Midtown BOH

Notes about the shift in general:   At the start of the shift, we had a lot of prep work to do and a high volume of pizzas to make, so we organized ourselves to get everything done; we finished the prep and started making the pizzas. The whole team was in motion. When the afternoon rush hit, we started restocking the front line. I helped Gabino at the oven; things were a bit slow at first, but gradually more pizzas started coming out. We also had three "Kids Pizzas" go out—those were the last ones, so I started making more to have them ready. From six o'clock onwards, I started sending people on their breaks. Ramona had told me she needed to leave for a personal matter; things were a bit quiet, so it wasn't a problem. I checked in with the team to make sure they were okay, and they said everything was fine. The whole team took their breaks. Afterward, I checked everything over—it all looked good—and Ramona left around 8:15. Next shift be on the lookout for: We're ...

Notes about the shift in general: It was a hot one. We started off the day with a small delivery from PFG. Roofers and Mettler were here assessing the situation. They will be back tomorrow at 6am. We were able to kick on roto at 9:30. I helped the team get set up and manned Marsal. I published the schedule and ordered produce.  Next shift be on the lookout for: Deliveries from BEK, PFG, SOFO, and Houston Avocado. There is a 14-pie deferred order that I will be delivering by 11:15am to 609 Main.  Reminder that boxes containing beef pep  should have additional labelling stating "No Pork, beef only" 1.How many pies did we run on the timesheet?  4 3. Food stuff: Excellent rise on the Sicilians, good looking and tasting house pies, dressings were approved. 2 containers of sub par iceberg lettuce were tossed and marked on the waste log. 4. Sales for the shift:  $2923 5. Labor for the shift: 52% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:...

Notes about the shift in general:  I attended the bi-weekly Ops call. When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the Sofo, Houston Deli and BEK's truck orders. All invoices were scanned to Xtra Chef. I communicated with RBC regarding their order for Friday. The decision was made that we will not participate in the event for the Houston library. I received confirmation regarding the Labor Day hours from all vendors. The Hilltop Fine Food deli delivery on 9/8/2026 has been changed to 9/9/2026 due to the employee party. An incident report was completed regarding Andrew Brown's incident. The shift was not very busy but steady. The momentum started to build around 6:30 p.m., but it was not very busy, then at 8:00 p.m. the flood gates opened.  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:  1. How many pies did we run on the tim...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the PFG's truck order and confirmed it. I contacted Eco Lab Pest Control looking for the invoice and their AP department emailed it over. All invoices were scanned to Xtra Chef.  I contacted vendors regarding outstanding credits. The Rep. from Hilltop Fine Foods came in to discuss transferring of out service from Houston Deli. The shift was not very busy but it was steady. The large order for The Texans went out on time and Diligent was on time. The momentum started to build around 6:30 p.m.   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:  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 r...

Notes about the shift in general: Standard Wednesday. We started off with a delivery from BEK. I helped the team set up and cover Marsal. I went over Friday's deferred order with Raymond. It was not too busy so I sent Juan home at 3pm. Next shift be on the lookout for: Delivery for PFG Deferred order Friday 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good rise on Sicilians, nicely formed crust and good cook on pies, dressings were approved. Sandwich bread was a little thin and blonde.  4. Sales for the shift:  $3070 5. Labor for the shift: 33% People: Dough/Dish: Gerardo / Jose    Prep:  Dina Z1R: Juan Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M:  Sub/Salad:  Leo Notes for FOH: Good communication, prompt food running, solid shift

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and confirmed inventory . I entered the BEK's truck order. I contacted Ecolab Pest Control looking for the invoice for yesterday's service. With the exception of the Ecolab invoice, all other invoices were scanned to Xtra Chef. I informed the team that someone will be out to work on the roof Thursday. I informed the contact from RBC CM that we are working on their request to order 13 pies every other Friday without the delivery fee. I spoke with the representative from the Houston Library and she wanted us to be the food vendor for their upcoming 15th anniversary event at the library. That request will be reviewed during the OPs call Thursday.  I spoke with our new Rep. from Hilltop Fine Foods regarding the transfer of our deli service from Houston Deli Provisions to Hilltop. I went over operational points with Charles. The shift was not very busy but steady.. The moment...

Notes about the shift in general:   I started my shift right on time; everything was quite clean, so I began with the prep list. We started restocking the line and doing prep work around 10:00 AM, beginning with the pizzas for the front display. I realized there were only eight bags of dough left, so I told Gerardo; since they had made two batches that day, they prepared one to be baked that afternoon, and by around 11:00 AM, we had everything ready. We started taking breaks; tickets were coming in, though we sold a few more sandwiches than usual today. I finished up some remaining prep work. Lety left at 3:00 PM, and around 4:00 PM, they started baking the bread. I used the time to put together the Houston order—including avocados for tomorrow—and then checked to make sure everything was in order. There were only four trays of dough left to bake, and Ramona took charge of finishing that task. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the times...