Florist Shop Daily Checklist
A florist is one of the most time-sensitive businesses out there. Flowers die. Every day in the cooler is a day of margin disappearing. The shops that run well are the ones that move product in and out in a steady rhythm: fresh inventory in, finished arrangements out, the cooler always rotating.
Morning Routine
The first hour is about getting the day set up for production.
- Unlock and turn on lights
- Open the cooler and inspect every bucket
- Discard any flowers that did not make it overnight
- Top off water in all buckets with fresh, treated water
- Re-cut stems on flowers that have been in for more than a day
- Review the day's orders and prioritize by delivery time
- Pull all containers, ribbons, and supplies for the day's orders
- Start any prep work for arrangements due in the morning
Receiving Fresh Stock
When the wholesaler truck arrives, the clock is moving. Flowers need to get out of the box and into water fast.
Unbox immediately. Do not let new stock sit on the floor.
Re-cut every stem. Wholesale stems have been out of water during transport.
Strip lower leaves before placing in water. Leaves below the water line rot fast and contaminate the bucket.
Place in clean buckets with treated water. Dirty buckets kill flowers faster than anything else.
Rotate older stock to the front. First in, first out.
Production
Production is the heart of the florist's day. Arrangements have to go out looking beautiful, in time for delivery, every single time.
- Cross-check every order against the receipt before assembling
- Use the freshest stems for arrangements that need to last
- Confirm the recipient's address and phone number before delivery
- Photograph every arrangement before it leaves the shop
- Send the customer a photo if they ordered remotely
The Front of House
Walk-in customers expect a shop that smells fresh and looks abundant. A wilted bucket on display will lose you a sale.
- Wipe down all coolers and display cases
- Sweep the floor of leaves and trimmings continuously
- Refresh the front window display weekly minimum
- Restock pre-made bouquets in the cooler for grab-and-go
Deliveries
Delivery is the last impression the customer gets. A late delivery, a wilted arrangement, a wrong address: any of these undo the work the shop just did.
- Route deliveries by geography and time-sensitivity
- Load the van with arrangements upright, padded
- Keep the van cool, especially in summer
- Photograph each arrangement at the delivery location
- Confirm delivery in the order system
Closing Up
- Clean every workbench
- Sweep up the floor of stems and leaves
- Empty trash and compost any organic waste
- Confirm cooler temperature settings
- Reconcile the till
- Lock up and set the alarm
Why Florists Need Tight Routines
The margin in flowers is in the rotation. A shop that moves stock fast and keeps everything fresh sells more than a shop with a beautiful design sense and a sloppy cooler. The day-to-day routine is the business.
How MyTeamTasks Helps
A digital checklist means the morning shift, the production team, and the delivery driver all see the same routine. The owner can pull up any day and see which orders went out on time, which stock was rotated, and where the gaps were. The cooler stays organized, the orders go out fresh, and the customer gets the arrangement they paid for.
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