Café Closing Checklist
Hospitality · Closing routine
Close the café the same way every night: the till counted, the kitchen safe and the doors locked.
- 6 steps
- 2 sections
- Till count
- Temperature log
Free for up to 3 people · No credit cardFree for up to 3 people. No credit card required.
About this checklist
A closing routine for café and coffee shop teams. The last person out counts the till, records the fridge temperatures and locks both doors, and the manager can see it was done.
Add your own cleaning tasks and set the till currency before use.
- Count and record the till
- Clear and clean the front of house
- Log fridge temperatures
- Lock the front and back doors
What’s included
1.Front of house3 steps
- Count the tillNumber
- Clear tablesCheckbox
- Lock the front doorCheckbox
2.Kitchen3 steps
- Clean surfacesCheckbox
- Check fridge temperaturesNumber
- Lock the back doorCheckbox
6 steps across 2 sections
Preview
How crews use it
The same steps every shift
Each shift runs the same steps in the same order, with a name on each one.
Split across people
The squad gets the checklist; one person gets the section that is theirs.
Photos on the step
A required photo is taken on the step it proves, with who took it and when.
Make this checklist your own
Edit the steps, choose the proof, and assign the work to your team.
Before you startBefore you start
Can I use this checklist for free?
Yes. Create a free account to copy the template and work with up to 3 people. You can read every step before signing up.
Can I change the steps for my site?
Yes. Edit the wording, add sections, choose proof requirements and assign responsibility before you start.
Can different people own different parts?
Yes. Assign the checklist to a squad, then assign a section or an individual item to a person or another squad.
Can I see who closed each night?
Yes. Each step records who ticked it and when, so the activity shows who closed and what they recorded.
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Start with one checklist
Free for up to 3 people, with no credit card. Add the rest of the crew when you need to.