Restaurant closing checklist
A restaurant closing checklist protects tomorrow's opening: food stored safely, equipment off, cash secured and the building locked. Use this free template as a starting point.
When to use it: Run it at the end of every service, completed by the closing manager. Photos of the line and the walk-in make handovers easier.
Kitchen
- All food covered, labeled, dated and storedPass/fail
- Walk-in cooler temperature at close (°F)Number
- Fryers, grills and ovens off; gas valves closed where requiredPass/fail
- Surfaces cleaned and sanitizedPass/fail
- Dishes washed and put awayCheckbox
- Floors swept and mopped; drains clearCheckbox
- Trash and recycling taken outCheckbox
- Photo of the line after cleaningPhoto
Front of house
- Tables cleared, wiped and resetCheckbox
- Restrooms cleaned and restockedPass/fail
- Waste and breakage notedText
Cash and security
- Register counted and reconciledPass/fail
- Cash in safe; safe lockedPass/fail
- Doors and windows lockedPass/fail
- Lights off except security lightingCheckbox
- Alarm setCheckbox
Tips
- Make 'food stored and labeled' a pass/fail item so a missed step is visible, not buried in a tick list.
- Note waste at close; it feeds better prep and par levels tomorrow.
Run this checklist in Cayro
Turn this template into a checklist your team completes on their phones, with photos, safe ranges for numbers and follow-ups when something fails, in Cayro Ops.
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