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Restaurant things to do check list

1. Pre-Opening Preparations

Conduct a thorough inspection of the premises

Ensure all necessary permits and licenses are obtained

Set up utilities (water, gas, electricity, internet)

Purchase and set up kitchen equipment and furniture

Create a layout plan for dining and kitchen areas

Order initial inventory of food and beverages

Develop a menu and pricing strategy

2. Staffing and Training

Create job descriptions for all positions

Conduct interviews and hire staff

Schedule training sessions for front and back of house

Implement health and safety training

Establish a communication system for staff

3. Marketing and Promotion

Develop a marketing plan and budget

Create social media accounts and a website

Design promotional materials (flyers, banners, etc.)

Plan a soft opening or grand opening event

Engage with local food bloggers and influencers

4. Daily Operations Setup

Establish daily opening and closing procedures

Create a checklist for opening and closing duties

Set up a reservation and seating management system

Implement a POS (Point of Sale) system

Organize inventory tracking and ordering processes

5. Customer Experience

Design a customer feedback system

Train staff on customer service best practices

Create a welcoming atmosphere (decor, ambiance)

Develop a loyalty program or promotions for repeat customers

Plan for handling customer complaints and issues

6. Financial Management

Set up a bookkeeping and accounting system

Establish a budget and financial projections

Monitor cash flow and expenses regularly

Implement a system for tracking sales and revenue

Prepare for tax obligations and payments

7. Maintenance and Compliance

Schedule regular maintenance for equipment

Keep up with health and safety regulations

Conduct routine inspections of the premises

Maintain cleanliness and hygiene standards

Review and update policies and procedures regularly

8. Review and Improvement

Analyze customer feedback and reviews

Regularly evaluate menu offerings and pricing

Hold staff meetings to discuss improvements

Monitor industry trends and adapt accordingly

Set goals for growth and development of the restaurant

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