TUESDAY 5/12/2026 BOH AM RONALDO

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Notes about the shift in general:

 I started the day by entering the restaurant and finding everything in order—everything was clean. I began working through the prep list and also prepared two batches of bread dough. From there, we focused on restocking the line; we had to hustle because we had an order for 13 pizzas and a salad due at 10:40. We started by making some XL pizzas to have ready for the front counter, and then we tackled the large order itself. It went out on time and without any issues; by around 11:00, we had everything ready to go. I then began scheduling breaks, ensuring that every member of the team got their allotted break time. Afterward, I finished up some remaining prep work. Things slowed down a bit after that, so we took advantage of the lull to stock up on plenty of pizzas for the front counter, since Lety was finishing her shift at 3:00. Once she left, orders did start coming in, but it wasn't too heavy. When the evening crew arrived, I used the time to place an order for vegetables and avocados from Houston for the next day. Finally, I went around checking dates to ensure everything was fresh and in good condition—and that is how I wrapped up my shift.




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 pizza turned out quite well—it looks great, and the slices are crispy. The pizza sauce has a really good flavor. They replaced the dressing dispenser with a new one because the grinding mechanism was dispensing something dirty; Raymond went out and bought a new unit.


4. Sales for the shift: 

2,310


5. Labor for the shift:

52

People:


Dough/Dish: Jose y Gerardo

Prep: Dina

Z1R:

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:

All the pizzas came out at exactly the right time.


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