler...