9/23/26 Wednesday 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 in order. 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 contacted the City of Houston regarding the rebar that was left on the sidewalk. They are sending someone to clean up the area. I met with Aaron to go over the Food Labor spreadsheet. I confirmed that we are ready for the price increase adjustment. I spoke with Andrew about changing out the old menus Thursday morning.  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: $2,435

5. Labor for the shift:   14%


People:

Dough/Dish: Meredith


Prep: N/A


Z1R:  Danilo

Z2R:  

Z3R:  

Z3R: Gabino

Z1M: 

Z2M:

Z3M

Z4M: Ramona

Sub/Salad: Evelin


6. How did you show love? I gave the team a verbal high five for working together. .


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

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