Checklist template

Cash handling and loss prevention for quick-service restaurants

A ready-to-use checklist with 112 items in 6 sections, covering Tills and cash drops, Safe and deposits, Voids, refunds and discounts, Inventory and waste controls, Security systems, Robbery and incident procedures. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 112 Items
  • 92 Yes / No checks
  • 7 Scored ratings
  • 127 Points

Use this template How audits work

1. Tills and cash drops 18 items

  1. Each till is assigned to one employee who is the only person using it during the shift Yes / No 1 pt
  2. Tills are counted by the employee and a manager at the start of the shift Yes / No 1 pt
  3. The starting float matches the amount set by company policy Yes / No 1 pt
  4. Starting float per till (dollars) Number
  5. Till drawers are kept closed between transactions Yes / No 1 pt
  6. Every sale is rung in before payment is taken Yes / No 1 pt
  7. Bills of 50 dollars and over are checked for counterfeit features Yes / No 1 pt
  8. Change is counted back to the customer Yes / No 1 pt
  9. Cash drops are made when the till exceeds the set limit Yes / No 1 pt
  10. Cash drops are recorded and signed by the employee and the manager Yes / No 1 pt
  11. Tills are counted away from customer view at the end of the shift Yes / No 1 pt
  12. Over and short amounts are recorded per employee Yes / No 1 pt
  13. Over and short amounts are within the company tolerance Yes / No 1 pt
  14. Largest single till variance in the last 7 days (dollars) Number
  15. Variances above tolerance are investigated and documented Yes / No 1 pt
  16. Cash rounding to the nearest five cents is applied correctly on cash transactions only Yes / No 1 pt
  17. Employees do not keep personal money, bags or phones at the till Yes / No 1 pt
  18. Till discipline observed during the visit Rating
    • Consistently correct 5 pts
    • Minor lapses 3 pts
    • Frequent lapses 1 pt

2. Safe and deposits 19 items

  1. The safe is locked at all times when not in use Yes / No 1 pt
  2. The safe is bolted down and out of customer view Yes / No 1 pt
  3. The time-delay or drop safe function is in use where installed Yes / No 1 pt
  4. The safe is counted at every manager shift change and the count is recorded Yes / No 1 pt
  5. The safe count during the visit matched the safe log Yes / No 1 pt
  6. Variance between the safe count and the safe log (dollars) Number
  7. The safe combination or codes are known only by authorized managers Yes / No 1 pt
  8. The safe combination or codes were changed after the last manager departure Yes / No 1 pt
  9. Date of the last change of safe combination or codes Date
  10. Deposits are prepared daily by a manager and verified by a second person Yes / No 1 pt
  11. Deposit amounts match the daily sales report Yes / No 1 pt
  12. Deposits are taken to the bank or collected by armoured car within the required time Yes / No 1 pt
  13. Deposit bags are sealed, numbered and logged Yes / No 1 pt
  14. Bank deposit slips or armoured car receipts are validated and filed Yes / No 1 pt
  15. Deposits taken to the bank are carried at varied times and never by an employee alone at night Yes / No 1 pt
  16. The change order process keeps enough coin and small bills without excess cash on site Yes / No 1 pt
  17. No cash is held outside the safe overnight Yes / No 1 pt
  18. Total cash on site at the time of the visit (dollars) Number
  19. Accuracy of the safe and deposit records for the last 7 days Rating
    • Accurate 5 pts
    • Minor errors 3 pts
    • Significant errors or missing records 1 pt

3. Voids, refunds and discounts 19 items

  1. Voids and deletions after total require manager authorization Yes / No 1 pt
  2. Manager cards, codes or keys are not shared or left at the till Yes / No 1 pt
  3. Refunds are approved by a manager and include a reason and the customer's details where required Yes / No 1 pt
  4. Refunds to cards are made to the original card Yes / No 1 pt
  5. The daily void, refund and deletion report is reviewed and signed by the restaurant manager Yes / No 1 pt
  6. Void and deletion rate for the last period (%) Number
  7. Refund rate for the last period (%) Number
  8. Employees with void or refund rates well above the site average have been reviewed Yes / No 1 pt
  9. No-sale drawer openings are tracked and reviewed Yes / No 1 pt
  10. Discounts are applied only for valid promotions and are supported by a coupon or code Yes / No 1 pt
  11. Redeemed coupons are defaced and kept with the till paperwork Yes / No 1 pt
  12. Employee meal discounts are rung by a manager, never by the employee for themselves Yes / No 1 pt
  13. Employee meals are within the allowance and recorded Yes / No 1 pt
  14. Manager and promotional meals are recorded with a reason Yes / No 1 pt
  15. Gift card activations and redemptions are reconciled Yes / No 1 pt
  16. Loyalty points are not credited to employee accounts for customer purchases Yes / No 1 pt
  17. Cancelled delivery and mobile orders are reviewed for abuse Yes / No 1 pt
  18. Training mode on the point-of-sale system is restricted and its use is reviewed Yes / No 1 pt
  19. Review of exception reports by the restaurant manager Rating
    • Daily and documented 5 pts
    • Occasional 3 pts
    • Not done 1 pt

