SATURDAY 4.11.26 BOH AM WILL

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Notes about the shift in general:

Art Car went well. I showed up early, got prep squared away, gathered everything together, and helped prep the coolers to take. I called Ronaldo in early as I was leaving at 9:30 and they had a deferred order to start the day. On site, reorganized the line as power for the oven was on the back face and space was tight. Two boxes of red plates were left behind and Fowler grabbed those for us. We had decided on 40 x 12" subs, I brought bread for about 50 subs, tomatoes ran out first but there were only 3 more portions of Italian Assorted left at the end of the event. The bread oven was the biggest issue: the first 15 or so subs toasted well on two passes, after that the top coil blew. Slowing the conveyor down all the way and maxing out the heat bread was still taking 4 and then 5 passes to fully toast. Team worked great together. Thankful for Raymond, Evelin, and Leo who made the dream work.


Next shift be on the lookout for:

Meredith is prepping both cheesecakes and tiramisu on Monday. 

04/12 Sunday

12:30 PM - Megan Forbes - 6 Sicilian Pizzas LM


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

4

4. Sales for the shift: 

$7744

5. Labor for the shift:

25%


Notes for FOH: Solid shift! Thanks to CG, Aaron, and Fowler holding it down.



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