Alejandro Ruiz
Head Chef · Restaurante Alma
“HACCP used to be loose papers in a drawer. Now every temperature check is signed by whoever took it, with the exact time. My last inspection took 20 minutes.”
Task lists · Restaurants
Daily task checklists for restaurants — opening, closing and HACCP signed with a PIN
Digitise the entire operational day: by shift, by work area (bar, kitchen, dining) and by employee. No paper, no app to install: every record signed, dated and at hand.
No app to install Free plan, forever Signed, dated records
Free download
Restaurants Kit — 4 ready-to-use Excel templates
Opening, shift change, closing and HACCP. The same task lists as the Timlup digital version, in .xlsx to print or use on a tablet — free and forever.
- Opening checklist (weekly · 8 real tasks)
- Shift change template with signed handover
- Closing checklist with till count and deep cleaning
- HACCP temperature log (weekly · 8 equipment items)
4 .xlsx files · ~32 KB total · free to use
270k+
Bars and restaurants in Spain
INE · Spanish hospitality
87%
Still using paper for HACCP
Surveys with 100+ restaurateurs · 2025-2026
4 shifts
Per day in a typical restaurant
Opening · lunch · dinner · closing
+18 tasks
Recurring daily in a venue
Average across bars and restaurants
Sample list
The daily tasks an average restaurant repeats every day
A real day, split into four shifts. This is the base of the downloadable templates kit — and the exact flow you automate with Timlup.
Opening
07:00–12:00- 1 Turn on lights, HVAC and kitchen equipment 3 min
- 2 Check and log fridge and walk-in temperatures (HACCP) 5 min
- 3 Set up bar and dining mise en place 15 min
- 4 Clean and set tables, cutlery and linens 15 min
- 5 Check stock of drinks, ice and consumables 5 min
- 6 Open till, turn on POS, card reader and printers 6 min
- 7 Review today's bookings with the team 5 min
Lunch service and shift change
12:00–16:30- 1 Deep-clean bar and dining between services 15 min
- 2 Restock fridges and rotate product (HACCP) 10 min
- 3 Empty bins, mop floors and change cloths 10 min
- 4 Log midday fridge temperatures (HACCP) 3 min
- 5 Review mise en place and sauce stock for the next shift 5 min
- 6 Signed incident report from the service 5 min
Dinner service
19:30–23:30- 1 Reopen dining: lights, music and HVAC 5 min
- 2 Set tables and cutlery for dinner 15 min
- 3 Review bookings and assign sections to the team 5 min
- 4 Final temperature check before service (HACCP) 3 min
- 5 Team uniform and hygiene check (HACCP) 3 min
Closing
23:30–01:00- 1 Deep-clean kitchen: fryers, griddles and hoods 25 min
- 2 Empty, clean and seal walk-ins (HACCP) 10 min
- 3 Clean bar, dishwasher, floors and lock venue 20 min
- 4 Final till count, POS reconciliation and cash custody 15 min
- 5 Turn off non-essential equipment and arm alarms 3 min
- 6 Closing signature by the shift manager 1 min
The shift
From scattered paper to full control
What used to depend on memory is now signed and visible.
Without Timlup
-
Paper lists that get lost
No one knows if this morning's fridge temperature was logged, and the HACCP folder has blank pages.
-
Tasks that depend on memory
Bar staff forgot to drain the filter, kitchen didn't rotate stock. You find out too late.
-
Closing with no reliable signature
Who closed yesterday and at what time — only whoever was there knows.
With Timlup
-
Every task with a slot and an owner
Opening, lunch, dinner, closing. Each shift sees only its lists, in its area (bar, kitchen, dining).
-
PIN sign-off, no app to install
Four digits on the venue's tablet. Works for floating staff and shared tablets.
-
HACCP signed and always at hand
Temperatures, cleanings and traceability signed with date and employee. Organised and easy to find.
Features
Everything a restaurant needs to operate paperless
Designed for the daily reality of bar, kitchen and dining — with every record signed and traceable.
