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Daily FOH process for qsr

Opening Procedures

Inspect the exterior of the restaurant for cleanliness and safety.

Unlock and disarm security systems.

Turn on all lights and equipment.

Conduct a walk-through to ensure everything is in order.

Check that all supplies and ingredients are stocked and ready for service.

Review the daily specials and promotions with the team.

Conduct a pre-shift meeting to assign roles and review expectations.

Operational Readiness

Ensure all equipment is functioning properly (registers, fryers, grills, etc.).

Check that all food items are at the correct storage temperatures.

Complete cash drawer setup and ensure sufficient change is available.

Prepare any necessary items for the day (e.g., condiments, napkins, utensils).

Review menu items and ensure that all staff are familiar with them.

Customer Service Preparation

Set up dining area, including tables and chairs, as per layout.

Ensure cleanliness of the front of house (FOH) areas, including bathrooms.

Check that all signage is displayed correctly (promotions, menus, etc.).

Confirm that all staff are in proper uniform and appearance.

Review service standards and any specific customer service goals.

During Service

Monitor the dining area for cleanliness and guest satisfaction.

Ensure all staff are performing their roles effectively.

Address any customer complaints or issues promptly.

Keep track of inventory levels and notify management of any shortages.

Maintain communication among team members throughout service.

Closing Procedures

Conduct a final walk-through of the dining area and kitchen.

Clean all FOH areas thoroughly (tables, floors, bathrooms).

Secure any food items and properly store leftovers.

Count and reconcile cash drawers; prepare for deposit.

Conduct a debrief with the team to discuss service and any issues encountered.

Lock up and set security systems before leaving the premises.

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