Daily opening restaurant checklist

I. Preparation Before Opening

  • Check the staff schedule for the day.
  • Greet each staff member as they arrive.
  • Take note of any absences or tardiness.
  • Assign roles based on arrival times.
  • Remind staff about punctuality for future shifts.
  • Gather all team members for a briefing.
  • Discuss the specials and their ingredients.
  • Highlight any menu changes for the day.
  • Encourage staff to ask questions.
  • Ensure everyone is familiar with pricing and presentation.

II. Cleaning and Setup

  • Use a clean cloth and appropriate cleaning solution.
  • Wipe down the surface and legs of tables.
  • Clean chair seats and backs thoroughly.
  • Check for any damages and report them.
  • Place cutlery in the correct order according to service style.
  • Ensure glassware is spotless and positioned correctly.
  • Fold napkins neatly and place them on plates.
  • Double-check table settings for accuracy.
  • Sweep the entire restaurant area to gather debris.
  • Use a suitable mop and cleaning solution for mopping.
  • Pay special attention to corners and under furniture.
  • Allow the floor to dry completely before opening.
  • Check and refill toilet paper, hand soap, and paper towels.
  • Clean sinks, mirrors, and toilets with disinfectant.
  • Empty trash bins and replace liners.
  • Ensure restrooms are odor-free and well-maintained.

III. Kitchen Readiness

  • Test ovens, stoves, and grills for proper operation.
  • Check refrigerators and freezers for correct temperatures.
  • Inspect dishwashers and sinks for functionality.
  • Verify that small appliances (mixers, blenders) are working.
  • Report any malfunctions to maintenance immediately.
  • Clean shelves and surfaces in storage areas.
  • Organize items by category (dry, refrigerated, frozen).
  • Check for expired or spoiled items and remove them.
  • Label storage containers clearly.
  • Ensure proper ventilation in storage areas.
  • Examine expiration dates on all perishable items.
  • Check the quality of fruits and vegetables for freshness.
  • Store raw meats separately to avoid cross-contamination.
  • Use airtight containers for dry goods.
  • Maintain proper temperature in refrigeration units.
  • Gather all required ingredients for the menu.
  • Wash and chop vegetables as needed.
  • Marinate proteins according to recipes.
  • Prepare sauces and dressings in advance.
  • Ensure all prep items are stored safely until use.

IV. Bar Setup

  • Check inventory levels for all liquors and mixers.
  • Restock low items from storage.
  • Arrange bottles neatly on shelves.
  • Ensure garnishes are fresh and properly stored.
  • Label shelves for easy access.
  • Wash all glassware with appropriate cleaner.
  • Dry and polish glassware to prevent water spots.
  • Organize bar tools in a designated area.
  • Check for any damaged tools and replace if necessary.
  • Ensure all items are easily accessible for staff.
  • Gather ingredients needed for syrups and juices.
  • Follow recipes to prepare each item accurately.
  • Label and date all prepared items.
  • Store in appropriate containers to maintain freshness.
  • Ensure easy access for bartenders during service.

V. Front of House Readiness

  • Arrange menus neatly, ensuring no tears or stains.
  • Verify reservation lists are updated and accessible.
  • Organize any special notes for guests.
  • Check for adequate supplies of pens and notepads.
  • Ensure the stand is clean and presentable.
  • Power on the POS system and ensure it boots up correctly.
  • Run a test transaction to confirm functionality.
  • Check internet connectivity for online transactions.
  • Ensure all necessary software updates are completed.
  • Verify that cash drawer opens and closes properly.
  • Print or retrieve any daily specials or promotions.
  • Place signage in high-visibility areas.
  • Ensure all materials are free of errors.
  • Update any digital displays with current promotions.
  • Organize materials for easy access throughout the day.

VI. Staff Briefing

  • Gather all staff in a designated area.
  • Review daily sales targets and customer service goals.
  • Highlight food and drink specials for the day.
  • Discuss any changes in menu or policies.
  • Encourage staff to ask questions or share concerns.
  • Identify key positions needed for the shift.
  • Assign specific tasks to each staff member.
  • Ensure everyone understands their roles clearly.
  • Discuss any special events or reservations.
  • Encourage teamwork and support among staff.

VII. Final Checks

  • Inspect tables and chairs for cleanliness and proper arrangement.
  • Check for any spills or debris on the floor.
  • Ensure all menus are clean and available at each table.
  • Verify that lighting is adequate and functioning.
  • Look for any maintenance issues or hazards.
  • Use a calibrated thermometer for accuracy.
  • Document the temperature readings for each unit.
  • Ensure refrigerators are at or below 40°F (4°C).
  • Check freezers are at or below 0°F (-18°C).
  • Address any temperature discrepancies immediately.
  • Inspect fire extinguishers for accessibility and expiration dates.
  • Check first aid kits for contents and expiration.
  • Verify emergency exit signs are illuminated.
  • Ensure that emergency lights are functioning.
  • Conduct a visual inspection of the emergency evacuation plan.

VIII. Opening Time

  • Use the master key to unlock all entrances.
  • Check for any obstructions or hazards at the entrance.
  • Ensure the reception area is clean and welcoming.
  • Prepare a friendly greeting for arriving guests.
  • Switch on all indoor and outdoor lights.
  • Adjust lighting levels to create a warm atmosphere.
  • Play background music at a suitable volume.
  • Check sound system functionality and adjust settings.
  • Review all preparation tasks completed prior to opening.
  • Ensure all staff are aware of their roles for the day.
  • Confirm that kitchen equipment is functioning properly.
  • Conduct a brief team meeting to discuss daily goals.

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