Standard Operating Procedure: End-of-Day Café Closing
| Field | Detail |
|---|---|
| SOP title | End-of-Day Café Closing |
| SOP number | [reference needed] |
| Owner | Elena Rossi, Store Manager |
| Performed by | Closing barista |
| Effective date | [date needed] |
| Review date | [date needed] |
1. Purpose
This procedure sets out how the café is closed at the end of each trading day so that equipment is clean and safe, food is stored correctly, cash is reconciled, and the premises are secured. Following it consistently protects food safety, cash accuracy and the building.
2. Scope
This SOP applies to every day the café trades and covers all closing tasks from the last customer leaving to the building being locked and alarmed. It covers the espresso machine, grinder, counters, pastry display, till, bins, fridges, alarm and doors.
It does not cover opening procedures, weekly deep cleaning, or stock ordering, which are covered by separate SOPs [reference needed].
3. Roles and Responsibilities
| Role | Responsibility |
|---|---|
| Closing barista | Carries out all steps in Section 6, completes the checks in Section 7, and fills in the records in Section 8. |
| Store Manager (Elena Rossi) | Owns and maintains this SOP, reviews the closing log, responds to messages about faults or discrepancies, and trains staff on this procedure. |
Only staff who have been trained on this SOP by the Store Manager may close the café alone.
4. Before You Start
Make sure the following are in place before beginning the closing routine:
- The last customer has left and the "closed" sign is turned.
- Cleaning supplies are available: sanitiser spray, clean cloths, backflush detergent, portafilter soaking solution and a container, grinder brush.
- The closing log and a pen (or the digital log, if used) are to hand.
- The point-of-sale (POS) end-of-day report can be printed or viewed.
- A thermometer or working fridge display is available for each fridge.
- You have the alarm code and the keys for both doors.
- The Store Manager's contact number is saved in your phone.
5. Safety Notes
- Allow the espresso machine to cool before handling hot parts; use a cloth when removing portafilters.
- Wear gloves when handling cleaning chemicals and follow the product label.
- Do not leave the till open or unattended at any point during the cash count.
6. Procedure
- Switch off the espresso machine at the end of service and let it cool enough to handle safely.
- Backflush each group head with backflush detergent, following the machine's standard backflush cycle, then rinse by backflushing with clean water.
- Remove the portafilters and baskets and soak them in portafilter soaking solution for the time stated on the product [figure needed], then rinse and leave to dry.
- Wipe the steam wands and the machine exterior with a clean, damp cloth.
- Empty the grinder hopper of remaining beans, clean the hopper inside and out, and brush out loose grounds from the chute.
- Clear all counters of equipment and stock, then wipe and sanitise every counter surface with sanitiser spray and a clean cloth.
- Empty the pastry display of all remaining products, dispose of or store them according to the café's waste and storage rules [reference needed], and clean the shelves, trays and glass.
- Print or open the POS end-of-day report.
- Count the cash in the till and compare the total with the POS report.
- Record the counted total and the POS total in the closing log; if the difference is more than 5 euros, note the amount and any likely cause in the log (see Section 7).
- Store the cash as per the café's cash-handling procedure [reference needed].
- Empty all bins, take the rubbish to the outside bins, and fit new liners.
- Check the temperature of each fridge and confirm it reads between 1 °C and 4 °C.
- Note each fridge's temperature in the closing log.
- Check that all equipment that should be off is off, lights are off except those left on by policy, and taps are closed.
- Set the alarm.
- Lock both doors and check each one is secure before leaving.
7. Checks and What to Do When Something Goes Wrong
| Check | Expected result | If not as expected |
|---|---|---|
| Fridge temperature | 1 °C to 4 °C | If any fridge reads above 5 °C, move all dairy from that fridge to the back fridge immediately and message the Store Manager with the fridge, the reading and the time. Record the action in the closing log. |
| Till count vs POS report | Difference of 5 euros or less | If the difference is over 5 euros, recount once, then record the difference and any likely cause in the closing log. Message the Store Manager if the difference remains over 5 euros after recounting. |
| Espresso machine backflush | Water runs clear after rinse | Repeat the clean-water backflush until clear. If the machine will not switch off or shows a fault, note it in the log and message the Store Manager. |
| Alarm | Arms without error | If the alarm will not set, do not leave the premises; contact the Store Manager for instructions. |
| Doors | Both locked and secure | If a lock fails, do not leave the premises; contact the Store Manager. |
If anything else prevents a step from being completed, record what happened in the closing log and message the Store Manager before leaving.
8. Records to Keep
The closing barista must complete the closing log every day. It must contain:
- Date and name of the closing barista.
- Confirmation that each step in Section 6 has been completed (tick or initial).
- Till count total and POS report total, and the difference where it is over 5 euros, with any likely cause.
- Temperature reading for each fridge.
- Any faults, incidents or deviations from this procedure, and the action taken.
- Time the alarm was set and the doors locked.
The Store Manager reviews the closing log [frequency needed]. Logs are kept for [retention period needed].
9. Related Documents
- Opening procedure [reference needed]
- Cash-handling procedure [reference needed]
- Food waste and storage rules [reference needed]
- Cleaning product safety data sheets [reference needed]
10. Revision History
| Version | Date | Author | Change |
|---|---|---|---|
| 1.0 | [date needed] | Elena Rossi | First issue |