pre opening checklist for restaurant

Daily Operational Readiness Protocol

Document Control

• Document ID: SOP-OPS-001
• Version: 1.0.0
• Effective Date: [__________]
• Review Cycle: Quarterly

1. Purpose & Scope

This protocol establishes the mandatory sequence of operations required to transition [Company Name] from a dormant state to a fully functional, guest-ready environment. This scope encompasses front-of-house (FOH), back-of-house (BOH), and facility safety systems.

2. Prerequisites

• Access credentials for [POS System Name] and [Reservation Platform].
• Keys for all internal/external secure storage.
• Standardized par-level inventory sheets.
• Facility maintenance logbook.

3. Roles & Responsibilities (RACI)

(R = Responsible, A = Accountable)

4. Step-by-Step Procedure

Phase 1: Facility Integrity & Safety

• Verify all external locks are disengaged and perimeter is clear.
• Inspect HVAC settings to ensure temperature is set to [__________] degrees.
• Confirm fire suppression systems are armed and unobstructed.
• Conduct a walk-through to ensure no structural hazards or maintenance issues exist.

Phase 2: Back-of-House (BOH) Initialization

• Power on all cooking equipment and verify pilot lights/heating elements.
• Record temperature logs for all refrigeration units: [__________] °F or below.
• Execute prep list per the daily production schedule.
• Confirm chemical sanitation stations are stocked and at proper PPM levels.

Phase 3: Front-of-House (FOH) Presentation

• Perform lighting check; adjust levels to [__________] % intensity.
• Verify floor cleanliness and table alignment according to the [__________] floor plan.
• Initialize POS terminals and ensure printers are loaded with [__________] paper.
• Confirm music/media playback is active at volume level [__________].

Phase 4: Final Readiness Verification

• Conduct a pre-shift briefing with all staff to review specials and [__________].
• Verify reservation count and table assignments.
• Final "Go/No-Go" sign-off by [Manager Name/Title].

5. Quality Assurance & Best Practices

• Pro-Tip: Always perform a "blind" POS test to ensure credit card processing connectivity before the first guest arrives.
• Common Pitfall: Failing to verify the date on printed menus; ensure daily specials are updated to prevent guest confusion.
• QA Metric: Any refrigeration unit reading above 41°F must be reported to [Maintenance Contact] immediately; do not proceed with service.

6. FAQs

Q: What should I do if a piece of equipment fails during the checklist? A: Document the failure in the maintenance log, notify the General Manager, and implement the contingency plan listed in the [Emergency Operations Manual].

Q: How early should the facility be fully ready? A: All items must be completed and verified no later than [__________] minutes before the scheduled opening time.