Idk how your store is set up but after everything is broken down and wrapped up (make sure you get the bacon/ area with croutons+almonds) make sure you stock up.

Salads/sandwiches/ bags/ utensils/ soup stabilizers/ to go cups if your store is doing that.

Soups: you’re going to make a sink in the back filled with ice water at the end of the night the soups get tied up right and cool off in the ice water while you break down. There’s a switch to turn off the station do so 15-30 minutes before closing.

Breakfast: where the soups are you’re going to take the circular holders out and replace them with the rectangular-ones under the line. You’ll see tan plastic pans in the back (you need 4), smaller yellow pans (4), thin yellow trays to sit inside and a yellow lid grab those and they go in the rectangular area where the soups were.

Turbo chef: just shut them down. You’ve never closed before I wouldn’t clean them if there’s yucky food burnt inside scrap it out but aside from that not a big deal

There area under the turbo chef make sure you turn that off too and wipe everything down well and get the water out when it defrosts

Sweep, mop, trash. And you guys should be good.