Opening A Restaurant Checklist

By Warren Wu | September 10, 2020
Checklists Operations Restaurants
Restaurant dining tables all set

Intro

This restaurant pre-opening checklist can be used for anyone opening a new restaurant. Use this checklist to ensure that all requirements are met and to help confirm that the restaurant is ready to operate and open.

Opening A Restaurant Checklist

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Pre-Const, During Const, Ops
Liquor Bond
Liability
Workman’s comp
Burglar/Fire Alarm
Music/Public Address
Telephone Lines-Internal
POS & Computer Lines
Handicap Regulations
Ansel System Requirements
Exits
Emergency Lighting
Security During Operation
Panic Hdwr Requirements
Fire Inspector Approval
Sprinkler System Requirements
Smoke Detectors/Smoke Eaters
Register w/ All Gov't Agencies
Obtain Fed Tax ID Number
Bank Reconciliations
Payroll System
Procedures
Drawings/Plans
Inspection
Permit Requirements
Installation
Procedures
Drawings/Plans
Inspection
Permit Requirements
Installation
Procedures
Drawings/Plans
Inspection
Permit Requirements
Installation
Procedures
Drawings/Plans
Inspection
Permit Requirements
Installation
Set Up Grease Trap - Rendering Service
Procedures
Drawings/Plans
Inspection
Permit Requirements
Installation
Selection of Bank
Construction Account
Operational Account
Payroll Account
Lines of Credit
Deposit bags
Credit Card Deposit Acc'ts
Merchant Acct-AX, VISA/MC, Gift Cards, etc
Logo
Type/Font Style
Colors
Size
Business Cards
Menus
Identify and choose menu covers if used
Printed Gift Certificates
Signs
Stationary
Letterhead
Coming soon
Opening date
Now hiring
Menu Board
No deliveries between…
Hours of business
Parking Lot
Smoking
Fire Marshall
ADA
Restrooms
Open/Closed
Evaluate Local Associations
List of advertising Resources
Flyers
Food
Liquor
Supplies
Contact Salespersons
Credit Applications on File
List of References
Inventory
Initial / Pre-Opening
Replacement
Par Stock & Ordering Forms
Maintenance
Janitorial
Valet Parking
Pest Control
Plant Service
Linen Service
Hood/Flue Cleaning
Carpet Cleaning
Window Washing
Pre Opening
Management
Hourly
Wiring
Installation
Training
Local contact w/ name number
Establish credit, delivery schedule
P - O - S materials
Initial marketing support
Number of Spaces
Resurfacing
Entrance/Exits
Lighting for Parking Lot
Control Pre-Construction
Control During Construction
Valet Stand/Key Control
Parking Lot Signage Handicap/Reserved/Vallet
Pre-Construction
During Construction
Maintenance
Construction Timetable
Estimated Time for Each Phase
Estimated Completion Date
Critical Path
Construction Budget
Sign Requirements/Restrictions
Robbery Prevention
Control of Access During Ops
Control of Access During Const
Double door safe
Night drop
Make list of keys needed in store. Have all coolers, equipment, etc. keys same as doors
Collect all keys upon installation.
Re-key just before opening
First aid box
Restrooms
Exits
Develop pay scales for all crew work groups
Front Desk
Servers
Wait Assistants
Bartenders
Cooks
Prep Cooks
Dishwashers
Supervisors
Managers
Place employment ads in local newspapers & schedule recruiting missions
Review staffing manual for interviewing and hiring procedures. Establish target question list.
Identify dates of training allowing for “dry run” or “soft opening” time.
Validate service sequences.
Develop bar opening checklist.
Develop kitchen-opening checklist & for all departments: open, close & managers.
Document and train management and staff
Organize orientation materials.
Develop sidework schedules for all FOH
Set up POS training for management & crew
Arrange lodging for all opening personnel.
Wine & beer seminars for sales knowledge and over-consumption policy.
FOH menu descriptions for all items.
Plating and garnish guide for all items.
Set up training recipe manuals
Select training team.
Set date for training team arrival.
Prepare master training calendar.
Set up training manuals & opening materials.
Set up general meeting and training session.
MSDS location
Interviewing and hiring (legal vs. illegal questions, ADA, etc.)
Restaurant standards and systems
Selection of Manager
Selection of Pre-Opening Staff
Organizational Chart
Evaluation of Available Managers
Define Manager Job Duties
Interview of Managers
Interview of Pre-Opening Staff
Create Management Reports
Evaluation of Available Chefs
Evaluation of Kitchen Manager
Employee Performance Evaluation
Training Program for Employees
Uniforms
Dress Code
Reports
Food/Bev/Covers/Avg Ck/Sales Mix
Comparisons to Budget
Organizational Charts by Department
Dining Room
Bar
Kitchen
Administration
Employee Applications
Writing
Production
Training
Hiring of Employees
Training of Employees
Establish employee meal policy
English / Spanish
I - 9 and Tax Forms
Health cards
Server/Bartender/Entertainment Permits
Orientation
Pre-Opening/Training schedule
Operational schedule
ServSafe™ Training
Uniform
Set-up sheets with pars
Opening checklists
Closing checklists
Prep lists with pars
Standardized recipe book
Freezer pull sheets
Inventory forms.
Electric bug killer for back door?
Required Postings -- OSHA, safety, minimum wage, etc
Wage & hour
Workman's comp
Emergency hospital & Doctor
Safety manual
Financial manual
Catering manual
Kitchen manual
Exhibition cooking manual
Office line
Catering line
E-mail line
Kitchen line
Reservations line
ASCAP/BMI Arrangements
Music System
Estimated Hours of Operation
Bar
Restaurant
Entertainment
Children’s Menus
Children amenities
Baby bibs
Birthday Favors
Lunch
Dinner
Catering
Brunch
Banquet
Menu Pricing Range
Menu Cost & Portion Guide
Standard recipe binder
Section ( wait station) Maps
Opening and Closing Sidework Assignments
Hood/HVAC equipment
Punch List
Kitchen Clock
Anti-fatigue mats
Set up dish machine service
Refrigeration Equipment
Cooking Equipment
Ice Machines
Dry Storage
Walk-in
Freezer
Supply area
Service Area
Chemical Storage
Bar Storage
Produce List
Obtain Bids
Place Order
Receive Order
Produce list
Obtain bids
Place Order
Receive Order
Plateware
Flatware
Glassware
linen
Obtain Bids
Order
Arrange Delivery
Accept per Order
Obtain Bids
Order
Arrange Delivery
Obtain Bids
Order
Arrange Delivery
Apply Scotchguard protection
High Chairs & Boosters
Arrange Delivery
Obtain Bids
Order
Arrange Installation
Soda System
Well liquor selection
Call liquor selection
Premium liquor selection
Beer Selection
Wine Selection
Standardized Recipe and Glassware
Hard goods
Wet Floor Cones
Mop Buckets
Mops
Vacuum
Hand towel dispensers
Squeegees
Food Ordering
Office Suite Software
Scheduling
Place initial food order
Place initial chemical supplies order
Place initial paper goods order
Fire Department walk through
Environmental Health Walk through
This checklist is derived from:
Disclaimer

Coast and their collaborators provide this resource as a service to the public. Coast and their collaborators’ are not responsible for, and expressly disclaims all liability for, damages of any kind arising out of use, reference to, or reliance on any information contained within this website.

Please note that this template is provided as an example only. It does not replace your own diligence & research, including workplace, health and safety or other applicable laws. You should seek professional advice to determine if the use of this resource is appropriate or permissible in your workplace or jurisdiction.

Checklists Operations Restaurants

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