TUESDAY 3/3/2026 BOH AM RONALDO

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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, starting around 3:00. She left, we were alone, but when the afternoon shift arrived, I took the opportunity to place the Houston avocado order for tomorrow. Evelin texted me saying she'd be a little late because of the traffic. I told her it was no problem since things were a bit slow that day. I checked to make sure everything was okay for tonight, and today Dina made cheesecake—it was delicious!




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 pizzas looked great, as did the pizza slices. The dressing and pizza sauce were approved.


4. Sales for the shift: 

2,634


5. Labor for the shift:

44

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:

Excellent communication, all pizzas arrived on time


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