FRIDAY 9/11/2026 BOH PM RONALDO

By

Notes about the shift in general:

 The day got off to a pretty good start. Pizza slices were flying out the door. The whole team was in full swing around 3:00 PM. We started stocking up the front display with plenty of pizzas around 4:00 PM, just as the afternoon shift arrived. I used that time to order avocados from Houston for tomorrow, and the afternoon crew also demonstrated proper hand-washing techniques; most of them did a great job. The salad station was a bit slow, so I had them prep more sandwich wraps. Irán is gradually getting the hang of things, but he still lacks speed; he’s still moving too slowly. I started scheduling breaks at 6:00 PM. Things slowed down a bit, but around 7:00 PM, pizza orders picked up again, including an eight-pizza ticket. Everything went out on time. The whole team got their breaks, and I double-checked that everything was set for the evening shift.




Next shift be on the lookout for:


Houston avocado



1.How many pies did we run on the timesheet? 

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian pizzas look great, as do the pizza slices. The dressings and pizza sauces taste very good.


4. Sales for the shift: 

7,970


5. Labor for the shift:

28

People:


Dough/Dish: Meredith

Prep: 

Z1R:Juan C

Z2R:Iran Y Noe

Z3R: Gabino Y Danilo

Z1M:

Z2M:

Z3M:Ramona

Z4M: 

Sub/Salad: Lety y Belinda


6. How did you show love?


7. What did you teach someone today?


8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

Very good work, very good communication.


Comments

Post a Comment

Popular posts from this blog

4/14/26 Tuesday Mid w/Raymond

By
Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I stopped to pick up tomatoes due to the sharp increase in pricing. I walked the store and checked supplies before placing the BEK truck order for tomorrow. I called Republic again regarding their not picking up recycling. I was informed that one of their drivers called off and that impacted a number of routes. They will pick up tomorrow. I called our Houston Avocado Rep and we discussed price corrections on tomatoes and when we could expect to see them. At this time they anticipate that pricing should get back to market norms in 1-2 weeks. In the meanwhile, I will continue to purchase 4X5 tomatoes from HEB at significant cost savings. The shift started slow and then picked up at 6:00 p.m. Both the Roto and Marsal lines did well during the pop. Breaks started at 6:30 p.m. and ended at 8:00 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for:  Please check pr...
Read more

6/21/26 Sunday Mid w/Raymond

By
Image
  Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory and placed PFG and BEK  truck orders.  I worked on the new shift lead training program. Father's Day was busier this year. Last year we ended at Net $8,748, we are current at Net $12,010. The shift started slow but then picked up slightly from 6:30 p.m. to 8:30 p.m. Bresks started 6:30 p.m. and ended at 8:00 p.m. All team members were able to take breaks.  The World Cup tomorrow: The accident on the transit line that caused bus routes to fill in, could have impacted our sales.  Next shift be on the lookout for:  Volume pops during the day. 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 and Roto pies.  * We are caught up with outstanding Food Handlers Certificates   * FOH please go over the deferred orders with the k-mods....
Read more

FRIDAY 10/31/2025 BOH PM RONALDO

By
Notes about the shift in general:   The day started off quite busy. We had a lot of tickets coming in from 3 pm onwards, so we used the time to refill the pizza prep area. From 4 pm onwards, it got really busy; the takeaway tickets kept coming in, with lots of pizzas. There were also a lot of salads. They ran out of lettuce, so I started cutting two containers, and Lety was also preparing the dressing since they were out. I helped out on the line stretching pizzas, but it was too much; the tickets kept coming in, so I started taking breaks around 6 pm. The whole team had their break, but the tickets kept coming in more and more. Then I realized I was running out of tomato sauce for the pizzas, so I ran and prepared more. I had to stay a little longer because it was such a busy day. After that, I saw that everything would be fine that night, and that's how my day ended. Next shift be on the lookout for: Quite a bit of preparation in the morning 1.How many pies did we run on the time...
Read more