6/22/26 Monday Mid w/Raymond

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 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. Breaks 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: $

5. Labor for the shift:  %


People:

Dough/Dish: Meredith


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. 

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