Midtown BOH

Notes about the shift in general:   My shift started a little slow, so I helped José with the dough. Then I was told there was only a little cheesecake left, so I started cutting one. The team was working quite well, keeping all the tickets on time. From four to six, things went really well. They were selling a lot, so I helped cover the pizzas, and around six I started the break, covering everyone as they came on. The whole team got their break. Then we started filling more pizzas at the front since Even was leaving around 10 and Juan was working there. After that, I checked to make sure everything would be okay that night, and that's how my shift ended. Next shift be on the lookout for: We are up to date with all the preparations; we have everything we need to start the shift tomorrow. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas look spectacular, as do the pizza slices, dressings, and pizza sauce. They taste great. 4. S...

Notes about the shift in general: Started off today with an 8-pie deferred. Today was steady, with the lunch rush being sandwich heavy. I helped Jose with garlic knots. His make today was a little heavy so Ronaldo helped him get it done. I practiced checking inventory and entering the BEK order. Raymond, Ronaldo and I met and went over the holiday dough prep schedule, delivery schedules, manager to-do lists, and shifting responsibilities. I started going over scheduling with him. Next shift be on the lookout for: Keep an eye on dough makes and scheduling this week. Make cuts if slower than anticipated, document pops for future reference.  1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians had a decent proof today, house pies looked good. The house dressing on the line was no good so that was tossed, as were some cucumbers. Everything else tasted correct and was on point. I had to run to grab a less leafy head of iceberg for antipasto bowls. 4. Sales for t...

Notes about the shift in general:  When I arrived the dumpster was closed and locked. When I entered I walked the store and checked the supplies. I picked up milk and anchovies. I went through scrub and corrected punches. I went over the last check of the dough plan for the holiday closer. I retrieved the sleeve of 2 oz. ramekins from Winnie. I completed my figure 8s and made sales building guests connections. We have some of the funniest guests anywhere. One of the guests and I connected so well that we talked about reviving vaudeville and taking our act on the road. Sales picked up quickly and stayed busy until 8:00 p.m. Breaks were delayed for a while as the sales kept everyone at their stations. All BOH team members were able to take breaks. Next shift be on the lookout for: Please follow holiday dough plan 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: Thanks to Ronaldo and Will for ensuring the cooks turned in their FH certificates 3. Food stuff: ...

Notes about the shift in general:   Starting my shift, when I entered the restaurant, everything was pretty good except for the Sicilian pizzas. The crust rose too high, it even spilled over the edge, so I picked out the good ones and put the rest at the front, since some corners weren't complete and we threw them away later. I started with the preparation list, delivering to each area, and right at that moment the Houston Avocado arrived, so I checked each product and realized the lettuce was different. I told the driver, and he said they had made a mistake putting the lettuce in the box, so he called to say they were going to bring what we needed. He returned the two boxes and told me they would come back later to deliver it. From there, we started preparing, and at 10:00 we began with all the pizzas. By the time we opened, everything was ready. So I started my break. The whole team took their break, but it was pretty quiet, so we used the time to finish all the preparations. Aro...

Notes about the shift in general:  When I arrived the dumpster was closed and locked. When I entered I walked the store and found that based on our on hand deli I needed to make an adjustment for our deli delivery next week. I contacted our Deli Rep and adjustments were made. I went over the holiday dough plan with Will and nobody, and I mean nobody , will be in the building on Thursday, Thanksgiving day. I spoke with the Sofo Rep regarding the quality of the basil and she brought more. I went over the 7Shift functions to upload certificates to the team members profile. I spoke with Ecolab Pest Control Tech and he will come back out and check the baited traps. The Tech came out to look at the gaskets for the soda display and produce refrigeration. He will be back Tuesday or Wednesday to replace the gaskets. The day was a little slow and then it picked up around 6:00 p.m. and stayed busy until 8:00 p.m. Roto was slammed with tickets and got a little behind. They had overbookings, b...

Notes about the shift in general: Started off today receiving from BEK and Houston Avocado. Everything was accounted for including the invoices. It was a decently busy shift, lunch rush was substantial and we had an order come in for 16-pies at 2:30pm. Everything ran smoothly. Went over the dough plan for next week with Raymond. Ordered produce. Next shift be on the lookout for: Houston Avocado 1.How many pies did we run on the timesheet?  4 3. Food stuff: Decent Sicilian rise, good looking and tasting house pies, dressings are on point. Good cookie and crouton bakes today. 5 containers of bad basil. Raymond was able to get SOFO to deliver replacements. 4. Sales for the shift:  $3625 5. Labor for the shift: 36% People: Dough/Dish: Gerardo Prep:  Dina Z1R: Raymundo Z2R: Z3R:  Juan Z1M: Pedro Z2M: Z3M: Z4M:  Sub/Salad: Leo 8. Repair issues: Produce cooler door gasket Notes for FOH: Good communication, prompt food running, solid shift.

Notes about the shift in general: Steady day, but it looks like the majority of the action is two deferred orders tonight. I went over BEK ordering with Raymond today and submitted an order for tomorrow. I also reduced hours on next week's schedule and ordered produce. I finished my shift helping them get set up for tonight. Next shift be on the lookout for: Produce, BEK 1.How many pies did we run on the timesheet?  4 across the board 3. Food stuff: Beautiful rise on the Sicilian, solid house pies, dressings tasted on point, crouton and cookie bakes were great. Saw a few croutons from the last bake that were a little over and removed them.  4. Sales for the shift:  $3327 5. Labor for the shift: 45% People: Dough/Dish: Gerardo/Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad: Leti   Notes for FOH: Good shift.