Fogbell Bakery · Standard operating procedureSOP-04

Closing the shop

Two people, twelve steps. The door is locked at 6:00 and you are both out by 7:00. Work in order. Each step has a check that tells you it's finished.

Version3.2
Last reviewedMon Nov 9, 2026
OwnerOdette Marchetti, shop manager
Who it's forThe closer and the shift lead, every night
Next reviewBy Mon Feb 8, 2027

The two hours at a glance

Phase 1 · 5:00 to 6:00

Doors still open

CloserRestock for the morning

LeadServe, last sliced loaf at 5:45

Phase 2 · 6:00 to 6:20

Lock, counter and fridges

CloserSlicer, shelves, date dots

LeadLock the door, log three fridges

Phase 3 · 6:20 to 6:50

Floor and cash

CloserTrays, mop, trash

LeadCount the drawer, fill the safe

Phase 4 · 6:50 to 7:00

Last look and lock-up

BothWalk through together

LeadAlarm, lock, photo of the log

Have these ready

Procedure

StepWhoDo thisDone when
Phase 1 · 5:00 to 6:00 · Doors still open
01Closer
Between customers, restock for the morning: bags, boxes, cake boards and string. Write anything we've run out of on the log.
Done whenThe opener could serve the first 20 customers without a trip to the stockroom.
02Lead
At 5:45, slice the last loaf to order. After that, bread is sold whole and the slicer stays switched off.
Done whenNo loaf goes through the slicer after 5:45.
Phase 2 · 6:00 to 6:20 · Lock, counter and fridges
03Lead
Check the restroom, then lock the front door behind the last customer. Turn the sign to Closed and switch off the window lights.
Done whenThe door is locked and only the two of you are inside.
04Closer
Bread slicer: pull the plug before anything else. Brush the crumbs off the blades and out of the chute, empty the crumb tray and wipe down the outside. Leave it unplugged overnight.
Done whenThe crumb tray is empty and the plug sits on top of the slicer, where the opener will see it.
05Closer
Box the unsold bread and pastries for the 7:30 am donation pick-up, then wipe the shelves and the pastry case. Put a date dot on every tub of cream, custard or filling opened today.
Done whenThe shelves and the pastry case are bare, and every open tub has a date.
06Lead
Read all three fridges (cake display, dairy, back room) and write each temperature on the log.
Done whenThree readings are on the log, each 41°F or below. Anything higher: go to the table below before you do another step.
Phase 3 · 6:20 to 6:50 · Floor and cash
07Closer
Wash the last trays and tongs. Sanitize the counter, the tables and the door handles. Put the chairs up, then sweep and mop from the back wall toward the front door.
Done whenThe sink is empty and the floor is mopped wall to wall.
08Closer
Take the trash and recycling to the alley bins and fit new liners. Bolt the back door when you come back in.
Done whenEvery bin has a clean liner and the back door is bolted.
09Lead
Print the end-of-day report from the register. Count the drawer twice and write the total on the log.
Done whenYour count is within $5 of the report. If it isn't, don't make it match. See the table below.
10Lead
Put the $150 float and the deposit bag (cash and the report) in the safe. Leave the register drawer open and empty.
Done whenThe safe is locked and anyone looking in from the street can see an empty drawer.
Phase 4 · 6:50 to 7:00 · Last look and lock-up
11Both
Walk the shop together, back to front. Slicer unplugged. Counter oven and pie warmer off at the switch. Restroom empty and its window shut. Lights off, except the one over the counter.
Done whenBoth of you have initialed the log.
12Lead
Set the alarm and leave by the front door together. Lock it and pull it twice. Send a photo of the log to the team chat.
Done whenThe keypad says Armed, the door holds and the photo is in the chat by 7:05.

When something goes wrong

IfDo thisTell
A fridge reads above 41°F
Shut the door, wait 15 minutes and read it again with the probe thermometer. Still warm: move the cakes and dairy to a fridge that is cold. Throw out anything that may have been above 41°F for more than 4 hours.
TellOdette, tonight, by phone.
The drawer is over or short by more than $5
Count it once more. Write the real figure on the log and both initial it. Never top it up from the tip jar or your own pocket.
TellOdette, by message. She follows up in the morning.
The alarm won't set
It is nearly always the back door or the restroom window. Check both and try again. If it still fails, stay where you are and call.
TellOdette, by phone. Don't leave the shop unarmed.
The slicer is jammed or a blade looks bent
Unplug it and keep your hands away from the blades. Hang the Do Not Use tag on it.
TellOdette and tomorrow's opener, tonight. They need to know before 6:00 am.
Someone won't leave, or you feel unsafe
Don't argue and don't block the door. Stay together. Leave the rest of this list for later if you need to.
Tell911 if there is danger. Then Odette.
You are closing alone
Lock the door before you touch the cash. Skip the chairs and the mop, and write that on the log.
TellOdette, before 6:00 pm if you can.

The record

The paper log is the record of the night. A close counts when the log has three fridge temperatures, the cash count and two sets of initials, and its photo is in the team chat.

If a step here doesn't match how the shop really works, tell Odette. The procedure gets fixed, and it comes out as a new version.

Versions

  • 3.2Nov 9, 2026
    Drawer left open and empty. Fridge check moved ahead of mopping.
  • 3.1Aug 17, 2026
    Unsold bread and pastries go to the donation pick-up (step 05).
  • 3.0Mar 2, 2026
    Rewritten for two closers. It used to take three.