Opening and Closing Checklist (Small Business) (Free Template)
The first and last 30 minutes of the day are when small businesses lose the most money: a fridge left open, a cash drawer that doesn't add up, a back door unlocked overnight. This checklist is for any shop, café, studio or service business where different people open and close on different days. Use it as a starting point and add the steps specific to your equipment.
Free, no sign-up. Edit it, print it, share it with your team.
What you'll need
- Keys and alarm code
- Starting cash for the register
- Cleaning cloths and spray
- Your opening and closing times
The checklist
Opening: Check the outside of the building before you unlock.
Look for broken glass, forced doors or anything left overnight. If something looks wrong, don't go in alone; call the owner first.
Watch out: If you suspect a break-in, stay outside and call for help.
Opening: Turn off the alarm and lock the door behind you.
Keep it locked until opening time.
Opening: Switch on equipment in the order it needs to warm up.
Machines with a long warm-up go first. Note any warning lights or error codes.
Opening: Check that fridges and freezers are running cold.
Write down the readings if you keep a log. Report anything unusual to the manager right away.
Opening: Count the starting cash and record the amount.
Count it twice. If it doesn't match last night's closing count, tell the manager before you open.
Opening: Do a quick clean of the customer area.
Wipe counters and door handles, empty any trash cans missed last night and check the restrooms.
Opening: Restock what you'll run out of first.
Bags, cups, receipt paper, napkins and change.
Opening: Unlock the front door at opening time.
Not five minutes later. Customers who find a locked door at opening time often don't come back.
Closing: Lock the front door at closing time.
Turn the sign around first so nobody else walks in, and finish serving anyone already inside.
Closing: Count the register and fill in the cash count sheet.
Count with a second person if you can. Leave the starting cash for tomorrow and deposit the rest the way your business does.
Watch out: Never count cash where it can be seen from the street.
Closing: Switch off and clean equipment as each procedure says.
Leave fridges, freezers and anything that must run overnight switched on.
Closing: Sweep and mop the floors.
Customer area first, then behind the counter, then the back.
Closing: Take out the trash and recycling.
Put new liners in every can so the morning shift starts clean.
Closing: Check every door and window by hand.
Back door first, front door last. Push on each door after locking it.
Watch out: Check the back door with your hand every night, not just by looking.
Closing: Set the alarm and lock up.
Wait until the alarm confirms it's armed before you walk away.
How to adapt it
- Split this into two procedures if different people open and close.
- Name your own equipment in the switch-on and switch-off steps.
- Put a QR code by the door so the last person can check the list on the way out.
- If you have an alarm company, add their phone number to the first step.
Turn this template into training your team will actually open
In ShowHow, your staff read each step on their phone, with photos, in their own language, and you see who has confirmed it. Start from this template or film yourself doing the job.
Templates