Title Page
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Conducted on
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Prepared by
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Clock in
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Turn on oven preheat
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Start making coffee per par for season
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Start panning baguette and then loaves. Follow prep and par on the reach in
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Stock and check bathroom and replace toiletries
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Stock pastry cases
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Date and check dates on all pastry, pizza, sandwich bars and front counter perishable items
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Restock pizza and sandwich bars
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Get fresh bleach waters at all stations
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Open POS verify till and change bank up front
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Turn on open signs
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Flags out wipe tables down
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Turn on all lights to cases and gift shop and coffee lobby lights
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All baked breads up front before 10am
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Verify yesterday’s checklist were completed
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Back up receipt tape up front
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Make sure correct knives up front and spatulas for cinnamon rolls and cakes
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Remove any unsightly and or expired products
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Stock front display case to appear full
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Temp log
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Start wrapping breads
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Freeze extra bagels
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Stock paper goods in coffee and espresso areas cups silverware napkins sugar half and half lids
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Fill ice freezer (minimum 10 bags)
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Check front of store cleanliness and rotated stock items out
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All ten minute breaks and lunch taken
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Stock under prep tables per par sheets. As well as fill and date Cambros per par sheets season appropriate
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Wipe down turbo chef and empty toaster trays
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Empty trashes front room and behind counter and espresso bar.
