Chapter 9. Lesson 3: Closing the Store
Raw Juce Welcome Video
Closing Checklist
- Display case cleared and wiped down and free of fingerprints
- Left over food logged onto today’s expired waste column
- Expired juce logged onto tomorrow’s expired waste column
- Log any non-initialed Juces in sample tubs
- Sample tubs cleaned and placed on counter-top for tomorrow
- Expired food and juce placed into (empty) expired box in walk-in
- Display case turned off
- Display case turned off
- Bar stools, Sofas, tables wiped & cleaned
- Lift cushions of furniture, and tray’s of ottoman’s and clean out any debris
- Restrooms, stocked, cleaned spotless and smells nice
- Outside furniture wiped down and brought inside
- Windows cleaned free of fingerprints
- Utensils & Napkins filled: POS 1, POS 2, & Smoothie Station
- All trash cans emptied and wiped down/sanitized with fresh liner inside
- Pull trash cans and wooden container and sweep inside and outside container
- Sweep entire FOH & BOH
- Mop (1 floor cleaner packet & cap of bleach in bucket) entire FOH
- When finished, place mop bucket in laundry corner, upside down to drain
- Mop head goes into marked 8 qt cambro filled with water and bleach
- Daily Prep – Meet noted pars
- Almond Butter – 2 – 9th pans
- Acai Packs – Deep 3rd pan full in Smoothie Cooler & Kitchen – Packs cut in half
- Straws, Cups, Lids, Sample cups stocked
- Remove third pans of: straws, lids, and sample cups, and sanitize area
- Frozen goods and smoothie cooler stocked
- Pull smoothie cooler from wall, and sweep/mop behind
- Remove dry storage items underneath blenders and sanitize area
- Smoothie freezer – remove all containers and clean out freezer
- Sanitized and detergent buckets emptied and put on counter tops for AM.
- Scoops & measuring spoons cleaned and left in a Cambro on counter top
- Scoop well water turned off and cleaned/sanitized
- Three (1 cup) measuring cups cleaned and left in blender jar up top
- Fill Honey & Vanilla & clean bottles and containers
- Remove dry smoothie goods (row by row) and restock and wipe down
- Pull all contents from cooler and wipe down entire smoothie cooler
- Juce: Almond (30), Cuke (5), Granny (5), OJ (4),Cashew (5), Kale (3)
- Juce: Coco H2O (4), Spinach (2), Coffee (2), Chard (1), Pineapple (1)
- 5 Blender Jars ready and clean by frozen goods
- Rapid Rinser soaked and sanitized in water/bleach solution
- Lift Rapid Rinser unit, and wipe and sanitize underneath
- Clean & Clear all orders on KDS
- Make sure we have 3 bottles of E3Live thawing in cooler
- Pull cutting board and wipe down underneath
- Take cutting board to three comp. sink and hose down with hot water
ALL STAINLESS STEEL WIPED DOWN AND FREE OF FINGERPRINTS
Kitchen Closing Checklist
- Sweep & mop floors
- Move produce and containers on shelves, & wipe down walls
- Wipe down interior and exterior of walk-in door
- Make sure ALL containers of juce, and food items are properly labeled
- Organize ALL food items (FIFO)
- All stainless steel of 3 Compartment and Hand Sink wiped down
- Walls, drains, baseboards, and PVC pipes wiped down
- Chemical rack and cleaners organized
- Mop/Broom area cleaned and organized
- Walls behind food shelves are wiped down
- Hallway walls get wiped down
- Entire floor is swept and mopped
Closing Duties
The closing manager must make sure that the store is ready and spotless for the next day’s operation. A great close is critical to ensure that all equipment is clean and sanitized and administrative tasks are properly performed. A properly closed store is much easier to open the next day. Closing duties begin 45 minutes before close. During the evening, provide quality service to your guests while performing as many closing activities as is practical. Your keys to success are checklists and an organized routine.
Guest’s must not get the impression that the restaurant is about to close, but you can shorten your closing time by performing tasks early as business allows. It is important to serve every item on the regular menu until the last minute of the business day — NO EXCEPTIONS — We provide the same guest experience at 8 PM as we do at 6:30 AM.
At closing, you run the greatest risk of robbery, so proper security procedures must be followed. Make sure you know and exercise all security precautions.
Management Closing Checklist
- Both registers counted down to $200.00 exactly
- Cash deposit and bank slip set for next day
- Safe is neat and organized
- Void and Discount Report printed and folded with receipts in corresponding envelope in safe
- Bottle Count completed, entered into .doc, and emailed to Teddy
- Include remaining amount of smoothie juce on hand in email
- Fresh bag of towels hanging in kitchen
- Aprons in bottom drawer of kitchen cabinet
- Ensure mop bucket is flipped in drain area
- Ensure mop head is sitting in 8 qt cambro with water and bleach
- Countertop neat, wiped down, and organized
- Ensure Paper Goods are stocked on line, with back up stock in hallway:
- acai bowls/lids,
- smoothie cups/lids,
- sample cups/lids,
- forks, spoons,
- napkins,
- straws,
- receipt paper,
- toilet paper,
- paper towels,
- to-go bags,
- gloves for team
- New Opening/Post Rush/Closing Checklists are on clipboard on counter for AM team
- New Opening/Closing Checklists are on clipboard on counter for MGMT
- Ensure Temp Logs are completed for all hours
- Ensure hallway produce and dry goods are organized
- Ensure walk-in cooler is organized and product is properly rotated (FIFO)
- Bottle Count is on counter top for opening shift
- Any necessary notes put on dry erase board in kitchen for morning crew
- Any necessary emails or texts sent to Teddy and/or Opening Mgr.
- A/C is set to 81 in FOH & BOH
- TV Off
- All iPads must be left on — They’ll stay on revx network that way
- Floating iPad & its Card Swipe are both be charging
- Music Off
- Lights (including walk-in) are turned off
- Walk-In cooler is locked
- Ensure Freezer doors are closed — Prop kitchen prep table against freezer doors
- Bleach cutting boards (smoothie & kitchen) on WED & SAT nights