Always do beans, sleeves, and ice first. Ice is what I always check after brewing because it can go so quickly. Then I like to take a peak at syrups and change any out if they’re low. Another important thing to check is if the trashes need changed. It’s a lot harder to be efficient during rushes if a trash can is full. That goes for any Café trash cans too! It comes with practice and time but it’s all about familiarizing yourself with the needs of your store with respect to the amount of business.

Just try and remember the four phases :)
1) Brew Coffee- according to the batch guidance and that’ll determine the cadence you’re supposed to be running the cycle in so 30 minutes when only brewing one batch which is always Pike place, 15 mins when only brewing two, 10 mins for 3 batches and 8 mins for 4 batches

2) Restock- so you wanna check ice, espresso beans, and cups and sleeves first then you go to signals which from my experience no store really practices very well therefore you wanna look at lids, milks, syrups, inclusions, powders, etc

3) Check Cafe- so you just want to go out and wipe the tables spot sweep and maintain the condiment bar making sure that all the sugars and sweeteners are well stocked and making sure the trashes aren’t full you may also want to take this time to peek at the restrooms

4) Cycle Tasks- during this phase you just want to get to one of those tasks completed which the list should be on or near the operations station

Hopefully this was helpful :)

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Does your store use signals? Like milk caps and other little things to indicate what the barista needs