Compatibility · Hospitality & Restaurant
Operations
20 document types. Every file you add to this department is filed against one of them — that filing is what routes a question to the right document instead of searching a pile.
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BOH checklists
A back-of-house checklist listing the kitchen tasks that must be completed and signed off at opening, during shifts, and at closing.
What it’s used for
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Cash handling procedures
A written set of rules for how staff take, count, store, and deposit money at a restaurant or hotel.
What it’s used for
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Cleaning schedules
A written plan listing which cleaning tasks must be done in each area of a restaurant or hotel, how often, and by whom.
What it’s used for
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Daily shift logs
A running record kept each shift by managers noting staffing, sales, problems, and anything the next shift needs to know.
What it’s used for
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Delivery logs
A running record of goods received from suppliers, noting what arrived, when, how much, and its condition.
What it’s used for
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Equipment maintenance logs
A running record of servicing, repairs, and inspections for kitchen and facility equipment at a restaurant or hotel.
What it’s used for
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Equipment manuals
Manufacturer guides for kitchen and service equipment, covering setup, safe operation, cleaning, and troubleshooting.
What it’s used for
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FOH checklists
A set of task lists front-of-house staff work through at opening, during shift changes, and at close.
What it’s used for
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Food rotation labels and guides
A reference for labeling and dating prepared food so kitchen staff use items in the right order before they expire.
What it’s used for
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Incident report forms
A standard form staff fill out to record accidents, injuries, illnesses, or other unusual events at a restaurant or hotel.
What it’s used for
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Inventory count templates
A standardized form used to record on-hand quantities of food, beverage, and supplies during a physical inventory count.
What it’s used for
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Kitchen capacity and throughput sheets
A working record of how many dishes a kitchen can produce per hour and where the bottlenecks are, station by station.
What it’s used for
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Manager handoff notes
A shift-to-shift written record where an outgoing manager passes on what the next manager needs to know.
What it’s used for
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Opening and closing procedures
A step-by-step checklist of tasks staff must complete to open a restaurant for service and shut it down at the end of the day.
What it’s used for
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Prep lists
A daily kitchen worksheet listing the items each station must prepare before service, with quantities and who is responsible.
What it’s used for
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Sanitation protocols
A written set of cleaning and sanitizing rules for a food service operation, covering what gets cleaned, how, and how often.
What it’s used for
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Temperature logs
A daily record of food and equipment temperatures taken to prove food is kept at safe levels.
What it’s used for
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Vendor order guides
A supplier's list of the products a restaurant can order from them, with pack sizes and current prices.
What it’s used for
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Waste logs
A running record of food and other product thrown away in a kitchen or bar, showing what was wasted, how much, and why.
What it’s used for
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Weekly ordering sheets
A recurring order form listing the products a restaurant buys each week, with par levels, counts on hand and quantities to order.
What it’s used for
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