Free SOP Library
15 SOPs.
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Built from real operations experience, not copied from a textbook. Every SOP covers cafes, restaurants, hotel F&B, cloud kitchens, and QSR.
Opening & Closing Checklist
A complete daily checklist for cafe and restaurant teams. Every critical step from pre-opening prep to end-of-day close, in one document.
Open & Save PDF →Allergen Handling SOP
Standard procedure for managing allergens safely in a cafe or restaurant. Covers guest communication, kitchen protocol, cross-contamination prevention, and FSSAI-aligned documentation.
Open & Save PDF →New Staff Onboarding SOP
A step-by-step onboarding process for new hires in a hospitality establishment. From offer acceptance through the first 30-day probation checkpoint.
Open & Save PDF →Daily Food Cost Monitoring
Food cost is not a monthly number, it's a daily habit. Here's how to actually track it.
Open & Save PDF →Complaint & Service Recovery
A guest complaint is both a data point and a second chance. Most operations waste both.
Open & Save PDF →Pre-Service Briefing
The 10 minutes before service that most operations skip, and then spend the next two hours paying for.
Open & Save PDF →Table Management & Pacing
Turning tables is not about rushing guests, it's about reading the room well enough that guests leave before they're ready to leave.
Open & Save PDF →Cash Handling & End-of-Day Reconciliation
Money doesn't disappear. It moves through a series of human hands, and every one of those points is where shrinkage starts.
Open & Save PDF →Supplier Receiving & Quality Control
The loading dock is where your food cost and your food safety both start. Most teams treat it like a formality.
Open & Save PDF →Wastage Reduction & Tracking
Every operation knows wastage costs money. Almost none can tell you last week's wastage figure. That's the problem.
Open & Save PDF →Social Media & Review Response
A bad response to a bad review does more damage than the review itself. Here's how to respond in a way that actually works.
Open & Save PDF →Shift Handoff & Communication
More service failures happen in the gap between shifts than at any other point in the day. This is how you close that gap.
Open & Save PDF →Menu Pricing for Profitability
Food cost percentage is not the goal. Contribution margin is. Here's why that difference matters and how to price accordingly.
Open & Save PDF →Kitchen Mise en Place
Mise en place is taught in every culinary program and practised correctly in almost none. Here's what it actually means to run one.
Open & Save PDF →Delivery Operations SOP
Delivery doesn't ruin kitchens. Unmanaged delivery does. Here's how to run it without burning down your dine-in service.
Open & Save PDF →Why free?
Because operators who run
good systems get better results.
These SOPs won't replace a full operations engagement. They will give you a real foundation to build from. If you use them and want to go deeper, you know where to find us.
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