8/26/26 Wednesday 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 exterior and it was acceptable.  I walked the store and confirmed inventory. I entered the PFG truck order. All invoices were scanned to Xtra Chef. I met with the Sysco and Mr. Green Reps. The donation for Baylor College of Medicine has been booked and entered in the spreadsheet. The 21 pie deferred order went out on time. Danio and Noe did a great job. K-mod schedule was completed and published

The shift was not very busy but steady. The momentum started to build around 6:30 p.m., but it was not very busy, then at 8:00 p.m. the flood gates opened. 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: $4,514

5. Labor for the shift:   4%


People:

Dough/Dish: Iran


Prep: N/A


Z1R:  Noe

Z2R: 

Z3R: 

Z3R:  Danilo

Z1M: 

Z2M:

Z3M

Z4M:  Ramona

Sub/Salad: Evelin


6. How did you show love? I gave a verbal high five to Noe and Danilo for handling the large order


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

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