BOH Taverna Closing Checklist

This back-of-house closing checklist helps restaurant teams complete consistent end-of-day shutdowns. It covers cleaning and sanitation, walk-in and line organization, FIFO and product labeling, equipment shutoff, fryer and hood cleaning, dry storage and floor care, and waste removal. It also guides completion of daily logs, including refrigeration temperature checks, next-day prep lists, ordering, and roster review. The dish area section ensures smallware is cleaned and stored, the machine is sanitized with chemicals filled, and sinks are cleaned and drained. Hand sinks are stocked with soap and towels, and drains are covered to prevent fruit flies. Use this template to standardize BOH routines and keep the kitchen safe, compliant, and ready for the next service.