Restaurants & inns
At the end of the shift, everyone knows what is still open.
Kitchen, service and bar work the same day but on different things. Each area has its own routine, from the morning prep through to closing duty.
What the morning shift leaves, the evening shift reads
When the morning shift clocks off, a handover is created from their tasks automatically — per area and per shift. The evening shift sees what is done, what stayed open and what someone flagged.
„Especially during demanding shifts we now finally have a structured task list that can be adapted to the situation again and again. New team members can also look up their tasks in the app — that saves us a lot of time and nerves.“
Markus Quadt, Owner · Alte Post
What restaurant owners ask first
Does service see the kitchen's tasks?
Only if you want it to. Kitchen, service and bar are separate areas, and everyone belongs to one or more of them. The dishwasher has nothing to do with the reservation list, the server nothing to do with the cold-room check. Management sees everything.
What happens on our closing day?
You set the opening days per venue. On closed days nothing is scheduled and nothing counts as missed. What has to run anyway, the cold-room check for instance, continues on fixed weekdays.
Is this enough for a food safety inspection?
Every completed task carries a timestamp, the person and, where configured, the reading, photo and signature. The log can be exported as a document for any period. What matters is that the entries are created while the work happens.
Ready to structure your business?
Start with gastrotodo — try free for 7 days, then carry on with the plan that fits your business.