# Restaurant weekly close checklist

Use this review at the end of each week:

- Record sales by day and separate cash, card, and transfers.
- Compare purchases, fixed expenses, and variable expenses with the prior week.
- Review the five highest-use ingredients and define a reorder point.
- Calculate margin for the main products and note unusual changes.
- Choose one concrete action for next week and assign an owner.

If you want an editable workbook, return to the restaurant template catalog.