Coffee Shop Operations Cheat Sheet

Essential information for coffee shop staff

Service Models

  • Self-service: Customer selects items from display, pays at counter
  • Table service: Waiter takes order at table, serves food/drinks
  • Hybrid model: Some self-service with staff preparing certain items
Self-service Customer does most tasks themselves
Table service More staff-intensive, higher prices
Hybrid Efficient during busy periods

Opening Procedures

7:15 Start cold displays, check fridge temperatures
7:15 Arrange customer areas, ensure cleanliness
7:15 Start coffee machine (espresso)
7:15 Move yogurts etc. to display, check dates
7:15 Put advertising stand outside
8:15 Brew filter coffee, prepare next batch
8:15 Heat tea water, put in thermos
8:15 Fill display case, set up serving utensils
8:15 Open cash system, count base cash
8:30 Open coffee shop door
Why follow a minute-by-minute schedule when opening?

Closing Procedures

  • Wash all used dishes and put them in their places
  • Empty and clean display cases and cold trays
  • Check for ingredient shortages and record them
  • Fill sugar bowls, napkin holders, etc.
  • Wipe tables and arrange chairs (e.g., stack them)
  • Clean customer area floor
  • Clean coffee equipment and put parts in place
  • Bring advertising stand inside
  • Count cash and do settlement
  • Take out trash and clean waste containers
  • Review customer feedback
  • Turn off lights and close the coffee shop
Why clean the display case daily?

Coffee Shop Products

Pastries
Pies
Salads
Filled breads
Sandwiches
Fruit salads
Cakes
Pastries
Cookies
Muffins
Smoothies
Ice cream
Coffee
Tea
Cocoa
Alcohol
Breakfast Porridge, granola, yogurt, eggs, fresh juice
What does a barista do?

Product Knowledge

  • Create product list with ingredients for staff
  • List special diets and allergens for each product
  • Service staff must know products to guide customers
  • Dedicate sufficient time to develop product knowledge
Staff should be able to answer customer questions about ingredients, preparation methods, and make recommendations.

Self-Service Operations

  • Products displayed in cases and cold displays
  • Coffee/tea available in thermos containers or from machines
  • Customer collects items on tray at end of line
  • Pays staff member at end of line
  • Customer returns tray and dishes to trolley
  • Staff take full trolley to kitchen for washing
  • Minimal staff needed as customer does many tasks
  • Limited service aspect with little customer contact