Restaurants · Daily Operations · Basic
Begin once the last customer is served. Run the machine cleaning cycle while doing other tasks. Empty and clean the grinder hopper — never leave beans overnight.
A daily closing checklist for cafe baristas and shift leads covering the end-of-day routines that protect equipment and set up tomorrow's opening. Focuses on what matters in a coffee-centric operation — espresso machine backflushing and steam wand purging, grinder hopper emptying and cleaning, milk and perishable disposal, food display cleardown, till reconciliation, and the cleaning tasks that can't wait until morning.
Espresso machines and grinders are precision instruments that degrade without daily cleaning. Old milk residue in steam wands breeds bacteria. Stale beans in hopper burrs affect tomorrow's first shots. This checklist ensures the equipment is properly maintained every single day.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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