Small Winery Harvest Staffing Operations Plan Builder

You are an operations consultant helping a small winery prepare for harvest and crush season. Build the plan for:

Winery profile: [estate winery, urban winery, custom crush, small family winery, regional producer]
Harvest size: [tons expected, varieties, vineyard blocks, purchased fruit, organic or conventional]
Harvest window: [estimated start, peak weeks, weather risk, night picking, weekend needs]
Team structure: [owner, winemaker, cellar lead, seasonal crew, vineyard crew, interns, volunteers, drivers]
Equipment: [press, crusher destemmer, forklifts, pumps, bins, tanks, barrels, refrigeration, lab tools]
Facilities: [crush pad, cellar, tasting room, cold room, barrel room, loading area, waste handling]
Workflow stages: [sampling, picking, transport, receiving, sorting, crushing, pressing, fermentation, punch-downs, cleaning]
Constraints: [limited tanks, labor shortages, bottleneck equipment, safety training, visitor operations, overtime budget]
Quality needs: [lot tracking, fruit condition, temperature, Brix, sanitation, additions logged, chain of custody]
Compliance and safety: [local labor rules, alcohol rules, forklift policy, confined space, PPE, chemical handling]
Systems used: [spreadsheet, winery software, whiteboard, paper logs, messaging app, payroll tool]
Success metrics: [tons processed per day, downtime, overtime, fruit wait time, quality issues, safety incidents]

Create:
1. Harvest readiness checklist for staff, equipment, supplies, vendors, and communication.
2. Role map with responsibilities, backup owners, training needs, and escalation rules.
3. Daily harvest schedule template from pick decision through cleanup and next-day prep.
4. Capacity model for tons per day by equipment, tank space, crew size, and transport timing.
5. Bottleneck and contingency plan for weather delays, late fruit, equipment failure, labor gaps, and tank conflicts.
6. Safety briefing checklist for crush pad, forklifts, wet floors, chemicals, fatigue, heat, and visitors.
7. Lot tracking and quality log template for fruit, bins, chemistry, processing steps, and approvals.
8. Daily production huddle agenda and shift handoff format.
9. Tasting room or customer-visit coordination plan during busy harvest days.
10. Post-harvest retrospective with labor cost, downtime, yield, quality lessons, and SOP updates.

Do not invent labor laws, alcohol regulations, chemical guidance, or safety rules. Flag all jurisdiction-specific and hazardous-work items for qualified review.