Midtown BOH

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 confirmed the onhand inventory and placed the BEK truck order for Wednesday. I asked Ronaldo to install the new gaskets on the FOH lowboys and he and Pedro completed the install. I put the umbrella together for the employee smoking area and sent out notification to the team. I started on the schedules for the K-Mods and FOH. I met with Charles, Fowler and Adam. We went over current store events and processes.  I also followed up with Dylan. All invoices were scanned to Xtra Chef. I am working on the Food Labor spreadsheet.  The shift was steady with very small pops. Breaks started at 6:00 p.m. and ended at 7:45 p.m. All team members took their breaks.  Next shift be on the lookout for:  10/01 Thursday 11:00 AM - **NOT YET CONFIRMED** - Rebecca Rodriguez - 9 Pizzas, 1 Party Greek, 3 Fam Pear Gorg, (35 Total Knots) LM **Dil...

Notes about the shift in general:   When I started my shift, everything was in good shape. I began with the prep list and helped Gerardo and Jose with the garlic knots, since they were making two bread recipes today; then, around 10:00, we started restocking the line. We began making pizzas at 11:00 with everything ready to go—we got off to a good start. An order for six 12-inch sandwiches came through at the salad station, and things were moving along well; a lot of sandwiches were going out. I took my break around 12:00—the whole team took their breaks then—and things slowed down a bit afterward. Around 3:30, we started prepping a large batch of pizzas for the front counter. Lety left, leaving just Pedro and me, but that was when a rush of pizza and slice orders hit the front; everything went smoothly, and the afternoon crew arrived. I started working on the Houston avocado order for tomorrow, and today we gave Jose a cake for his birthday. Next shift be on the lookout for: Houst...

Notes about the shift in general:   The day started off pretty well—provided we had tickets—but then things quieted down. I took the opportunity to ask Juan to help me clean the two freezers; they ended up really clean. Then we started making a lot of pizzas for the front counter; around three o'clock, Juan and Leo left, leaving just Will and me on the line until the afternoon shift came in. Work picked up a bit around five o'clock. I helped box up the pizzas and—since it was Monday—I took the filters from above the front oven and set them out for Irán to wash; I also pulled out all the lids for the topping containers so they could be cleaned. From six o'clock on, I started handling breaks and covering for everyone. Meredith was making tiramisu and cheesecake for tomorrow, and I checked everything over—it all looks good. Next shift be on the lookout for: Keep an eye out for the pepperoni. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Si...

Notes about the shift in general:   When I started my shift and walked into the restaurant, everything was in good shape. I began by going through the prep list and distributing tasks to each station. We started restocking the line and doing a fair amount of prep work, since it was quiet when we opened around 10:00 AM. We started prepping pizzas for the front line so everything would be ready by 11:00. I took my break; things were going well and orders were coming in steadily. Around 2:00 PM, we were finishing up some remaining prep tasks and made a few more pizzas for the front. Pedro left around 2:30 PM, and we took turns covering the front line until Evan arrived at 3:00 PM. That was also when the volume of orders really picked up, with the afternoon rush setting in around 4:30 PM. I started working on the Houston order—specifically the avocados for the next day. I checked to make sure everything was set for the evening shift; I noticed we were low on Fanta and Parmesan, but Ray...

Notes about the shift in general:   Things started off a bit slow at the beginning of the shift; Leo was cleaning, and I was at the salad station. Around three o'clock, we began stocking up the front display with plenty of pizzas, and by four, the orders really started coming in—they just wouldn't stop. I helped stretch pizza dough as well, since a lot of slices were selling out front, and we prepped more pizzas for the display. It got busier around five o'clock; the volume of orders was huge, but we worked as a team to keep up the pace. Around six, I started handling the breaks—everyone on the team took their break—and then I double-checked to make sure we were fully stocked for the night ahead. Next shift be on the lookout for: We are all set with the preparations. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian pizzas look quite delicious, as do the pizza slices. The dressings and pizza sauces have a very good texture. 4. Sale...

Notes about the shift in general: Decent Saturday so far, steady as expected. I started my shift by noticing that the roto line reach in was once again off due to the GFCI tripped. Leo, Jose, and I moved the cooler and got it going again. Temps were readding 43-44 degrees. We had a delivery from Houston Avocado this morning--all good. Leo had no prep to do this morning so I had him detail his station. I gave cleaning the outside trash area to Evan--Leo also took it on. Then he asked me if I wanted the prep reach-in's detailed so I had him do that while covering his station. Really great job all around. I helped Jose knock out garlic knots this morning. All stations were moving throughout the shift, and while not as front loaded as yesterday, looks like it will be a solid day in terms of sales. I am leaving now to equalize the hours that I covered on Tuesday. 1.How many pies did we run on the timesheet?  4 3. Food stuff: Good looking and tasting pies, quality rise on the Sicilians...

Notes about the shift in general:   Right at the start of the shift, we got hit with a huge volume of pizza orders. The whole team was in motion and working together; all the tickets went out on time. Once things slowed down a bit, we finished up the prep work we’d had pending—since we hadn't been able to do any earlier in the morning. We started restocking the front display with plenty of pizzas just as the afternoon crew was coming in around 4:30. We already had a lot of orders coming in; they just wouldn't stop. I helped stretch the dough since Belinda was working today; I put her on the topping station and sent Noe to the front with Ramona so he could learn that side of things. We were running low on pizzas for the front, so we started making more. I noticed they had started using the backup breadstick cart—and we didn't have another spare—so I asked Meredith to prep a batch for tomorrow. She did that, and then I started covering everyone’s breaks; the whole team got th...