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    Cafe Operations Checklists

    Uploaded by

    Aditya Kinariwala

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cafe Operations Checklists

    Uploaded by

    Aditya Kinariwala
    11 views5 pages

    Original Title

    _Cafe Operations Checklists

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    11 views5 pages

    Cafe Operations Checklists

    Uploaded by

    Aditya Kinariwala

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 5

    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 coee and set your timer for when it will expire
    Brew iced teas & iced coees 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 coee as needed throughout the day based on timers and demand
    Clean syrup boles 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

    Oer 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

    Coee 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


    Lae 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 coee 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 coee 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

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