Who is this assistant for?

You close differently every night, depending on who stays last. You know food gets binned but not how much or what it is worth. Cash gaps show up on Monday and by then nobody remembers a thing. The opening starts by reconstructing what happened last night.

Closing is the shift where the margin earned during the day gets lost. What was not stored properly tonight goes in the bin tomorrow, what was not counted tonight cannot be claimed tomorrow, and what was not left ready tonight delays the opening. This assistant puts the five phases in the order things actually spoil —what expires first, then the money, then the safety of the premises, and the handover last—, forces every item to be a verifiable box with its measure, and turns waste into a number that gets weighed instead of an impression that gets argued about.

AI assistant · N4 Executable plan

◆ Included in the annual plan✅ Checklists and Auditsv1.0.2 · 2026-09-23

Closing Checklist Builder for Restaurants

Writes your restaurant's closing checklist in five named phases —product, money, premises, station and shift handover—, with boxes that only take YES or NO, waste weighed in kilos and money, and the sheet whoever opens tomorrow receives.

Depth

10/24

Your data

Compatible AIs

Steps to use it

Depth of the resulttap a level to see what you get

◀ Put out today's fireRun the year ▶

🗺️

N4Executable plan

A plan with owners, deadlines and the metric you review. Not advice: an agenda someone can execute on Monday.

◆ This assistant 23 of the 170 published assistants are at this level

Is this for you?

What it does and what you get

Closing is the shift where the margin earned during the day gets lost.
What was not stored properly tonight goes in the bin tomorrow, what was not counted tonight cannot be claimed tomorrow, and what was not left ready tonight delays the opening.
This assistant puts the five phases in the order things actually spoil —what expires first, then the money, then the safety of the premises, and the handover last—, forces every item to be a verifiable box with its measure, and turns waste into a number that gets weighed instead of an impression that gets argued about.

What you end up with

Five chained deliverables: the five-phase closing walk-through with minutes and signatures, the waste log in kilos and money carried into points of food cost, the till count against the point-of-sale report with its gap rule, the shift handover sheet and the printable half-page checklist.

EXAMPLE This is what you getAn example built with Sazón de Origen, one of the house's fictional businesses.Not your data: your result is built with YOUR restaurant's.See the full example →

Sample result

Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case. Fictional house

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."

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.

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.

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.

Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.

This is 3 of 5 parts. The full version holds what gets executed every night. The kitchen closing sheet CHK-COC-03, ready to print: 32 items in five phases with their time slot, the measured-value box, the six ▲ items that stop the kitchen from being closed and the reading of the total at the foot. The non-conformity and escalation table: who is told, by what means and within how many minutes. And the two fill-in annexes: the handover sheet FOR-COC-26 with its seven lines, and the deviation log FOR-COC-27.

See the full example — free account

Works with these AIs

Claude — the best for this assistant The best fit here: it holds the five phases in order without blending them and respects the closed YES or NO box instead of turning it into advice.

How to use it

Time one closing night exactly as it runs today: what gets done, in what order and how long each block takes.

Copy the assistant into your preferred AI along with your business details and answer its questions one at a time.

Go through the five phases with the shift lead and the kitchen before printing anything: each channel's cut-off hour is the first thing to argue about.

Print the checklist and the handover sheet, and run them as written for 7 days, noting the real hour of each phase.

After 30 days add up the kilos of waste, carry them into points of food cost and fix the boxes nobody ticked.

Which of your data it uses

of 24

This assistant works with 10 of the 24 fields in «My Restaurant», among them Restaurant name, Business type and Number of locations. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with.

You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.

Restaurant nameBusiness typeNumber of locationsTeam sizeStrong and slow daypartsActive sales channelsBest-selling dishesAverage check (with currency)Approximate food cost (%)Main goal this year

Always up to date

Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.

Same method, another variant

Inside the app this is a single control: you press it and the assistant reframes itself, including the variants that don't appear here because they don't have their own page yet.

At which moment

opening during serviceclosing