Sample result
Closing Checklist Builder for Restaurants
The owner asked this:"Every night the kitchen closes differently and the next day's opening starts by asking what happened. The last docket comes in at 20:45 and the closing manager arms the alarm at 21:45. I want one kitchen closing sheet, the same for both sites."
① One night's clock: five phases in 35 minutes
The closing clock does not start when the last guest leaves: it starts with the last docket, at 20:45 (Sunday 16:45), the cut-off hour for all three channels. The last main course leaves the pass at 21:00, and that is where the sheet begins. The kitchen is handed over at 21:35 and the closing manager arms the alarm at 21:45.
| Phase | Starts | Minutes | Who signs | The box you cannot skip |
|---|---|---|---|---|
| 1 · What spoils | 21:00 | 12 | Cold line and assembly cook | Hot food is binned and weighed; nothing warm goes into the walk-in |
| 2 · The kitchen's money | 21:12 | 8 | Cold line and assembly cook | Waste in kilos and in COP with its cause |
| 3 · The kitchen premises | 21:20 | 10 | Hot line cook | Gas shut and cold running, with its reading |
| 4 · The station | In parallel with 1 and 2 | 20 per post | Each post | Hot line degreased and raw-food board kept apart |
| 5 · The handover | 21:30 | 5 | Evening kitchen lead | FOR-COC-26 read aloud at handover |
The night's hands. From 18:00 to 21:45 each site has 4 people: 2 in the kitchen, 1 on the floor and 1 on the till. Phase 4 runs in parallel with phase 1: cleaning the hot line depends neither on the product nor on the waste, and waiting would cost the night 12 minutes.
What was ruled out: closing off a single list of 40 boxes in a row. With one list, waste and the trout count end up last and the gas gets shut in a hurry at 21:40. The minutes are a proposal: they are adjusted with the real times of the first 7 nights.
② Waste as a number
Whatever gets binned is weighed and measured in kilos and in money. The house reads the menu's average food cost at 34 % and Volume 1 takes it to 32 % in 12 months. The waste ceiling per site and per service day is 41,977 COP: 72,760,000 COP of ingredients a month ÷ 2 sites ÷ 26 days × 3 %.
An ordinary night, filled in (illustrative):
| Product | Kilos | Cost (COP) | Reason | Decision |
|---|---|---|---|---|
| Sancocho de tres carnes still hot at close | 2.0 | 24,000 | S · surplus | Binned: it stayed hot |
| Beans from the bandeja | 1.5 | 9,000 | S · surplus | Binned: it stayed hot |
| White rice | 1.0 | 3,000 | S · surplus | Binned: it never comes back |
| House ají | 0.4 | 3,200 | V · expired | Binned: made fresh every day |
| Night total | 4.9 | 39,200 | — | Inside the ceiling |
That night, repeated at both sites over the 26 days, comes to 2,038,400 COP a month: 0.95 points of food cost and 93 % of the house's whole waste ceiling. The night alone eats almost all the waste allowed.
The lever is not in the close but in the 14:30 decision. Holding hot for the afternoon half of what is held today gives back 1,019,200 COP a month (illustrative), 7.9 % of the 12,840,000 COP gap the goal asks for: raising the operating margin from 8 % to 14 % without raising menu prices.
③ The kitchen's money and the till count
The cash count is not the kitchen's job. The cashier counts it blind and another role checks it, in CHK-CAJ-01. The kitchen has its own count, of product, and its cross-checks with the till:
| Item | Point of sale | Counted | Gap |
|---|---|---|---|
| Trout: opening + received − waste − sold | Sold in the sales system | Pieces in the walk-in at close | Must be 0 |
| Dishes remade or sent back | Kitchen voids in FOR-CAJ-03 | Rows E and R of FOR-COC-05 | Must be 0 |
| Staff meals | «Personal» button in the system | People on the evening shift | Must be 0 |
| Contingency dockets | Charges in FOR-CAJ-07 | Dockets from the pad | Must be 0 |
Why the trout. It is the only signature dish sold by the piece: it is counted in 2 minutes and allows no «more or less». If the gap is always 0 over 14 nights, the count moves to Monday's inventory and one box leaves the sheet.
The house is closed with three signatures, not one. This sheet signs off gas and cold. CHK-CAJ-01 signs off the till gap within 0.5 % of the shift's sales, or explained that night. FOR-GEN-04 is signed by the closing manager with the alarm armed. If CHK-CAJ-01 is not signed by 21:45, the closing manager calls the site manager before arming the alarm; the kitchen does not wait for it.
The full example has 2 more part(s): you see them inside the library, with your account.