THURSDAY 4/30/2026 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 also got a batch of bread dough started for today. We were restocking the line by around 10:00 AM. We started making all the pizzas for the front counter around 11:00 AM; by then, we had everything ready to go. I began scheduling breaks at that point—things were running quite smoothly. A lot of tickets were coming in, and the whole team managed to get their breaks. The rush slowed down around 1:00 PM; from there, we wrapped up some remaining prep work by about 3:00 PM. We started restocking the line again with plenty of pizzas for the front counter, and when the evening shift crew arrived, I took the opportunity to place the order for the Houston Avocado ingredients needed for tomorrow.




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 turned out quite well and look great. The slices are crispy, and the dressings and pizza sauce got a thumbs-up.


4. Sales for the shift: 

3,001


5. Labor for the shift:

49

People:


Dough/Dish: Jose y Gerardo

Prep: Dina

Z1R: Leo

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



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