Checklists LibraryRestaurant Opening Procedures Checklist

HoReCa

10/1/2025

Restaurant Opening Procedures Checklist

The Restaurant Opening Checklist is a step-by-step guide that brings your front and back of house online smoothly and consistently before service. It standardizes critical start-up tasks for managers and servers — exterior and entry presentation, dining room setup, bar readiness, restroom hygiene, kitchen line and food-safety controls (temperatures, sanitizer), dish area preparation, inventory and par verification, POS/cash procedures, and a concise pre-shift briefing. By following a single, repeatable routine, teams avoid last-minute scramble, start on time, and present a clean, stocked, and audit-ready restaurant from the first guest.

Built for real operations, the checklist captures what was done, by whom, and when, with prompts for logging temperatures, sanitizer concentration, low-stock items, maintenance carry-overs, and any corrective actions. Use it as a free printable PDF for binders and host stands — or run it in the TARGPatrol mobile app to assign opening duties by role, attach photo proof, timestamp completion, get alerts for missed items, and export clean reports for managers and auditors.

The template also doubles as a training tool for onboarding new staff, creates consistent handovers between morning and mid-shift managers, and provides comparable data across multiple locations — improving readiness, compliance, and guest experience day after day.

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Main doors unlocked, alarm disarmed

Check

Gas, water, and electrical systems checked

Check

Emergency exits clear and unlocked

Check

Sidewalk/entrance swept, no trash or hazards

Media

Signage clean and visible, hours posted

Check

Lighting operational (exterior and entry)

Check

Outdoor seating cleaned and arranged (if applicable)

Media

Door glass and handles cleaned

Media

Floors clean, no debris under tables/booths

Media

Tables, chairs, highchairs sanitized and set

Check

Menus/QR codes clean, updated, and available

Check

Ambient lighting/music at opening settings

Check

HVAC/temperature set for service

Check

POS terminals powered on, test transaction

Check

Printer paper and spare rolls stocked

Number

Reservation/waitlist devices ready

Check

Silverware rolled/stocked to par

Number

Napkins, straws, stirrers stocked to par

Number

Server side towels clean and counted

Number

Bar top sanitized, mats clean and placed

Media

Glassware polished

Number

Ice bins filled with fresh ice, scoop clean

Check

Draft lines purged, soda gun cleaned

Check

Liquor/wine/beer pars checked, shortages noted

Text

Toilets, urinals, sinks cleaned and disinfected

Media

Soap, paper towels, toilet paper stocked

Number

Trash emptied, bins lined

Check

Mirrors and fixtures polished

Check

Odor check, air freshener replaced if needed

Text

Handwashing sinks stocked (soap, towels)

Check

Cold-holding unit temperatures logged (°C/°F)

Number

Hot-holding unit temperatures logged (°C/°F)

Number

Hoods and make-up air on, filters in place

Check

Cooking equipment powered and preheated as needed

Check

Fryers at temp, oil quality checked

Check

Prep tables and cutting boards sanitized

Check

Smallwares clean, organized, and accessible

Check

Dish machine on, final-rinse temp or chemical ppm logged

Number

Three-compartment sink set (wash/rinse/sanitize)

Check

Racks, spray arms, drains clean and clear

Check

Bread/bakery, dairy, produce checked to par

Text

Dry goods and disposables (to-go, cups, lids) to par

Text

Low-stock or out-of-stock items recorded

Text

Opening food-safety log completed

Check

Temperature and sanitizer logs updated

Check

Corrective actions assigned with deadlines

Text

Dining room presentation approved

Check

Bathrooms rechecked and ready

Check

Bar and service stations fully stocked

Check

Kitchen line set and clean

Check

Entrances clear, music/lights set

Check

Notes for mid-shift manager/next handover

Text

Photos attached (FOH overview, kitchen line, restrooms)

Media

Restaurant Opening Procedures Checklist

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