9/16/26 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 perimeter and the work being performed by the City of Huston put some stress on the low ground cover plants. I walked the store and confirmed inventory. I placed the PFG truck order. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  I spent some time working on the  FOH, K-Mod and BOH  schedules. We had a large order that kept us busy for over an hour. 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: 

Hand washing demonstrations

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.

* Team members with expiring certificates where assigned to shift leads, who's responsible for ensuring that they are completed


3. Food stuff:

* Most of the Sicilian pies had a nice rise, and a light taste. 

* Whole pies looked very nice.

* Salad dressings tasted and were approved.

* Please continue to complete temperature checks on all items 


4. Sales for the shift: $2,649

5. Labor for the shift:  9 %


People:

Dough/Dish: Meredith


Prep: N/A


Z1R:  Juan Carlos

Z2R:  Noe

Z3R:  

Z3R: Danilo

Z1M: 

Z2M:

Z3M

Z4M: Ramona

Sub/Salad: Evelin


6. How did you show love? I gave the team a verbal high five for handling the walk-in large order


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

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