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Front Counter Closing Checklist

by Diego Dantas, from the Community

This front counter closing checklist helps quick-service restaurants complete consistent end-of-day tasks. It covers stocking cabinets and coolers, cleaning trays and surfaces, draining tea urns, and breaking down equipment including the IceDream and lemonade machines. Steps include running approved sanitizer, rinsing, brushing soda nozzles, labeling saved product, and shutting down pumps and coolers. It reminds teams to return dishes, reassemble equipment, wipe wood paneling, and secure devices. Saturday-specific steps address shake base removal and signage. Use it to prepare the front counter for the next day with clean, stocked, and compliant stations.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .

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FOH Closing Checklist for Full-Service Restaurants
Use this FOH closing checklist to standardize end-of-day procedures for full-service restaurants. It covers drive-thru and front counter shutdown, soda and tea tower sanitation, ice cream and coffee equipment cleaning, dining room and restroom checks, trash and floor care, and manager duties. Includes cash management steps for tills, change fund, deposits, and device charging to ensure a safe, efficient close and a clean, organized start for the morning crew.
by Valerie Oliver, from the Community
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Closing Front Counter Checklist
Use this closing front counter checklist to guide end of day duties for quick service restaurant teams. It covers a dining room walkthrough, cleaning trays, preparing coffee and lemonades, and completing a 30 minute stock list. Verify carriers and bags, salad dressings with target quantities, breakfast drinks, sauces, cups in multiple sizes, lids and dome lids. Check IceDream machine fill, front jugs, straws, Oreo dispenser, whipped cream, and fruit barrels. Capture site details and sign off to ensure a clean orderly handover.
by Vinno Sabapathy, from the Community
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BOH Closing Walk-Through Checklist
This back-of-house closing walk-through checklist helps restaurant teams shut down safely and efficiently. It covers secondary and primary stations, equipment power-off and unplug steps, fryer daily clean, stocking of buns, boxes and sauces, cooler and cold well checks, thorough cleaning and sanitizing, breading station procedures, mop sink and waste handling, dish area shutdown, and end-of-day admin tasks. Includes Saturday-only deep-clean actions and prompts to record logs so the kitchen is compliant and ready for the next day.
by Greg Harb, from the Community
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BOH Restaurant Closing Checklist
This BOH restaurant closing checklist for 2nd Star Tavern guides teams through end of day tasks to maintain food safety and readiness. It covers cleaning garbage cans and floors, organizing coolers and dry storage, labeling and dating items with FIFO, restocking lines, checking pilots and shutting down equipment, fryer and hood cleaning, knife and can opener sanitation, linen change, walls and shelving wipe downs, dish area and three compartment sink cleaning, dish machine sanitation and chemicals, trash removal, and replenishing hand soap and towels. It also reminds staff to complete refrigeration temperature logs, prep lists, place orders, and review roster and OT warnings to prepare for the next service.
by Massimo Gaffo, from the Community
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Front Counter Closing Checklist

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