Coffee shop management content
1, first of all, the access control, designated a special person to be responsible for the security of the portal, easy to lose building materials during decoration, etc., to be careful after installing equipment, and to guard against thieves when doing business.
2. Water, electricity and gas switches should be checked before closing and starting business. In addition to appointing a special person to be in charge, the boss himself should also develop the habit of inspection.
3. The operation of the equipment, the temperature of the refrigerated refrigerator and the function of the air conditioner should be checked frequently, and the basic information of the maintenance manufacturer should be kept.
4. Record the inventory of materials, the number of orders, the number of arrivals, the quality of inspection and the data of suppliers.
5. routine management of money receipts and payments, invoices, cheques, seals, etc.
6. Product production procedures, staff requirements, customer feedback
7. Crisis management procedures
8. Objects and methods of emergency contact
9. Regular cleaning and maintenance inside and outside the store should be done to improve environmental hygiene
10. the system shall be stipulated and implemented.
- Prev
Overall purchase list of cafes
1. Coffee equipment: processing category: Italian coffee machine, American coffee machine, special coffee mill, single coffee mill, coffee dregs bucket, commercial takeaway coffee mill; coffee utensils: coffee thermometer, electronic scale, SHORT cup cream gun, milk tank, air bullet all kinds of coffee cup, wine cup tray, powder press; food processing category: blender, blender milk machine, ice maker, microwave oven, hot dog
- Next
Open and receive the staff post system
Turn on the staff post system 1. Change clothes and take up the post 15 minutes in advance. 2. Turn on the lights, open all containers, count and check the goods. 3. Clean the hygiene in the area. 4. Check whether the ice maker, refrigerator and raw beer machine are running normally and whether the beer is fresh. 5. Check whether the cups and utensils are sufficient, clean and bright. 6. Get the items from the pick-up list filled out yesterday and clean them up.
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