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Opening and closing checklist for a café
Whether a café runs well is often decided in the first and last 30 minutes of a shift. Here is a sample checklist you can print and use straight away, then adapt to your store.
Opening checklist
Bar counter
- Turn on the espresso machine, wait for temperature and pressure, flush the group heads.
- Clean the steam wand; put out fresh counter cloths.
- Check fridge (usually 2–5°C) and freezer temperatures.
- Check expiry dates on milk, syrups and toppings; move items close to expiry to the front.
- Set out cups, lids, straws and liners in their places.
Customer area
- Wipe tables and chairs, sweep and mop the floor.
- Check the restroom: paper, soap, smell, bins.
- Turn on lights, air-con and music at the right level.
- Check menus, price boards and payment QR codes are correct.
Cashier
- Start the POS and check the printer connection.
- Count and record the opening float.
Mid-shift checklist
- Check the restroom and bins every 1–2 hours.
- Clear tables as soon as guests leave.
- Restock cups, straws and ingredients before peak hours.
- Note ingredients running low and tell the manager.
Closing checklist
- Clean the espresso machine (backflush), steam wand and blender.
- Store opened ingredients properly and label the opening date.
- Take out the trash, wash and stack cups, wipe the counter.
- Count the till and reconcile it with the POS report.
- Switch off equipment, lock up, check power and water.
Tips to make checklists stick
- Keep it short. 10–20 tasks per shift. Long lists get ticked without being done.
- Ask for proof. For a few key tasks (counter after setup, restroom), ask for a photo.
- Record name and time. Who did it and when. Not to punish, but to know who needs more coaching.
- Review it every day. A checklist nobody reads gets abandoned within a week.
If you want staff to complete checklists on their phones with photo proof, and get an automatic report every day, join ezOps early access.