After the last customer leaves the restaurant is when the most difficult part of the shift begins. After a long night, it can be easy for an already tired team to forget tasks or complete them half-heartedly. That is why restaurants need to have closing check-out procedures, and more importantly, stick with them.
Depending on the size of the space, restaurants can see hundreds of customers each day. To avoid health risk violations, restaurants should be thoroughly cleaned and sanitized at the end of each day. A clean environment is the only way to prevent the spread of food-borne illnesses.
The cleaning checklist depends on the needs of each restaurant, but there are a number of common tasks needed on all lists. Tables and chairs need to be cleaned, floors need to be swept and mopped, windows and fridges should be wiped down, and trashcans emptied. Not only do these tasks keep the restaurant clean, but they keep customers coming back - no one wants to eat in a visibly dirty restaurant.
The key to a successful restaurant is organization. The entire team relies on the consistency and organization of the establishment.
All the menus should be placed in their rightful positions so they are easily attainable by hosts and servers. The tables should be placed according to the floor plan - this ensures seating can be communicated to team members.
The back of the house should be just as cleaned and organized as the front of the house. The walk-in freezer should be organized to prevent cross-contamination.
In addition to placement, the items on the tables should be organized and refilled. Napkin dispensers, salt and pepper shakers, and other condiments should be fulled restocked to save time in the long run. Refilling these items at closing time is much easier than refilling them during the lunch rush the next day.
The bathroom is often overlooked, so adding this to your restaurant checkout procedure is crucial. All paper products should be fully restocked to avoid poor customer experience.
In our opinion, securing finances is the most important category in any restaurant checkout procedure.
At the end of every shift, management should completely empty and close out all cash registers. After carefully counting the cash, place the bills in currency straps. These straps are designed to hold a specific number of bills, which will help restaurants keep track of their cash amounts.
Once the cash is counted and secured, it should be placed in a BankPak. These heavy-duty bags are both tamper-evident and temperature resistant - even if someone attempted to tamper with your cash, the BankPak will not tear or rip.
If you plan on taking your cash straight to the bank rather than storing it at the restaurant, our BankPak deposit bags are convenient and safe. The deposit bags come complete with deposit tickets that are compatible with any bank, allowing for a simple self depositing experience.
If you would like more information about restaurant check out procedures or other security products please contact Dunbar Security Products at 1.800.766.9145, email us at firstname.lastname@example.org, or visit us on the web at www.dunbarsecurityproducts.com.