Closing down properly ensures your café is clean, secure, and ready for another great day tomorrow. Follow this checklist step by step before locking up.

1. Customer Area

Clear and wipe down all tables, counters, and seating areas
Sweep and mop floors (including behind counters)
Restock takeaway cups, lids, napkins, and straws for tomorrow
Clean and restock toilets (toilet paper, soap, hand towels)
Take in any outdoor signage or furniture

2. Espresso Machine & Equipment

Backflush espresso machine with cleaning tablets
Wipe and purge steam wands, clean drip tray
Empty knock box and rinse thoroughly
Switch off espresso machine (unless instructed to keep warm overnight)
Clean and sanitise grinders, milk jugs, thermometers, and tampers
Wash blenders, pitchers, and cold drink equipment

3. Pastry & Food

Remove unsold pastries and dispose of or store per food safety policy
Cover and refrigerate items that can be reused (e.g., sealed sandwiches)
Empty and wipe display cabinets and fridges
Log food wastage in the Brewsy portal

4. POS & Systems

Count cash and balance against POS report
Remove cash float and secure in safe
Turn off tills, card machines, and printers
Back up daily sales report to Franchise Portal

5. Cleaning Tasks

Wash all dishes, utensils, and tools used during the day
Empty and sanitise bins (front & back of house)
Sanitise all high-touch areas (handles, switches, counters)
Check fridge/freezer temperatures are logged

6. Final Security

Turn off lights, music, and digital screens
Switch off non-essential equipment (fridges and freezers remain ON)
Lock all internal storage areas and safe
Arm alarm system
Lock front and back doors securely

7. Team Sign-off

Supervisor checks and signs off on closing tasks
Team debrief (any issues, stock shortages, or maintenance needs logged)
Submit end-of-day report to HQ if required