Excel Templates for Restaurant Management
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ScribdTranslationsExcel Templates for Restaurant Management
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to pray for the management of restaurants
Control of Bars and Restaurants.
processes and improve the efficiency of your business.
in a faster and more intelligent way
for money and optimize operations
day of all our resources
in the manner.
Kitchen Opening Checklist
Day Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Preparation tasks
Review to ensure nothing was left behind
without doing in the closing checklist
Receive and store the raw material (remember
use FIFO)
Report any scarce or missing product and
write it down on the order sheet
+ Add more
Cleaning tasks
Check all surfaces to ensure that
that they are all clean
Make sure to have enough items of
cleaning and cloths for the whole day
Empty and clean the dishwasher
+ Add more
Organization tasks
First turn on the lights, second the bell,
third the gas, then light the ovens and grills
Turn on the fryers
Take the food out of the freezer to prepare it.
and defrost them.
Fill all the sauces, dressings, and condiments.
+ Add more
Kitchen Closing Checklist
Day Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Preparation and organization
Turn off all lights that are not necessary.
to save energy.
Store all utensils safely
kitchen.
Check that the bell is off.
ventilation.
Turn off all ovens, grills, stoves and
hot surfaces.
Wrap and date all the food items
before storing them
Ensure that all systems of
cooling works and are duly
closed
Make a preparation list or a note for the
opening team, something is missing for tomorrow
+ Add more
Cleaning tasks
Disinfect all surfaces
Clean the ovens and grills
Change the oil in the fryer, if necessary.
Clean work equipment, tools, pots
pans, etc.
Take out the trash
Sweep and scrub the floor
+ Add more
Kitchen Opening Checklist Kitchen Closing Checklist
Day Monday Tuesday Wednesday Thursday Friday Saturday Sunday Day Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Preparation tasks Preparation and organization
Check to ensure that nothing was left behind. Turn off all lights that are not necessary
without doing in the closing checklist to save energy.
Receive and store the raw material (remember Store all utensils safely
use FIFO) kitchen.
Report any scarce or missing product and Check that the bell is turned off
note it on the order sheet ventilation.
Turn off all ovens, grills, stoves and
+ Add more
hot surfaces.
Wrap and date all the food
before saving them
Ensure that all systems are
cooling systems work and are properly
closed
Make a preparation list or a note for the
opening team, something is missing for tomorrow
Cleaning tasks Add more
Check all surfaces to ensure that
that they are all clean
Make sure to have enough items of
cleaning and cloths for the whole day
Empty and clean the dishwasher
+ Add more Cleaning tasks
Disinfect all surfaces
Clean the ovens and grills
Change the fryer oil, if necessary.
Clean work equipment, tools, pots/
Organizational tasks pans, etc.
First turn on the lights, second the bell,
Take out the trash
third the gas, then light the ovens
Turn on the fryers Sweep and scrub the floor
Take the food out of the freezer to prepare it.
+ Add more
and defrost them.
Fill all the sauces, dressings, and condiments
+ Add more