Coffee Shop Closing Checklist
- Who checks
- Closing-shift barista, checked by the shift lead
- When
- Daily, during the last 30–60 minutes of service and after guests leave
- Time
- ~35 min · 27 items
| Location | Date and time | Inspector | Signature |
Almost every morning problem in a coffee shop starts the night before: milk left on the bar, a full hopper, rotting grounds in the knock box, a cash drawer that doesn’t balance — and nobody notices until opening. Closing is when one shift hands the store over to the next, and this checklist makes that handover verifiable.
Start with what doesn’t affect your last guests: the pastry case, the stockroom, the seating area. Clean the espresso machine after the last order — the detailed steps are in a separate espresso machine and grinder cleaning checklist. Close out the register and security last. Attach photos of the pastry case and the register report right away so the opening shift and the manager can see how the store was left.
Espresso machine and grinder
-
1
Daily espresso machine cleaning done per the cleaning checklist Detergent backflush, group head and steam wand cleaning are checked off in today’s cleaning checklist.☐ Yes☐ No
-
2
The grinder hopper has been emptied Leftover beans moved to an airtight container or valved bag, labeled with the coffee and roast date.☐ Yes☐ No
-
3
Portafilters washed and left out of the group heads Baskets clean, no grounds; portafilters rest on the bar or drip grate so group gaskets aren’t compressed overnight, if the manufacturer recommends it.☐ Yes☐ No
-
4
The espresso machine is in night mode or switched off per store standard Mode matches the manufacturer’s manual and store rules; steam valves closed.☐ Yes☐ No
Milk and food
-
5
No milk, cream or plant-based milk left out on the bar Opened cartons go back in the fridge with the opening date, or are discarded if their after-opening shelf life is about to expire.☐ Yes☐ No
-
6
Pitchers washed and drying upside down No milk film inside, spouts clean, pitchers not stacked wet inside each other.☐ Yes☐ No
-
7
Refrigerator temperatures at end of shift, °C Record each fridge’s reading; report any deviation to the manager before leaving. Typical target for milk, cream and dairy desserts is 2–5 °C (some national codes allow up to 6 °C, the US limit is 41 °F); follow the product label for exact storage conditions.
-
8
Food in the fridges is covered and labeled No open containers or jars without lids; prepped items and opened packs are dated.☐ Yes☐ No
-
9
The ice scoop is washed and stored outside the ice machine Scoop kept in a separate holder, not in the ice bin; ice machine door closed.☐ Yes☐ No
Pastry case
-
10
Perishable desserts moved from the case to the fridge or discarded Decision for each item based on its shelf life and store rules; only what the standard allows stays in the case overnight.☐ Yes☐ No
-
11
Pastry and dessert waste entered in the inventory system Quantity in the system matches what was actually thrown away; items and reasons recorded.☐ Yes☐ No
-
12
Pastry case shelves and glass cleaned No crumbs or cream smears inside, no fingerprints on the guest-side glass.☐ Yes☐ No
Bar and cleaning
-
13
No coffee dust or spilled grounds under the bar or behind the machine Check behind the machine and under the grinder with a flashlight: surfaces wiped, no grounds in the gaps.☐ Yes☐ No
-
14
The knock box emptied and washed No grounds or odor inside, bar is clean, box dried.☐ Yes☐ No
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15
Bar sinks and drains free of coffee grounds Sink water drains immediately, no sludge on the drain strainer.☐ Yes☐ No
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16
Trash taken out, new liners in all bins All bins at the bar, seating area and restroom empty, lids clean.☐ Yes☐ No
-
17
The floor behind the bar mopped Floor dry or drying, no sticky syrup or milk spots; rubber mats washed and lifted to dry.☐ Yes☐ No
-
18
Used cloths and towels collected for laundry No wet rags left on the bar; they are in the laundry bag or soaking per store rules.☐ Yes☐ No
Seating area and restroom
-
19
Tables wiped, chairs arranged or put up Tables free of crumbs and stickiness; chairs up on tables if floors are mopped in the morning.☐ Yes☐ No
-
20
The guest restroom cleaned Toilet and sink cleaned, bin empty, supplies restocked for the morning.☐ Yes☐ No
-
21
Items left by guests logged and locked away Each item recorded with the date and where it was found; not kept on the bar.☐ Yes☐ No
Cash and security
-
22
Actual cash in the drawer at end of shift Count the cash and record the amount next to the total on the register report.
-
23
Cash matches the register report within the store’s tolerance Variance within the set tolerance; if larger, the reason is recorded and the manager notified before leaving.☐ Yes☐ No
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24
Takings beyond the float are in the safe or prepared for the bank deposit Only the morning float is left in the drawer, safe locked.☐ Yes☐ No
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25
Pastry oven, toaster and blenders unplugged Only the fridges, the pastry case per standard and the espresso machine (if left in night mode) stay on.☐ Yes☐ No
-
26
Windows closed, back door locked Check every window and the back door from the inside.☐ Yes☐ No
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27
The alarm is armed The alarm panel or security app confirmed arming; if it failed to arm, the issue is fixed before leaving.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/coffee-shop-closing
Common violations
- Milk is left on the bar “until morning” or put back in the fridge without an opening date. The opening shift has no idea when the carton was opened and uses it until it smells.
- The oven, toaster or blender stays plugged in overnight. An unattended heating appliance in an empty store is an unnecessary fire risk that saves nothing.
- The drawer is counted in a hurry and the amount isn’t recorded. If the float is short in the morning, there’s no way to tell which shift the money went missing on.
- Pastry case waste isn’t entered in the system. Inventory no longer matches what’s on hand, and the next day’s order is calculated wrong.
Frequently asked questions
You can clear what your last guests won’t need: the stockroom, extra cups, part of the pastry case. Leave the espresso machine and milk until after the last order, or a guest who comes in 10 minutes before closing will be turned away or get a poor drink.
It depends on the model and store rules. Many manufacturers allow a night mode, and frequent full cool-downs and reheats put stress on components. Follow the manufacturer’s manual and your service technician’s advice — but check the steam valves and water supply either way.
The person who closed the shift and checked the item off. That’s why photos of the register report, pastry case and thermometer are attached at closing — they protect both the employee and the opening shift.
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Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.