6/21/26 Sunday Mid w/Raymond
Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed PFG and BEK truck orders. I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 p.m. Bresks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.
The World Cup tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.
Next shift be on the lookout for:
Volume pops during the day.
1. How many pies did we run on the timesheet?
4/5
2. KMOD stuff:
* Please continue to challenge PAR bake on the house pies and Roto pies.
* We are caught up with outstanding Food Handlers Certificates
* FOH please go over the deferred orders with the k-mods.
3. Food stuff:
*Sicilian pies had a nice rise, and a light taste.
* Whole pies were looking very nice.
* Salad dressings tasted and approved
* I 85'd Italian subs at 10:00 p.m. to be on the safe side. We had a run on subs.
* Please continue to complete temperature checks on all items
4. Sales for the shift: $7,925
5. Labor for the shift: 7%
People:
Dough/Dish: Iran
Prep: N/A
Z1R: Juan Carlos
Z2R: Danilo
Z3R: Noe
Z3R:Gabino/Gabino
Z1M:
Z2M:
Z3M
Z4M: Evan
Sub/Salad: Leti/Belinda
6. How did you show love? I gave the team a verbal high five for handling the high volume sales.
Notes for FOH: Slices were moving quickly at 6:30 p.m. and there was good communication between the BOH and FOH.
Comments
Post a Comment