Bar opening procedure
Applies to: any bar or café station opening for service.
Target: complete before first order fires.
- Arrive with enough lead time to complete every step below before doors open — opening under time pressure is how steps get skipped.
- Hand-wash and complete a grooming/uniform check.
- Power on and flush all equipment (espresso machine, grinders); confirm stable temperature and pressure.
- Run full grinder and espresso calibration; log the locked setting.
- Check and record all fridge, freezer, and hot-hold temperatures.
- Sweep all stock for labels and dates — zero unlabeled or expired product before service starts.
- Bring any prepared batches (tea concentrate, syrups, prepped fruit) to par.
- Restock cups, lids, sleeves, napkins, and consumables to opening par.
- Confirm sanitizer concentration with a test strip; refresh sanitizer buckets.
- Count and sign the starting cash float; load receipt paper.
- Final walkthrough: guest-facing surfaces polished, station rush-ready.
- Every step above is completed and, where applicable, logged before the first guest order.
This procedure explains what a complete opening looks like and why each step matters — use the Compliance tool's opening checklist to execute and log it shift by shift.