FRIDAY 6/5/2026 BOH AM RONALDO

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Notes about the shift in general:

 I started the day by receiving the delivery from Houston Avocado; everything looked pretty good. There was a lot of stock, so we began unloading it all. There was one case of "6-in-1" sauce that was in bad shape—the cans were crushed. I reported it to Raymond, and he logged it for a credit. Then I started on the prep list. Today was Irán’s second day working on dough prep; he was a bit faster than the day before—he’s improving little by little. We started restocking the line at 10:00 AM. We began prepping pizzas for the front, and by 11:00, everything was ready. Right around then, we got a surprise order: 14 pizzas for 11:45 AM, plus about eight more and some salads—it was a busy rush. I took my break around 12:30 PM; having Raymond’s help out front made it easier to get through the break rotation. Afterward, we finished up some prep work—we were constantly on the move, so we hadn't had time to complete it earlier. Things calmed down a bit around 3:00 PM. We used that time to stock up on pizzas for the front. Once the afternoon crew came in, I checked to make sure everything was in order and also took the opportunity to place the Houston Avocado order for tomorrow.




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 style definitely turned out well—it rose nicely. The pizza slices are crispy, and the dressings and pizza sauce got the stamp of approval.


4. Sales for the shift: 

4,974


5. Labor for the shift:

29

People:


Dough/Dish: Iran y Gerardo

Prep: Dina

Z1R:Juan

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leo


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; great work today.


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