🌅
Opening
1
Turn on all equipment: grill, warmers, coolers, coffee maker
2
Check temperatures before first sale
Cold units: 40°F or below. Hot holding: 140°F or above.
3
Check expiration dates on all perishables
Pull anything expired now — not later.
4
Stock display and grab-and-go items
5
Verify register drawer at correct opening amount
🌡️
Food Safety — Always
1
Wash hands before handling food and after every break
2
Hot food at 140°F+ · Cold food at 40°F or below
3
Danger zone (40–140°F) over 2 hours = discard
No exceptions, no judgment calls.
4
Separate utensils for raw and ready-to-eat
Don't serve anything you wouldn't eat yourself.
💳
Transactions
1
Everything through Square — no exceptions
2
No price? Ask manager before selling
3
Member discounts: Add Discount → correct tier
🔄
During the Day
1
Check stock mid-morning and mid-afternoon on busy days
2
Refill coolers before they run empty
Gaps in the display look bad and cost sales.
3
Keep service area clean throughout
Wipe surfaces, replace napkins, empty trash as needed.
🌙
Closing
1
Shut down all cooking equipment
2
Discard perishable prepared food that can't be held safely
3
Wrap and refrigerate anything that can be stored (label with date)
4
Wipe down all surfaces, grill, and equipment
5
Restock for tomorrow based on what sold
6
Close register per PM closing procedure
7
Empty all trash