How to Open and Close Plano Target Starbucks By: Jon West

Table of Contents iii

Table of Contents Introduction ....................................................................................................................... v Chapter 1 – Opening Starbucks ........................................................................................ 3 The Pastry Case ............................................................................................................ 3 Customer Counter and Register ................................................................................... 4 Counter Left of the Espresso Machine ......................................................................... 4 Espresso Machine ........................................................................................................ 5 Counter Right of the Espresso Machine ...................................................................... 6 Under the Espresso Machine ....................................................................................... 7 Ice Bin .......................................................................................................................... 7 Counter Left of Sink .................................................................................................... 8 Under Sink Refrigerator ............................................................................................... 9 Coffee Station .............................................................................................................. 9 Condiment Island ....................................................................................................... 10 Rest of Store ............................................................................................................... 10 Chapter 2 – Closing Starbucks ........................................................................................ 13 The Pastry Case .......................................................................................................... 13 Customer Counter and Register ................................................................................. 13 Counter Left of the Espresso Machine ....................................................................... 14 Espresso Machine ...................................................................................................... 14 Counter Right of the Espresso Machine .................................................................... 15 Under the Espresso Machine ..................................................................................... 16 Ice Bin ........................................................................................................................ 16 Counter Left of Sink .................................................................................................. 17 Coffee Station ............................................................................................................ 17 Condiment Island ....................................................................................................... 18 Rest of Store ............................................................................................................... 19 Index ............................................................................................................................... 21

Intro v

Introduction Starbucks is supposed to be that home away from home. Customers are going to come into your store and expect the same great service they have gotten from all the other Starbucks they have been to. Starbucks wants their baristas to give “legendary” service in all aspects of their interactions with customers. Now this is challenging enough even in corporate Starbucks where they will have 3 or more people opening and closing. But, at the Plano Target, they believe that just one barista should be enough to open the store and close it and still that legendary Starbucks service. That would sound more reasonable if Target allowed for an hour before opening and as much time as you needed after closing, but Target also limits your time to only thirty minutes before opening and after closing as time to finish everything. This manual is designed to help new and old baristas decrease the amount of time it takes them to complete the opening and closing tasks at the Plano Target Starbucks by giving a simple yet efficient routine for both opening and closing. Hopefully, with the guidance of this manual, you will be able to become a faster more legendary barista then you thought you could .

Opening Starbucks

Chapter 1 3

Opening Starbucks Opening Starbucks within the time constraints can be challenging and sometimes baristas will forget all that they need to do in the morning and will have to make customers wait longer to get their drinks while that barista preforms the forgotten task. To make opening fast and easy to remember this manual lists all of the opening duties in a clockwise order around the bar starting with the pastry case. The Pastry Case The pastry case should have been cleaned and emptied by the closing barista the night before. You need to:

1. Get the fresh pastries from the back (Figure 1.1) 2. Arrange the pastries in the pastry case (Figure 1.2) 3. If the front of the pasty case is dirty, use a paper

towel and Windex to clean it

Figure 1.1

Pastry Case

Figure 1.2

4 Opening Starbucks

Customer Counter and Register Continuing with the clockwise pattern, the counter and register are next in the rotation. Sometimes the closers will forget to wipe off the counter so make sure to check if it is dirty. Also the register takes as long as 20 minutes to start up, so it is important to get it started early so that the Opening Team Leader can put in your cash drawer before the store opens. You need to:

• Clean the counter if it is dirty • Turn on the register (Figure 1.3)

Counter to the Left of the Espresso Machine After the register is the counter left of the espresso machine. The cups should have been stocked the night before and the pitchers should have been cleaned the night before. You need to:

• Check the cups and stock if they are low (Figure 1.4) o Extra cups are in the cabinet under the Fetco

coffee machine (Figure 1.5) o If none are under the Fetco coffee machine there

will be more in the back • Clean the pitchers if they are dirty (Figure 1.6)

Guest view of register and counter

Figure 1.3

Figure 1.4

Chapter 1 5

Espresso Machine Next is the espresso machine. It is important to turn on the machine early so that it has time to warm up for the first customers. You need to:

• Turn on the espresso machine with the red button on the bottom right (Figure 1.7)

• Fill the bowl on top if it is low on espresso beans. Extra beans are below the counter to the left of the espresso machine (Figure 1.8)

