Checklist template

Peak-hour operations for coffee shops

A ready-to-use checklist with 108 items in 6 sections, covering Bar setup, Beverage quality, Queue management, Mobile orders, Food case, Recovery after rush. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 108 Items
  • 90 Yes / No checks
  • 6 Scored ratings
  • 120 Points

Use this template How audits work

1. Bar setup 20 items

  1. Espresso grinder hoppers are filled to at least half before the rush starts Yes / No 1 pt
  2. The espresso grind was dialed in before the rush, and the test shots fell within the shot time standard Yes / No 1 pt
  3. A backup bag of espresso beans is opened or staged within reach of the bar Yes / No 1 pt
  4. Milk fridges under the bar are stocked with every dairy and plant-based milk on the menu Yes / No 1 pt
  5. Backup milk is staged in the nearest fridge so the barista does not leave the bar Yes / No 1 pt
  6. Steaming pitchers are available in each size, with separate pitchers marked for non-dairy milk Yes / No 1 pt
  7. Syrup bottles are full, with pumps primed and wiped Yes / No 1 pt
  8. Sauces (mocha, caramel, white chocolate) are filled, with a backup ready Yes / No 1 pt
  9. Cups, lids and sleeves are stocked for every size at the bar and at hand-off Yes / No 1 pt
  10. Cold cups, straws and cold foam blender pitchers are stocked at the cold bar Yes / No 1 pt
  11. The ice bin at the cold bar is full before the rush Yes / No 1 pt
  12. The ice scoop is stored in its holder outside the ice Yes / No 1 pt
  13. Batch-brewed coffee is fresh in every urn or server, with a timer showing its brew time Yes / No 1 pt
  14. Cold brew and iced tea are prepared in the quantities stated on the par sheet for the peak Yes / No 1 pt
  15. Whipped cream canisters are charged, with a backup in the fridge Yes / No 1 pt
  16. A sanitizer bucket and clean cloths are at the bar, with a dedicated cloth for the steam wand Yes / No 1 pt
  17. Knock boxes and bar trash bins were emptied before the rush Yes / No 1 pt
  18. Label or sticker printer rolls were checked and a spare roll is at each printer Yes / No 1 pt
  19. Every bar position on the deployment chart is staffed 15 minutes before the expected peak Yes / No 1 pt
  20. Bar readiness at the start of the peak Rating
    • Fully stocked and staffed 5 pts
    • Staffed but with items to restock 3 pts
    • Not ready when the rush began 1 pt

2. Beverage quality 20 items

  1. Espresso shots timed during the rush fall within the brand's extraction time range Yes / No 1 pt
  2. Shots that sat longer than the brand's limit before use were discarded Yes / No 1 pt
  3. Milk is steamed fresh for each drink or pair of drinks, not re-steamed Yes / No 1 pt
  4. Steamed milk is within 140°F to 160°F (60°C to 71°C) unless the guest asked otherwise Yes / No 1 pt
  5. Steam wands are wiped and purged after every pitcher Yes / No 1 pt
  6. Drinks are built in the sequence shown on the recipe card (syrup, espresso, milk, topping) Yes / No 1 pt
  7. Syrup pump counts match the recipe for the cup size on 5 drinks observed Yes / No 1 pt
  8. Lattes and cappuccinos show the foam depth called for in the recipe Yes / No 1 pt
  9. Hot drinks are filled to within a finger-width of the rim before the lid goes on Yes / No 1 pt
  10. Iced drinks are filled with ice to the line marked on the cup or shaker Yes / No 1 pt
  11. Blended drinks are smooth, with no ice chunks, and poured without overflow Yes / No 1 pt
  12. Customizations on the cup label (milk type, extra shot, decaf) were followed on 5 drinks checked Yes / No 1 pt
  13. Decaf shots are pulled from the decaf grinder, and the cup is marked decaf Yes / No 1 pt
  14. Batch coffee past its hold time is discarded even during the rush Yes / No 1 pt
  15. Baristas rinse pitchers and shakers between drinks containing different milks Yes / No 1 pt
  16. A guest who reports a wrong drink receives a remake without being questioned Yes / No 1 pt
  17. Remade drinks are recorded on the waste sheet Yes / No 1 pt
  18. Extraction time of one espresso shot timed during the rush (seconds) Number
  19. Temperature of one steamed milk pitcher (°F or °C) Number
  20. Drink quality during the rush Rating
    • To recipe on every drink checked 5 pts
    • One or two drinks with small deviations 3 pts
    • Several drinks off recipe 1 pt

3. Queue management 18 items

  1. A second register or handheld order point opens when the line exceeds the number of guests set by company policy Yes / No 1 pt
  2. An employee takes orders along the line or the drive-thru lane when the queue reaches the door or the menu board Yes / No 1 pt
  3. Guests are acknowledged with eye contact or a greeting while waiting to order Yes / No 1 pt
  4. The cashier repeats the order back, including size, milk and temperature Yes / No 1 pt
  5. The guest's name is asked for and entered correctly on the cup label Yes / No 1 pt
  6. The cashier suggests a food item or an upgrade without slowing the line Yes / No 1 pt
  7. Payment terminals are working at every register, including tap and mobile payment Yes / No 1 pt
  8. Queue stanchions or floor markings keep the line clear of the hand-off area Yes / No 1 pt
  9. The hand-off counter is kept clear so finished drinks are easy to find Yes / No 1 pt
  10. Drinks are called out by name and drink at hand-off Yes / No 1 pt
  11. Drive-thru orders are staged at the window in car sequence Yes / No 1 pt
  12. A second person works the drive-thru window during the peak Yes / No 1 pt
  13. The shift supervisor stays in a floating position to remove bottlenecks rather than fixed on a station Yes / No 1 pt
  14. Guests waiting longer than the standard are told the reason and the expected wait Yes / No 1 pt
  15. Longest wait from joining the line to receiving the drink, timed during the visit (minutes) Number
  16. Guests in line at the busiest moment observed Number
  17. Drive-thru window time for the slowest of 5 cars timed (seconds) Number
  18. Line flow at peak Rating
    • Line moves steadily with no bottleneck 5 pts
    • Bottleneck at one station 3 pts
    • Line stalled or guests leaving 1 pt

