Closing is literally setting the store up to be rush ready when they open. Cleaning all of the dishes, restocking, making prep, floors and pastry case. Don’t over think it, there is literally check list/task cards your store should be using to ensure tasks are done efficiently. Obviously make sure all fridges are closed, ovens are off and bars (they automatically turn off if you have the new mastrena 2. Also don’t forgot to pill your bars so that they don’t lock on the next shift.