Pizza Shop Checklists Kit Pro: Pizzeria Opening & Closing Checklist Templates for Excel

The same as a restaurant opening checklist, built around the oven and the make line, one list per area and in order. Kitchen: personal hygiene first; then the hood on and the kitchen ventilated before you light the oven, the flue checked and the gas checked (if you smell gas, don't light anything); the oven preheated and its temperature checked; the walk-in at 41 °F or below and the freezer at 0 °F or below, with the readings logged; dough balls out of the walk-in to temper; sauce, cheese and toppings prepped; and the make line set up in order: dough, sauce, cheese, toppings. Front of house: lights and HVAC, tables, the specials board, the POS and card terminal, the starting bank and the patio. Delivery: tablets and delivery apps on, pizza boxes, bags and napkins stocked, menus updated in the apps. Every task needs who does it, a due-by time and initials. The "Pizza Shop Opening & Closing Checklists" workbook has the kitchen and front of house already written, and the whole-shop checklist covers the alarm, lights, POS and oven preheat.

Like any restaurant closing checklist: cleaning and shutdown by area, food stored and the money counted, with the oven as the extra step. Kitchen: leftover dough balls, sauce, mozzarella and toppings covered, dated and refrigerated; the oven left to cool down on its own (never doused with water) and the ash removed only once it's cold (at close or first thing the next morning), into a metal container with a lid; the make line, dough table, peel and cutter cleaned; floors, trash and cardboard; tomorrow's dough made; the day's waste logged; and what you need for tomorrow thawing in the walk-in. Front of house: tables, the patio, the delivery tablets off and the pizza boxes counted for tomorrow, the drawer cashed up, the restrooms cleaned, and the lights, HVAC, alarm and lock-up last. In this kit, the closing checklists by area and the whole-shop "Pizza Shop Closing" tab have those tasks already written, and the "Cash Drawer Opening & Closing" workbook works out the over/short against the POS Z report for you.

Yes. The oven tasks cover wood-fired ovens (lighting it, managing the fire and the wood, the chimney, ash removal once cold) and deck or gas ovens (preheating, brushing the oven deck, the burners and the gas valves), with temperatures in °F: 750–840 °F for Neapolitan and 570 °F for Roman-style, and bake times of 60–90 seconds and 3–5 minutes. Preheat and cool-down follow your oven's manufacturer (the kit gives 45–60 minutes of preheat as a guide). If your oven is different (a conveyor, for example), mark N/A what doesn't apply and add your own lines.

Yes. The delivery tablets and third-party apps (DoorDash, Uber Eats, Grubhub) go on at opening and off at closing, menus are updated in the apps, and pizza boxes, bags and napkins are stocked. The delivery driver has a checklist of their own: the vehicle and the insulated bag checked before the shift, every order checked against the ticket, the pizza carried level, delivered within your target time (the kit sets under 30 minutes), hot food at 135 °F or above in the bag and cold items kept apart at 41 °F or below, cash handed in to the shift manager and delivery issues reported. The manager checklists cover delivery times, app fees and reviews, and the quarterly sheet reminds you to review hired and non-owned auto insurance if drivers deliver in their own cars.

Yes. The pizza maker's tasks follow the dough from the walk-in to the oven: dough balls tempered before service, fermentation, texture and bubbles checked, hand stretching (no rolling pin for Neapolitan), turning the pizza in the oven and checking the leopard spotting, and tomorrow's dough made at closing to cold-ferment at 41 °F or below in covered, dated dough boxes. The make line is set up in order (dough, sauce, cheese, toppings), held at 41 °F or below, refilled before the inserts run low and covered and refrigerated at close, and opened mozzarella is date-marked.

Daily cleaning belongs in the closing checklists. On top of that, the kit schedules a weekly deep clean by zone (the oven deck and the outside of the oven, the chimney if it's wood-fired, the oven gaskets, walk-in interiors, the hood, behind and under equipment, cutting boards, shelves, windows, floors, restrooms and the patio), a weekly FIFO check with a freezer shelf-life table, and monthly maintenance of the oven, its thermometer, the dish machine and the hood filters. Contracted services go on the "Quarterly & Annual" tab: under NFPA 96, a hood system that serves a wood-fired or other solid-fuel oven is inspected monthly and cleaned whenever buildup is found, alongside pest control, fire extinguishers and the hood suppression system, gas, refrigeration and used cooking oil.

Yes, you will find free checklist templates online, and a blank one is fine to get started. This kit is something else: 11 Excel workbooks with 373 pizza shop tasks already written and sorted by shift, area and role, a counter on every checklist that skips the tasks you mark N/A, °F temperatures under the FDA Food Code and a cash count in US dollars. Print it on US Letter, or save any sheet as a PDF from Excel.

Yes. Every checklist comes with the real tasks of a pizza shop already written. You'll want to make it yours: adjust tasks to your shop, delete the ones that don't apply and add your own. The editable cells are green, and each checklist ends with 5 free green rows that the counter already includes.

Each checklist has columns for who does it, when (a due-by time on the daily lists, a day on the weekly ones, a frequency on the monthly ones and a lead time on the event lists), ✓ Done and initials. The shift manager prints the checklist and hands it to the team, and each person checks off and initials their tasks. At the end of the shift, the shift manager checks it and signs at the bottom.

Yes. There are checklists for game night and the Super Bowl delivery rush (extra dough, extra drivers, boxes folded ahead), Valentine's Day, the holiday season (group bookings with allergens in writing, a deposit and a cancellation policy) and opening and closing patio season. And the bonus calendar lists 22 key US dates for pizza shops, from Super Bowl Sunday to New Year's Eve, with their tasks and recommended lead time.

Checklist apps charge a monthly fee per location and need connected tablets or phones. This kit gives you the same kind of task lists in Excel for $19, a one-time payment. What it is not: there are no reminders, photos or notifications on your staff's phones.

Yes. One purchase covers one business with all of its locations, which makes it a good fit for multi-unit pizza operators. If you are a consultant, you can use the checklists with your clients, but you can't hand them copies: each business buys its own.

Yes, with a few edits, all in cells you can change (the protected sheets have no password). The kit is set up for the US: temperatures in °F under the FDA Food Code (41 °F cold holding, 135 °F hot holding, in the delivery bag too), the 9 major allergens and a cash count in US bills and coins. In the UK, the legal limits are 8 °C for cold holding and 63 °C for hot holding, and allergen information covers 14 allergens (the kit's allergen tasks already note the UK's 14). In Canada and Australia, check your provincial or state food safety rules and allergen list and type them into the tasks. Your patio is your terrace or beer garden, and you can type in the delivery apps you use. For pounds, Canadian or Australian dollars, unprotect the cash count sheet and change the label and value of each bill and coin. If you serve beer or wine, you need the licence your area requires; the legal age is 18 in the UK and Australia, and 19 in most Canadian provinces (18 in Alberta, Manitoba and Quebec). The holiday calendar has a UK note and free rows for your own dates. Every English edition also includes the US · UK · Canada · Australia Equivalents Guide, a bonus with the local terms, taxes, food safety, staff rules and alcohol side by side.

The price is $19 USD, a one-time payment. At checkout, Stripe can show the amount in your local currency (for example GBP, EUR, CAD or AUD) and converts it for you.

No subscription: you pay once and get lifetime access to the online dashboard. When we add new templates or improvements, you get them at no extra cost — just download the files again.

Yes. A full 30-day guarantee. If you're not happy, we'll refund 100% with no questions asked.