go to bed early.

Good thing it’s Starbucks and you can have coffee. As a shift before I use to clo open all the time it sucked but if someone called off or someone was sick someone has to be there lol

Coffee

Hi, I’ve been opening consistently for about eight months now! It’s rough, but you sorta have to learn to block stuff out.

Get the case done first, before anything else. If I’m doing completely new food (our case switches every other day) I’ll write out the date dots and stick them on the back of the signs. Get the ovens going right before you start setting up the case so when you’re ready to start warming display items, it’s good to go. If you move quickly it’ll take about twenty minutes. Also—if you’re out of any food up front, just empty the old tray and bring it to the back so you can switch it out and get some of the pull done while you’re getting the case.

Sandwiches next, then whatever is left of the pastries. (Also, when you go to get sandwiches, check if you need to restock blueberries, egg bites, bagel spreads, etc.; it’ll make life a lot easier to take fewer trips to the back.)

Hopefully this helps and makes sense! And yeah, go to bed as early as you can, like other ppl were saying. Best of luck!

Ok so my store has 3 openers. The shift manager and two baristas. At open, we always brew the iced teas and iced and hot coffees, that takes about 25 minutes. During that time, I’ll pause and we’ll run the sanitizer tablet through the bars. The other person sets up the pastry case and then stocks the food fridge and pastry shelves. It’s likely you’ll do the pastry case which is nice as it’s more relaxed than brewing everything. Always switch on the ovens immediately as you walk in, if nobody else does it