Seven free checklists - 64 checks in total - covering the failures that actually cost donut shops money: fry oil run past its limit, dirty glaze stations, a case that empties at the peak, cream fillings above 5°C (41°F), and the unsold tail at close. Every check is backed by inspection data, peer-reviewed frying research or published waste studies, cited in full. Where no published number exists, we say so and show you the log that generates it.
Opening - Fryer Up, Case FullOil tested before the first batch, expiry pull done, case filled to the morning peak. Set the bake plan before the doors open. · 13 checksFry Oil Quality & Change CycleMeasure oil breakdown, don't guess it. Oil past its limit costs you flavour, yield and - in most countries - legality. · 9 checksGlaze, Icing & Topping StationThe most-cited inspection failure in NYC donut shops lives on this table. Clean surfaces, dedicated utensils, protected product. · 9 checksDisplay Turnover & Day-part RestockFull case when it's busy, low and neat by the end of the day. Restock to match how much sells through the day, rotate every time, log every sell-out. · 9 checksCream & Custard-Filled ControlFilled product carries the risk and the shortest life. Cold on arrival, cold on display, gone by close. · 9 checksClosing - Unsold, Waste & Tomorrow's BakeRecover what you can, capture the unsold number, and set tomorrow's batch plan before you lock up. · 12 checksEvery statistic on this page comes from public inspection and food-safety data: