Restaurant Closing Checklist: What to Do Before You Lock the Doors (TEMPLATE DOWNLOAD)

The rush is over. The last plate’s out, the music’s off, and the staff is looking at the clock. You made it through another day. But before anyone goes out the door, there’s one last thing to do: close up properly.

Read: Mastering Restaurant Operations: A Complete Guide

A solid restaurant closing checklist is what keeps tomorrow from starting in chaos. It keeps your kitchen clean, your team accountable, and your shift ready to roll first thing in the morning.

Let’s break down a simple, foolproof closing routine that actually works.

Key Areas to Cover in Your Closing Checklist

Your checklist should cover the main zones of your restaurant, not just the kitchen.
Here’s what to include:

• Kitchen / Back of House: cleaning, shutdowns, restocking

• Front of House: wiping down, resetting, organizing

• Inventory: logging low stock, noting supply issues

• Cash Handling: counting drawers, closing reports

• Security: locking up, turning things off, setting alarms

Let’s look at what that actually looks like.

Sample Restaurant Closing Checklist

Kitchen / Back of House

• Clean and sanitize all prep surfaces

• Break down and clean equipment (grill, fryer, etc.)

• Label and store leftovers properly (first in, first out!)

• Take out trash and recycling

• Sweep and mop floors

• Restock stations for tomorrow

Front of House

• Wipe down all tables and chairs

• Clean floors (sweep, vacuum, mop)

• Refill condiments, napkins, and to-go stations

• Organize the host stand, menus, POS area

• Check bathrooms one last time

Inventory & Restocking

• Log anything that’s running low or out

• Restock frequently used items (e.g., ramekins, straws, napkins)

• Flag damaged or expired products

Cash Handling & Reporting

• Count cash drawers and log totals

• Run and print closing reports from POS

• Prepare and secure deposits

Security & Lock-Up

• Turn off equipment, lights, and music (as needed)

• Lock liquor storage, safe, and entry points

• Set the alarm

Tips to Make the Checklist Stick

You’ve probably had checklists taped up in the kitchen before. Maybe they worked… for a week. Here’s how to make yours useful:

• Assign by role, not by name. Whoever is in that role knows what they’re responsible for.

• Keep it visible (or better yet, digital), so it doesn’t disappear or get ignored.

• Use reminders or recurring tasks to keep things consistent.

• Review and tweak it regularly. As your flow changes, your checklist should too.

Make It Digital with Bitreport

Let’s be real: Paper checklists get lost. Or ignored. Or filled in after the fact with a sharpie and a shrug.

Bitreport lets you turn your closing routine into an actual real-time flow:

• Assign tasks by role

• Track completion as it happens

• Spot missed tasks before they become problems

You don’t have to micromanage. You just need a system that does the tracking for you, and makes everyone’s life easier.

Conclusion: A Good Night Starts With a Good Close

A closing checklist isn’t just about mopping floors or locking the front door. It’s about building habits that lead to smoother shifts, less stress, and a better restaurant experience, for both your team and your guests.

Start with the basics. Pick a few areas. Make your checklist clear and realistic. Then build from there.

Want to ditch the paper and run your operations in real time? Bitreport helps you track your daily checklists, flag issues, and keep everyone in sync, without the chaos.