8/28/26 Friday 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 perimeter and everything was acceptable. I walked the store and confirmed inventory. All invoices were scanned to Xtra Chef.  All City of Houston Food Reporting Agreements have been signed and placed on Aaron's desk. I opened a case of Hal's Dill Pickle Chips with a Best By Date of June 21, 2026. I contacted the vendor and updated the credit tracker. The chips were offered to the staff. I had really nice guest interactions with a few people that are eagerly awaiting the opening of the new store. They want to take advantage of the indoor seating. 

The shift was steady with short bursts of activity. The momentum started to build around 6:30 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: $6,537

5. Labor for the shift:   5%


People:

Dough/Dish: Meredith


Prep: N/A


Z1R:  Juan Carlos

Z2R:  Noe

Z3R: 

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M:  Ramona

Sub/Salad: Belinda/Leti


6. How did you show love? I gave Noe a verbal high five for progressing as a pounder



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

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