Paperless HACCP
HACCP checklists signed digitally: fridge temperatures, cleanings, traceability. Every record carries date, time and employee name. Organised and exportable whenever you need them.
Shifts and time slots
Opening, lunch, dinner, closing — each list shows up at its time and for the right shift team.
Work areas and roles
Kitchen, bar, dining. Each employee only sees their own.
PIN without an app
Four digits on the venue's tablet. No downloads, no emails.
Compliance traffic light
Green if done on time, amber if delayed, red if not closed.
Signed history
Every closed list is saved with its signature. Audit in one click.
Product
What Timlup looks like in a real restaurant
Kitchen, dining, bar and back-office — the same tool in four scenes from a single day.
How it works
Up and running in your kitchen in under an hour
No developers, no training: you build the lists, your team runs them.
1
Define your lists
Bar opening, fridge checks, shift change, closing — clone from templates or create your own in minutes.
2
Your team signs in with a PIN
Each employee has 4 digits. They open the venue's tablet, see only their tasks and sign off when done.
3
Get the daily summary
Compliance traffic light by venue, shift and employee. If something fails, you know before the inspector does.
Professionals
What people already operating this way say
Restaurateurs, managers and head chefs who've left paper behind.
Tomás Herrero
Owner · Tapería El Rincón
“My staff turns over a lot — waiters come and go constantly. With the PIN I onboard a new hire in 30 seconds. No emails, no phones, no hassle.”
Fernando Navarro
Manager · Cervecería Central
“Temperature controls used to scare me every time I saw a Health Authority van. Now I have all the signed history one click away — I don't even need to open Excel.”
Antonio Delgado
Hospitality consultant
“I recommend it to all my clients. It's the simplest tool I've seen for instilling operational discipline without the team complaining. Four digits and you're in.”
Pablo Soto
Owner · Smash Burger
“Shift change used to be a WhatsApp no one read. Now the incoming shift's list pops up on the tablet by itself. Zero misunderstandings.”
Alejandro Ruiz
Head Chef · Restaurante Alma
“HACCP used to be loose papers in a drawer. Now every temperature check is signed by whoever took it, with the exact time. My last inspection took 20 minutes.”
Tomás Herrero
Owner · Tapería El Rincón
“My staff turns over a lot — waiters come and go constantly. With the PIN I onboard a new hire in 30 seconds. No emails, no phones, no hassle.”
Fernando Navarro
Manager · Cervecería Central
“Temperature controls used to scare me every time I saw a Health Authority van. Now I have all the signed history one click away — I don't even need to open Excel.”
Antonio Delgado
Hospitality consultant
“I recommend it to all my clients. It's the simplest tool I've seen for instilling operational discipline without the team complaining. Four digits and you're in.”
Pablo Soto
Owner · Smash Burger
“Shift change used to be a WhatsApp no one read. Now the incoming shift's list pops up on the tablet by itself. Zero misunderstandings.”
María José Pérez
Operations Director · 4-venue group
“I run 4 restaurants and each one did things its own way. With Timlup they all follow the same opening and closing protocol. The dashboard tells me at a glance where I have a problem.”
Lucía Fernández
Floor Manager · Bistró Marina
“I used to chase colleagues asking 'did you check the fridges?'. Now everyone knows their tasks and signs off when done. I got my mornings back.”
Elena Molina
Bar Manager · Cóctel Bar
“The bar closing checklist used to be paper taped to the wall with a pen hanging off it. Half the nights it was half-done. With Timlup, what doesn't close shows up red the next day.”
Gonzalo Romero
Manager · Mesón Los Olivos
“Three of my kids are in dining and my wife is in the kitchen — we all half-tracked the HACCP. With Timlup everyone has their own PIN and list. Best investment of the year.”
Beatriz Castaño
HACCP Advisor · La Mesa Consultancy
“I advise 30 venues across Andalusia and Timlup is the first software my clients adopt without protest. The fact that you don't have to install anything is what changes the game.”
