A restaurant opening checklist is a structured daily routine that ensures your establishment is properly prepared before the first customer walks through the door. It covers everything from kitchen prep and equipment checks to dining room setup and safety inspections, helping your front-of-house and back-of-house teams start each day organized and ready for service.
Whether you're running a quick-service restaurant, casual dining establishment, fine dining venue, or café, this guide provides a comprehensive template and practical strategies to streamline your opening procedures, maintain consistency, and deliver excellent service from the moment you unlock your doors.
Why restaurant opening checklists matter
The opening routine sets the tone for your entire service day. A rushed, disorganized opening leads to missing supplies, equipment problems during service, food safety issues, and frustrated staff. These problems cascade into delayed orders, unhappy customers, and stressed team members trying to catch up all day.
A systematic opening checklist eliminates guesswork and ensures nothing gets overlooked. When every team member knows exactly what needs to be done and in what order, your restaurant operates more efficiently. Food prep is completed on time, equipment functions properly, the dining area looks inviting, and staff can focus on providing great customer experiences.
Opening checklists are essential for food safety compliance. Health departments require specific procedures for temperature checks, equipment sanitation, and food handling. Documented opening routines demonstrate your commitment to safety standards and protect your restaurant during inspections.
For multi-location restaurants or franchises, standardized opening procedures maintain brand consistency across all sites. Every location opens the same way, ensuring customers receive the same quality experience regardless of which restaurant they visit.
Key opening responsibilities by team
Restaurant opening duties are typically divided among management, front-of-house (FOH), and back-of-house (BOH) teams. Understanding these roles helps create comprehensive checklists:
Management Responsibilities. Arrive first to unlock and survey the premises, review daily reservations and staff schedules, check inventory levels and place urgent orders, set up POS systems and ensure cash drawers ready, coordinate with FOH and BOH teams, address any overnight issues or maintenance needs, review daily specials and prep requirements.
Front-of-House (FOH) Responsibilities. Set up dining area with clean tables and proper settings, stock service stations with plates, glasses, and utensils, verify that all table condiments are filled, clean and polish all front-of-house surfaces, set up host stand with menus and reservation system, test lighting and adjust for ambiance, prepare beverage stations and coffee service, ensure restrooms are spotless and stocked.
Back-of-House (BOH) Responsibilities. Check all refrigeration units are at safe temperatures, prepare and set up all cooking stations, complete food prep for opening menu items, verify all kitchen equipment is functioning properly, sanitize all food contact surfaces, check expiration dates on perishable items, organize walk-in coolers and dry storage, ensure proper staff hygiene and uniform standards.
Shared Responsibilities. Conduct safety checks including fire extinguishers and emergency exits, test communication systems between kitchen and front of house, review food 86'd items from previous day, ensure all cleaning supplies are stocked, verify health inspection documents are current and posted, check that all staff have arrived and are in proper uniform.
What to include in your restaurant opening checklist
A comprehensive restaurant opening checklist should be organized by area and team responsibility. Below are the essential sections:
Management Opening Tasks. Arrive 30-60 minutes before staff, unlock facility and disarm security system, turn on lights throughout restaurant, survey premises for any overnight issues or damage, check phone messages and email for reservations or cancellations, review reservations and seating chart for the day, verify staff schedule and note any call-outs or coverage needs, boot up POS system and prepare cash drawers, check safe and prepare float for registers, review daily specials and 86'd items with chef.
Kitchen Equipment Checks. Check all refrigerator and freezer temperatures and log readings, verify walk-in cooler temperature is 40°F or below, verify freezer temperature is 0°F or below, turn on ovens and allow to preheat, turn on grills, griddles, and fryers, check that all burners light properly and gas flow is normal, verify dishwasher is functioning and has chemicals, test hood ventilation system, check that ice machine is producing and ice bins are filled, verify food warmers and steam tables functioning.
