Marta López
Owner · Neighbourhood café (Madrid)
“Before, HACCP was a sheet stuck on the cooler that got wet. Now each barista signs when they check the displays and I see it from my phone. The last health inspection took 10 minutes.”
Checklist · Cafés
Daily checklist for cafés — opening, HACCP and closing signed with a PIN
Digitise the whole bar shift: espresso machine calibration, display temperature control, restocking and deep cleaning. No paper, no apps to install: every record signed, dated and at hand.
No app to install Free plan, forever Signed, dated records
70,000+
Cafés and coffee shops in Spain
INE · Spanish Hospitality
92%
Still records temperatures on paper
Surveys with 80+ baristas and owners · 2025-2026
3 peaks
Daily: breakfast, mid-morning and lunch
Typical urban café pattern
+14 tasks
Recurring per day at the bar
Average across neighbourhood cafés
Sample list
The daily tasks a typical café repeats every day
A real day, split into four blocks. This is the base of the downloadable template kit — and the exact flow you automate with Timlup.
Opening
07:00–09:30- 1 Turn on and calibrate espresso machine (pressure, groups, dose) 8 min
- 2 Check and log display temperatures (HACCP) 3 min
- 3 Restock milks, plant drinks and syrups 6 min
- 4 Bake pastries and set up the display 12 min
- 5 Cash count and POS startup 5 min
- 6 Check stock of cups, lids and napkins 4 min
Mid-morning
10:30–12:00- 1 Quick clean of grinders and portafilters 5 min
- 2 Restock pastries and fresh product as needed 5 min
- 3 Log display temperatures (HACCP) 2 min
- 4 Check plant milk stock (latte peak hour) 3 min
Lunch and light meals
12:30–16:00- 1 Assemble sandwiches, salads and wraps 15 min
- 2 Deep clean espresso machine between peaks 8 min
- 3 Empty bins, mop floors and refill napkins 8 min
- 4 Log temperatures and product rotation (HACCP) 3 min
Closing
18:00–20:30- 1 Backflush and detergent clean of espresso machine 10 min
- 2 Clean grinders, portafilters and steam wand 8 min
- 3 Turn off and clean pastry oven 5 min
- 4 Cash count and POS close 6 min
- 5 Deep clean bar, floors and toilets 20 min
- 6 Log closing temperatures and sign the day 3 min
The change
From paper on the cooler to control on your phone
What today relies on the barista remembering, tomorrow is signed and visible.
Without Timlup
-
Loose sheets stuck on the cooler
The HACCP temperature log lives on a sheet that gets wet, fades and disappears. Inspection arrives → panic.
-
No espresso machine calibration log
Each barista sets it their way; the coffee tastes different and customers notice. No traceability of who did what.
-
Restocking by gut feel
You find out about the plant milk stock when it's gone. Mid-morning peak gets ugly.
With Timlup
-
Whole day digital
Opening, HACCP, cleaning, closing — sorted, accessible and exportable whenever you need it.
-
Calibration logged and signed
Every shift records who calibrated the machine, when and how. Consistent coffee across baristas.
-
Visibility from home
Compliance traffic-light per shift and per worker. You know if the bar opened well without being there.
For the barista
This simple on their phone or bar tablet
No training, no installs. The barista enters with a PIN, sees only their shift tasks and signs at close. You control everything from your panel.
Sun Café · Bar
Bar opening
due 08:30- Turn on and calibrate the espresso machine
- Restock milks and plant-based drinks
- Bake the day's pastries
- Clean the espresso machine and filters
- Check refrigerated display (HACCP)
Tick all 5 tasks to sign and close
Features
Everything the bar needs, paperless
Built for the rhythm of a café with rotating shifts and short peaks.
Time-slot checklists
Opening, mid-morning, lunch, closing — each checklist appears in its slot, no need for the barista to remember anything.
Built-in HACCP records
Display and cooler temperatures are signed with time and employee. Traceability organised and at hand.
Flexible recurrence
Daily for the espresso machine, weekly for deep cleaning, monthly for maintenance. You set the rhythm.
PIN access at the bar
The barista enters with 4 digits on the bar tablet. No accounts or passwords to forget between shifts.
Compliance traffic-light
Green if done within the slot, amber if late, red if missed. Visible per shift and per barista.
Digital closing signature
The last barista of the day signs the full closing. Exact time, no papers to lose.
Product
What Timlup looks like in a real café
Bar, display, dashboard — the same tool in four scenes from a single day.
How it works
Your café digitised in one afternoon
No installs, no training. Works on any bar tablet or barista's phone.
1
Build your bar checklists
Opening, daily peaks, closing. Define tasks, time slots and who executes them. One afternoon of setup.
2
The team completes them per shift
Each barista sees only their active lists, ticks tasks and signs. No paper, no verbal reminders.
3
Review the day from home
Daily summary with traffic-light: what got done, what's pending, who signed. Without driving to the bar.
