coffee shop checklist pdf

Daily Operational Readiness and Opening Protocol

Document Control

• Document ID: OPS-CAF-001
• Version: 1.0.0
• Effective Date: [__________]
• Review Cycle: Quarterly

1. Purpose & Scope

This procedure establishes the standardized opening requirements for [Company Name] to ensure consistent service quality, health code compliance, and operational readiness. This scope applies to all personnel responsible for front-of-house and back-of-house opening duties.

2. Prerequisites

• Access credentials for [POS System Name]
• Keys for [Facility Name]
• Inventory of [Cleaning Supplies/Consumables]
• Valid [Health/Safety Certification]
• Daily temperature and calibration log

3. Roles & Responsibilities (RACI)

4. Step-by-Step Procedure

Phase 1: Facility & Safety Initialization

• Unlock [Entry Point] and disarm security system.
• Conduct perimeter sweep for hazards or unauthorized access.
• Verify internal temperature is [__________] degrees.
• Activate lighting systems and signage.

Phase 2: Equipment & Beverage Prep

• Power on espresso machines and verify pressure gauge reads [__________] PSI.
• Calibrate grinders to target extraction time of [__________] seconds.
• Brew initial batch of drip coffee and verify temperature is [__________] degrees.
• Sanitize all steam wands and portafilters.

Phase 3: Front-of-House & POS Readiness

• Initialize [POS System Name] and verify network connectivity.
• Insert cash drawer and confirm starting float of [__________].
• Inspect display cases for cleanliness and proper labeling.
• Restock napkins, stirrers, and condiments at the station.

Phase 4: Final Validation

• Verify [Staff Name] has completed personal hygiene requirements.
• Confirm "Open" sign is visible and entrance is clear.
• Perform final walkthrough of the service floor.

5. Quality Assurance & Best Practices

• Quality Assurance: All espresso shots must be tasted by the Lead Barista prior to the first customer transaction.
• Pro-Tip: Perform a "cold-start" on the grinder 15 minutes before the doors open to ensure thermal stability.
• Common Pitfalls: Forgetting to update the daily date on the digital menu board or failing to sync the POS system with the cloud server.

6. FAQs

Q: What should I do if the espresso machine pressure is outside the target range? A: Do not serve product. Immediately contact the on-call technician at [Phone Number] and log the variance in the maintenance ledger.

Q: How do I handle a discrepancy in the cash drawer float? A: Document the exact amount of the variance, sign the log, and notify the [Store Manager] immediately before processing any customer transactions.