restaurant opening checklist

Front-of-House and Back-of-House Daily Operational Readiness Protocol

Document Control

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

1. Purpose & Scope

This protocol establishes the mandatory operational requirements for preparing [Company Name] for daily service. It ensures health code compliance, service consistency, and safety standards. This scope applies to all staff members on the opening shift.

2. Prerequisites

• Access credentials for: [POS System Name], [Security System Code], [Inventory Management Software]
• Operational keys for: [Entrance/Facility Keys]
• Required materials: [Cleaning Solution/Sanitizer], [Temperature Logs], [Opening Cash Float]

3. Roles & Responsibilities (RACI)

4. Step-by-Step Procedure

Phase 1: Facility Security and Infrastructure

• Deactivate security system using code: [__________]
• Perform perimeter walk-through to ensure no unauthorized entry
• Inspect all lighting and HVAC systems for operational status
• Verify water temperature at [__________] degrees for sanitation

Phase 2: Kitchen Operational Readiness

• Calibrate thermometers and document in log: [__________]
• Verify walk-in and reach-in refrigerator temperatures are below 41°F (5°C)
• Ensure all prep stations are sanitized and stocked with [__________]
• Confirm all gas lines are active and pilot lights are ignited
• Complete "First-In, First-Out" (FIFO) verification for all perishables

Phase 3: Front-of-House and Service Setup

• Count opening cash float: $[__________]
• Initialize Point of Sale (POS) system and verify printer connectivity
• Ensure all tables are set to standard: [__________]
• Inspect cleanliness of restrooms and replenish: [__________]
• Verify music/media volume and lighting presets are at [__________]

Phase 4: Staff Briefing and Final Inspection

• Conduct pre-shift meeting to review specials and [__________]
• Confirm all staff uniforms meet the [Company Name] dress code
• Perform final walkthrough with [Manager Name/Title]

5. Quality Assurance, Pro-Tips, and Pitfalls

• QA: All temperature logs must be signed by the [Kitchen Lead] before the first ticket is processed.
• Pro-Tip: Pre-print the day’s "86" list and specials board 30 minutes before doors open to avoid last-minute confusion.
• Common Pitfall: Failing to verify the POS network connection leads to catastrophic service delays. Always test a "dummy" transaction at 15 minutes to opening.

6. FAQs

Q: What should I do if a piece of equipment is non-functional during opening? A: Immediately document the issue in the maintenance log, notify the [General Manager], and implement the [Contingency Plan Name] if service is impacted.

Q: How often must the temperature logs be updated? A: Logs must be updated at [Start of Shift] and [End of Shift] at minimum, or as dictated by local health department regulations.