Digital checklist for your burger restaurant: opening, griddle and fryer, cold room temperatures, meat doneness, closing. No papers or apps; every task signed, dated and at hand, from your mobile or kitchen tablet.
No app to install Free plan forever Signed and dated records
€3.7B
revenue of burger restaurants in Spain in 2025
Informa DBK
61%
of the fast food market belongs to burger restaurants
Informa DBK
1 / week
half of Spaniards eat a burger each week
Ipsos for Just Eat
≥71 °C
minimum internal temperature of minced meat
AESAN (cooking guidelines)
A real day, split into blocks. What you see below is the base of your lists — and the exact flow you automate with Timlup.
This is how task management in your burger restaurant transforms with Timlup.
Forgotten cleaning sheets
Griddle and fryer cleaning sheets get lost or are signed from memory. No one remembers when the oil was last changed or who filtered it.
Unrecorded temperatures
Cold room and freezer temperatures aren't reliably recorded. Minced meat doneness is only checked if there's time, and without traceability.
Rushed closing
With the service peak and delivery, closing tasks get half-done. The owner finds out the next day, or never.
Everything signed with PIN
Every task is logged with date and time, and the signature is unalterable. The history shows exactly who did what and when.
Clear lists with no forgetfulness
Griddle, fryer and temperature tasks appear in the corresponding shift. The team ticks off each step and nothing gets skipped because the list guides them.
Full traceability
You know who scraped the griddle, who filtered the oil and whether the meat doneness was checked. You supervise the closing from home, with a summary of completed and pending tasks.
No training or installations; they log in with PIN, see only their shift tasks and sign when done
Burger restaurant · Kitchen
We handle the pace of the griddle, fryer and delivery with clear tasks and instant signatures.
Each shift sees exactly what to do: griddle start-up, mise en place, initial temperatures and full closing. Not a single step gets skipped.
The record of cold room temperatures and meat doneness is dated and signed with PIN. It serves as documentary backup during an inspection, although Timlup does not certify or endorse.
Each employee has their personal PIN. They log in from the kitchen tablet without installing anything, see only their shift tasks and sign upon completion.
Set the exact frequency: daily oil filtering, oil change twice a week, weekly hood and filter cleaning. Timlup activates them automatically when due.
If you have more than one burger restaurant, create a template for each and manage everything from a single dashboard. Tasks adapt to the size and team of each location.
Works from the browser, on any device. Reuse old tablets or kitchen mobiles, and start working in minutes, with no training.
From opening to closing: every task gets signed off from the tablet.
Create the lists once and let the team execute them by shift with a simple PIN.
Define the opening, griddle and fryer, temperature checks and closing tasks. Choose the frequency of each and assign them to the corresponding shift. If you have several sites, duplicate the template.
Each employee logs in with their PIN from the browser, sees only their tasks and ticks them off. If they need to add a photo of the griddle or oil, they can do it instantly.
No calls or WhatsApp. The dashboard shows you a traffic-light summary: green if all done, amber if tasks missing, red if there are incidents. And you know who did each step, with exact date and time.
Owners and managers who no longer chase kitchen sheets or call to check if they closed properly.
Carlos Garcia
Owner · Craft burger restaurant (London)
“With Timlup I know every day if the oil has been filtered and the griddle is clean. Even from home I see the photos the team leaves at closing. Before I used to get calls late at night; now I check my mobile in a minute.”
Marta Jimenez
Manager · Smash burger bar (Bristol)
“We have a lot of delivery and closing was chaos: half-done tasks and nobody remembered the meat temperature. Now each shift signs with their PIN, and traceability is total. Even the shift handover feels more orderly.”
David Torres
Operations lead · Burger chain (3 sites)
“With three sites, coordinating fryer cleaning and meat doneness was a mess. With Timlup I created a template and adapted it to each kitchen. I see the history of all from a single dashboard, and the team has adopted it without problems.”
Carlos Garcia
Owner · Craft burger restaurant (London)
“With Timlup I know every day if the oil has been filtered and the griddle is clean. Even from home I see the photos the team leaves at closing. Before I used to get calls late at night; now I check my mobile in a minute.”
Marta Jimenez
Manager · Smash burger bar (Bristol)
“We have a lot of delivery and closing was chaos: half-done tasks and nobody remembered the meat temperature. Now each shift signs with their PIN, and traceability is total. Even the shift handover feels more orderly.”
David Torres
Operations lead · Burger chain (3 sites)
“With three sites, coordinating fryer cleaning and meat doneness was a mess. With Timlup I created a template and adapted it to each kitchen. I see the history of all from a single dashboard, and the team has adopted it without problems.”
Carlos Garcia
Owner · Craft burger restaurant (London)
“With Timlup I know every day if the oil has been filtered and the griddle is clean. Even from home I see the photos the team leaves at closing. Before I used to get calls late at night; now I check my mobile in a minute.”
Marta Jimenez
Manager · Smash burger bar (Bristol)
“We have a lot of delivery and closing was chaos: half-done tasks and nobody remembered the meat temperature. Now each shift signs with their PIN, and traceability is total. Even the shift handover feels more orderly.”
David Torres
Operations lead · Burger chain (3 sites)
“With three sites, coordinating fryer cleaning and meat doneness was a mess. With Timlup I created a template and adapted it to each kitchen. I see the history of all from a single dashboard, and the team has adopted it without problems.”
Straight answers about managing your kitchen's repetitive tasks without relying on paper.
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Specific content to help you master every area of your kitchen without paper.
How to digitise the set-up and full closing, from switching on the griddle to the alarm.
Griddle scraping, daily oil filtering and scheduled changes to extend the life of your equipment.
Logging of cold rooms, freezer and minced meat doneness, complying with AESAN guidelines.
Receipt of fresh meat, date checking and defrosting always in the cold room (0-4 °C), never at room temperature.
Packaging area, cleaning between orders and delivery times under control, all signed during the shift.
Same approach, copy adapted to each business.