2/24/26 Tuesday Mid w/Raymond

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. When I entered the store I started the BEK truck order. There may be a potential shortage on Topo Chico water due to Coca-Cola halting production on the product until June 2026. I ordered a back stock of the product. We are looking to higher a full-time cook to replace Raymundo and Julio. The shift was slow even for a Tuesday. I reviewed vendor product prices, looking for cost savings. I followed up with the newly implemented ticket process at Sub/Salad. The team offered a few suggestion that will be incorporated into the process. Breaks started at 6:30 p.m. and ended at 7:00 p.m. All team members were able to take breaks.

Next shift be on the lookout for:

The large deferred order

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

4/5

2. KMOD stuff:

Please continue to challenge PAR bake on the house pies

3. Food stuff:

*The sicilian had a nice rise and baked off very well. Salad dressings were tasted and approved

 *The shredded lettuce is looking much better. 

                                                                                                   

4. Sales for the shift: $3,447

5. Labor for the shift:  8%

People:

Dough/Dish: Meredith

Prep: 

Z1R:Juan Carlos

Z2R: 

Z3R: 

Z3R: Gabino

Z1M:

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Evelin

6. How did you show love? I gave a verbal high five to Evelin for working with the new Sub/Salad ticket process

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