Kitchen Sanitation and Safety. Sanitize all cutting boards and prep surfaces, wash and sanitize all knives and utensils before use, check hand washing stations have soap and paper towels, verify sanitizer buckets are filled with proper concentration, check that food thermometers are calibrated, ensure first aid kit is stocked and accessible, verify fire extinguisher is charged and accessible, check that emergency exit is clear and functional, ensure staff have clean uniforms and proper hair restraints.
Food Preparation. Review prep list for the day's menu, check expiration dates on all refrigerated items, rotate stock using FIFO (first in, first out) method, prep vegetables, proteins, and garnishes as needed, prepare sauces, dressings, and condiments, portion proteins for service, set up mise en place at each station, prepare bread, rolls, or baked items if applicable, fill squeeze bottles and containers, label and date all prepped items.
Dining Room Setup. Sweep and mop all dining room floors, clean and sanitize all table tops, set tables with clean placemats or tablecloths, place silverware, napkins, and glassware at each setting, fill salt and pepper shakers, sugar caddies, and condiments, polish glassware and remove water spots, arrange chairs and ensure proper spacing, check that all booth and chair upholstery is clean, adjust lighting to appropriate level, set appropriate background music volume.
Bar and Beverage Station. Stock bar with glassware and clean bar tools, slice lemons, limes, and other garnishes, check liquor inventory and restock as needed, fill ice wells with fresh ice, prepare coffee station and brew first batch, stock soft drinks and check CO2 levels, verify beer taps are functioning properly, prepare wine service area with clean glasses, stock beverage coolers with bottled drinks, wipe down and sanitize all bar surfaces.
Host Stand and Reception Area. Clean and organize host stand, stock host stand with menus (including allergen menus), wipe down and polish front entrance doors, arrange waiting area seating, turn on outdoor signage and lights if applicable, check that restroom is clean, stocked, and presentable, prepare reservation system or seating chart, have pens, highlighters, and notepads ready, verify phone system is operational.
Restroom Inspection. Clean and disinfect all toilets and urinals, wipe down sinks, counters, and mirrors, sweep and mop restroom floors, empty trash receptacles and replace liners, stock toilet paper in all stalls, refill paper towel dispensers, refill hand soap dispensers, check that hand dryers are working (if applicable), ensure proper lighting throughout, verify door locks work properly.
Final Safety Checks. Test all emergency exits to ensure they're accessible and functional, verify fire extinguishers are accessible and charged, check first aid kit location and supplies, ensure all staff know emergency procedures, verify security cameras are operational (if applicable), check that all electrical cords are safely positioned, ensure floor mats are flat and not creating trip hazards, verify adequate lighting in all areas including kitchen.
How to create your own restaurant opening checklist
Start by documenting your current opening routine. Observe several opening shifts and note every task performed by each team member. Interview experienced staff about steps they take and problems they've encountered when tasks are skipped. This real-world observation ensures your checklist reflects actual operations.
Organize tasks logically by timing and location. Group tasks that happen simultaneously or in sequence. For example, while ovens preheat, staff can sanitize prep surfaces. While coffee brews, the dining room can be set up. This efficiency reduces total opening time while maintaining thoroughness.
Differentiate between daily, weekly, and monthly tasks. Your daily opening checklist should focus on essential prep for that day's service. Create separate weekly and monthly maintenance checklists for deep cleaning, equipment servicing, and other periodic tasks that don't need daily attention.
Test and refine your checklist with your team. Implement a draft version for a week and gather feedback. Staff on the floor often spot missing steps or suggest better task sequences. Their input improves checklist quality and increases buy-in for using it consistently.
Sample Restaurant Opening Checklist Template
Below is a comprehensive daily opening checklist covering management, back-of-house, and front-of-house responsibilities. Customize this template to match your restaurant's specific operations and menu.
