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Restaurant Opening Procedure

Pre-open procedure for restaurant managers — cash, equipment, food temps, sanitation, team huddle. 60-90 minutes from arrival to doors open.

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Built for: Foodservice Restaurants QSR Cafe

What's inside this template

Steps

Disarm alarm and verify overnight log
Disarm before the timeout. Check the security panel and overnight cleaning log for any flagged events. Confirm the building was secured at the prior closing time.
Cash drawer setup
Count safe vs prior closing sheet. Set up opening floats per register ($150-$300 typical) and verify against your bank deposit log.
Equipment startup
Turn on grills, fryers, ovens, hot wells, and cold tables. Allow 20-30 min warm-up. Verify hood and ansul system indicators.
Verify food temperatures
Walk-in cooler ≤41°F, freezer ≤0°F, hot holding ≥135°F once running. Record on the temperature log. Investigate any out-of-spec readings before service.
Sanitation setup
Make sanitizer buckets per spec (200-400 ppm Cl, or 150-400 ppm QAC). Ensure 3-comp sink is set up. Stock hand-wash stations.
FOH/BOH walk
Mise en place check: prep complete, garnishes ready, menus current, restrooms stocked, dining room set, music and HVAC at brand spec.
Team huddle
Daily targets, 86 list, VIP reservations, allergen alerts, training topic of the day, recognition. 5 minutes max.
Open the doors
Unlock front, raise gates, turn on open sign, take down chairs. Confirm POS and payment terminals are responsive.

Common use cases

Daily restaurant open

New manager training

Multi-unit standards

Frequently asked questions

What if the manager arrives and the alarm has been disarmed already?

Treat as a security incident. Do not enter alone — call the security number for the location and document the time. Common cause is overnight cleaning crew, but verify before assuming.