Restaurant Opening Daily Checklist SOP

A daily SOP for opening a restaurant, including temperature checks, signage setup, menu specials, POS testing, and staff briefing.

Steps

• Verify the opening assignment and checklist
  The opening manager verifies the date, location, and assigned opening checklist before any setup begins. The manager confirms the shift start time, assigned roles, and any known deviations from the standard opening plan.
• Inspect the dining room and entry for readiness
  The shift supervisor inspects the dining room, entryway, host stand, and guest restrooms for cleanliness, lighting, and physical readiness. The supervisor removes obstructions, straightens furniture, and confirms that walkways are clear.
• Check food and holding temperatures
  The line cook or opening manager verifies the temperature of required refrigerated, frozen, and hot-held items using a sanitized probe. The operator records each reading in the temperature log and identifies any deviation from the approved tolerance.
• Correct any temperature deviation
  The opening manager reviews the temperature readings and determines whether any item is outside the approved tolerance. If a deviation exists, the manager follows the restaurant's food safety escalation process, isolates the affected item, and documents the non-conformance.
• Set up signage and menu specials
  The lead host or opening manager places required signage at the entrance, host stand, and service areas. The operator updates menu specials, sold-out items, and promotional notices so the guest-facing information matches the current service plan.
• Escalate and document temperature non-conformance
  The opening manager isolates the affected product, records the deviation, and notifies the competent person or manager responsible for food safety decisions. The manager determines whether the item can be corrected, reheated, chilled, or must be discarded according to policy.
• Test POS, printer, and payment functions
  The opening manager powers on the POS terminal and verifies login access, network connectivity, receipt printing, and payment processing functions. The operator completes a test transaction or approved system check and confirms that the register is ready for guest orders.
• Brief the staff on service priorities
  The opening manager conducts a brief staff huddle covering reservations, expected covers, menu specials, 86'd items, station assignments, safety reminders, and any operational deviations. The manager confirms that each role understands the opening status and service expectations.
• Release the location for service
  The opening manager performs a final review of the checklist, confirms that required items are complete, and authorizes the location to open for service. Any unresolved deviation is escalated before guests are admitted.