Midtown BOH

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. When I entered the store I started to work on the truck order for BEK. I checked the BEK truck order and everything was received. I worked on the K-Mod's schedule and published it. I made a number of figure 8s during the shift. I had the privilege of making guest connections and they were very complimentary of our culture and excited about the new store opening. I checked on the issue with BEK invoices having the incorrect invoice dates and I was told that the issue has been corrected. Double check processes have been put in place to catch any incorrect dates. Sales started to pick up at 7:00 p.m. and we had small pops until 8:00 p.m. Breaks started at 6:30 p.m. and finished at 8:00 p.m. All BOH team members were able to take breaks Next shift be on the lookout for: Please confirm that all stations requiring thermometers have them in place and that they are calibrated each day. 1.How many pies ...

Notes about the shift in general:   Starting my day, upon entering the restaurant, everything looked quite good. I began by handing out the preparation list to each station. Today they baked a few extra cookies since there will be a very large order tomorrow. And since they made two different bread batches today, it will be a bit more complicated for tomorrow, and I made sure there would be everything needed for the large order. We did a lot of prep work, including preparing a little extra lettuce for the salad since there will also be pizzas. Around 10:00, the Dimare truck arrived, and I checked each product. We started preparing all the pizzas at the front; we only had one order for five pizzas by 11:00. When we opened, everything was ready. I started taking breaks around 11:30. The whole team took their break today. Pedro and I took turns at the front with the pizza slices; it wasn't a very busy day. I also spent some time with the salad while Lety finished her preparations, sta...

Notes about the shift in general:   Starting my shift today was definitely a pretty slow day. From three o'clock onwards, it was just Will and me on the line; no tickets were coming in. When the afternoon shift came in, I took my break. When I came down, I saw it was still slow, so I was organizing in the vegetable cooler, throwing away all the empty boxes, and also ordering Dimare products for tomorrow and for the line. I told Evelin to make more sandwich paper for the weekend. I also gave a Cherry Pepper and Danilo some. I was taking out all the green containers where we keep the tomatoes and put them all out to be washed. It turned out pretty well. Around six o'clock, I started the breaks. I was sending people out two at a time since it was too slow. The whole team took their break today. Meredith was making tiramisu and cheesecake for tomorrow since it was too slow, so I had to leave an hour early. That's how the day ended. Next shift be on the lookout for: DIMARE produ...

Notes about the shift in general: We started off the day receiving from BEK, SOFO, PFG, and Houston Avocado. There was a half broken case of Diet Coke that I added to the credit tracker, everything else checked out. There was a lot of line prep, but not much else today. Much slower than expected, we cut Juan at 2pm and Leo at 3pm. Next shift be on the lookout for: Talked over Wednesday's large order with Ronaldo making sure everything is in place.  1.How many pies did we run on the timesheet?  4 2. KMOD stuff: Dina and Belinda swapped today and Wednesday. I changed it in 7shifts. 3. Food stuff: Great looking pies, good proof on the Sicilians, dressings hit the mark, garlic knots were nice and big, cookies came out soft. 4. Sales for the shift:  $1468 5. Labor for the shift: 81% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R:  Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leo   Notes for FOH: Solid shift.

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. When I entered the store I started to work on the truck orders. PFG is currently out of the 5lb tubs of ricotta classico. The ricotta was ordered from BEK, but they only have 3lb tubs. PFG will have the 5lb tubs back in stock on time for the next truck order. During my figure 8, I heard music playing over our playlist. I approached Bailey and asked him to let a manager know when someone plays their music over our approved playlist. Bailey said that he already asked them the please turn the music off. I then approached the group and asked again for the music to be turned off. Someone turned the music off remotely and they all asked what music I was talking about? I thanked them for coming in and there were no further incidents. The sales picked up around 7:15 p.m. and stayed consistent until 8:15 p.m. The breaks started at 7:00 p.m. and all breaks were completed by 8:15 p.m. All BOH team members...

Notes about the shift in general:   Starting the day, upon entering the restaurant, everything looked quite good. I began with the preparation list, handing it out to each station. I checked what was missing today, since we don't have anyone working in prep. I saw that we only needed to cut cheesecake, white onion, and tomatoes for the pizzas. Those were the only things left to do. I took advantage of Juan and Pedro being on the line today and started doing all those things while they were preparing and making the pizzas for the front. Meanwhile, I finished all the remaining preparation for the day. By the time we opened, everything was ready. I also started the break around 11:30. The whole team took their break. I realized we were short on fresh mozzarella, so I told Raymond. He went to the store for more today. We were always busy, and around 3:00, we started filling up with a lot of pizzas for the front when the afternoon shift arrived. I took advantage of the time to place the...