Figure 1.6

Figure 1.5 Figure 1.6

Starbucks Espresso Machine

Figure 1.7

Figure 1.8

6 Opening Starbucks

Counter to the Right of the Espresso Machine This is an area that can seem overwhelming to look at because almost all the counter space is taken up. Taking this area one thing at a time makes it easier to handle. You need to:

• Check all the syrups to make sure they aren't expired (Figure 1.9) o Get new syrup bottles from the back (Figure 1.11)

• Fill the mocha container with mocha if it is empty (Figure 1.10) o Mocha should have been made the night before. If not it can

be found here (Figure 1.11) • Put the mocha pump in the mocha container (Figure 1.10) • Fill the white mocha container with white mocha if it is empty

(Figure 1.10) o White mocha is kept in the cabinet under the whole bean

coffee carousel (Figure 1.12) • Put the white mocha pump in the white mocha container (Figure

1.10) • Fill the chai container with chai concentrate (Figure 1.10) • Chai concentrate is kept in the cabinet under the whole bean

coffee carousel (Figure 1.12) • Put the chai pump in the chai concentrate container (Figure

1.10) • Fill the lids if they are low (Figures 1.13, 1.14, and 1.15) • Extra lids are in the cabinet under the Fetco coffee machine

(Figure 1.16) o If none are under the Fetco coffee machine there will be

more in the back • Fill the caramel bottles if they are low (Figure 1.17)

o Extra caramel is in the back by the sinks (Figure 1.11) • Use the mocha pump to fill the mocha bottle (Figure 1.19)

Figure 1.9

Figure 1.10

Figure 1.11

Figure 1.12

Figure 1.13 Figure 1.14 Figure 1.15

Chapter 1 7

Under the Espresso Machine It's important to check the cupboard and fridge under the espresso machine because they hold many of the ingredients you will need to make drinks. You need to:

• Check the espresso bucket (Figure 1.19) • If the espresso bucket is empty get more from the back • Check the left refrigerator door to make sure it is stocked (Figure 1.20)

o If anything is low you can find it in the back room refrigerator (Figure 1.22) • Check the right refrigerator door to make sure it is stocked (Figure 1.21)

o Extra of the milks are kept in the back room refrigerator (Figure 1.22)

Ice bin Continuing in the clockwise path, the next area is the ice bin section. It is important to get this area ready before opening, and even more so in summer months, because all of the cold drinks require that this area be ready for customers. And it is important to get the teas started early because they take up to five minutes to finish brewing. You need to:

1. Check the ice bin to make sure that it is at least half full (Figure 1.23)

Figure 1.16


Figure 1.19


Figure 1.22

8 Opening Starbucks

• The ice machine is in the back by the sinks (Figure 1.24) 2. Make the three iced teas (Figure 1.25)

• The big tea bags are under the register (Figure 1.26) 3. Check the Frappuccino base syrups (Figure 1.27)

• Extras are kept in the cabinet under the whole bean coffee carousel (Figure 1.28)

Counter to the Left of the Sink This area is easy to overlook because there isn't much that you need to check and most of what you need to check is inside the blender box. You need to:

1. Check the Frappuccino powders to make sure they aren't expired (Figure 1.29) 2. Check the Frappuccino powders to make sure they aren't empty (Figure 1.29)

• Extra powder can be found in the back by the sinks (Figure 1.30) 3. Stock sample cups if they are low (Figure 1.29)

• Extra cups can be found in the back (Figure 1.31) 4. Put the Frappuccino coffee pump into the Frappuccino coffee (Figure 1.32)



Figure 1.28

Figure 1.29 Figure 1.30 Figure 1.31 Figure 1.32

Chapter 1 9

Under Sink Refrigerator A lot of special bases and the milk for the Frappuccinos are kept in this refrigerator, making it important to stock up in case the day gets busy. You need to:

1. Stock the whole milk (Figure 1.33) 2. Make the iced coffee (Figure 1.33) 3. Make sure the lemonade isn't expired (Figure 1.33) 4. Make sure the Strawberry syrup isn't expired (Figure 1.33)

Coffee Station This section is possibly the most important area to prep for opening. Many of the morning customers just want a cup of coffee and they want it to be ready when they get there. The reason we put this station last in the bar area is because you want the first brew to be as close to opening as possible so that the first cups sold will still be fresh. You need to:

