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

10/23

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 164 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, the house's fictional restaurant.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 restaurant

The owner asked this: "Every night I close differently and the next day's opening starts by asking what happened. We are 24 people across two sites and the last cover leaves around 9:40 p.m."

Closing the Centro site takes 34 minutes when it is run in full, and today it takes 52 because nobody knows the order. The last cover leaves at 9:40 p.m. Tuesday to Friday, and at 4:20 p.m. on Sunday. The closing clock does not start when the last guest leaves: it starts when the last docket comes in.

Phase	Starts	Minutes	Who signs	The box you cannot skip
1 · What spoils	Last docket	12	Head chef	Every container labelled with date, hour and owner
2 · The money	9:55 p.m.	8	Cashier and shift lead	Gap explained and signed that same night
3 · The premises	10:05 p.m.	7	Shift lead	Gas off and hood down, with people still inside
4 · The station	In parallel with 1	12	Each post	Fryer filtered and fridge logged at 4 degrees
5 · The handover	10:15 p.m.	5	Shift lead	Handover sheet read aloud to whoever opens

The 9 operations people this site keeps at that hour cover all five phases, as long as phase 4 runs in parallel with phase 1: station cleaning depends neither on the till nor on the gas, and waiting for them to finish costs the night 12 minutes.

What was ruled out, and why: closing off a single list of 40 boxes in a row. With one list the money phase ends up last, near 10:40 p.m., and that is exactly the hour when the gaps nobody wants to count start showing up. The order is not decoration; it moves the hour at which cash gets counted. Illustrative figures, built from the data you gave.

Whatever gets binned is weighed before it is binned. On Thursday 3.8 kilos went out the back door and nobody wrote them down; this is the same night with the scale sitting on the wash bench.

Product	Kilos	Cost per kilo	Cost binned	Reason	Tomorrow's decision
Cooked beans from the Bandeja de la casa	1.4	9,800 COP	13,720 COP	Lunch overproduction	Cut the afternoon batch by 20 %
Broth from the Sancocho de tres carnes	0.9	12,500 COP	11,250 COP	Unlabelled, date in doubt	Label with date and hour from tonight
Portioned Trucha al ajillo	0.4	38,000 COP	15,200 COP	Over-portioned at 8:30 p.m.	Portion against bookings, not against a hunch
House rice	0.6	6,500 COP	3,900 COP	Bottom of the pan, overcooked	Last rice at 8:45 p.m., measured
Mise en place vegetables	0.5	4,200 COP	2,100 COP	Previous day's cut, unused	Cut for two services, not three
Night total	3.8	—	46,170 COP

46,170 COP in one night. At 26 nights per site and with both sites running, that is 2,400,840 COP a month, and against the 214,000,000 COP the house bills it weighs 1.1 points of food cost. The house reads the menu average at 34 %: those 1.1 points are the whole difference between arguing about the month's food cost and knowing it.

The Trucha al ajillo deserves its own look. With a kilo at 38,000 COP, 0.4 kilos binned are worth more than the beans and the broth together, and there the problem is not the close: it is last-hour portioning. Illustrative figures.

The till count is done with the point-of-sale report printed alongside, not from memory. Thursday night shift, Centro site, 38 covers.

Item	Point-of-sale report	Counted	Gap	What happens tonight
Shift cash	640,000 COP	631,000 COP	−9,000 COP	Written explanation signed by cashier and shift lead
Cards	902,000 COP	902,000 COP	0 COP	Card terminal batch stapled to the report
Transfers	210,000 COP	210,000 COP	0 COP	Screenshot of the movement with its hour
Own delivery, cash on arrival	72,000 COP	72,000 COP	0 COP	Rider's signature on the sheet
Shift total	1,824,000 COP	1,815,000 COP	−9,000 COP

The delivery platform stays out of the till count: its 14 orders that night, 216,000 COP, are settled by the platform and logged apart to be reconciled on Tuesday. Dropping that figure into the till is the most common way of inventing a surplus.

The gap rule. House tolerance is 5,000 COP per shift. The 9,000 COP go past it, so the night does not close without a written explanation: a 10,000 COP change handed back in excess at table 7 at 8:15 p.m., traced against the docket, with the 1,000 COP that did turn up in the drawer. It is signed and carried onto the handover sheet.

The withdrawal. The fixed till float is 200,000 COP and is left counted in the drawer. The remaining 631,000 COP go to the safe with two signatures and the hour written down. No till is put away with the day's takings inside. Illustrative figures.

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

This is 3 of 5 parts. Behind the wall sit the two pieces that get executed. The printable half-page checklist, phase by phase and box by box, with the measure column beside every line: unlabelled units, fridge and freezer degrees, cash counted in COP, platform orders and the alarm arming hour, plus the cut-off hours for each channel —dining room 9:40 p.m., own delivery 9:20 p.m., platform 9:00 p.m.— and the 5,000 COP tolerance rule that forces the signed explanation. And the shift handover sheet, with its seven named lines, the rule that bars handing over with an empty line and no signature, and the 10:30 p.m. cut-off after which the night is no longer rewritten.

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 23

This assistant works with 10 of the 23 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