i like to set up display as the brewed/iced coffees are brewing, and teas are steeping and find that if u set timers u can get it all done pretty efficiently

I’ve opened literally once but you’re supposed to turn the ovens, brew the teas, brew the coffees (i wouldn’t brew the hot ones until closer to open), set up the sanitizing rags/buckets, clean up messes the closers left!! there should be a check list in the book. A lot of people say food case but we do that mid day.

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Open the cashier and assign POS partner and let them count their money. Turn on the oven and put tablets in the mastrenas. Check all expirations. Receive the food and display it. Refill whatever need to be refilled and restocked. And you’re ready to take orders