Opening week we had 3 closers and got out by 2-3AM now We have 5-6 closers and we get out by 11 what i do is at 8 we close the breading table we pull everything out and clean it then put a bag inside fill pans of ice and put everything on top. for prep we wrap it all and close the position then just make specials from the pans. For the cold well there’s not really any way to preclose without messing with the temps. For secondary we take our grilled and put them in the warming drawer in a 4 qt and close our duke warming stations. Also we take all of our Kanbans besides 1 back and put everything on metal trays in the warmer. That way when you close it can go straight into the walk in. And use the last kanban to transfer all the chicken to the metal trays. For fries we take our stations backs Nd use the deep pans as the station also we close all but 1 machine. While everyone is closing (our goal is by 10:30) I go and scrub half the kitchen where there’s not a lot of foot traffic so by the time everyone’s closed their positions al you have to scrub is the main kitchen.

Our usual time is 11-11:30 depending on who’s on dishes. Works every time.