THURSDAY 1.29.26 BOH AM WILL

Notes about 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 mainly effects prep on Sunday and Monday. Consulted with Ronaldo and Raymond and talked to Belinda: she will train starting next week with Dina so she can help with prep as needed.

3. Food stuff:

Sicilians continue to look very flat in the morning, but they have been coming out nicely with some heat. Dressings came out tasting great. Cookie and crouton bakes were solid. House pies looked really good other than one that was overcooked. I tossed it, informed Leo, and marked it on the waste log. 

4. Sales for the shift: 

$4137

5. Labor for the shift:

40%

People:

Dough/Dish: Gerardo / Jose

Prep: Dina

Z1R: Leo

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leti 

Notes for FOH: Excellent communication, prompt food running, solid shift.