RESTAURANT OPENING CHECKLIST Restaurant Name: ___________________________ Date: ____________________________________ Day of Week: ______________________________ Expected Opening Time: ____________________ MANAGEMENT OPENING TASKS Opening Manager: ___________________________ Arrival Time: _________ Target: 60 min before opening ☐ Unlock facility and disarm security system ☐ Turn on all lights throughout restaurant ☐ Survey premises for any damage or issues overnight ☐ Check and respond to voicemail messages ☐ Check and respond to emails and online reservations ☐ Review reservation system for today's bookings ☐ Review staff schedule and note any call-outs ☐ Contact replacement staff if needed for call-outs ☐ Boot up POS system and all terminals ☐ Prepare cash drawers with starting float: $______ ☐ Count safe and verify amount: $______ ☐ Review daily specials with chef ☐ Note any 86'd items from previous day ☐ Check weather and adjust staffing if needed ☐ Brief opening staff on reservations and specials Issues/Notes: _______________________________ ____________________________________________ BACK-OF-HOUSE: EQUIPMENT & TEMPERATURE CHECKS Opening Chef/Cook: _________________________ Arrival Time: _________ Target: 45 min before opening ☐ Walk-in cooler temperature: _____°F (must be ≤40°F) ☐ Walk-in freezer temperature: _____°F (must be ≤0°F) ☐ Prep cooler #1 temperature: _____°F ☐ Prep cooler #2 temperature: _____°F ☐ Reach-in freezer temperature: _____°F ☐ All refrigeration units functioning properly ☐ Turn on ovens and set to required temperatures ☐ Preheat oven #1 to: _____°F ☐ Preheat oven #2 to: _____°F ☐ Turn on grill and allow to heat ☐ Turn on griddle and allow to heat ☐ Turn on fryers and heat to: _____°F ☐ Test all stove burners - all lighting properly ☐ Turn on food warmers and steam tables ☐ Run dishwasher through test cycle ☐ Check dishwasher chemical levels ☐ Verify hood ventilation system operational ☐ Check ice machine producing ice ☐ Fill ice bins for kitchen use Equipment Issues: ___________________________ ____________________________________________ BACK-OF-HOUSE: SANITATION & SAFETY ☐ Wash hands thoroughly before starting prep ☐ Sanitize all cutting boards before use ☐ Sanitize all food contact surfaces ☐ Sanitize all knives and kitchen tools ☐ Prepare sanitizer buckets (proper concentration) ☐ Test sanitizer concentration: _____ ppm ☐ Check that food thermometers are calibrated ☐ Verify hand washing stations have soap and towels ☐ Ensure kitchen staff in proper uniforms ☐ Verify all staff have proper hair restraints ☐ Check that first aid kit is stocked ☐ Verify fire extinguisher accessible and charged ☐ Ensure emergency exit clear and unlocked ☐ Check floor mats in place and dry ☐ Verify adequate lighting in all kitchen areas Sanitation Issues: __________________________ ____________________________________________ BACK-OF-HOUSE: FOOD PREP ☐ Review prep list for today's menu items ☐ Check expiration dates on all perishables ☐ Rotate stock using FIFO method ☐ Prep vegetables for the day: ☐ Lettuce washed and chopped ☐ Tomatoes sliced ☐ Onions diced/sliced ☐ Other vegetables prepped: _______________ ☐ Prep proteins: ☐ Chicken portioned and seasoned ☐ Beef portioned ☐ Fish portioned ☐ Other proteins: _________________________ ☐ Prepare sauces and dressings ☐ Portion garnishes and toppings ☐ Prepare bread/rolls if applicable ☐ Set up mise en place at each cooking station ☐ Fill squeeze bottles (oil, sauces, etc.) ☐ Label and date all prepped items ☐ Stock line with plates and serving dishes ☐ Review and organize tickets/prep orders Prep Completed By: ________ Time: __________ Missing/Low Inventory Items: ____________________________________________ ____________________________________________ BACK-OF-HOUSE: STORAGE & INVENTORY ☐ Organize walk-in cooler ☐ Check for spoiled items and remove ☐ Wipe down walk-in shelves if needed ☐ Organize dry storage area ☐ Sweep walk-in cooler floor ☐ Empty trash and replace liners ☐ Check stock levels on critical items ☐ Note items needed for next order: __________ ____________________________________________ FRONT-OF-HOUSE: DINING ROOM SETUP Opening Server/Host: _______________________ Arrival Time: _________ Target: 30 min before opening ☐ Sweep all dining room floors ☐ Mop high-traffic