4/4/26 Saturday 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 started working on the truck orders for tomorrow. The shift was very slow. It looked like most people were saving their money for after Easter Sunday service. I picked up enough clams to get us through the weekend. We had a run on clam pie orders. The rain put a damper on sales. The oven that Mettler secured for the Art Car Show was sent to Austin to be tested. We should hear something soon. The shift started slow but then began to build around 7:00 p.m. Breaks started at 7:00 p.m. and ended at 8:00 p.m. All cooks were able to take breaks.

The week started with sales pacing at $72K Net for the week. Sales today fell slightly slower than anticipated for a holiday weekend. A few of the guests I spoke to during guest connections said they would be back Sunday.

Next shift be on the lookout for:

Butter milk


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 black spots on the dough bins came out with a bleach mixture


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.

* At this time, there are no deferred orders for the rest of this week.

                                                                            

4. Sales for the shift: $5,087

5. Labor for the shift:  6%


People:

Dough/Dish: Jony


Prep: 

Z1R: Danilo

Z2R: Juan Carlos

Z3R: 

Z3R: Gabino

Z1M:

Z2M:

Z3M:

Z4M: Evelin

Sub/Salad: Leti/Belinda


6. How did you show love? I gave the team a verbal high five for handling the volume sales. 


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

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