Café Opening Checklist
Free template · Updated 26 October 2026
A café opening checklist makes sure the first shift does the same essential checks every morning, whoever is on. It helps new staff learn the routine, and it stops small misses, like an unchecked fridge or an empty cup stack, from turning into problems once the doors open.
Use the template below as a starting point. Remove anything that doesn't apply to your café, and add the steps that are specific to your equipment and menu.
Coffee machine and equipment
- Turn on the espresso machine and let it reach working temperature
- Turn on the grinder and fill the hopper with beans
- Flush the group heads and purge the steam wands
- Pull test shots and adjust the grind until they taste right
- Turn on the dishwasher, oven, toaster and any other equipment you use
Fridges and food
- Check fridge and freezer temperatures and record them in your food safety records
- Check use-by dates and remove anything that is out of date
- Put out milk, plant-based milks and other drink ingredients
- Prepare or bake off the food for the morning
- Fill the display and check that labels and allergen information are in place and accurate
Front of house
- Wipe and sanitise the counter, tables and chairs
- Set out tables, chairs and any outdoor seating
- Restock cups, lids, sleeves, napkins, straws and cutlery
- Fill the sugar, condiments and water station
- Check that the toilets are clean and stocked
Till and opening
- Count the opening cash float and record it
- Turn on the point-of-sale system and card readers and check they connect
- Check that the menu board and prices are up to date
- Brief the team on specials, items that have run out and anything planned for the day
- Unlock the front door and turn the sign to open
Tips for using this checklist
Keep it where the work happens
Put the checklist next to the coffee machine or the staff entrance, not in an office drawer. A checklist is far more likely to be followed when it's in front of the person doing the work.
Give every task one owner
If two people open together, split the list so each task has a clear owner. Tasks that belong to everyone are the ones that get skipped.
Record readings, not just ticks
If your food safety plan asks for temperature records, write down the actual readings. A tick shows the check was done; the reading shows what was found.
Review it every few months
Menus, equipment and teams change. Remove tasks nobody needs any more, and add the ones you keep reminding people about.
Every business is different, so adapt this checklist to yours and to your local requirements.