Restaurant Opening Checklist

The daily tasks to finish before the doors open, across the dining room, kitchen and bar.

A real, editable checklist below — tick, tap a line to rewrite, drag to reorder.

  • Restaurant Opening Checklist
  • Clean dining room, kitchen, restrooms
  • Set up tables and chairs
  • Check restrooms
  • Test kitchen equipment
  • Test dishwashers and coffee machines
  • Check refrigeration temperatures
  • Check inventory
  • Prep food
  • Stock beverages and garnishes
  • Check glassware
  • Count the POS float
  • Confirm licensing compliance
  • Check uniforms and appearance
  • Assign each task to a named person
  • Set time slots for each task
  • Hold a pre-shift meeting
  • Review the checklist regularly
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Tick the circles, tap any line to change it, drag the dots to reorder.

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This list is for the manager or shift lead who opens a restaurant each day, not for someone planning a new venue. StaffAny names cleaning, equipment tests, delegation and time slots as the ways to open efficiently. Miratag's bar template runs 53 items and is timed at 10 to 15 minutes. Assign each task to a named person, then review the list when operations, staff or procedures change. It assumes a daily open and covers the dining room, kitchen and bar. It leaves out the steps of launching a new restaurant, such as concept, menu and funding.

Why these items are on the list

  1. Clean dining room, kitchen, restrooms. StaffAny puts cleaning first and ties it to health and safety compliance.
  2. Set up tables and chairs. Check for wobbly chairs, uneven tables and damage, and fix them before guests arrive.
  3. Check restrooms. Sinks, faucets and toilets working. Soap, toilet paper and hand towels stocked.
  4. Test kitchen equipment. Ovens, grills, fryers and refrigerators. Listen for unusual sounds and look for wear.
  5. Test dishwashers and coffee machines. Catch faults before service, not during it.
  6. Check refrigeration temperatures. Listed in the bar checklist alongside equipment readiness.
  7. Check inventory. Look closely at perishables for freshness and condition.
  8. Prep food. Sauces, pre-cut vegetables and marinated proteins cut cooking time during service.
  9. Stock beverages and garnishes. Bar opening covers beverage stock levels and garnish preparation.
  10. Check glassware. Part of the bar opening walk-through.
  11. Count the POS float. Also on the bar opening list.
  12. Confirm licensing compliance. The template is general. Adapt it to your local laws and regulations.
  13. Check uniforms and appearance. Clean, appropriate uniforms and groomed staff set your hygiene standard.
  14. Assign each task to a named person. One owner per item keeps each task accountable.
  15. Set time slots for each task. A schedule lets you track progress and leaves room for surprises.
  16. Hold a pre-shift meeting. Cover specials, menu updates and expectations. Staff can ask questions.
  17. Review the checklist regularly. Update it when operations, staff or procedures change.

Tick it on a phone or tablet at the start of each shift. Share it with the team so nobody has to ask what is already done.

When to use it

Run it at the start of every shift, before the doors open.

Sources

More lists

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