Customer Experience and Service Operations. Each section has critical tasks, outlined below:

1. Customer Experience

• Entrance (Storefront)
  • Ensure windows, doors, and signage are clean, well-lit, and dust-free.
  • The entrance rug should be clean, undamaged, and cover the door area.
  • Clear any debris from the sidewalk and ensure necessary signage (e.g., Store Hours, Health Inspection Letter) is visible.
• Merchandiser
  • Display price lists and ensure no expired retail items (e.g., coffee beans).
  • Shelves should be clean, stocked, and all products must be undamaged and displayed neatly.
• Pastry Case
  • Ensure the pastry case and its glass are clean.
  • Display food items following guidelines, ensuring they are fresh, labeled correctly (including allergens), and in good condition.
  • Clean and store food tongs properly, ensuring they are in like-new condition.
• Customer Area
  • Keep promotional material updated and floors, tables, and chairs clean.
  • Check that light fixtures work and garbage cans are regularly emptied.
  • Ensure items like wet floor signs are available but not left out unnecessarily.
• Restroom
  • Maintain cleanliness of all restroom fixtures, ensuring the hand dryer, soap dispenser, and all other elements are stocked and operational.
• Team Engagement
  • Address customers by name when taking orders, offer dine-in options, and follow service protocols (e.g., using correct order packaging).
  • Ensure team members engage with guests (e.g., upselling, menu knowledge, thanking customers).

2. Service Operations

• Operational Documents
  • Have all required documents (e.g., health permits, certificates) up-to-date and accessible.
• Workstations and Food Safety
  • Clean countertops, ensure no spills or clutter, and keep food preparation tools sanitized and correctly labeled.
  • Sanitizer solutions must be prepared correctly (200 ppm), and towels for the espresso machine should be clean and stored correctly.
  • Ensure no personal items are left on food prep surfaces.
• Grab & Go
  • Ensure all Grab & Go items are fresh, stored at the correct temperature, and labeled properly. Clean the unit and vents regularly.
• Dishwashing and Equipment
  • Keep dishwashing areas clean, and maintain air-drying racks properly.
  • Ensure equipment such as ovens and blenders are clean and functioning.
• Handwash and Ice Stations
  • Maintain handwashing stations with appropriate signage, soap, and paper towels.
  • Ensure the ice machine and ice bin are clean, with the ice properly stored and protected.
• General Cleanliness
  • Clean floors, walls, and shelves in the back of house, ensuring no debris or pests are present.
  • Store chemicals and food items in their designated areas, following proper labeling and storage guidelines.
• Dress Code and Hygiene
  • Team members should adhere to the company’s dress code (e.g., clean aprons, proper hats), and no personal items should be left in food prep areas.
  • Employees must follow proper hygiene practices, including frequent hand washing.