Bar closing procedure
Applies to: any bar or café station closing at the end of service.
Target: station left fully reset for the next opening.
- Start closing tasks with enough time before the true end of shift — a rushed close is where deep-cleaning steps get skipped.
- Discard all timed batches past their label time; record every discard with quantity and reason.
- Backflush and deep-clean the espresso machine per manufacturer guidance.
- Empty, clean, and dry the grinder hopper and burr chamber.
- Strip, wash, and sanitize all brewing equipment (cezve, kettles, pitchers, blenders).
- Wipe down and sanitize all fridge interiors; record closing temperatures.
- Sanitize all work surfaces, sinks, and drains.
- Sweep and mop floors; empty and re-line waste bins.
- Reconcile and countersign the cash drawer.
- Complete the shift handover: batch status, equipment issues, low-stock items, and any pending guest matters.
- Final walkthrough by the closing supervisor before securing the premises.
- Every step above is completed and, where applicable, logged before the outgoing shift leaves.
This procedure explains what a complete close looks like and why each step matters — use the Compliance tool's closing checklist and the Maintenance tool's scheduled tasks to execute and log it shift by shift.