Midtown BOH

Notes about the shift in general:   When I got into my shift at two in the morning they had a lot of work and when I got in I had a ticket for eight pizzas but all that was left was to cook it then I spent an hour in front until the afternoon shift came from there I was stretching the pizza for a while and also covering it and Will also helped with the pizzas because quite a few tickets were coming out at around six and we were already running out of sauce for Pizza so I asked Juan Carlos for a favor to go make some pizza sauce since we didn't have any left while I stayed stretching and Will covering it but it was too much, two tickets that were coming out but the good thing was that in front it was a little calm because if it weren't we wouldn't have time to make the pizzas in front like that we were without stopping and when it calmed down a little I took advantage of it I sent them on their break and we managed to finish the break at around 7:50 taking advantage of the f...

Notes about the shift in general: Super good   Next shift be on the lookout for: Dough 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Good 3. Food stuff: Solid 4. Sales for the shift:  $9566 5. Labor for the shift: 21.55% People: Dough/Dish: Bailey Prep:  Z1R: Juan Carlos Z2R: Z3R:  Gabino Z1M: Ramona Z2M: Z3M: Z4M:  Sub/Salad:  Evelyn 6. How did you show love? 7. What did you teach someone today? 8. Repair issues: The stuff about the stuff:   Notes for FOH: Feliz Navidad

Notes about the shift in general:  When I arrived I started the truck orders for Monday. PFG, BEK Houston and SOFO were entered. I made an adjustment to the dough prep plan that included additional recipes. I worked on my To Do list and I was able to move some things off. I walked the shop looking for anything that needed to be corrected. I noticed that the fire suppression system still needs to be inspected. I was asked to check into the status of our pest control ticket that needs the closed off area on the second floor to be opened and checked for pets. That is a pending project that is targeted for January 2025. The Ecolab technician is on vacation. l will reach out to him when he returns from vacation. The shift started off slow and then had a few pops. Breaks started at 6:00 p.m. All of the BOH team members were able to take breaks. Next shift be on the lookout for 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: We will not have a k-Mod meeting this Thur...

Notes about the shift in general: No holiday business so far; last Sunday was busier. Worked on prep, put in SOFO and Houston Avocado orders. breaks were done by 1pm. Sending myself home early to avoid OT. Next shift be on the lookout for: Dough plan 1.How many pies did we run on the timesheet?  4 across the board 2. KMOD stuff: 3. Food stuff: Sauce and dressings were approved, sicilians had a decent rise, solid house pies 4. Sales for the shift:  $2289 5. Labor for the shift: 44% People Dough/Dish: Jose Prep:  Juan Z1R: Evan Z2R: Z3R:  Danilo Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Evelyn Notes for FOH: Slices were moving, good communication, no issues. Great work from Josh, Keri, and Kharma

Notes about the shift in general: I picked up milk and black olives on the way in. Three cans of our usual black olives had a rancid taste. I reported it to our BEK Hou. Rep. I completed the holiday dough plan. When I arrived it was a little busy, but under control. I walked the store looking for anything that needed to be addressed. It was a busy shift with fast sales at Marsal. Ramona did very well to keep up with the pace. Roto had a good pop around 6:00 p.m. and stayed consistent until 8:00 p.m. Breaks started at 6:00 p.m. and ended  at 8:00 p.m.  Next shift be on the lookout for; Plates: We used a lot of plates the last two days. I reminded the FOH that they need to separate plates before stacking them for use. The plates tend to stick together if they are not separated in advance. 1.How many pies did we run on the timesheet?  4/4 2. KMOD stuff: 3. Food stuff: They are still pulling too many tiramisu. I posted a PAR level  on the front of the door. The doug...

Notes about the shift in general:   When I got in everything was fine, the door was closed, everything was in order, everything in its place, and there I made the pre-preparation list, then I counted the dough. When Pedro arrived, we did pre-preparation and filled everything on the line, around 10 the ham arrived, the tomato also arrived, and everything else. We made a lot of pizzas, and around 11 everything was ready. At that time I didn't have a ticket, so I started with the breaks, then the tickets started to come out, but it was already 11:30 and we only had a ticket at 12:30, but we managed to finish with the breaks at 1:30. At that time it was a little slow, so I told Pedro to help me arrange the merchandise that arrived in the morning. From there, I was in front selling slices, but when it got slow in front I came back to help make pizzas or also cover. Around two o'clock it was very slow, but at that time Evan left, but Juan Carlos also arrived to cover the rest of the ...

Notes about the shift in general: When I arrived walked the cooler found that Houston delivery was wrong. They delivered 1 ham when it should have been 4. They will deliver the other hams on tomorrow. I went to Gordon's retail store to pick up 6in1 sauce and sign us up for membership discounts. I also went to HEB to pick up spring mix and a few cans of black olives. The cans of black olives had a rancid taste and had to be discarded. I completed the holiday dough list. I spoke with Ryan about the large deferred order on 12/23/24. It is an early order for 10:15 a.m. It was a busy night for marsal and roto. The team did well and controlled the ticket flow. Some breaks started a little later due to the sales volume.   Next shift be on the lookout for; Han to be delivered from Houston Deli Look out for green red peppers 1.How many pies did we run on the timesheet?  4/4 2. KMOD stuff: The Gordon's membership card in the red key box 3. Food stuff: Sicilians had a good rise and ...