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Opening checklist

I. Pre-Opening Preparation

Confirm permits and licenses are in place

Complete staff scheduling and confirm attendance

Ensure inventory is stocked and organized

Check equipment functionality and cleanliness

Review menus and update any specials or promotions

II. Front of House Setup

Clean and set up dining area tables and chairs

Arrange decor and lighting for ambiance

Set up host stand and reservation system

Stock and organize bar supplies

Prepare and set up point of sale (POS) system

III. Back of House Setup

Ensure kitchen is clean and organized

Check that all kitchen equipment is operational

Prepare food prep areas and stock necessary ingredients

Organize storage for dry goods, cold storage, and utensils

Review food safety standards and procedures with staff

IV. Staff Briefing

Conduct a team meeting to outline daily goals

Review service protocols and menu items

Assign roles and responsibilities for the day

Discuss any special events or large reservations

Remind staff of health and safety guidelines

V. Final Checks Before Opening

Perform a walk-through of the entire restaurant

Check restrooms for cleanliness and supplies

Test music and lighting settings

Ensure all signage is visible and accurate

Confirm that all staff are in place and ready

VI. Opening Procedures

Unlock doors and welcome guests

Ensure host is greeting and seating customers

Monitor kitchen and service flow during initial rush

Encourage staff to communicate any issues promptly

Gather feedback from early customers for adjustments

VII. Post-Opening Review

Debrief with staff after the opening shift

Discuss what went well and areas for improvement

Review sales and performance metrics

Plan for follow-up training or adjustments needed

Celebrate successes and recognize outstanding staff efforts

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