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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.


Restaurant Opening Procedures Checklist
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Main doors unlocked, alarm disarmed

Gas, water, and electrical systems checked

Emergency exits clear and unlocked

Sidewalk/entrance swept, no trash or hazards

Signage clean and visible, hours posted

Lighting operational (exterior and entry)

Outdoor seating cleaned and arranged (if applicable)

Door glass and handles cleaned

Floors clean, no debris under tables/booths

Tables, chairs, highchairs sanitized and set

Menus/QR codes clean, updated, and available

Ambient lighting/music at opening settings

HVAC/temperature set for service

POS terminals powered on, test transaction

Printer paper and spare rolls stocked

Reservation/waitlist devices ready

Silverware rolled/stocked to par

Napkins, straws, stirrers stocked to par

Server side towels clean and counted

Bar top sanitized, mats clean and placed

Glassware polished

Ice bins filled with fresh ice, scoop clean

Draft lines purged, soda gun cleaned

Liquor/wine/beer pars checked, shortages noted

Toilets, urinals, sinks cleaned and disinfected

Soap, paper towels, toilet paper stocked

Trash emptied, bins lined

Mirrors and fixtures polished

Odor check, air freshener replaced if needed

Handwashing sinks stocked (soap, towels)

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

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

Hoods and make-up air on, filters in place

Cooking equipment powered and preheated as needed

Fryers at temp, oil quality checked

Prep tables and cutting boards sanitized

Smallwares clean, organized, and accessible

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

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

Racks, spray arms, drains clean and clear

Bread/bakery, dairy, produce checked to par

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

Low-stock or out-of-stock items recorded

Opening food-safety log completed

Temperature and sanitizer logs updated

Corrective actions assigned with deadlines

Dining room presentation approved

Bathrooms rechecked and ready

Bar and service stations fully stocked

Kitchen line set and clean

Entrances clear, music/lights set

Notes for mid-shift manager/next handover

Photos attached (FOH overview, kitchen line, restrooms)

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