Midtown BOH

Notes about the shift in general: Busy Thursday, love to see it. Sandwiches popped off for the first hour, followed by lots of slices. Pedro let me know he was feeling sick and would like to go home early, he has almost never said that so he must have been feeling it. Breaks finished at two, we restocked Marsal and sent Pedro home. There was still some prep to finish up and bread to bag. Employees came looking for checks but they are still not here. I had Alex come in tonight so he could cover Marsal and Ramona cover salad. Crushed red came in, I put the invoice upstairs. I ordered produce for tomorrow. Next shift be on the lookout for: Deliveries from BEK, Houston Avocado, HFF, Alsco 10/24 Saturday 6:00 PM - Felipe Tapia - 18 Pizzas AF   **Diligent delivery by 6:30 PM to 2 NRG PKWY, Houston, TX 77054** 9:45 PM - Darcy Lysaght - 5 Pizzas, 3 Subs JK   **Diligent delivery by 10:15 PM to 3410 Montrose Blvd Houston, TX 77006 ** 1.How many pies did we run on the timesheet?...

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 .   I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. The shift was busy with sustained sales. During my guest connections I met a first time guest that said he was born and raised on NY pizza from all over New York. He said "I'll be the judge if this is authentic or not." I went back to get the final verdict. He stood up and said this is the real thing, congratulations.  With being short a Shift Lead, the team did an outstanding job!   Two names were associated with the 7:15 p.m. deferred order, Jeremy Kitch and Darcy. Aaron and I confirmed the address with the driver before she left.  Breaks started at 5:30 p.m. and ended at 8:00 p.m. All team members took their breaks. Next shift be on t...

Notes about the shift in general:   At the start of my shift, the Houston Avocado delivery truck had already arrived. I checked everything to ensure it was in order, began organizing the stock, and put together the prep list. Juan handled restocking the line, while I assisted Jose with the garlic knots. We also got some prep work done. From 10:00 AM on, we started preparing pizzas for the front counter; we also had five pizzas and a "Party House" order due by 10:30 AM, along with some sandwiches. We worked efficiently, and the order went out on time. By 11:00 AM, everything was ready, so I began coordinating breaks for the entire team. It was a very good, busy day. Raymond helped out at the front, selling pizza slices, while we focused on making more pizzas and restocking as much as possible. Looking ahead to the evening, we had 18 pizzas scheduled for 6:00 PM and another order for 6:45 PM. I double-checked everything—everything looked great—and that’s how I wrapped up my shi...

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 .   I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. I was able to spend some time with Shane going over orientation needs.   The shift was busy with sustained sales. During my guest connections I met a number of very loyal homies. It looks like our restrooms have become a tourist attraction The team did an outstanding job from beginning to end. Breaks started at 5:30 p.m. and ended at 8:00 p.m. All team members took their breaks. Next shift be on the lookout for:  Keep a close eye on the Toast Deferred orders and SnapShot. Look for any discrepancies. I need all Shift Leads on heightened alert regarding deferred orders. We cannot miss any orders or fall short of our guests' expectations.  ...

Notes about the shift in general:   At the start of my shift, all the merchandise had already arrived, so we began organizing it and moving all the boxes into place. Next, I started working on the prep list. From 10:00 AM, we began restocking the line. We started preparing all the pizzas for the front service area, and by around 11:00 AM, everything was ready. The whole team also took their scheduled breaks. It was a good shift—we stayed busy the entire time, finishing up some additional prep work. From 3:00 PM onwards, as the afternoon crew arrived, we continued restocking pizzas for the front. I used the remaining time to get the avocados ready for tomorrow and organized the vegetable walk-in cooler. I checked everything, and it’s all in good order. Next shift be on the lookout for: Houston avocado 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian-style pizzas look quite good, as do the pizza slices; the dressings and the pizza sauc...

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 BEK and Hilltop Deli orders were  entered. I am working on the Food Labor spreadsheet. As predicted, sales are starting to increase as a result of  cooler temperatures. I spent some time with the vendors to go over credits and delivery concerns. The shift was busy with sustained sales. The team did an outstanding job from beginning to end. I am looking at scheduling more staffing on Thursdays during the increased sales period. 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:  Keep a close eye on the Toast Deferred orders and SnapShot. Look for any discrepancies. I need all Shift Leads on heightened alert regarding deferred orders. We cannot miss any orders or fall short of our guests' expectations....

Notes about the shift in general: Decent Wednesday. Started off with deliveries from BEK and Houston Avocado. Juan brought a box of bad mushrooms from Monday to my attention and I followed up with the HA rep for the credit. Evelin is out today and tomorrow so getting those shifts covered took some doing, we are now good to go. The shift itself was solidly busy. There were two small deferred--one two pie and one 6 pie with a couple family salads, both went out on time. There were also a good amount of tablet orders for the first hour. Slices stayed moving all day long. We cooked off two batches of bread. I cut Pedro just after restocking Marsal at 3pm. Also, I ordered more crushed red pepper. Next shift be on the lookout for: Delivery from PFG 1.How many pies did we run on the timesheet?  4 3. Food stuff: Sicilians were solid, pies were looking great, dressings were approved. 4. Sales for the shift:  $3494 5. Labor for the shift: 40% People: Dough/Dish: Gerardo / Jose Prep:...