Most problems in a restaurant, bar or hotel come from a routine that slipped on a busy day: the allergen matrix was not updated when the supplier changed, the canopy filters were not cleaned last week, the bar opened before anyone checked the gas, a room was released before the supervisor saw it, and the cleaning records were in a drawer when the inspector arrived. CheckFlow’s hospitality templates turn each of those routines into a checklist with a named owner, a due date and a dated record of who did what.
The templates fall into two groups: opening and running a venue (a new restaurant opening, the bar’s opening and closing routine and a hotel room turn), and food safety and inspections (the kitchen cleaning schedule, allergen management and getting ready for a food hygiene inspection). Where UK and US rules differ, such as the Food Standards Agency’s guidance and the FDA Food Code, the first task asks which rules apply and shows the matching steps. Three related templates sit in other categories: the daily Restaurant Opening & Closing Checklist, the HACCP Food Safety Checklist and the Restaurant Employee Training Checklist.
All six hospitality templates, one line each. Every template page explains the process behind it, lists every phase and task, and links to a live example you can open without signing up.
Cleaning, temperature and allergen records written up afterwards are the first thing an inspector doubts. Each template asks for the record at the time: what was done, by whom and when, with photos and files attached to the task.
Opening the bar, releasing a room, approving a menu’s allergen information and giving the go-ahead to open a new restaurant are approval steps: the person named on the first task decides, and the steps that depend on it cannot be completed until they do.
Bar checks, room turns and the kitchen cleaning week can run on a recurring schedule, so each venue gets its checklist on time, and missed or overdue ones show up in the Reports Grid.
Describe the process in a sentence and the AI checklist generator drafts the phases and tasks for you.
Six, in two groups. Opening and daily running: the new restaurant opening, bar opening and closing and hotel housekeeping room checklists. Food safety and inspections: the commercial kitchen cleaning, food allergen management and restaurant health inspection checklists. The daily Restaurant Opening & Closing, HACCP Food Safety and Restaurant Employee Training checklists are in other categories.
Yes. Where the rules differ, the first task asks which apply: in the UK the Food Standards Agency’s guidance (or Food Standards Scotland’s in Scotland) and the licensing law for bars, and in the US the FDA Food Code as your state or local health department has adopted it. Your answer shows the matching steps and notes and hides the others. For other countries, choose “Other” and add your own requirements before you run it.
The Restaurant Opening & Closing Checklist is kitchen-led: opening temperatures, dates and allergens, deliveries, hot holding and cooling, and the kitchen shut-down. The Bar Opening & Closing Checklist covers the bar: the cellar and lines, stock to par and floats, licence notices, ID checks and refusals, last orders and the bar’s cash-up and lock-up. A venue with both runs both.
An inspector looks at how food is handled, the condition of the premises and how food safety is managed, and records are the evidence for the last of those. The kitchen cleaning and allergen checklists keep dated records as the work is done, and the restaurant health inspection checklist runs a self-inspection beforehand and tracks the actions and any follow-up after the visit.
Yes. Each template is a starting point: copy it, then rename steps, add your own checks and fields, change who approves what and adjust the due dates in the template designer. Checklists already running keep the version they started from.
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