10/11/26 Sunday 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. The truck orders for BEK, SOFO and PFG were placed.  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 continued interviews and reference checks are in process.  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. One car had to be towed today. 

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. 

* 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: $4,716

5. Labor for the shift: 7%


People:

Dough/Dish: Noe


Prep: N/A


Z1R:  Juan Carlos

Z2R: 

Z3R:  Danilo

Z3R:  Gabino

Z1M: 

Z2M:

Z3M

Z4M: Ramona

Sub/Salad: Belinda/Leti


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

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


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