Saturday 6/13/2026 BOH AM RONALDO

Notes about the shift in general:

 At the start of the shift, when I arrived at the restaurant, everything looked good; the Houston Avocado truck had already been there, and I checked everything—it was all in order. I started with the prep list. Then, Juan and I restocked the line and began prep work; we started making pizzas around 10:00 AM, and by 11:00 AM, everything was ready. I began scheduling breaks, and the whole team took theirs. We sold a lot of pizza slices and sandwiches and stayed constantly busy. Whenever things slowed down a bit, we used the time to finish up prep work. Around 3:00 PM, we started stocking up on pizzas for the front counter. When the afternoon crew arrived, I noticed we were running low on pizza sauce, so I made another batch. We also did some extra restocking because there was an order for 15 pizzas scheduled for 6:25 PM. I checked everything over, and it all looked good. That’s how the shift ended.

Next shift be on the lookout for:

The "6-in-1" might be missing, but Raymond is already aware of it and will bring them tomorrow.

1.How many pies did we run on the timesheet? 

4/5

2. KMOD stuff:

3. Food stuff:

The Sicilian-style pizzas rose quite well. The pizza slices are crispy. The dressings and pizza sauce got the stamp of approval. The marinara is at the right temperature.

4. Sales for the shift: 

5,323

5. Labor for the shift:

28

People:

Dough/Dish: Jose

Prep: Dina

Z1R:

Z2R:

Z3R: Juan

Z1M:

Z2M:

Z3M: Evan

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.