How-to
How to write restaurant opening and closing checklists
A good checklist is short, specific, and owned by someone. A bad one is a page of vague reminders that gets ticked from memory at the end of the night. Here's how to write the first kind, with examples you can adapt.
Five rules for a checklist people finish
- One list per role and part of the day. The bar's closing list is not the kitchen's.
- Each task is a single, checkable action. "Clean the bar" becomes "Wipe and sanitize the bar top" and "Empty and rinse the ice well".
- Put tasks in the order people actually walk through the space.
- Give the list a finish time, so everyone knows when it's late.
- Ask for proof only where it matters, such as a photo of a locked walk-in or a clean fryer.
Opening checklist examples
| Area | Example tasks |
|---|---|
| Front of house | Unlock and disarm; lights and music on; check restrooms; set tables and sections; review reservations and large parties |
| Bar | Check the till float; stock ice; cut garnishes; check beer lines and taps; restock spirits from the count |
| Kitchen | Record cooler and freezer temperatures; check deliveries against the order; set up stations; review the prep list |
| Manager | Read yesterday's handover notes; confirm the schedule and who's on; walk through before doors open |
Closing checklist examples
| Area | Example tasks |
|---|---|
| Front of house | Clear and wipe tables; restock server stations; roll cutlery; empty trash; check restrooms |
| Bar | Wipe and sanitize the bar top; empty and rinse the ice well; cover fruit and garnishes; count and record stock that needs ordering |
| Kitchen | Label and date prepped food; record closing temperatures; clean and sanitize stations; turn off and clean equipment |
| Manager | Cash up; check every area's list is finished; lock doors and walk-ins; set the alarm; write the handover note |
Side work and recurring tasks
Not everything happens every day. Deep-cleaning the hood, descaling the coffee machine, or rotating stock in the dry store can go on a weekly or monthly schedule. Keep them off the daily list so it stays short, but make sure they appear on the right day with enough warning.
Making the lists stick
- Walk through a new list with the team on the floor before relying on it.
- Cut tasks nobody does and nobody misses. A shorter list is a more honest one.
- Review the list with the person who does it, not just the manager who wrote it.
- Check completion while there's still time to fix things, not the next morning.
Running checklists digitally
Paper works until you need to know who finished what, or see progress from the office. Barley's checklists organize duties by area and part of the day, repeat them on a schedule, require a photo where it matters, and show managers completion across every department. For a side-by-side look at paper and apps, read Barley vs. paper checklists and spreadsheets.