Before the doors open
A consistent opening routine gives the team time to spot problems before guests arrive. Confirm staffing and reservations, check that equipment is working, and review any menu changes or dietary information together.
- ✓Check deliveries, storage temperatures, and inventory according to your local food safety requirements.
- ✓Review the day's bookings, events, and expected busy periods.
- ✓Confirm that front-of-house and kitchen stations are ready for service.
During service
Keep communication short and clear. A quick check-in between the kitchen and service team can surface delays, unavailable items, and guest needs before they become bigger problems. Make sure breaks and safe working practices remain part of the plan.
Close with tomorrow in mind
Record waste, maintenance issues, guest feedback, and anything the opening team needs to know. Complete your cleaning and cash-handling procedures, then compare actual sales and staffing with your forecast.
A checklist should support good judgment rather than replace it. Adapt it to your concept, team, local regulations, and the realities of each service.
This guide is for educational purposes and is not financial or legal advice.