4. Mobile orders 17 items

  1. Mobile order tickets print or display at the bar as soon as they are placed Yes / No 1 pt
  2. Mobile orders are made in ticket-time sequence together with in-store orders, not batched to the end Yes / No 1 pt
  3. A barista or a dedicated bar position is assigned to mobile and delivery orders during peak Yes / No 1 pt
  4. Mobile drinks are ready by the pickup time quoted in the app on 5 orders checked Yes / No 1 pt
  5. Finished mobile orders are placed on the marked mobile pickup shelf or counter Yes / No 1 pt
  6. Each mobile order carries a label with the guest's name, facing outward Yes / No 1 pt
  7. Hot and iced mobile drinks that waited beyond the brand's limit are remade when the guest arrives Yes / No 1 pt
  8. Food items in a mobile order are warmed at the time the drinks are finished, not at ticket time Yes / No 1 pt
  9. Multi-drink mobile orders are placed in a carrier, with every drink of the order together Yes / No 1 pt
  10. Delivery courier orders are sealed with a tamper-evident sticker Yes / No 1 pt
  11. Couriers are directed to a pickup point that does not block the guest line Yes / No 1 pt
  12. The order number is verified before an order is handed to a courier Yes / No 1 pt
  13. Items that run out are switched off in the app within 5 minutes Yes / No 1 pt
  14. Mobile ordering is throttled or paused only with the shift supervisor's decision, and switched back on after the peak Yes / No 1 pt
  15. Mobile orders waiting on the pickup shelf at the busiest moment Number
  16. Minutes between the quoted pickup time and the drink being ready on the slowest order checked Number
  17. Mobile order handling at peak Rating
    • Ready on time and easy to find 5 pts
    • Ready but late or poorly organized 3 pts
    • Guests waiting or orders lost 1 pt

5. Food case 15 items

  1. The pastry case is filled to the planogram before the peak begins Yes / No 1 pt
  2. Every item in the case has a price tag with its name, and allergen information where required Yes / No 1 pt
  3. Pastry trays in the case are free of crumbs and smears Yes / No 1 pt
  4. Tongs or tissue are used for every pastry, with separate tongs for items containing nuts Yes / No 1 pt
  5. Breakfast sandwiches and wraps are thawed in the quantities on the par sheet for the peak Yes / No 1 pt
  6. Warming ovens are set to the correct program for each item, and the program chart is posted Yes / No 1 pt
  7. Warmed sandwiches reach the temperature set by the brand when probed Yes / No 1 pt
  8. Thawed and baked items carry a day label, and none is past its discard date Yes / No 1 pt
  9. Grab-and-go refrigerated items (yogurt, bottled drinks, protein boxes) are held at 41°F (5°C) or below Yes / No 1 pt
  10. Sold-out items are replaced from backup stock within 10 minutes or their tag is removed Yes / No 1 pt
  11. Oven parchment and warming bags are stocked beside the ovens Yes / No 1 pt
  12. The person at the ovens calls out or labels warmed items so they meet the right drink at hand-off Yes / No 1 pt
  13. Empty positions in the pastry case at the busiest moment Number
  14. Temperature of the grab-and-go refrigerated case (°F or °C) Number
  15. Food case during the peak Rating
    • Full, labeled and fresh 5 pts
    • Gaps or missing tags 3 pts
    • Largely empty or untidy 1 pt

6. Recovery after rush 18 items

  1. The shift supervisor calls a recovery cycle within 15 minutes of the line clearing Yes / No 1 pt
  2. Milk, cups, lids and syrups are restocked to par at each bar Yes / No 1 pt
  3. Espresso hoppers are refilled and grinders are brushed down Yes / No 1 pt
  4. Bar counters, the hand-off counter and the espresso machine drip trays are wiped Yes / No 1 pt
  5. Steaming pitchers, shakers and blender pitchers are washed and returned to the bar Yes / No 1 pt
  6. The condiment bar is restocked with milk carafes, sweeteners, stir sticks and napkins Yes / No 1 pt
  7. Milk carafes on the condiment bar are swapped on their timer Yes / No 1 pt
  8. Café tables are cleared and wiped, with chairs pushed in Yes / No 1 pt
  9. Lobby and bar trash bins are emptied Yes / No 1 pt
  10. The floor behind the bar is swept, with spills mopped Yes / No 1 pt
  11. Restrooms are checked and the check sheet is initialed Yes / No 1 pt
  12. Fresh batch coffee is brewed and the timers reset Yes / No 1 pt
  13. Breaks postponed during the rush are given once recovery is complete Yes / No 1 pt
  14. The supervisor notes what ran out or went wrong for the next day's setup Yes / No 1 pt
  15. Minutes taken to complete the recovery cycle after the rush Number
  16. Name of the shift supervisor Short text
  17. Overall peak-hour performance Rating
    • Set up before the rush, line kept moving and drinks to recipe 5 pts
    • Some delays or stock-outs during the rush 3 pts
    • Long waits, remakes and guests leaving 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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