TUESDAY 6/23/2026 BOH AM RONALDO

Notes about the shift in general:

 At the start of the day, the restaurant was clean and organized. I began by distributing the prep list to each station; today, we handled two bread recipes and made cheesecake. We started stocking the line and doing prep work from 10:00 AM onwards. We got all the pizzas ready for the front-of-house service before opening time. Everything was set, and there were no pending orders. I then began scheduling breaks; the whole team took theirs. It was a bit slower today, so we used the time to finish up outstanding prep work. Lety left around 3:00 PM; things were very quiet then, so we spent the time slicing red peppers for the next day—that way, they’d just need to be cooked later. Around 4:00 PM, I started prepping the Houston Avocado order for tomorrow and did a final check to ensure everything was in order before wrapping up my shift.

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 pizzas turned out quite crispy; they look appetizing. The pizza slices are crispy, and the dressings and pizza sauces are great. It has excellent flavor.

4. Sales for the shift: 

2,021

5. Labor for the shift:

61

People:

Dough/Dish: Gerardo y Jose

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 with the FOH