1/26/26 Monday Mid w/Raymond

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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 experienced a production issue. We will continue to use the cheese as needed until the quality of the ricotta improves.

 

4. Sales for the shift: $1,632

5. Labor for the shift: 7%


People:

Dough/Dish: Meredith


Prep: 


Z1R: Danilo

Z2R:

Z3R: 

Z3R: Freddy

Z1M:

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Evelin


6. How did you show love? I gave the team a verbal high five for supporting our efforts to provide a community valued service.


Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH



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