RESTAURANT PREOPEN CHECKLIST

Confirm all staff schedules.

Conduct pre-opening staff meeting.

Review menu items and specials with kitchen and serving staff.

Perform training on POS system.

Ensure all staff are trained on health and safety protocols.

Inspect kitchen equipment and ensure all are in working order.

Check inventory levels of food and supplies.

Prepare food prep stations and organize ingredients.

Conduct a final check of cleanliness in the kitchen area.

Ensure all kitchen staff have proper uniforms and gear.

Arrange tables and chairs according to the layout plan.

Set tables with cutlery, glassware, and napkins.

Clean and sanitize all surfaces and floors.

Check lighting and ambiance settings.

Ensure restrooms are clean and stocked with supplies.

Test the POS system for functionality.

Ensure Wi-Fi and internet connections are working.

Check sound system and music playlist.

Test any reservation or online ordering systems.

Verify that all necessary equipment (e.g., printers, credit card machines) is operational.

Stock bar with beverages and mixers.

Ensure all food items are labeled and stored correctly.

Check that cleaning supplies are fully stocked.

Verify that all paper goods (menus, takeout containers) are available.

Confirm that all necessary utensils and kitchen gadgets are on hand.

Walk through the restaurant to check for any last-minute details.

Confirm that all safety and health regulations are met.

Ensure that all signage is correct and visible.

Conduct a final sound check for the music and announcements.

Prepare a checklist for opening day tasks and responsibilities.

Confirm reservations and expected guests for the day.

Ensure that staff arrives early for last-minute preparations.

Set up a station for greeting guests and managing reservations.

Review opening day specials and promotions with staff.

Conduct a final motivational huddle with the team.

Schedule a debrief meeting to discuss opening day successes and areas for improvement.

Gather feedback from staff and guests.

Review sales and inventory reports from the first day.

Adjust staffing and menu items based on feedback and performance.

Plan for future promotions and events based on initial guest responses.