WEDNESDAY 2.25.26 BOH AM WILL

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Notes about the shift in general:

When I walked in the building water was dripping from the air vent over the plate and crouton storage next to the roto line. I turned off the air and turned on the vent on top of Marsal, since I know the systems are connected. The drip slowed down and I turned back on the air, no issues for the rest of the day. We had a delivery of mainly Topo Chico from BEK, everything was accounted for. Overall it was a slower shift, with one 8-pie ticket coming in the morning and steady slices all day, but no real action. I cut Juan at 3pm. I talked to Meredith about dish / dessert scheduling next week as we are doing both desserts and are still down a dishwasher.


Next shift be on the lookout for:

PFG

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

4

2. KMOD stuff:

Gerardo has a dishwasher candidate who will come in to interview on Saturday who is looking to work 4 days/week and is available weekend nights.

3. Food stuff:

Solid pies, decent Sicilian rise, dressings tasted correct. Produce has been looking better.

4. Sales for the shift: 

$1939

5. Labor for the shift:

79%

People:


Dough/Dish: Gerardo / Jose

Prep: Dina

Z1R: Juan

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leo 


Notes for FOH: Solid shift.


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