7/2/26 Thursday 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 and placed the Houston Deli, PFG and BEK truck orders. During my guest connections I met a father and son. The son said this is his favorite pizza. The father "Mike" said that he works in the area, so I asked him how close is his work from our restaurant. He said in walking distance and that he comes in from time to time. I informed Mike that we do very well with large orders. He informed me that they are a strategic planning company that works closely with Houston Metro Headquarters. He gave me the name of the person that plans their client luncheons. I'll reach out to her next week. The shift started slow and then picked up at 6:30 p.m.  Breaks start 6:00 p.m. and ended at 7:30 p.m.  All team members were able to take breaks. 

Next shift be on the lookout for: 

We are set for the next shift

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 and Roto pies. 

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

* k-mods let's be sure to mark the invoice with the credit amount after entering them in the tracker. 


3. Food stuff:

* Sicilian pies had a nice rise, and a light taste. We 86'd 

* Whole pies were looking very nice. 

* Salad dressings tasted and were approved.

* Please continue to complete temperature checks on all items 


Produce: EXTREME Alert Items: We will see a price increase for the following.
Iceberg Lettuce
Romaine

4. Sales for the shift: $5,645

5. Labor for the shift:   9%


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? I told the team that they give our guest their best and it is appreciated.


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

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