Restaurant Opening Checklist

Step 4: Set Up Front-of-House

Arrange tables and chairs according to the floor plan. Place clean tablecloths, napkins, and table settings at each cover. Check that all light fixtures, candles, and ambient lighting are working.

Stock the host stand with menus, reservation lists, and seating charts. Ensure the POS system is powered on and test a transaction. Fill water pitchers and ice bins at each service station.

Step 5: Check Restrooms and Common Areas

Inspect all restrooms for cleanliness, stocked supplies (soap, paper towels, toilet paper), and functioning fixtures. Mop floors and wipe mirrors. Confirm that waste bins are emptied.

Walk all guest-facing areas (lobby, bar, patio) and remove any clutter. Ensure floors are dry and slip-free. Place wet floor signs if any area has just been cleaned.

Step 6: Review Staffing and Assign Stations

Confirm all scheduled staff have arrived. Review the day's assignments: who is on which station, section, or role. Communicate any specials, 86'd items, or VIP guests.

Verify that every team member is in proper uniform (clean, pressed, name badge visible). Address any call-outs and reassign sections as needed to maintain coverage.

Step 7: Conduct a Food Safety Spot Check

Use a calibrated thermometer to check holding temperatures at each hot and cold station. Hot food must be at or above 140 °F (60 °C); cold food must be at or below 40 °F (4 °C).

Verify that handwashing stations are stocked with soap and paper towels. Confirm sanitizer buckets are at the correct concentration (follow manufacturer guidelines). Log all readings on the food safety checklist.

Step 8: Test Beverages and Bar Setup

Verify all draft lines pour correctly. Check for foam, flat pours, or off flavors. Restock bottled beverages, wine, and spirits to par levels. Cut fresh garnishes (citrus wheels, herbs).

Ensure the ice machine is full and producing clean ice. Wipe down the bar top, polish glassware, and set up cocktail tools. Confirm that the bar POS is synced with the kitchen system.

Step 9: Run a Pre-Service Team Briefing

Gather all front-of-house and kitchen staff for a 5-minute briefing. Cover today's specials, ingredient changes, allergy alerts, and expected reservation count.

Share any guest feedback from the previous service and highlight one focus area for improvement (e.g., ticket times, upselling, table turns). Answer questions and confirm everyone is ready.

Step 10: Final Walkthrough and Open Doors

Walk the entire restaurant from the guest's perspective: entrance, host stand, dining room, bar, restrooms. Verify music is playing at the correct volume, temperature is comfortable, and the ambiance is set.

Confirm that the "Open" sign is visible and the front door is unlocked. Notify the team that service has officially begun. Log the opening time on the daily checklist.