1. Grind the coffee beans in the coffee grinder (Figure 1.34) • The bags are kept under the fetco brewer (Figure 1.35) • The grinds need to be ground into the coffee buckets (Figure

1.36) 2. Brew the coffee with the fetco machine into the airpots (Figure 1.37) 3. Stock lids if they need it 4. Stock full leaf teas if they need it

• Extra teas can be found in the back (Figure 1.38)

Figure 1.33

Figure 1.34


Figure 1.37

Figure 1.38

10 Opening Starbucks

Condiment Island With the bar prepared for opening, all that is left is to make the store look presentable. Starting with the condiment island, you need to:

1. Put out the milk carafes (Figure 1.39) 2. Stock the sugars (Figure 1.39) 3. Fill the toppings (Figure 1.39) 4. Stock the straws (Figure 1.39) 5. Stock the brochures (Figure 1.39)

The Rest of the Store It's not likely that you will have extra time after all of these tasks, but if you do find yourself in a situation outside of the expected here are a couple things you can do to help make the store look more presentable. You can:

• Stock the snacks and gift cards in front of the register (Figure 1.40) • Stock the merchandise on the side of the bar (Figure 1.41) • Stock the full bean coffee carousel (Figure 1.42) • Clean the drains (Figure 1.43) • Clean the trash can covers (Figure 1.44)

Figure 1.39



Closing Starbucks

Chapter 2 13

Closing Starbucks Even for experienced baristas closing the Target Starbucks can be challenging. Baristas are only allotted thirty minutes after the store closes to be finish with closing duties. To make this even more of a challenge, the Plano store schedules only one closer at a time. The Starbucks closes at nine pm but it is recommended that baristas start closing as early as seven so that they can complete all tasks even with interruptions from customers. The closing procedures are listed in a clockwise order and are designed so that when they bring dishes back to the sinks they can bring the clean ones back to the bar. The Pastry Case Pastries expire at the end of the night and most will be discarded. You need to:

1. Throw away expired pastries 2. Take the empty pastry trays to the sinks in the back

(Figure 2.1) 3. Protect the pastries that don't expire that night (Figure

2.2) 4. If the front of the pasty case is dirty, use a Wypall and

Windex to clean it

Customer Counter and Register Continuing with the clockwise pattern, the counter and register are next in the rotation. Make sure you wait until after the Closing Team Leader has taken your cash drawer before turning off the register. You need to:

1. Clean the counter 2. Turn off the register

Figure 2.1 Figure 2.2 Pastry Case

14 Closing Starbucks

Counter to the Left of the Espresso Machine After the register is the counter left of the espresso machine. It's polite to stock the cups before closing so the opener has one less thing they need to do in the morning. You need to:

1. Check the cups and stock if they are low (Figure 2.3) • Extra cups are in the cabinet under the Fetco coffee machine (Figure 2.4) • If none are under the Fetco coffee machine there will be more in the back

2. Take all the pitchers to the sinks in the back (Figure 2.5) 3. Take the pitcher mat to the sinks in the back (Figure 2.5) 4. Wash pitchers and mat 5. Polish the counter 6. Bring mat and pitchers back to counter

Espresso Machine Next is the espresso machine. It is important to clean the espresso machine early in the close so that you can turn it off after it has run its inside clean cycle. You need to:

1. Run the espresso machines clean cycle 2. Fill the bowl on top if it is low on espresso beans. Extra

beans are below the counter to the left of the espresso machine (Figure 2.6)

3. Turn off the espresso machine using the red button on the bottom right ( Figure 2.7)



Starbucks Espresso Machine

Chapter 2 15

Counter to the Right of the Espresso Machine This is an area that can seem overwhelming to look at because almost all the counter space is taken up. But mostly the stuff has to just get moved around so you can clean underneath where it's probably very sticky from all the syrup. You need to:

1. Take the mocha container and pump to sinks (Figure 2.8) 2. Take the white mocha container and pump to the sinks

(Figure 2.8) 3. Take the chai container and pump to the sinks (Figure 2.8) 4. Fill the lids if they are low (Figures 2.9, 2.10, and 2.11)

• Extra lids are in the cabinet under the Fetco coffee machine (Figure 2.12)

• If none are under the Fetco coffee machine there will be more in the back

5. Fill the caramel bottles if they are low (Figure 2.13) 6. Pour out the mocha drizzle and take bottle to the sinks (Figure

