7/27/26 Monday Mid w/Raymond

By

 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 Houston Deli's truck order.   All invoices were scanned to Xtra Chef.  I picked up rum and Genoa Salami on the way in.  There were no further incidents with the A/C. I contacted EcoLab regarding the roach sighting. I did not have a copy of the pest control agreement, so I spoke with the Ecolab Supervisor and he informed me that large tree roaches are not covered under our agreement. It would cost $275 to have them treat the inside and outside. The shift was steady but not very busy.  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. 2 Sicilians did not rise very well so they were discarded.

* 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: $2,754

5. Labor for the shift:   9%


People:

Dough/Dish: Meredith


Prep: N/A


Z1R:  Danilo

Z2R:  

Z3R: 

Z3R:  Mateo

Z1M: 

Z2M:

Z3M

Z4M:  Ramona

Sub/Salad: Evelin


6. How did you show love? I gave a verbal high five to the team for the quality product. 


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

Comments

Post a Comment

Popular posts from this blog

6/21/26 Sunday Mid w/Raymond

By
Image
  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed PFG and BEK  truck orders.  I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 p.m. Bresks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.  Next shift be on the lookout for:  Volume pops during the day. 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.  * We are caught up with outstanding Food Handlers Certificates   * FOH please go over the deferred orders with the k-mods....
Read more

4/14/26 Tuesday Mid w/Raymond

By
Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I stopped to pick up tomatoes due to the sharp increase in pricing. I walked the store and checked supplies before placing the BEK truck order for tomorrow. I called Republic again regarding their not picking up recycling. I was informed that one of their drivers called off and that impacted a number of routes. They will pick up tomorrow. I called our Houston Avocado Rep and we discussed price corrections on tomatoes and when we could expect to see them. At this time they anticipate that pricing should get back to market norms in 1-2 weeks. In the meanwhile, I will continue to purchase 4X5 tomatoes from HEB at significant cost savings. The shift started slow and then picked up at 6:00 p.m. Both the Roto and Marsal lines did well during the pop. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for:  Please check pr...
Read more

MONDAY 9/8/2025 BOH PM RONALDO

By
Notes about the shift in general:   starting the day, it was a little slow so we were finishing up with the preparation and we also made cherry Pepper, when those from the afternoon came in. And Fredy today, which is his first day, I started showing all the areas, we took a tour inside the restaurant, then I explained to him how to work in the oven and he also told me that he already knew something, but he also told me that in other places it is always different, so I told him how it works with us, and I also told him to stretch a Pizza and put it in the oven, in stretching the Pizza he is a little lacking and in the oven he is also a little lacking, but he already knows how to cook it well, and also cut it, he almost knows how to complete, he just lacks a little speed, so I left him with Danilo to teach him more and meanwhile I left Ramona in the salad area, while Evelin did all the preparation for tomorrow, since in the morning there will be no one in the salad, so she made the T...
Read more