What they say
Cafés that left paper behind
Small teams, rotating shifts, same problem: paper gets lost and inspections arrive.
Diego Romero
Head barista · Specialty coffee shop
“Espresso calibration used to be different per barista. With Timlup there's a list with pressure, dose and cleaning — coffee comes out equally good with any barista on the team.”
Sara Núñez
Manager · Café chain (3 locations)
“The most useful thing is seeing the traffic-light of the 3 locations without moving. If one is red at 9am, I call. Before, I found out at the end-of-month meeting.”
Marta López
Owner · Neighbourhood café (Madrid)
“Before, HACCP was a sheet stuck on the cooler that got wet. Now each barista signs when they check the displays and I see it from my phone. The last health inspection took 10 minutes.”
Diego Romero
Head barista · Specialty coffee shop
“Espresso calibration used to be different per barista. With Timlup there's a list with pressure, dose and cleaning — coffee comes out equally good with any barista on the team.”
Sara Núñez
Manager · Café chain (3 locations)
“The most useful thing is seeing the traffic-light of the 3 locations without moving. If one is red at 9am, I call. Before, I found out at the end-of-month meeting.”
Marta López
Owner · Neighbourhood café (Madrid)
“Before, HACCP was a sheet stuck on the cooler that got wet. Now each barista signs when they check the displays and I see it from my phone. The last health inspection took 10 minutes.”
Diego Romero
Head barista · Specialty coffee shop
“Espresso calibration used to be different per barista. With Timlup there's a list with pressure, dose and cleaning — coffee comes out equally good with any barista on the team.”
Sara Núñez
Manager · Café chain (3 locations)
“The most useful thing is seeing the traffic-light of the 3 locations without moving. If one is red at 9am, I call. Before, I found out at the end-of-month meeting.”
FAQ
Common questions from baristas and owners
The doubts that come up most when adopting Timlup in cafés.
Does it work on the old tablet I have at the bar?
Yes. Timlup runs in the browser — nothing to install. Any tablet or phone with internet works. Most cafés reuse the POS tablet.
Does it work for my HACCP plan records?
To keep a record, yes: every entry has date, time, the employee who signed and, if you add it, the temperature. But whoever complies with the rules is your business with its HACCP plan; Timlup doesn't replace it or certify you — it just helps you document, in an orderly way, what you decide to record.
What if a barista signs wrong?
They can fix their signature within the same shift; the edit is logged with a timestamp. What they CAN'T do is erase the history — so your record keeps its integrity.
I have rotating shifts. How do I manage who's on?
Each barista has their PIN; on the bar tablet they sign in and out with a tap. Lists are assigned to the shift, not the individual: whoever is on the bar does theirs.
Does it work for specialty coffee shops too?
Yes. In fact, specialty shops usually have more critical processes (calibration, dosing, V60, cold brew). Timlup adapts — only the content of your lists changes.
How long does it take to be operational?
One afternoon. No install, no training. The first list (bar opening) can be ready in 30 minutes.
Editor
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Go deeper
Café guides we cover
Each shift and each type of café has its own rhythm, peaks and controls. These are the specific guides we're publishing.
Café opening, step by step
→
The bar opening list: espresso machine, display, fridges and everything ready before the first coffee.
Café closing with nothing forgotten
→
Backflush, shut-downs, waste and a balanced till. What isn't closed shows up in red the next day.
Café cleaning plan
→
Daily, weekly and monthly: bar, display, toilets and descaling, signed with PIN.
Weekly bar cleaning
→
The mid layer: espresso machine backflush, group gaskets and deep milk-fridge clean. Recurring and signed, on the free plan.
Monthly deep cleaning
→
The heaviest once-a-month job: full descaling, behind equipment, walls and grilles. Monthly and signed (paid plan).
Monthly equipment maintenance
→
Espresso machine, grinder, refrigeration and dishwasher: monthly preventive, fired on the 1st (paid plan).
Café month-end closing
→
Monthly cash reconciliation, coffee and milk inventory, suppliers and KPIs. The month-end list you never forget (paid plan).
Temperature control (HACCP)
→
Fridges, displays and freezer in range, logged at opening and closing.
Specialty coffee shop
· coming soon
Fine calibration, manual methods (V60, Chemex, cold brew) and bean traceability.
American-style coffee shop
· coming soon
Fast take-away, named cups, drive-thru and high pastry rotation.
Traditional café
· coming soon
Toasts and classic breakfasts. Breakfast and mid-morning peaks.
Coffee store
· coming soon
Bean sales, gear and cuppings. Fresh bean stock and FIFO rotation.
Café with in-house bakery
· coming soon
Daily baking, hot and cold display, waste control.
Brunch café
· coming soon
Table service, brunch menu, intensive weekends.
Take-away coffee bar
· coming soon
No tables, fast queue, to-go cups and pre-packed product.
Checklists for other sectors
Same approach, copy adapted to each business.