7/18/26 Saturday 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. I entered the BEK, PFG and Sofo truck orders.  I met with Cynthia to get caught up on current events. Cynthia and I spoke with some team members about how things are going. During my guest connections, I reconnected with a family that has been here before. When I went on the patio, I heard someone calling my name and I noticed it was one of our guest families originally from New York. They had family visiting Houston from New York and they wanted to make them feel at home, so they brought them to HSP. The shift was steady and then we had a nice pop at 6:00 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: 

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 


4. Sales for the shift: $7,735

5. Labor for the shift:  4%


People:

Dough/Dish: Noe


Prep: N/A


Z1R:  Juan Carlos

Z2R:  Danilo

Z3R:  Mateo

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M:  Evan

Sub/Salad: Leti/Bernadine


6. How did you show love? I thank the team for putting quality product and building return guests 


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

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