Ops module
Openings and closings that get done.
By the numbers
The basics protect the business
40%
of foodborne-illness outbreaks at restaurants (2017–2019) involved a sick food worker.
Source: CDC, Morbidity and Mortality Weekly Report (via CIDRAP), 2017–19 data
What changes with Gumbeaux
Opening and closing lists, logged per person per day, so the routine is followed — and you can show it.
Industry research about restaurants in general, shown with its source — not results from Gumbeaux Soft customers.
Time back
Routines, two ways
Opening and closing
A laminated sheet on the wall.
A checklist by location, ticked on a phone.
Who did it
Initials, maybe.
Logged per person, per day.
Closing early
Lights off, half the list undone.
Clock-out waits until closing is done.
Recurring tasks
Rewritten every week.
Templates on a task board.
How it works
How it works
Build the list
Groups, zones and tasks per location.Assign the day
Templates for recurring work.Tick it off on a phone
Logged per person, per day.Close properly
Clock-out waits for the closing list.
Closing · Main kitchen
Tonight · 7 of 9 done
Fryers off and filtered
Walk-in temp logged
Floors mopped
Cash drawer counted
Clock out — 2 tasks left
Features
What it does
Opening and closing checklists
Logged per person
Task board with templates
Tasks tied to events and quotes
Closing before clock-out
No silos
What it connects to
Questions