Ops Book
Run every shift the same way
The opening, closing, and weekly routines that keep a coffee shop safe, clean, and consistent — whether you have a full crew or you are opening solo. Pick your setup, tick tasks off as you go, and print a wall sheet with a manager's daily log.
Staffing
Format
0 of 63 done
Opening
0/28Full open for a staffed shift. Work top to bottom; power up early.
A · Walk-in & safety
B · Set the room
C · Hands & surfaces
D · Power up equipment
E · Dial in
F · Milk & food safety
G · Stock the bar
H · Cash & POS
I · Inventory & deliveries
J · Pre-open huddle
Closing
0/25Full close for a staffed shift. Clean down, restock for AM, cash out.
A · Espresso machine
B · Grinders
C · Brew equipment
D · Other equipment
E · Sanitation
F · Restock for AM
G · Cash & waste
H · Lock up
Weekly deep clean
0/10Periodic tasks that keep the daily routine honest.
Weekly / periodic
The musttag marks safety, food-temp, and cash steps that should never be skipped. Progress is saved on this device. Print or Save as PDF also includes a blank Manager's Red Book daily log to hang by the till.