10/10/26 Saturday 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 in order.  I walked the store and confirmed inventory. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet. I am still reviewing new items on the credit tracker. I will contact the vendors for a clean up of outstanding credits.  I am glad to inform that Tiara will be re-joining our team. Tiara was a value added member of our team and it is a pleasure to have her return. 

I reached out to Bailey to help us elevate our hospitality standards. I suggested transitioning from "Welcome In" to "Welcome Home" when greeting visitors, and he implemented this transition seamlessly with genuine warmth. Guests immediately picked up on the shift, responding with genuine smiles and gratitude. Recognizing his unique bond with the staff, I invited him to champion this hospitality push alongside me, an idea he embraced enthusiastically. His leadership will be vital in motivating others to refine their focus on the overall guest experience. Rather than mandating the phrase for the entire FOH team, my goal is for them to naturally adopt the practice through leading by example. That said, Shift Leads remain fully accountable for guiding and mentoring staff to continually strengthen their customer engagement skills.

The shift was busy today with large pops. 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: 

Know the difference between clean and sanitized 

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. A few pies did not rise fully and were discarded.eeeee

* 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: $7,048

5. Labor for the shift: 6%


People:

Dough/Dish: Iran


Prep: N/A


Z1R:  Juan Carlos

Z2R:  Noe

Z3R:  Danilo

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M: Evan

Sub/Salad: Belinda


6. How did you show love? I gave the team a verbal high five for handling the pop, with being down one cook at Sub/Salad again.


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


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