areas if needed ☐ Wipe down and sanitize all table tops ☐ Polish tables if needed ☐ Set tables with clean placemats or tablecloths ☐ Place silverware at each setting ☐ Place napkins (folded properly) at each setting ☐ Place water glasses at each setting ☐ Fill all salt and pepper shakers ☐ Fill sugar caddies and sweetener holders ☐ Refill and clean all condiment bottles ☐ Polish all glassware and remove water spots ☐ Arrange chairs properly at each table ☐ Check booth seating for cleanliness ☐ Adjust lighting to appropriate level ☐ Set background music to appropriate volume ☐ Adjust thermostat to comfortable temperature Dining Room Issues: _________________________ ____________________________________________ FRONT-OF-HOUSE: BAR & BEVERAGE STATION ☐ Stock bar with clean glassware ☐ Slice lemons, limes, and other garnishes ☐ Check liquor bottles and restock ☐ Fill ice wells with fresh ice ☐ Brew first batch of coffee ☐ Set up coffee station with cups, cream, sugar ☐ Stock soft drinks in beverage cooler ☐ Check CO2 levels for soda system ☐ Test beer taps for proper flow ☐ Wipe down and sanitize bar surface ☐ Stock bar with clean towels and bar tools ☐ Prepare wine service area ☐ Stock bottled beverages in cooler ☐ Verify blender and other equipment functioning ☐ Set up point-of-sale at bar station Bar/Beverage Issues: ________________________ ____________________________________________ FRONT-OF-HOUSE: HOST STAND & ENTRANCE ☐ Clean and organize host stand ☐ Stock host stand with clean menus ☐ Stock allergen information menus ☐ Stock kids' menus and crayons (if applicable) ☐ Clean front entrance doors (inside and out) ☐ Sweep entrance area ☐ Arrange waiting area seating ☐ Turn on outdoor signage ☐ Turn on exterior lights (if needed) ☐ Place outdoor A-frame sign (if used) ☐ Boot up reservation/seating system ☐ Prepare seating chart for reservations ☐ Have pens, highlighters, notepad ready ☐ Test phone system ☐ Verify payment processing system operational Host Stand Issues: __________________________ ____________________________________________ FRONT-OF-HOUSE: RESTROOM INSPECTION ☐ Clean and disinfect all toilets ☐ Clean and disinfect urinals (if applicable) ☐ Wipe down all sinks and countertops ☐ Clean and polish all mirrors ☐ Sweep restroom floors ☐ Mop restroom floors with disinfectant ☐ Empty trash and replace liners ☐ Stock all toilet paper holders ☐ Refill paper towel dispensers ☐ Refill soap dispensers ☐ Test hand dryers (if applicable) ☐ Check all faucets functioning properly ☐ Verify toilet flush mechanisms working ☐ Ensure proper lighting in restroom ☐ Verify door locks functioning ☐ Check that restroom smells fresh Restroom Issues: ____________________________ ____________________________________________ FRONT-OF-HOUSE: SERVICE STATIONS ☐ Stock service station with clean plates ☐ Stock service station with glassware ☐ Stock service station with silverware ☐ Stock napkins and linens ☐ Refill coffee and tea supplies ☐ Stock condiments and sauces ☐ Stock to-go containers and bags ☐ Ensure point-of-sale terminals functioning ☐ Stock receipt paper in printers ☐ Wipe down service station surfaces ☐ Organize and stock trays FINAL SAFETY & READINESS CHECKS Completed By: ________ Time: ________ ☐ Test all emergency exits (should open easily) ☐ Verify fire extinguishers accessible ☐ Check that first aid kit is easily accessible ☐ Ensure all staff briefed on daily specials ☐ Verify all stations stocked and ready ☐ Confirm adequate staff for expected volume ☐ Check all electrical cords safely positioned ☐ Verify floor mats flat and not creating hazards ☐ Ensure kitchen-to-FOH communication working ☐ Test buzzer/paging system (if applicable) ☐ Review reservation list one final time ☐ Unlock front door at opening time OPENING ISSUES LOG Equipment Malfunctions: ____________________________________________ ____________________________________________ Missing Supplies or Inventory: ____________________________________________ ____________________________________________ Staff Absences or Issues: ____________________________________________ ____________________________________________ Maintenance Needed: ____________________________________________ ____________________________________________ Follow-Up Required: ____________________________________________ ____________________________________________ OPENING CERTIFICATION Opening Manager: ___________________________ Signature: _________________ Time: _________ Kitchen Ready: ☐ Yes ☐ No Chef Signature: ________________ Time: _____ Front-of-House Ready: ☐ Yes ☐ No FOH Lead Signature: ____________ Time: _____ Ready for Service: ☐ Yes ☐ No Doors Opened: _______ (time)
