UNPICKLE: EDITABLE CAFE TEMPLATES https://unpickleapp.com USE UNPICKLE INSTEAD OF SEPARATE TEMPLATES FOR YOUR DAILY ROUTINES Keep daily checks, stock counts, delivery records and staff procedures together in one app your whole team can use. Try Unpickle free: https://www.unpickleapp.com/auth/signup These are starter files for a shop manager to adapt. Samples are invented examples, not customer data or recommended operating limits. Use your shop's food-safety plan, equipment instructions and approved procedures when filling in checks, limits and escalation steps. Open the CSV files in a spreadsheet app using UTF-8 encoding and a comma as the separator. All cells are quoted. The templates contain no spreadsheet formulas; perform and check calculations yourself. Copy the blank rows as needed. Remove SAMPLE ONLY rows from the working copy before recording your shop's activity. Keep a master copy and create a dated working copy for each review or shift. CAFE-STOCK-PAR-LEVELS.CSV Use one row per stock item. Choose a stock unit such as bottle, kilogram or case and use it for every quantity in that row, including supplier pack size. Do not mix individual bottles with cases; convert first. Suggested calculations: Target stock = average daily usage x (order review interval + lead time) + buffer. Reorder warning threshold = average daily usage x lead time + buffer. Stock position = usable on-hand + confirmed on-order - committed stock. Scheduled order = target stock minus stock position, with a minimum of zero. The target covers usage until the next scheduled order arrives. The lower warning threshold is a daily signal to check replenishment; it is not the target and does not replace scheduled order reviews. Assess usable stock and confirmed arrival dates together: stock due after a shortage does not prevent that shortage. Avoid counting the same stock commitment twice. The SAMPLE ONLY oat milk row uses 6 bottles per day, a 3-day review interval, 1-day lead time and 6-bottle buffer. Its target is 30 bottles and its warning threshold is 12 bottles. With 10 usable bottles and 8 confirmed on-order, stock position is 18 and the scheduled order is 12 bottles. These are worked numbers, not a recommendation for your shop. Check shelf life, storage capacity, delivery timing and supplier pack sizes before deciding the final order. CAFE-OPENING-CLOSING-CHECKLIST.CSV The file has 8 opening and 8 closing starter tasks. Edit them, assign roles and link each relevant shop procedure before use. Fill in the required readings and limits from your shop's food-safety plan; no temperature limits are pre-filled. For each shift record the date, person, time, result and any exception. Agree how to record complete, not complete or not applicable, and assign follow-up actions for unresolved items. Refrigeration must remain running; follow the equipment instructions for other shutdown tasks. DELIVERY-CHECK-AND-CREDIT-LOG.CSV Use one row per item and issue. Record what was ordered, invoiced, physically received and accepted separately, in the same quantity unit. Rejected quantity records goods physically received but not accepted. Check condition and any required readings against your shop's receiving procedure, and link evidence in the notes. A difference between ordered and received quantity is not always an invoice overcharge; compare the invoice too. The SAMPLE ONLY row has 8 cases ordered and invoiced, 7 received and accepted, and a price of GBP 12 per case. The missing case gives a GBP 12 credit request before tax or other invoice adjustments. Check the actual invoice terms. Credit requested is a claim, not money recovered. Leave credit received blank until a credit note or refund has been reconciled, then record the amount and reference. Assign an owner and follow-up date for unresolved requests. CAFE-CLEANING-SCHEDULE.CSV The file has starter rows for after-use, daily, weekly and monthly cleaning. Edit the items, methods and roles to match your shop and equipment. Fill in the product, dilution and contact time from each product's label; none are pre-filled. For food contact surfaces use a two-stage clean: remove visible dirt first, then disinfect for the full contact time. Check that disinfectants meet BS EN 1276 or BS EN 13697. Follow manufacturers' instructions for equipment such as espresso machines, grinders and ice machines. Record the date, person and time for each clean, and have a manager check and initial a sample. CAFE-STOCKTAKE-SHEET.CSV Use one row per item, listed in the order you walk round the storage areas. Choose one counting unit per item and use it in every quantity column. Record full and part units separately using an agreed rule (for example, weigh open bags), then add them for closing stock. Leave out damaged or out-of-date stock and record it as waste instead. Value stock at cost before VAT from the latest invoice. Suggested calculations: Closing stock value = closing stock x cost per counting unit. Usage = opening stock + deliveries this period - closing stock. Opening stock is the previous stocktake's closing stock. The SAMPLE ONLY coffee bean row has 8 full kilograms plus one open bag weighed at 1 kg, so closing stock is 9 kg, valued at 9 x GBP 18 = GBP 162. With 12 kg opening stock and 30 kg delivered, usage is 12 + 30 - 9 = 33 kg. These are worked numbers, not a recommendation for your shop. CAFE-STAFF-PROCEDURE-TEMPLATE.TXT Copy it for one task and replace every bracketed prompt. Keep steps short and observable, record the owner and review date, and point to the current approved allergen information where relevant. Have the owner check the procedure against your shop's food-safety plan and equipment instructions before it is used. Replace old copies when a procedure changes. FRIDGE-TEMPERATURE-LOG.CSV Use one row per unit and check. Give each fridge or freezer a clear name or ID. The opening and closing rows are editable starters: set the check times and frequency from your shop's food-safety plan, adding checks when required. Before use, fill in the target range, action limit and approved procedure for each unit from the shop's food-safety plan. No temperatures are pre-filled. Record the actual date, time, temperature in degrees Celsius, reading method (for example, unit display or the approved thermometer method) and person at the time of the check. An equipment reading is not automatically a food temperature reading: use and record the method your plan requires. If a reading is outside the shop's limit, follow the approved procedure at once. Record the immediate action, affected food and follow-up owner. Set the recheck time using that procedure, record the recheck reading and action, and have the manager record the resolution. A later acceptable reading alone does not establish that affected food is safe. Follow the food-safety plan for food handling decisions; do not backfill missing checks from memory.