SUNDAY 3/22/2026 BOH AM RONALDO

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Notes about the shift in general:

 At the start of the day, the dumpster was closed off as I entered the restaurant. Everything looked pretty good. I began working through the prep list. I helped Jose with the bread knots, while Juan and Pedro handled restocking the line around 9:00 AM. We focused on prep work until about 10:00 AM, then started making all the pizzas for the front counter at 11:00 AM, getting everything ready in time. I also began coordinating the staff breaks. Raymond helped us out by selling pizza slices, which made managing the breaks much easier. We were constantly on the move. We finished up some pending prep tasks around 3:00 PM. We started restocking the front counter with plenty of pizzas just as the evening shift arrived. I took that opportunity to place the Houston Avocado order for tomorrow, and I also prepped the mozzarella and provolone cheeses—since Belinda started her shift at 10:00 AM today and wouldn't have had time to do it herself, given that she is staying until closing. Also, since we were short-staffed on the line today, I mentioned the situation to Raymond; Pedro volunteered to stay until 9:00 PM, as there was also a ticket for a 10-pizza order scheduled for 7:00 PM. From there, I went around checking to ensure nothing was missing. That is how I wrapped up the day.




Next shift be on the lookout for:


Houston Avocado



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

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian looks great, and the pizza slices are crispy. The dressings and pizza sauce got our seal of approval.


4. Sales for the shift: 

6,836.63


5. Labor for the shift:

22.11%

People:


Dough/Dish: Jose

Prep: Belinda

Z1R: Juan

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Evelin


6. How did you show love?


7. What did you teach someone today?


8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

Very good communication with the FOH team.


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