RESTAURANT PREOPEN CHECKLIST
1. GENERAL PREPARATIONS
- Finalize hiring process and confirm staff roles.
- Conduct training sessions focusing on customer service and safety.
- Schedule orientation to familiarize staff with operations.
- Provide manuals or guides for reference during training.
- Evaluate menu items for cost-effectiveness and popularity.
- Finalize pricing based on food cost and market analysis.
- Design menu layout and ensure clear descriptions.
- Print menus and prepare digital versions for online platforms.
- Create a floor plan to optimize flow and capacity.
- Arrange tables and chairs for comfort and accessibility.
- Ensure pathways are clear for both staff and customers.
- Set up designated areas for dining, waiting, and service.
- Identify potential suppliers for food and materials.
- Negotiate terms and establish contracts with selected suppliers.
- Confirm delivery schedules to ensure timely inventory replenishment.
- Maintain communication with suppliers for any changes.
- Compile a list of all kitchen equipment and utensils needed.
- Inspect items for functionality and cleanliness before opening.
- Note any missing or damaged items for immediate replacement.
- Ensure all equipment is properly stored and accessible.
- Install POS hardware and software according to specifications.
- Configure payment methods and tax settings in the system.
- Test all functions including sales, refunds, and reporting.
- Train staff on how to use the POS system effectively.
- Choose accounting software suitable for restaurant operations.
- Set up a chart of accounts for tracking expenses and revenue.
- Establish processes for daily cash handling and reporting.
- Schedule regular financial reviews to monitor performance.
- Develop guidelines for food storage, preparation, and service.
- Train staff on hygiene practices and safety regulations.
- Conduct regular safety drills and review emergency procedures.
- Display health and safety information visibly for staff.
- Determine initial inventory needs based on menu offerings.
- Place orders with suppliers to ensure timely delivery.
- Organize received inventory according to storage guidelines.
- Implement a tracking system to monitor stock levels.
- Create a schedule that accommodates peak hours and staff availability.
- Communicate schedules clearly to all staff members.
- Adjust schedules as needed based on customer flow.
- Plan for any additional training shifts before opening.
- Draft a daily, weekly, and monthly cleaning checklist.
- Assign cleaning responsibilities to specific staff members.
- Ensure all cleaning supplies are stocked and accessible.
- Schedule regular maintenance checks for equipment and facilities.
- Design and produce signage that reflects the restaurant's brand.
- Install exterior signs to attract customers.
- Place directional and informational signs inside the restaurant.
- Ensure all signage complies with local regulations.
- Conduct checks on water supply, heating, and cooling systems.
- Test gas lines for leaks and functionality.
- Ensure all electrical outlets and lights are operational.
- Schedule repairs for any utility issues before opening.
- Design feedback forms for customers to fill out.
- Set up online feedback channels through the website or social media.
- Train staff to encourage and collect customer feedback.
- Review feedback regularly to make necessary improvements.
2. KITCHEN PREPARATIONS
- Check all appliances for proper operation.
- Test ovens, stoves, fryers, and refrigerators.
- Look for any signs of wear or damage.
- Ensure all equipment is clean and ready for use.
- Take stock of current inventory levels.
- Identify and list items that need replenishing.
- Organize storage areas for easy access.
- Label containers for clarity.
- Review food safety guidelines with staff.
- Post safety procedures in visible areas.
- Conduct a briefing on hygiene practices.
- Ensure all staff understand allergen protocols.
- Clean all surfaces, including countertops and floors.
- Sanitize equipment and utensils thoroughly.
- Empty and clean all trash bins.
- Ensure ventilation systems are clean and functioning.
- Designate specific areas for different food types.
- Assign staff to each prep station.
- Ensure all necessary tools are available at each station.
- Communicate prep tasks clearly to each team member.
- Hold training sessions for all kitchen equipment.
- Demonstrate correct usage and safety precautions.
- Provide a handout outlining maintenance schedules.
- Encourage questions and provide answers.
- Double-check ingredient availability for each menu item.
- Standardize portion sizes for consistency.
- Discuss any last-minute changes with the team.
- Prepare printed menus for service.
- Choose a software or manual system for tracking.
- Set up regular inventory check schedules.
- Train staff on how to input data.
- Establish reorder levels for key items.
- Create a daily, weekly, and monthly cleaning schedule.
- Assign cleaning tasks to specific staff members.
- Review the schedule regularly for compliance.
- Adjust as needed based on kitchen usage.
- Confirm contact details for each supplier.
- Review delivery schedules for consistency.
- Ensure all supplier agreements are updated.
- Communicate supplier information to relevant staff.
- Label all food containers with contents and dates.
- Store food at proper temperatures.
- Organize items by type and use-by dates.
- Regularly check and update labels.
- Inspect fire extinguishers for accessibility and pressure.
- Ensure fire exits are clearly marked and unobstructed.
- Review fire procedures with staff.
- Conduct a fire drill if time permits.
- Designate bins for food waste and recyclables.
- Train staff on proper disposal methods.
- Schedule regular pickups for waste disposal.
- Monitor waste management practices for efficiency.
- Prepare sample dishes to assess quality.
- Make adjustments to cooking times and temperatures.
- Gather feedback from staff on taste and presentation.
- Document finalized recipes for consistency.
- Identify critical equipment and alternative solutions.
- Create a list of backup suppliers.
- Develop a communication plan for staff.
- Test the plan through role-play scenarios.
- Review training records for each staff member.
- Schedule refresher courses if needed.
- Ensure all new hires complete training.
- Post training certificates in the kitchen.
- Create a clear policy for allergen management.
- Train staff on identifying and managing allergies.
- Develop a system for tracking dietary restrictions.
- Communicate policies to all staff.
- Check local regulations for required licenses.
- Apply for any outstanding permits promptly.
- Display licenses in a visible location.
- Keep copies of all permits on file.
- Simulate a full service with staff in roles.
- Gather feedback on the flow and efficiency.
- Identify bottlenecks and areas for improvement.
- Adjust processes based on findings.
Use in Manifestly