Opening & Closing Checklist
A complete daily checklist for cafe and restaurant teams. Every critical step from pre-opening prep to end-of-day close, in one document.
Opening Checklist
60 Minutes Before Service
Kitchen
- Check all refrigeration units (must be at or below 4°C)
- Check freezer temperatures (must be at or below −18°C)
- Inspect all produce, discard anything past its use-by date
- Label and date all prepped items
- Set up mise en place for the opening section
- Check cooking equipment is functioning (oven, grills, fryers)
- Ensure cleaning and sanitising solutions are freshly prepared
- Check stock levels, flag any gaps to the manager
FOH (Front of House)
- Wipe down all tables and chairs
- Check and reset all tabletop items (menus, condiments, napkins)
- Ensure all crockery, cutlery, and glassware are polished and stocked
- Test POS system, confirm it is operational and float is correct
- Check receipt paper and printer
- Switch on music, lighting, and any promotional displays
- Unlock all entry and exit points
- Check toilets: clean, stocked with paper and soap, functional
Team
- All staff are present and in correct uniform
- Hold a 5-minute pre-service briefing: daily specials, 86 items, section assignments, expected covers
- Confirm any allergy or special requirements flagged for reservations
Closing Checklist
Kitchen
- All food properly stored, labelled, and dated before refrigeration
- All surfaces, equipment, and floors cleaned and sanitised
- Fryers drained and filters cleaned (if applicable)
- All burners and electrical equipment switched off
- Bins emptied and replaced with fresh liners
- Refrigeration units checked and confirmed before leaving
FOH
- All tables cleared, wiped, and reset for the next service
- Floor swept and mopped
- POS system closed out. Z-report printed, cash counted and reconciled
- Cash secured in the safe or handed to the manager
- All entry points locked and secured
- Music, lighting, and non-essential equipment switched off
End-of-Shift Sign-Off
- All staff have completed their close-down duties before leaving
- Manager or supervisor signs off on the checklist
- Any incidents, issues, or stock shortages are recorded in the shift log
Notes for Managers
This checklist should be completed and signed by a supervisor at the start and end of every shift. Any missing items should be flagged immediately, do not roll issues over to the next shift. Review the checklist monthly and update it to reflect how your operation actually runs.