7/16/26 Thursday 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. I entered the BEK, Houston Deli and Sofo truck orders. I picked up milk that will carry us through the weekend. I spoke to the Sofo Rep regarding pricing. I checked the credit tracker and we are all caught up at this time. The shift started slow and then picked up slightly at 7:00 p.m. Breaks started at 6:00 p.m. and ended at 7:30 p.m.  All team members took their breaks. 

Next shift be on the lookout for: 

The Tech that will be in to work on the ceiling in the dough area at 6:00 a.m.

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.

* FOH please go over the deferred orders with the k-mods.

* Please remember to keep the Marsal slice tracker updated.

* Please ensure that the cooks are not splashing water on the employee restroom door. The door was changed last year and needs to be changed again. I spoke with Meredith and sent a picture and instructions to the team via 7Shift.

3. Food stuff:

* Sicilian pies had a nice rise, and a light taste. 

* Whole pies were looking very nice.

* Salad dressings tasted and were approved.

* Please continue to complete temperature checks on all items 

07/18 Saturday

6:30 PM - Ammie Rupani - 9 Pizzas **NOT YET CONFIRMED** LM

4. Sales for the shift: $2,051

5. Labor for the shift:  19%

People:

Dough/Dish: Meredith

Prep: N/A

Z1R:  Juan Carlos

Z2R:  Evan

Z3R:  

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M: Ramona

Sub/Salad: Evelin

6. How did you show love? Again, I thanked the team for working on prep

Notes for FOH: Slices were moving quickly and there was good communication between the BOH and FOH.