7/25/26 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 and Houston Deli's truck orders.   All invoices were scanned to Xtra Chef.  I picked up semolina and one case of coke. I removed the molded caulk from the dish pit. I went over the reduced schedule for next week with Ronaldo. We had a houseless man standing on the sidewalk asking guest to buy him food. The shrubbery will be a value added fixture to the patio.  The shift was steady and very busy. Breaks started at 6:00 p.m. and ended at 8:00 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: $7,774

5. Labor for the shift:   7%


People:

Dough/Dish: Noe


Prep: N/A


Z1R:  Juan Carlos

Z2R:  Danilo

Z3R: 

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M:  Evan

Sub/Salad: Leti/ Belinda


6. How did you show love? I gave the team a verbal high five for managing ticket times during the extended pop. 


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

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