GuideKitchen & Operations
Opening and Closing Checklists So Nothing Gets Forgotten Again
The fryer is still on, the terrace door is open, the walk-in fridge temperature was not recorded. Mistakes at closing do not happen out of laziness but because everyone wants to get home after a long night.
The matching prompt in Prep List creates checklists for kitchen, front of house and bar, each for opening and closing, with temperatures, cash-up and security. Every list fits on one page.
What you get
- Checklists for kitchen, front of house and bar
- Reading and recording temperatures
- Till and cash-up
- Security: gas, electricity, windows, alarm, fire exits
What the result looks like
Opening and Closing Checklists
The ready-made prompt is part of Prep List.
Already tailored to your restaurant, together with 499 more for reviews, menu, team, Instagram and events.
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Ticked and signed lists show inspectors and insurers that refrigeration, cleaning and security are checked regularly.
- Put the lists where the work happens: kitchen at the pass, front of house at the till.
- Have every list dated and signed. It shows inspectors and insurers that checks happen regularly.
- Keep each list short. If it does not fit on one page, it will not be read.
Frequently asked questions
Do I need to record temperatures in my restaurant?
Most countries require food businesses to have a food safety system based on HACCP principles, which includes monitoring critical points such as fridge temperatures. A simple tick list is a common way to do this. Check the details with your local food authority.
How long should I keep the lists?
It depends on your food safety plan and the requirements of your local authority. Many venues keep them for at least a year or two.