FRIDAY 4.3.26 BOH AM WILL

By

Notes about the shift in general:

Today we received from BEK, SOFO, Houston Avocado, Alsco, and Houston Deli. Ricotta Old Fashion was delivered with 5 out of 6 tubs broken, I added them to the credit tracker and informed Raymond. I helped Gerardo with knots and helped the team to set up Marsal. Lunch hit hard today, slices were about as busy as they get from opening until 2pm. Following that Ronaldo, Raymond and I had a meeting.


Next shift be on the lookout for:

I'm off the next two days, I gave Ronaldo my card in case he needs to make any store runs.

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

4


3. Food stuff:

House dressing on line tasted overly salted/seasoned, I'm guessing it was the bottom of a batch that was not mixed well. Caesar dressing was broken. We tossed both and had Leo make new ones.


Sicilians were phenomenal, pizzas looked great, knots were nice and soft. 

4. Sales for the shift: 

$3864

5. Labor for the shift:

29%

People:


Dough/Dish: Gerardo

Prep: Dina

Z1R: Juan

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leo 


Notes for FOH: Cynthia was on top of it. Good communication, everything was run promptly, no issues, good shift!



Comments

Post a Comment

Popular posts from this blog

MONDAY 9/8/2025 BOH PM RONALDO

By
Notes about the shift in general:   starting the day, it was a little slow so we were finishing up with the preparation and we also made cherry Pepper, when those from the afternoon came in. And Fredy today, which is his first day, I started showing all the areas, we took a tour inside the restaurant, then I explained to him how to work in the oven and he also told me that he already knew something, but he also told me that in other places it is always different, so I told him how it works with us, and I also told him to stretch a Pizza and put it in the oven, in stretching the Pizza he is a little lacking and in the oven he is also a little lacking, but he already knows how to cook it well, and also cut it, he almost knows how to complete, he just lacks a little speed, so I left him with Danilo to teach him more and meanwhile I left Ramona in the salad area, while Evelin did all the preparation for tomorrow, since in the morning there will be no one in the salad, so she made the T...
Read more

SATURDAY 7/26/2025 BOH AM RONALDO

By
Notes about the shift in general:   starting my day when I entered the restaurant, everything looks pretty good so I started with the preparation list and delivered it to each area and also today the new one who works in preparation showed up, I already told Dina to teach her well, then we started to fill in the line, just like nine Houston avocado arrived I checked them it looks pretty good and then I arranged them and set a date on them and then we got a ticket for two pizzas for 10:40 and others but it was not until 11:30 so we started with all the pizzas, in front when it opened everything was ready if enough tickets came out, so I started the breaks from 12 we managed to finish around two, meanwhile I was in front, if a lot of Pizza Slice was sold, as well as Pizza to go all day, we were always on the move and also finishing some preparation that we had pending, already at three we started to fill in front, since if a lot of slices were sold, when they came in The afternoon te...
Read more

10/13/25 Monday Mid w/Raymond

By
Notes about the shift in general:  When I arrived I checked the recycle Bini and it was closed and locked. When I entered the building I checked the truck orders.. I then placed the Houston Deli order. I made a trip over to the storage unit to relocate 21 oz. cups to the store as a precaution. I went over quality concerns with our Sofo and PFG Reps. The shift was not very busy. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All BOH team members were able to take a break. Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: K-Mods, I know we have new team members just out of training. A quick look at our financials for last week shows that we are trending up on "Our Bad" comps. Let's focus on this and identify how to reduce these errors.  I noticed that a few of our house pie's par bake is a little over-baked. and a few areas of the crust is too thin. Please challenge and reject slices that do not meet our standards. ...
Read more