This quick guide outlines the required steps for properly closing the shop each day. Closing is not just cleaning — it is resetting the space for the next morning. A strong close ensures a smooth open, protects equipment, maintains food safety, and keeps us compliant. All closing team members are responsible for completing every step before leaving. Do not rush closing. Do it correctly as the beginning of the day depends on it. 

 

⏰ Begin Closing Procedure

Closing duties should begin during the final hour of business when possible, without impacting service.

As the final guests leave:

  • Confirm no remaining Customers or Patients are inside.
  • Lock the front door at closing time (not early unless directed).
  • Keep energy professional until the last guest exits.

 

🧊 Cold Brew Preparation

Cold brew must be prepared nightly if part of next day’s service.

 

Standard Cold Brew Recipe

  1. Use coarse ground coffee (French press grind).
  2. Ratio: 5 cups of medium ground coffee in 6 quarts of water
  3. Ensure grounds are properly sealed in the tea bag
  4. Add grounds to designated container.
  5. Add cold, filtered water.
  6. Stir thoroughly to saturate all grounds.
  7. Cover and label with:
    • Date
    • Time
  8. Put in the fridge to brew over night
  9. Filter in the morning.

Never leave unlabelled.

 

 

🍵 Black Tea Preparation

  • Add 5 tea bags in labeled dispenser.
  • This is done each night
  • Store in refrigerator overnight

 

☕ Espresso Machine & Bar Breakdown

End-of-Day Espresso Machine Cleaning

1️⃣ Purge & Rinse

  • Purge group heads with water.
  • Purge steam wands thoroughly.

  • Wipe steam wands clean.

     

2️⃣ Backflush with Cafiza

  • Insert blind basket.
  • Add appropriate amount of Cafiza.
  • Run backflush cycle (5 cycles of 10 seconds on / 10 seconds off).
  • Remove portafilter and rinse.
  • Repeat rinse cycles with water only.

     

3️⃣ Leave Group Heads Soaking

  • Insert blind basket with Cafiza solution.
  • Lock into group head.
  • Leave overnight.
     

🧼 Deep Clean Espresso Machine Exterior

  • Scrub machine exterior with Simple Green (spray on rag, not machine).
  • Remove and clean drip tray.
  • Clean underneath tray.
  • Wipe dry.
  • Follow with sanitizer wipe on food-contact areas.

     

🥛 Milk Carafes & Steam Wand Soak

  • Fill milk carafe with hot water and Rinza (per label instructions).
  • Place steam wand tip into mixture.
  • Let soak overnight.
  • Rinse exterior of milk pitchers.

  • Wash all milk pitchers thoroughly.


     

🌱 Grinder & Coffee Tools

  • Empty grinder hopper completely.
  • Store remaining beans properly (if applicable).
  • Run grinder to clear out remaining grounds.
  • Brush out burr chamber if accessible.
  • Wipe exterior.
     

Wash:

  • Portafilters
  • Baskets
  • Tampers
  • Distribution tools
  • Knock box
  • Any coffee containers

All tools must be clean and dry before storing.

 

 

🧁 Food & Inventory Reset

  • Toss all expired or end-of-day food items.
  • Discard any open food not approved for next-day use.
  • Restock egg bites.
  • Restock syrups.
  • Organize bar neatly.
  • Wipe syrup bottles clean.

No food should be left uncovered.

 

 

🧴 Surface Cleaning & Sanitizing

All surfaces must be cleaned first, then sanitized.

 

Step 1: Clean

  • Wipe all counters, tables, bar tops with Simple Green.
  • Clean espresso station.
  • Clean condiment station.
  • Clean refrigerator handles.
     

Step 2: Sanitize

  • Wipe same surfaces using Steramine solution (200 ppm).
  • Allow proper air dry.

Do not skip the sanitize step.

 

 

🧼 Sinks & Floors

  • Rinse and scrub all sinks.
  • Clean drain areas.
  • Sweep entire floor.
  • Mop thoroughly.
  • Leave floors dry.

     

🗑️ Trash & Rags

  • Take out all trash.
  • Replace liners.
  • Remove recycling if full.
  • Place dirty rags in designated laundry bin.

     

🔊 Technology & Environment Reset

  • Take SONOS Roam down and plug into charger.
  • Plug in all iPads.
  • Plug in Apple Watches.
  • Plug in any medical equipment.
  • Turn music off.
  • Turn main lights off.
  • Turn orange/overnight lights on.

     

🚪 Final Walkthrough

Before leaving:

  • Double-check espresso machine soak.
  • Confirm cold brew is labeled.
  • Confirm food area is cleared.
  • Confirm sinks are clean.
  • Confirm trash removed.
  • Confirm all devices plugged in.
  • Confirm doors are locked.
  • Set alarm (if applicable).
     

No one leaves until walkthrough is complete.

 

 

🕒 Clock Out

  • Confirm all tasks are complete.
  • Clock out properly.
  • Turn on alarm.
  • Lock doors securely behind you.

     

🚫 Non-Negotiables

  • Espresso machine must be backflushed with Cafiza nightly.
  • Steam wand soaked in Rinza nightly.
  • Cold brew labeled and properly ratioed.
  • All surfaces cleaned and sanitized.
  • Trash removed.
  • Devices plugged in.
  • Alarm set
  • Doors locked.

     

🤝 Why This Matters

Closing correctly protects the business.

If we close sloppy, the morning starts behind. If we close clean and organized, the next team walks into a ready environment. Closing is the final standard of the day. Finish strong. Reset the space. Leave it better than you found it.