TABLE OF
CONTENTS
1. CAFE OPENING CHECKLIST
2. STAFF OPERATIONS CHECKLIST
3. CAFE CLOSING CHECKLIST
4. CAFE CLOSING CHECKLIST
5. CAFE QUALITY ASSURANCE CHECKLIST
Cafe Operations Checklists
Location: Date:
Assigned To: Checklist Score:
Signed By:
✓ Cafe Opening Checklist
Fill the 3-compartment sinks with washing & sanitizer solution.
Set the 2-hour timer for when the sanitizer solution will need to be tested
Turn on all the necessary equipment
Warm up the espresso machine
Brew morning coee and set your timer for when it will expire
Brew iced teas & iced coees and store in refrigerated environment
Prep daily whipped cream
Fill creamer carafes and set 2-hour timer to replace them.
Take the chairs o the tables and arrange them appropriately.
Make sure your front ice-bin is full
Check that all your syrups are full and not-expired
Prep any pastries or food items that need to be filled or set-up
Fill up free water dispenser
Organize and stock condiment station with sugar, creamer, napkins and
flavorings Turn on approved music station
Ensure cafe merchandise is stocked and organized
Ensure wifi is operational and password is accessible
✓ Staff Operations Checklist
Change out the creamers and sanitizer buckets as based on the timers
Brew coee as needed throughout the day based on timers and demand
Clean syrup boles and pumps so there isn’t any sugar residue
Clean cafe throughout the day, so it’s an easier job at closing
Keep up on dishes and to ensure you do not run out
Record any wasted product throughout the day for logging at close
Treat all customers with courtesy and respect
Make 2 cafe social media posts each day
Oer rewards program for merchandise and repeat customers
2
Cafe Operations Checklists
Location: Date:
Assigned To: Checklist Score:
Signed By:
✓ Cafe Closing Checklist
Check all syrups and dairy to make sure nothing is expiring tonight.
Clean the coffee brewer and pots
Clean coffee bean grinder
Clean the espresso machine and accompanying pieces: portafilter, grates, steam wand,
etc. Clean all dishes, mugs, shot glasses, spoons, thermometers, trays, scoops, etc
Clean all the counters, tables and chairs
Dust planters, windows blinds, fans, etc.
Inspect linens and dishware for damage
Wipe out the refrigerator and freezer
Wipe all banners, signs and menus
Clean the seating area and put the chairs up on the tables
Sweep & Mop both the front and back of the house - hang the mop to dry afterward.
Empty your sink & make sure it’s clean
Record any wasted product from the day
Count down the cash drawer and put together the deposit as needed.
Leave any communication for the morning crew where they will quickly find it.
Stock any products that are low
Turn off any equipment that needs it
Turn off the lights before leaving
3
Cafe Operations Checklists
Location: Date:
Assigned To: Checklist Score:
Signed By:
✓ Cafe Quality Assurance Checklist
Espresso machine dispenses 30ml of espresso in 20-25 seconds
Espresso water pressure is 9-10 bars
Espresso steam pressure is between 1 to 1.5 bars
Coee grinder is producing consistent grit output
All dairy products are stored below 40°F or 4°C
Milk is never reheated, overheated or topped up
Cappuccino is one third espresso, one third milk and one third froth
Cappuccino milk is frothed to brand standards
Lae has minimum of 1 cm of froth
Flat white has between 0.5 and 1 cm of froth
Americana is made with water first and espresso extracted over top
Iced coee is fresh and does not have too much ice
Iced drinks are made to standard and topped with whipped topping on
request All sanitation buckets are monitored via timer
Drip coee is replaced every 2 hours
All takeaway cups are made and delivered to brand standards
Store branding is consistent across internet and cafe shop
Rewards programs are in place and tracked
Hand sanitizer and hand washing is standardized and enforced
Employee uniforms are consistent
Employees are free from illness and distress
Employees are trained to brand standards