Cinema Concession Stand Pre-Open Setup Inspection

Pre-open inspection for cinema concession stands to verify equipment power-on sequence, stock levels, POS readiness, pricing accuracy, and cup/condiment station restocking before first showtime.

Inspection Details

• Inspection date and opening shift recorded
• Stand location or concession zone identified
• Inspector name recorded
• First showtime confirmed
• Opening checklist completed before guest arrival

Equipment Power-On and Readiness

• Popcorn machine powered on and operating in correct start-up sequence
• Warmers, hot-hold units, and beverage equipment powered on and holding ready status
• Equipment power cords, plugs, and outlets visible and free from damage or overheating
• Emergency shutoff switches and accessible controls identified and unobstructed
• Equipment area clear of trip hazards and combustible clutter

Product Stocking and Packaging

• Popcorn kernels, oil, and seasoning stocked to opening par level
• Candy, chips, and packaged snacks stocked to opening par level
• Paper boats, bags, trays, and other serving containers stocked to opening par level
• Ice, syrups, and fountain beverage ingredients stocked to opening par level
• Out-of-stock items identified and communicated to shift lead

POS Terminal and Payment Readiness

• POS terminal powers on without error and reaches login screen
• Card reader, cash drawer, and receipt printer are connected and functional
• Menu buttons, modifiers, and combo items available on POS
• Opening cash drawer count verified against starting bank
• Payment network or offline mode status confirmed

Pricing Boards and Menu Accuracy

• Menu board prices match approved current pricing
• Combo offers, upsells, and limited-time promotions displayed correctly
• Pricing board is legible, illuminated, and free from missing or outdated labels
• Any pricing discrepancy escalated to manager before opening

Cup and Condiment Station Setup

• Cup sizes stocked to opening par level
• Lids, straws, napkins, and stirrers stocked and accessible
• Condiments replenished, labeled, and within reach of guests or staff as designed
• Condiment station clean, dry, and free of spills or residue
• Waste bin at condiment station emptied and lined