TUESDAY 5/26/2026 BOH AM RONALDO

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Notes about the shift in general:

 Starting the day as I entered the restaurant, I began with the prep list. We started restocking the line. I made two batches of bread today. We hurried to restock because we had an order for 13 pizzas—plus a salad—due at 10:40. First, we made the pizzas for the dining room, and then we started on the large order. Everything went out on time, and the entire order was complete; by around 11:00, we had everything ready. We had some downtime, so I started sending people on their breaks around 11:30. The whole team took their breaks; after that, we focused on finishing up the prep work, as we still had a little bit left to do. Lety left around 3:00. We started getting slammed with quite a few pizza orders for the dining room just as the evening shift staff arrived. I took the opportunity to place the avocado order for Houston for the next day, and that’s how the shift ended.




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 slices look great, as do the regular pizza slices. The dressings and pizza sauce taste excellent. The marinara was at the perfect temperature, and the breadsticks were cooked just right.


4. Sales for the shift: 

2,800


5. Labor for the shift:

42

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:

Very good communication


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