Midtown BOH

Notes about the shift in general:   When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order. I walked the store and confirmed inventory . I placed the PFG truck order. All invoices were scanned to Xtra Chef. I am setting up interviews for the FOH.   I am working on the Food Labor spreadsheet. I reviewed the credit tracker and I will contact vendors for updates. The team members are very pleased with the new smoking area. I am working to set up a daily tracking process that reports the amount of water being drained from above the Roto oven. The k-Mod and FOH schedules have been published.  The shift was steady with small pops. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  10/01 Thursday 11:00 AM - **NOT YET CONFIRMED** - Rebecca Rodriguez - 9 Pizzas, 1 Party Greek, 3 Fam Pear Gorg, (35 Total Knots) LM **Diligent delivery by...

Notes about the shift in general: Slow Wednesday. We had BEK and Houston Avocado to put away this morning. Dough team cooked two batches of bread. Since it was so slow I cut Pedro after breaks at 2pm. Raymond had a cleaning project for Juan and Leo that they addressed immediately. Next shift be on the lookout for: 10/01 Thursday 11:00 AM - **NOT YET CONFIRMED** - Rebecca Rodriguez - 9 Pizzas, 1 Party Greek, 3 Fam Pear Gorg, (35 Total Knots) LM **Diligent delivery by 11:30 AM to 1111 Bagby St, Houston, TX 77002** 10/02 Friday 11:00 AM - Wendy Johnson - 8 Pizzas, 1 Party Greek, (20 Total Knots) LM 10/03 Saturday 6:00 PM - Felipe Tapia/Texans - 18 Pizzas LM **Diligent delivery by 6:30 PM to 2 NRG Pkwy, Houston, TX 77054** 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies. Dressings were approved. 4. Sales for the shift:  $2546 5. Labor for the shift: 57% People: Dough/Dish: Jose / Gerardo Prep:  Dina Z1R: Juan Z2R: Z3R...

Notes about the shift in general: We started off the day by putting away orders from BEK, SOFO, PFG, Houston Avocado. We had one busted case of Diet Coke that was logged and reported. Everything else checked out. I spent my morning organizing. I printed out more pizza trackers, picked up lemons for desserts, and more coffee for the crew. The FOH lowboy was out because the GFCI was tripped. Everything inside was temping above 60 degrees, so ranch, cannoli cream, and tiramisu were tossed and logged. I followed up with the FOH and BOH PM crews from last night. After prep was done Ronaldo and Juan cleaned the dough cooler floor. We got Leo and Juan out at 3pm. Next shift be on the lookout for: 10/01 Thursday 11:00 AM - **NOT YET CONFIRMED** - Rebecca Rodriguez - 9 Pizzas, 1 Party Greek, 3 Fam Pear Gorg, (35 Total Knots) LM **Diligent delivery by 11:30 AM to 1111 Bagby St, Houston, TX 77002** 10/02 Friday 11:00 AM - **NOT YET CONFIRMED** - Wendy Johnson - 8 Pizzas, 1 Party Greek, (...

Notes about the shift in general: When I arrived, the dumpster was closed and locked. I walked the perimeter and everything was in order. I confirmed the onhand inventory and placed the BEK truck order for Wednesday. I asked Ronaldo to install the new gaskets on the FOH lowboys and he and Pedro completed the install. I put the umbrella together for the employee smoking area and sent out notification to the team. I started on the schedules for the K-Mods and FOH. I met with Charles, Fowler and Adam. We went over current store events and processes.  I also followed up with Dylan. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  The shift was steady with very small pops. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  10/01 Thursday 11:00 AM - **NOT YET CONFIRMED** - Rebecca Rodriguez - 9 Pizzas, 1 Party Greek, 3 Fam Pear Gorg, (35 Total Knots) LM **Dil...

Notes about the shift in general:   When I started my shift, everything was in good shape. I began with the prep list and helped Gerardo and Jose with the garlic knots, since they were making two bread recipes today; then, around 10:00, we started restocking the line. We began making pizzas at 11:00 with everything ready to go—we got off to a good start. An order for six 12-inch sandwiches came through at the salad station, and things were moving along well; a lot of sandwiches were going out. I took my break around 12:00—the whole team took their breaks then—and things slowed down a bit afterward. Around 3:30, we started prepping a large batch of pizzas for the front counter. Lety left, leaving just Pedro and me, but that was when a rush of pizza and slice orders hit the front; everything went smoothly, and the afternoon crew arrived. I started working on the Houston avocado order for tomorrow, and today we gave Jose a cake for his birthday. Next shift be on the lookout for: Houst...

Notes about the shift in general:   The day started off pretty well—provided we had tickets—but then things quieted down. I took the opportunity to ask Juan to help me clean the two freezers; they ended up really clean. Then we started making a lot of pizzas for the front counter; around three o'clock, Juan and Leo left, leaving just Will and me on the line until the afternoon shift came in. Work picked up a bit around five o'clock. I helped box up the pizzas and—since it was Monday—I took the filters from above the front oven and set them out for Irán to wash; I also pulled out all the lids for the topping containers so they could be cleaned. From six o'clock on, I started handling breaks and covering for everyone. Meredith was making tiramisu and cheesecake for tomorrow, and I checked everything over—it all looks good. Next shift be on the lookout for: Keep an eye out for the pepperoni. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Si...

Notes about the shift in general:   When I started my shift and walked into the restaurant, everything was in good shape. I began by going through the prep list and distributing tasks to each station. We started restocking the line and doing a fair amount of prep work, since it was quiet when we opened around 10:00 AM. We started prepping pizzas for the front line so everything would be ready by 11:00. I took my break; things were going well and orders were coming in steadily. Around 2:00 PM, we were finishing up some remaining prep tasks and made a few more pizzas for the front. Pedro left around 2:30 PM, and we took turns covering the front line until Evan arrived at 3:00 PM. That was also when the volume of orders really picked up, with the afternoon rush setting in around 4:30 PM. I started working on the Houston order—specifically the avocados for the next day. I checked to make sure everything was set for the evening shift; I noticed we were low on Fanta and Parmesan, but Ray...

Notes about the shift in general:   Things started off a bit slow at the beginning of the shift; Leo was cleaning, and I was at the salad station. Around three o'clock, we began stocking up the front display with plenty of pizzas, and by four, the orders really started coming in—they just wouldn't stop. I helped stretch pizza dough as well, since a lot of slices were selling out front, and we prepped more pizzas for the display. It got busier around five o'clock; the volume of orders was huge, but we worked as a team to keep up the pace. Around six, I started handling the breaks—everyone on the team took their break—and then I double-checked to make sure we were fully stocked for the night ahead. Next shift be on the lookout for: We are all set with the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas look quite delicious, as do the pizza slices. The dressings and pizza sauces have a very good texture. 4. Sale...