Sample result
Opening Checklist Builder for Restaurants
The owner asked this:"We open at 11:30 and lunch lands on us at 12. Every week something is left undone and nobody knows whose job it was. We are 24 people across the two venues."
① The opening clock, backwards
The busy stretch sets the clock, not the hour on the door. At Sazón de Origen the Tuesday-to-Friday lunch starts at 12:00, so the opening cut-off lands at 11:00 and the door opens at 11:30. Whatever is not done by 11:00 never gets fixed: the first hour of lunch takes 28 of the day's 74 tickets per venue and, at a 48,000 COP average check, that is 1,344,000 COP crossing the till in 60 minutes. Half an hour of a sloppy opening costs close to 672,000 COP per venue, and both venues open at the same hour with 9 operations people each.
| Block | Starts | Cut-off | Job title signing | Boxes (B/S) |
|---|---|---|---|---|
| Cold kitchen | 9:00 | 10:10 | Head chef | 7 (2 B / 5 S) |
| Hot kitchen | 9:15 | 10:30 | Head chef | 8 (3 B / 5 S) |
| Dining room and toilets | 10:00 | 10:45 | Floor manager | 6 (1 B / 5 S) |
| Bar | 10:20 | 10:45 | Bar assistant | 4 (0 B / 4 S) |
| Till | 10:35 | 10:50 | Cashier and venue manager | 5 (2 B / 3 S) |
| Team and 5-minute briefing | 10:50 | 11:00 | Venue manager | 2 (0 B / 2 S) |
| Digital channels | 10:50 | 11:00 | Delivery assistant | 2 (0 B / 2 S) |
| Total | 9:00 | 11:00 | — | 34 (8 B / 26 S) |
The whole walk takes 26 timed minutes and blockers came out at 8, which is the house cap. Sancocho de tres carnes is what fixes the start: it needs 90 minutes of cooking and will not be rushed, so if it is not on the heat by 9:30 it does not make the first shift. Illustrative figures, built from the data you gave.
② Boxes that only take YES or NO
A box works when two different people, on two different days, answer it the same way. These six were rewritten for that reason: the left-hand one always got signed, the right-hand one sometimes did not.
| Vague box | Verifiable box | Measured with what |
|---|---|---|
| Kitchen ready | Fridges between 0 and 4 degrees and freezer at 18 below zero, measured and logged with the time | Probe thermometer |
| We have sancocho | Sancocho de tres carnes on the heat before 9:30; it needs 90 minutes and will not be rushed | Kitchen clock |
| Mise en place up to date | Bandeja de la casa with 30 portions plated up and Trucha al ajillo with 12 portions of 220 g weighed | Bench scale |
| Yesterday's product checked | Previous day's product rotated forward; whatever is discarded, weighed and logged on the waste sheet | Scale and waste sheet |
| Dining room clean | 18 tables set, toilets with paper and soap checked at 10:45, air at 23 degrees | Walk with the sheet |
| Till ready | Change float of 200,000 COP counted by two job titles and signed; voided test sale on the point of sale | Count and receipt |
The difference is not wording, it is accountability: "kitchen ready" can be signed by anyone and contradicted by no one; "fridges between 0 and 4 degrees, logged with the time" leaves a written number the head chef stands behind. And it pays off over the month: a fridge that shows up three times above 4 degrees is not a careless shift, it is a pending repair, and that leak gets paid in waste before it gets paid to the technician.
③ Till and channels before 11:00
The till and the channels form the shortest block and the one that moves the most money, because a point of sale that fails at 12:10 will not be fixed by willpower.
| Denomination | Count | Subtotal |
|---|---|---|
| 1,000 COP coin | 40 | 40,000 COP |
| 2,000 COP note | 20 | 40,000 COP |
| 5,000 COP note | 12 | 60,000 COP |
| 10,000 COP note | 6 | 60,000 COP |
| Change float | — | 200,000 COP |
The float is 200,000 COP, a little over four average checks of 48,000 COP: enough to give change without opening the safe, not so much that a shortfall goes unnoticed. It is counted by the cashier and the venue manager, and both sign; a float counted by one person is not a control, it is a witness.
The test sale is rung before 10:50 with a Bandeja de la casa at 38,000 COP, charged, voided and the receipt kept: it tests printer, card reader and connection in one go. That dish carries 34% food cost, 12,920 COP of cost, which is why the test is voided rather than given away.
On channels, the three boxes due at 11:00: the dining room with the day's menu set, your own delivery line answering, and the delivery platform open with yesterday's sold-out dishes flagged against the sales mix. If Trucha al ajillo has run out and stays published, the platform sells it anyway, and the guest who waits 40 minutes for a dish that does not exist leaves a rating that lasts months. Illustrative figures, built from the data you gave.
The full example has 2 more part(s): you see them inside the library, with your account.