3/26/26 Thursday 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. All truck orders were entered for Friday. I picked up lettuce. The lettuce on hand was not acceptable. During my guest connections, I noticed that the candles were not turned on. Josh and the team acted quickly and corrected the situation. I interacted with some amazing guests during my guest connections. Their feedback was very positive. I started breaks at 6:30 p.m. and they ended at 8:00 p.m. All BOH team members were able to take breaks.

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.

* Please confirm that the cooks are using the racks when cooking off eggplants



3. Food stuff:

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

* Whole pies and slices are looking very nice.

                                                                            

4. Sales for the shift: $4,743.87

5. Labor for the shift:  10%


People:

Dough/Dish: Meredith


Prep: 

Z1R: Danilo

Z2R: Juan (trainee)

Z3R: 

Z3R: Gabino

Z1M:

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Evelin


6. How did you show love? I gave the team a verbal high five for handling the pop. I purchased chicken taco fixings for the team


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

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