Before doors open#
Confirm espresso calibration, batch brew timing, and milk stock. Check pastry counts and set a simple restock threshold.
During the first rush#
Assign one lead barista to watch ticket flow and call bottlenecks early. Small queue decisions in the first hour reduce pressure across the morning.
After the rush#
Capture a two-minute handoff note:
- What ran out?
- What slowed service?
- What should be prepped earlier tomorrow?