Disclaimer
Important: This restaurant opening checklist template is provided for informational and organizational purposes only. While it follows food service industry best practices, every restaurant operates differently based on concept, menu, size, and local regulations.
This template should be customized to match your specific restaurant operations and does not constitute professional food safety consulting, health code compliance advice, or a complete operational manual. Restaurants must comply with local health department regulations, food safety standards, employment laws, and building codes. Always consult with qualified food safety professionals, health inspectors, and legal advisors to ensure your operations meet all applicable requirements. No legal liability or responsibility is accepted by or on behalf of Everhour, Shifts, or their partners for any errors, omissions, or statements within this document. Everhour and Shifts accept no responsibility for any loss, damage, or inconvenience caused as a result of reliance on this template.
Implementation best practices for your team
Introduce the checklist gradually during a training period. Walk through each section with your opening team, explaining why tasks matter and demonstrating proper execution. Don't just hand staff a checklist and expect perfect compliance - invest time in thorough training.
Laminate printed checklists and provide dry-erase markers so they can be reused daily. Position checklists strategically - kitchen checklist near the prep area, FOH checklist at the host stand, management checklist in the office. Make them visible and accessible.
Assign clear ownership for each section. Designate who's responsible for completing kitchen tasks, dining room setup, bar prep, and management duties. When everyone knows their responsibilities, nothing gets overlooked and no one assumes someone else is handling it.
Review completed checklists daily and provide feedback. Managers should check checklists throughout the opening period and immediately after opening. Look for incomplete items, recurring problems, or tasks consistently rushed. Regular review maintains accountability and quality standards.
Benefits for your restaurant operations
Opening checklists reduce stress and chaos during the busiest time of day. Staff know exactly what to do and managers can focus on coordination rather than remembering every task. The structured approach creates a calm, professional atmosphere that sets a positive tone for the entire shift.
Consistency improves across all shifts and locations. Whether it's Tuesday morning or Saturday night, whether your experienced manager opens or a newer one, the checklist ensures the same standards. Customers receive the same quality experience regardless of when they visit.
Food safety compliance strengthens with documented temperature checks, sanitation procedures, and equipment verification. During health inspections, completed checklists demonstrate your commitment to safety protocols. This documentation can prevent violations and protect your operating license.
Employee training becomes faster and more effective. New hires can reference the checklist while learning opening procedures. They understand expectations clearly and can work more independently sooner, reducing the training burden on experienced staff.
The bottom line
A comprehensive restaurant opening checklist transforms your morning chaos into organized, efficient preparation. It ensures food safety, maintains quality standards, protects staff from injury, and sets your entire operation up for successful service.
Start with our detailed template, customize it for your specific restaurant concept and menu, train your team thoroughly, and make checklist completion a non-negotiable part of every opening. The consistency and professionalism will show in every aspect of your service, from kitchen efficiency to customer satisfaction.
