3/22/26 Tuesday Mid w/Raymond

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Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I completed the truck orders for BEK and spoke to two vendors about pricing. PFG and SOFO have lowered their flour price to $18.50. I worked on the prep list for the Art Car event and touched base with Charles about transportation. The shift started very slow and then had a small pop at 7:00 p.m.. I started breaks at 6:30 p.m. and they ended at 7:30 p.m.. All BOH were able to take takes.

Next shift be on the lookout for:

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 and Roto pies. 

*FOH please go over the deferred order with the k-mods

* Let's be sure to confirm that the correct dates are on all containers.

* The gasket is off the produce cooler again. I will see if I can find a way to ensure the gasket doesn't detach again.


3. Food stuff:

*The sicilians had a nice rise and baked off very well. All other dressings were approved. 

 

*The large orders went out on time.

                                                                            

4. Sales for the shift: $2,871

5. Labor for the shift:  10%


People:

Dough/Dish: Meredith


Prep: 

Z1R: Evan

Z2R: Juan Carlos

Z3R: 

Z3R: Gabino

Z1M:

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Evelin


6. How did you show love? I gave Adelina a verbal high five for bringing the concern of a guests to my attention 


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


We had a record skip on guests who waited 40 minutes for their order. They wanted to dine in but the order was entered as a pick-up. We corrected the problem and I worked with the guests to ensure the rest of their visit was problem-free. 


Adelina brought to my attention a guest who said we do not put enough cheese on the whole pie and slices. I put two slices in for the guest and informed him that our cheese is weighed to ensure consistency. The guest was very appreciative for the re-fire on the slices. 


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