SATURDAY 7/11/2026 BOH AM RONALDO

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Notes about the shift in general:

 When I arrived at the restaurant to start the day, everything looked good; the Houston truck had already arrived. I checked the avocados—everything was in good shape—and then started my day by distributing the prep list to each station alongside Juan. We spent time restocking the line, and around 10:00 AM we began making pizzas; by 11:00 AM, we were fully set up. We got off to a solid start with pizza slices selling well, and we were surprised by an order for nine pizzas. Since that order was for 12:00 PM, I took my break around that time; the whole team took their breaks as well. It was a busy, fast-paced day—sometimes it was hard to get all the prep work done—but by working as a team, we managed to finish everything. From 3:00 PM onwards, we focused on restocking pizzas as much as we could. Once the afternoon crew arrived, I double-checked that everything was in order and then wrapped up my shift.




Next shift be on the lookout for:


We are in very good shape with the preparations.



1.How many pies did we run on the timesheet? 

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian-style pizzas turned out really well today; they look exquisite, just like the pizza slices. The dressings and pizza sauces have great flavor.


4. Sales for the shift: 

4,261


5. Labor for the shift:

31

People:


Dough/Dish: Jose

Prep: Dina

Z1R:

Z2R:

Z3R: Juan

Z1M:

Z2M:

Z3M:Evan

Z4M: 

Sub/Salad: Leo


6. How did you show love?


7. What did you teach someone today?


8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

Very good communication; the whole team stayed on top of every pizza.


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