TUESDAY 3/24/2026 BOH AM RONALDO

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Notes about the shift in general:

 Starting the day, as I walked in, everything looked pretty good. I began working through the prep list and prepped two batches of dough for tomorrow. We started stocking the line since we had an order for 13 pizzas due at 10:40. Much like a large salad order, we hustled to get the pizzas ready for the front counter. After completing that order—which went out right on time—another ticket came in for 10 more pizzas due at 11:30. We got off to a great start, so I began sending people on their breaks around 12:00 PM. The entire team got to take their breaks today; we saw a surge in sales for Sicilian slices—they were selling like hotcakes—and we wrapped up the remaining prep work around 3:00 PM. Lety clocked out around that time as well, since business had slowed down. With things quiet, we restocked the pizza display up front; Pedro and I also took the opportunity to pull out and deep-clean the oven deck—the surface where we place the pizza slices—as it had become quite blackened and greasy. It was looking spotless by the time the evening crew arrived. I used the downtime to place an order for avocados for tomorrow, and from there, I double-checked to ensure nothing was missing for the evening shift. That’s how I wrapped up my shift.




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 slices look incredible—just like the regular pizza slices—and the dressings and pizza sauce got the seal of approval.


4. Sales for the shift: 

3,176.24


5. Labor for the shift:

37.89%

People:


Dough/Dish: Jose y Gerardo

Prep: Dina

Z1R:

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Lety


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; all the pizzas were delivered on time.


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