4. Inventory and waste controls 17 items

  1. High-value items such as proteins and cheese are counted daily Yes / No 1 pt
  2. Daily count variances are investigated Yes / No 1 pt
  3. Deliveries are checked against the invoice by a manager before the driver leaves Yes / No 1 pt
  4. The back door is opened only by a manager and only for deliveries and waste removal Yes / No 1 pt
  5. Waste is recorded on a waste log before it is discarded Yes / No 1 pt
  6. A manager verifies recorded waste Yes / No 1 pt
  7. Completed product waste and raw waste are recorded separately Yes / No 1 pt
  8. Garbage is taken out in clear bags or inspected according to policy Yes / No 1 pt
  9. Garbage is not taken out after dark or by a lone employee where policy prohibits it Yes / No 1 pt
  10. Employee bags and coats are stored in lockers away from stock Yes / No 1 pt
  11. Employee purchases are made from another employee and a receipt is kept Yes / No 1 pt
  12. Transfers to and from other restaurants are documented and signed Yes / No 1 pt
  13. Storage areas, the walk-in cooler and the freezer are locked or supervised Yes / No 1 pt
  14. Paper goods, toys and promotional items are controlled Yes / No 1 pt
  15. Used cooking oil containers are secured against theft Yes / No 1 pt
  16. Food cost variance for the last period (percentage points) Number
  17. Control of high-value inventory Rating
    • Strong 5 pts
    • Adequate 3 pts
    • Weak 1 pt

5. Security systems 19 items

  1. The security camera system is recording Yes / No 1 pt
  2. Cameras cover every till, the safe, the back door, the drive-thru windows and the dining room Yes / No 1 pt
  3. Camera images are clear and correctly time-stamped Yes / No 1 pt
  4. Recordings are retained for the period required by company policy Yes / No 1 pt
  5. Number of cameras not working Number
  6. Access to camera recordings is restricted to authorized persons Yes / No 1 pt
  7. Signs notify customers and employees of video surveillance as required by privacy law Yes / No 1 pt
  8. The intruder alarm is working and tested Yes / No 1 pt
  9. Each manager has an individual alarm code Yes / No 1 pt
  10. Alarm codes of former employees have been deleted Yes / No 1 pt
  11. Panic or hold-up buttons are working and tested Yes / No 1 pt
  12. Date of the last panic button test Date
  13. Keys are issued on a signed key log Yes / No 1 pt
  14. Locks were changed or re-keyed after a key was lost or a key holder left Yes / No 1 pt
  15. Exterior lighting covers the parking lot, the drive-thru lane and the back door Yes / No 1 pt
  16. The back door has a viewer or camera and an audible alarm when open Yes / No 1 pt
  17. Windows are free of posters that block the view of the counter from outside Yes / No 1 pt
  18. Payment terminals are checked daily for tampering or skimming devices Yes / No 1 pt
  19. Condition of the security systems Rating
    • Fully working 5 pts
    • Minor faults 3 pts
    • Major faults 1 pt

6. Robbery and incident procedures 20 items

  1. A written robbery procedure is available and employees are trained on it Yes / No 1 pt
  2. Employees know to cooperate, stay calm and not resist during a robbery Yes / No 1 pt
  3. Height markers are in place at the exits Yes / No 1 pt
  4. Opening and closing are done by at least two people Yes / No 1 pt
  5. The closing team leaves together and checks the lot before leaving Yes / No 1 pt
  6. No customers or unauthorized persons are in the restaurant after closing Yes / No 1 pt
  7. Employees know the procedure for suspicious persons or vehicles Yes / No 1 pt
  8. Robbery, theft and break-in incidents are reported to police and head office Yes / No 1 pt
  9. Incident reports are completed and filed Yes / No 1 pt
  10. Employees involved in a robbery or violent incident are offered support Yes / No 1 pt
  11. Internal theft concerns can be reported confidentially, and the reporting line is posted Yes / No 1 pt
  12. Counterfeit bills are retained and reported according to procedure Yes / No 1 pt
  13. Card payment disputes and chargebacks are answered within the deadline Yes / No 1 pt
  14. Employees sign the cash handling and loss prevention policy Yes / No 1 pt
  15. Corrective actions from the previous loss prevention review have been completed Yes / No 1 pt
  16. Number of security incidents since the last visit Number
  17. Name of the manager on duty Short text
  18. Employee knowledge of the robbery procedure Rating
    • All employees asked know 5 pts
    • Some know 3 pts
    • None know 1 pt
  19. Overall loss prevention rating Rating
    • Strong 5 pts
    • Adequate 3 pts
    • Weak 1 pt
  20. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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