8/15/26 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 am working with Charles regarding the transfer of our deli product from Houston Deli to Hilltop Fine Foods. Houston Deli's owner is retiring and closing his doors. We will have the necessary information for Accounts Payable by Monday. The transfer will take place the week of 8/31/26. I completed a price comparison on some of out high dollar products and I identified a few cost saving with approved product. 

The shift was busy and steady. The momentum started to build around 6:00 p.m.  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. 


3. Food stuff:

* Most of the 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: $8,366

5. Labor for the shift:  6%


People:

Dough/Dish: Iran 


Prep: N/A


Z1R:  Juan Carlos

Z2R: Noe

Z3R:Evelin

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M:  Danilo

Sub/Salad: Leti/Belinda


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



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

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