Restaurant Opening Checklist
Complete daily pre-opening procedure to ensure the restaurant is clean, stocked, and ready for service before doors open.
Purpose
Standardize the daily restaurant opening process so every shift starts consistently, regardless of which manager is on duty.
Steps (7)
Facility Walkthrough & Safety Check
Arrive at least 45 minutes before opening. Walk the entire premises — front of house, back of house, restrooms, and exterior. Check that all emergency exits are unobstructed, fire extinguishers are accessible, and no overnight issues occurred (leaks, pest evidence, broken equipment). Report any safety hazards to the maintenance team immediately.
Checklist
- Emergency exits clear and signage lit
- Fire extinguishers in place and not expired
- No water leaks or damage visible
- Pest traps checked — no evidence of infestation
- HVAC running and comfortable temperature set
- All lights functional (replace burned-out bulbs)
Expected Output
Facility confirmed safe and ready. Any issues logged in the maintenance request system.
Kitchen Equipment Startup
Turn on all kitchen equipment in the correct sequence: ventilation hoods first, then ovens, grills, fryers, and steam tables. Check that each piece reaches operating temperature. Verify refrigeration units are at safe temps (below 40°F / 4°C for cold storage, 0°F / -18°C for freezers). Log all temperatures on the daily temp sheet.
Checklist
- Ventilation hoods turned on and functioning
- Ovens preheated to required temperatures
- Grill and flat-top heated and cleaned
- Fryer oil level checked and heated to 350°F
- Steam table filled and heating
- Walk-in cooler at or below 40°F (4°C)
- Walk-in freezer at or below 0°F (-18°C)
- Prep cooler temps verified
- All temperatures logged on daily sheet
Expected Output
All kitchen equipment operational and at correct temperatures. Temperature log completed and signed.
Food Prep & Station Setup
Review the prep list based on projected covers and any special events. Ensure each station (grill, sauté, fry, salad, dessert) has adequate mise en place. Check expiration dates on all prepped items — discard anything past its use-by date. Label and date all new prep items per FIFO (First In, First Out) protocols.
Checklist
- Prep list reviewed against reservation count
- All stations stocked with mise en place
- Expired items discarded and logged as waste
- New prep items labeled with date and contents
- FIFO rotation applied to all storage
- Sauces, dressings, and garnishes portioned
- Bread/rolls thawed or baked as needed
Expected Output
All stations fully prepped and ready for service. No expired product on the line.
Dining Room Setup
Set all tables according to the floor plan for tonight's service. Polish all glassware and flatware — reject anything with spots or chips. Check table stability (no wobbling), replace stained linens, and ensure condiment holders are full. Verify table numbers match the POS/reservation system.
Checklist
- Tables arranged per floor plan
- All glassware polished and chip-free
- Flatware polished and properly placed
- Linens clean and wrinkle-free
- Condiments full (salt, pepper, sugar, etc.)
- Menus clean and current (no outdated specials)
- Candles/centerpieces in place
- High chairs and booster seats available
Expected Output
Dining room is guest-ready with all tables properly set and clean.
POS System & Technology Check
Power on all POS terminals and verify they connect to the network. Run a test transaction (void it immediately). Confirm the current menu is loaded with correct pricing. Check that receipt printers have paper, credit card readers are functional, and the kitchen display system (KDS) is showing orders correctly.
Checklist
- All POS terminals powered on and connected
- Test transaction completed and voided
- Menu items and pricing verified correct
- Receipt printers loaded with paper
- Credit card readers tested
- Kitchen display system (KDS) active
- Reservation system synced with current bookings
- Background music system on at appropriate volume
Expected Output
All technology systems operational. POS, payment processing, and KDS confirmed working.
Staff Briefing & Shift Handoff
Gather all arriving staff for a 5-minute pre-shift meeting. Cover: today's specials and 86'd items, reservation count and VIP guests, any allergen alerts, promotions, and service goals. Assign sections and side-work duties. Confirm everyone is in proper uniform with name tags.
Checklist
- All staff present and in uniform
- Daily specials communicated
- 86'd items listed on kitchen board
- VIP reservations flagged
- Section assignments posted
- Side-work duties assigned
- Allergen information reviewed
- Service goals for the shift discussed
Expected Output
Team is briefed, assigned, and ready for service. Pre-shift meeting noted in the manager log.
Final Walkthrough & Doors Open
Do a final walkthrough as a guest would experience it: enter through the front door, scan the hostess stand, glance at the dining room, check the restrooms. Ensure background music is at the right volume, lighting is set to the correct pre-set, and the entrance is welcoming. Unlock the front door at the scheduled opening time.
Checklist
- Entrance clean and welcoming
- Hostess stand organized with reservation list
- Restrooms clean, stocked, and fresh
- Lighting set to daytime/evening preset
- Music at appropriate background level
- Signage visible (hours, specials board)
- Front door unlocked at scheduled time
Expected Output
Restaurant is fully open for service. All systems, staff, and stations are ready.