Restaurant Opening Checklist

Use this checklist every morning before service begins. Complete all required tasks in order, record temperatures, and have a manager sign off before opening the doors to customers. This is a daily shift SOP, not a restaurant startup plan.

Facility Inspection

Verify the building is safe and ready for staff and customers.

• Unlock restaurant premises

  Why it matters: An unlocked door is a security and liability risk. Verify all locks are intact before staff enter.

  Inspection: Inspectors check for tamper-proof entry logs and exterior lighting compliance.

  Common mistakes: Leaving side or receiving doors unlocked: always check every exterior entry.

• Inspect entrances and exits for hazards

  Why it matters: Blocked exits violate fire code and create trip hazards during a busy shift.

  Inspection: Fire marshals and health inspectors both check exit path clearance.

  Common mistakes: Stacking delivery boxes near exits for convenience: store them in the designated area.

• Ensure emergency exits are accessible

  Why it matters: Blocked emergency exits are a fire code violation that can result in fines or closure.

  Inspection: Fire inspectors check that emergency exits are unobstructed and clearly marked.

  Common mistakes: Using emergency exit areas for dry storage: blocks the path when seconds matter.

• Capture photo if damage is found (optional)

Kitchen Preparation

Prepare kitchen and food prep areas.

• Record freezer temperature

  Recommended: -25--15°C

  Why it matters: A freezer door left ajar overnight can thaw thousands in inventory before anyone notices.

  Inspection: Inspectors cross-check freezer temps against receiving logs for temperature abuse patterns.

  Common mistakes: Not checking the freezer because 'it's always fine', until a door seal fails.

• Record refrigerator temperature

  Recommended: 1-5°C

  Why it matters: A walk-in that crept above 41°F overnight can ruin thousands in inventory before anyone notices.

  Inspection: Temperature logs with AM readings are the first document inspectors request.

  Common mistakes: Logging the digital display instead of using a calibrated probe thermometer.

• Verify prep stations are stocked

  Why it matters: An understocked station forces line cooks to leave the line during service, breaking kitchen flow.

  Inspection: Inspectors note whether prep lists are posted and followed, not just what's in stock.

  Common mistakes: Stocking without checking the 86 list: you'll over-prep items that aren't selling.

• Sanitizer buckets prepared

  Pass / Fail

  Why it matters: Sanitizer at wrong concentration either fails to kill pathogens or creates unsafe chemical residue.

  Inspection: Inspectors test every bucket: concentration must be within labeled range for the chemical used.

  Common mistakes: Reusing yesterday's solution without testing: quaternary ammonia loses efficacy within 24 hours.

• Kitchen notes or issues (optional)

  Note

Dining Area Setup

Prepare customer-facing areas.

• Tables cleaned

  Why it matters: Contact surfaces spread Norovirus and other pathogens between seating parties throughout service.

  Inspection: Inspectors verify all food-contact surfaces are sanitized before service begins.

  Common mistakes: Using the same rag for multiple tables: spreads bacteria instead of removing it.

• Chairs positioned correctly

• Menus available

• Music system operational

  Pass / Fail

Cash & POS

Verify payment systems are operational.

• Opening cash counted

  Why it matters: Starting with an incorrect float makes end-of-shift reconciliation impossible to verify.

  Inspection: Cash handling procedures are reviewed during franchise and liquor license audits.

  Common mistakes: Trusting the previous closer's count without re-counting - $20 errors compound.

• POS system online

  Pass / Fail

  Why it matters: A frozen POS at opening means handwritten tickets during the first rush. Verify boot before doors open.

  Inspection: No direct inspection, but POS failure during service creates cash accountability issues.

  Common mistakes: Ignoring POS system update prompts: they fix known bugs that cause mid-shift crashes.

• Receipt paper stocked

Staff Readiness

Confirm staff are prepared for service.

• Scheduled staff present

• Uniform and hygiene standards met

  Why it matters: Consistent appearance reinforces food safety culture: hair restraints, clean aprons, closed-toe shoes.

  Inspection: Inspectors cite employees without hair nets or wearing jewelry during food prep.

  Common mistakes: Allowing 'just this once' exceptions: once allowed, the standard erodes within days.

• Daily pre-shift briefing completed

  Why it matters: A 5-minute briefing prevents mid-service chaos from uncommunicated 86 items or staffing gaps.

  Inspection: Well-briefed teams demonstrate active managerial control during inspector staff interviews.

  Common mistakes: Rushing the briefing on busy days: the busiest days are when you need it most.