María José Pérez
Operations Director · 4-venue group
“I run 4 restaurants and each one did things its own way. With Timlup they all follow the same opening and closing protocol. The dashboard tells me at a glance where I have a problem.”
Lucía Fernández
Floor Manager · Bistró Marina
“I used to chase colleagues asking 'did you check the fridges?'. Now everyone knows their tasks and signs off when done. I got my mornings back.”
Elena Molina
Bar Manager · Cóctel Bar
“The bar closing checklist used to be paper taped to the wall with a pen hanging off it. Half the nights it was half-done. With Timlup, what doesn't close shows up red the next day.”
Gonzalo Romero
Manager · Mesón Los Olivos
“Three of my kids are in dining and my wife is in the kitchen — we all half-tracked the HACCP. With Timlup everyone has their own PIN and list. Best investment of the year.”
Beatriz Castaño
HACCP Advisor · La Mesa Consultancy
“I advise 30 venues across Andalusia and Timlup is the first software my clients adopt without protest. The fact that you don't have to install anything is what changes the game.”
Frequently asked
What restaurants usually ask before getting started
If you can't find your answer, write to info@timlup.pro.
Can I use it for my HACCP-type records?
You can build your control checklists, and every signed task is recorded with date, time and employee name, with an exportable history. That said: Timlup helps you document what your business decides to record; it doesn't replace your HACCP consultant or act as an official certification system.
Do I need to install an app on each tablet?
No. Timlup runs in any browser. The venue's tablet opens a single URL and shows the PIN keypad. Zero downloads.
I have several venues — can they be managed together?
Yes, on Pro or higher. You build the templates once and use them across all venues, with comparative metrics.
What about floating staff who only come in for a few days?
PINs are assigned in seconds from the panel. When an employee leaves, you deactivate them and their history stays intact.
Can I start for free?
Yes. The Free plan includes 1 venue, 5 active lists and 2 employees with PIN. No card, forever.
What does it cost when I grow?
Essential €19 per venue per month for a single venue with everything. Pro €29 per venue per month for multi-venue with unlimited lists. Coupon EARLYBIRD: -40% for the first 3 months.
Editor
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.
Go deeper
Restaurant guides we cover
Every shift and every type of restaurant has its own rhythm, peaks and controls. These are the specific guides we are publishing.
Restaurant opening, step by step
→
Kitchen, front-of-house, bar and till ready before the first service: equipment, fridges and mise en place.
Restaurant closing with nothing missed
→
Filtered fryers, sealed cold rooms, cash count and lock-up. Whatever isn't closed shows up red tomorrow.
Restaurant cleaning plan
→
Daily, weekly and monthly cleaning: kitchen, dining and toilets with product and contact time, signed with a PIN.
Weekly kitchen cleaning
→
The mid layer of the plan: hood and filters, deep fridge clean, fryer and drains. Recurring and PIN-signed, on the free plan.
Monthly kitchen maintenance
→
The monthly layer: refrigeration, gas, fryer, dishwasher and extraction. Preventive and signed, fired on the 1st (paid plan).
Restaurant month-end closing
→
Monthly cash reconciliation, inventory and waste, suppliers and KPIs. The month-end list you never forget, signed (paid plan).
Monthly deep cleaning
→
The deepest layer of the plan: full defrost, behind equipment, walls and ceilings, accessible ducts and pests. Monthly and signed (paid plan).
Temperature control (HACCP)
→
Cold rooms, freezers, bain-marie and blast chiller in range, logged at opening and closing.
Pizzeria task checklists
→
Oven up to temperature, dough fermentation, mozzarella and mise en place: a pizzeria's day, signed with nothing missed.
Set-menu restaurant
→
High lunchtime output, fast table turnover and waste control.
Grill house
→
Charcoal and flame, cooking temperature control and grill cleaning.
Seafood restaurant
→
Seafood cold chain, ice and fresh-product traceability.
Fine dining
→
Demanding mise en place, recipe specs and per-dish allergen control.
Checklists for other sectors
Same approach, copy adapted to each business.