Payment protectionDetails
- Revisions within the package are free.
- If you do not respond within 3 days of delivery, the work is accepted automatically.
The money is reserved when you pay and released only once you accept the work.
Example result
SOP set: opening and closing procedures for a small café
SOP-02: Closing the café
| Purpose | Leave the café clean, safe and ready for the morning shift |
| Who | The closing barista; the shift lead signs off |
| When | Start at 5:30 pm, doors locked at 6:00 pm, finished by 6:45 pm |
| You need | Closing checklist sheet, till key, cleaning caddy, blue cloths |
Before you start
Warning: Never switch off the main power at the wall. The fridges and the alarm run on the same board.
Steps
- At 5:30 pm, turn the door sign to "Last orders". Customers already inside can stay until 6:00.
- Switch the coffee machine to rinse mode. Press and hold the cup button for 5 seconds. You should see: "RINSE" flashing on the display and hot water running through both group heads for about 2 minutes.
- Take out the portafilters and soak them in the black container with one cleaning tablet. Leave them for 20 minutes.
- Move cakes and sandwiches to the back fridge. Label anything opened today with today's date and "Use by tomorrow".
- Record the fridge temperatures on the log sheet. You should see: between 1 °C and 5 °C. If a fridge shows above 5 °C, go to step 12 first.
- At 6:00 pm, lock the front door and turn the sign to "Closed".
- Close the till. Press MENU, then "End of day", then "Z report". You should see: the report printing with today's total. Do not count the cash at the counter; take the drawer to the office.
(Steps 8–14: floors, bins, alarm and handover note.)
If something goes wrong
| Problem | What to do |
|---|---|
| Fridge above 5 °C | Move food to the second fridge, note the time and temperature, message the shift lead |
| Z report does not print | Replace the paper roll; if it still fails, write the total from the screen and photograph it |
| Alarm will not set | Check the back door is fully shut; the alarm will not arm with it open |
Sign-off
Closing barista: name, time. Shift lead: initials.
Last reviewed: [date]. Review again when the coffee machine or till is replaced.
Client: Bluebell Café, 22 seats, 7 staff working in rotating shifts Input: the owner's voice notes, a handwritten checklist and 9 photos of the counter, coffee machine and till screen Delivered: a set of 6 SOPs (4,600 words): opening, closing, cash handling, fridge temperature log, deep-cleaning the coffee machine, handling a customer complaint. Below: an excerpt of the closing procedure.
The client and all details are made up.
About this service
In a restaurant the same mistakes repeat at every shift change: the walk-in is left open, tables wait for menus, the closing cash count does not match. We write an operations manual from your notes that covers opening and closing, front of house service steps, kitchen line and prep, food storage and labeling, cleaning schedules and handling complaints. Each procedure names who does it and what "done" looks like, so a new server or cook can follow it on day one.
What is included
- What you getAn operations manual with procedures and checklists as formatted text for a binder, tablet or staff app. You also get it as a Word (.docx) or PDF file. Food safety points follow the rules you give us and do not replace official sanitary requirements.
- Opening and closingShift checklists for hall and kitchen
- Service stepsFrom greeting to payment
- Kitchen and storagePrep, labeling, FIFO, temperatures
- Cleaning scheduleDaily, weekly, monthly tasks
- ComplaintsWhat staff say and do
How it works
- 1BriefYou describe how the place runs
- 2Structure and writingWe write procedures and checklists
- 3DeliveryYou get the manual by role
What we need from you
Your concept and size, opening hours, roles on each shift, how things are done now, your service standards and any local food safety rules you follow.
We will ask you:
- What kind of place is it?
- Which roles need procedures?
- What goes wrong most often now?
Compare packages
| Packages | BasicKey procedures up to 2,000 words$19 | StandardManual up to 6,000 words$39 | PremiumFull manual up to 14,000 words$79 |
|---|---|---|---|
| Deadline | 1 day | 3 days | 5 days |
| Revisions | 1 | 2 | 3 |
| Length | up to 2,000 words | up to 6,000 words | up to 14,000 words |
| Procedures | up to 3 | up to 10 | up to 25 |
| Checklists | Yes | Yes | Yes |
| Order Basic | Order Standard | Order Premium |
Payment protection
You pay when you order, but the money is released only for accepted work.
- Fixed priceThe package price does not change after you pay.
- The money is reservedWhen you pay, the amount is only reserved. It is released to the service once you accept the work.
- Checked before deliveryEvery result goes through a quality check before it reaches you, and you see it on the order page before accepting it.
- Free revisionsAsk for changes within your brief as many times as the package allows.
- Acceptance after 3 daysIf within 3 days of delivery you neither accept the work nor ask for changes, it is accepted automatically. If you write in the order chat after delivery, the order waits; once we answer, we may start the 3 days again and will say so in the chat.
- Redo or a full refundIf the result does not match your brief and the revisions did not fix it, or the work takes more than twice its deadline, write in the order chat: we will redo the work or refund the payment in full.
Questions and answers
Can you write recipes and tech cards?
We can format your recipes into a consistent standard, but quantities and yields come from your chef.
Will it meet HACCP?
We include the storage and temperature steps you describe and leave space for your HACCP records, but a food safety plan needs its own approval.
Can staff use it on a phone?
Yes, procedures are short and checklist-style, so they work in staff apps or a shared doc.