SATURDAY 5/2/2026 BOH PM RONALDO

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Notes about the shift in general:

 As the shift began, sales were quite brisk—pizza slices for the front counter were selling like hotcakes. Consequently, we spent our time restocking the display with plenty of fresh pizzas and wrapping up some prep work. Starting at 3:00 PM, we began ramping up production significantly, making an abundance of pizzas for the front counter, as we had a large order for 25 pizzas scheduled for 8:30 PM. From 4:00 PM onward—when the evening crew arrived—things remained quite busy, with a constant stream of pizzas going out. This pace continued until around 5:00 PM. Around 6:00 PM, I started sending the team out for their breaks; I sent them in pairs, given the large order we had pending. By 7:35 PM, everyone on the team had taken their break. We then began working on the large order; simultaneously, tickets for dine-in customers kept coming in. I focused on sending the pizzas to the front counter for cooking, working in tandem with Juan C, who was stationed up front. We had everything under control—both our timing and the flow of orders—and I double-checked to ensure everything was set for the rest of the evening. That is how I wrapped up my shift.




Next shift be on the lookout for:


We are up to date with all the preparations.



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

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian pizzas turned out very well; the slices were very crispy and had the perfect crust. The dressings and pizza sauces also got our seal of approval.


4. Sales for the shift: 

10,153


5. Labor for the shift:

22

People:


Dough/Dish: Jony

Prep: 

Z1R: Danilo

Z2R:Noe

Z3R: Gabino y Mateo

Z1M:

Z2M:

Z3M: Juan C

Z4M: 

Sub/Salad: Lety y Belinda


6. How did you show love?


7. What did you teach someone today?


8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

All the pizzas stayed on time; very good communication with the FOH.


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