2.14) 7. Move remaining containers and racks off the counter 8. Wash dishes 9. Polish the counter 10. Move anything you did in step ten back to where it was 11. Bring dry dishes back to counter

Figure 2.8

Figure 2.9


Figure 2.12



Under the Espresso Machine It's important to check the fridge under the espresso machine because it's rude to leave it empty for the opener to stock. You need to:

1. Check the left refrigerator door to make sure it is stocked (Figure 1.15) • If anything is low you can find it in the back room refrigerator (Figure 1.17)

4. Check the right refrigerator door to make sure it is stocked (Figure 1.16) • Extra of the milks are kept in the back room refrigerator (Figure 1.17)

Ice bin Continuing in the clockwise path, the next area is the ice bin section. You need to:

1. Check the ice bin to make sure that it is at least half full (Figure 2.18) • The ice machine is in the back by the sinks (Figure 2.19)

2. Pour out the iced teas (Figure 2.20) 3. Take the tea pitchers to the sinks (Figure 2.21 4. Take the tea shakers to the sinks (Figure 2.22 5. Check the Frappuccino base syrups (Figure 2.23)

• Extras are kept in the cabinet under the whole bean coffee carousel (Figure 2.24)

6. Wash Dishes 7. Polish the counter 8. Bring dry dishes back to counter


Figure 2.18

Figure 2.19


Chapter 2 17

Counter to the Left of the Sink This is the next area if you are going clockwise around the bar but it is recommended to save for last on busy nights because this is where you will be drying used dishes behind the bar and will most likely stay dirty until the Starbucks actually closes. You need to:

1. Pour out the Frappuccino coffee base(Figure 2.25) 2. Take the Frappuccino coffee container and pump to the sinks (Figure 2.26) 3. Take the Blenders to the sinks (Figure 2.27) 4. Wash the dishes 5. Polish the counter 6. Bring dry dishes back to counter

Coffee Station Coffee stains almost everything it touches; sometimes it looks like it even has stained stainless steel. That is why it's very important to clean up this area especially carefully because customers don't want to see a dirty counter when they are ordering coffee. You need to:

1. Throw away remaining coffee grinds (Figure 2.28

2. Pour out the old coffee




3. Fill coffee pot with hot water 4. Stock lids if they are low 5. Stock full leaf teas if they are low (Figure 2.29)

• Extra teas can be found in the back 6. Take free pour coffee stand to the sinks (Figure 2.30) 7. Wash Dishes 8. Polish the counter 9. Bring dry dishes back to counter

Condiment Island With the bar prepared for opening, all that is left is to make the store look presentable. Starting with the condiment island, you need to:

• Put out the milk carafes (Figure 2.31) • Stock the sugars (Figure 2.31) • Fill the toppings (Figure 2.31) • Stock the straws (Figure 2.31) • Stock the brochures (Figure 2.31) • Wipe down the counter (Figure 2.31)


Figure 2.30

Figure 2.31

Chapter 2 19

The Rest of the Store If you did start closing at 7 and for whatever reason no guest come in and you finish most of you closing duties early. You can:

• Stock the snacks and gift cards in front of the register (Figure 2.32) • Stock the merchandise on the side of the bar (Figure 2.33) • Stock the full bean coffee carousel (Figure 2.34) • Clean the drains (Figure 2.35) • Clean the trash can covers (Figure 2.36) • Or clean anything else that you find that is dirty



Figure 2.33

Index 21

barista, v, 3 baristas, v, 3, 15 beans, 5, 10, 16 chai, 6, 17 counter, 4, 5, 6, 15, 16, 17, 19, 20, 21 cupboard, 7 espresso, 4, 5, 7, 16, 18 espresso machine, 4, 5, 7, 16, 18 espresso machines, 16 Fetco, 4, 6, 16, 17 Frappuccino, 8, 9, 19 fridge, 7, 18

mocha, 6, 17 pastry case, 3 pitcher, 16 pitchers, 4, 5, 16, 19 refrigerator, 7, 9, 18 register, 4, 8, 11, 15, 16, 21 sinks, 6, 8, 9, 15, 16, 17, 18, 19, 20 straws, 10, 21 syrup, 6, 9, 17 syrups, 6, 8, 19 white mocha, 6 whole bean coffee, 6, 8, 19

How to Open and Close Plano Target Starbucks By: Jon West

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