restaurant opening checklist pdf

Daily Restaurant Operational Readiness Protocol

Document Control

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

1. Purpose & Scope

This document establishes the standardized workflow for transitioning [Company Name] from a closed state to operational readiness. This protocol applies to all front-of-house (FOH) and back-of-house (BOH) staff responsible for shift commencement.

2. Prerequisites

• Access to [Digital Point-of-Sale System]
• Keys to [Facility/Storage Areas]
• Daily Prep List and Par Levels chart
• Temperature logs and food safety documentation
• Operational cleaning supplies (sanitizer, microfiber cloths, PPE)

3. Roles & Responsibilities (RACI)

4. Step-by-Step Procedure

Phase 1: Security and Environmental Control

• Deactivate alarm system and confirm entry security at [Access Point].
• Adjust climate control to [Target Temperature] degrees.
• Inspect exterior perimeter for debris or maintenance issues.
• Verify lighting levels in dining room and restrooms.

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

• Calibrate thermometers and record temperatures for all refrigeration units.
• Verify line setup against [Current Menu] requirements.
• Confirm all food items are labeled with prep date and [Use-By Date].
• Ensure dish pit is stocked with [Chemical/Cleaning Agent].

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

• Conduct table-top audit for cleanliness and proper setting.
• Verify POS terminals are logged in and [Payment Processor] is connected.
• Check restroom supplies: [Item 1], [Item 2], and [Item 3].
• Set background audio/media to [Volume Level/Channel].

Phase 4: Final Verification

• Conduct pre-shift huddle to review [Daily Specials/Promotions].
• Confirm cash drawers contain starting float of [Amount].
• Sign off on operational readiness via [Logbook/Software].

5. Quality Assurance & Pro-Tips

• QA: A manager must physically verify the "Critical Control Points" (refrigeration temps and food labeling) before the first customer order.
• Pro-Tip: Perform FOH setup in a "figure-eight" pattern through the dining room to ensure no table is missed.
• Common Pitfall: Forgetting to sync the POS clock with the kitchen display system (KDS), leading to incorrect prep timing.

6. FAQs

Q: What should I do if a refrigeration unit is out of temperature range? A: Immediately move perishable items to a backup unit, notify the General Manager, and log the incident in the maintenance report. Do not serve items that have been in the danger zone.

Q: How do I handle a discrepancy in the cash drawer float? A: Document the exact amount of the variance in the [Financial Log], have a second staff member witness the count, and report the variance to the Accounting Department immediately.