Closing Checklist
Close safely and reduce next-day problems.
Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made
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[VERIFY] is an editorial flag, not a blank to fill. Wherever the prompt shows [VERIFY], check that item against a reliable source before you use it (what [VERIFY] means).
Create a closing checklist. Venue type and layout: [VENUE_LAYOUT]. Equipment and areas: [EQUIPMENT_AREAS]. Closing staff: [CLOSING_STAFF]. Write a checklist by area in time order with responsible roles and a sign-off. Include clean-down, storage and labelling of food, temperature checks as my procedure states, waste, equipment off, security and alarms, cash handling according to management procedures, and tomorrow's prep list. Add a handover note for the opening team. Mark storage and temperature rules as items to confirm [VERIFY] for [JURISDICTION], and include a safety rule for staff leaving late. Also add a version for venues with a single closer, with extra safety steps such as telling a colleague when leaving, and a monthly audit of the checklists for completeness. Add a short rule for what to do when a closing task cannot be finished, how to record it, and how the opening team follows up the next morning without blaming anyone. Food safety, allergen and hygiene rules differ by place. Mark each [VERIFY] for [JURISDICTION], follow the official guidance and my food safety plan, and name the inspection body I should ask.
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