Restaurant Opening Checklist
Free template · Updated 26 October 2026
A restaurant opening checklist gets the kitchen and the dining room ready at the same time, so service starts on time and nothing important is left to memory. It's especially useful when different managers or new staff open on different days.
The template is split between kitchen and front of house. You can keep it as one list or give each area its own checklist.
Kitchen
- Turn on the kitchen ventilation before the cooking equipment
- Turn on ovens, grills and fryers and check they are working properly
- Check fridge and freezer temperatures and record them in your food safety records
- Check deliveries against the order and put chilled and frozen items away first
- Check use-by dates and rotate stock so older stock is used first
- Work through the prep list for the shift
- Check that handwashing sinks have hot water, soap and paper towels
Front of house
- Clean and set the tables
- Check that menus are clean and up to date
- Check today's bookings and plan the floor and sections
- Stock the service station with cutlery, napkins and condiments
- Check that the toilets are clean and stocked
- Set the lighting, music and temperature for service
Team and service
- Confirm who is on shift and which section each person covers
- Hold a short briefing on specials, items that have run out, large bookings and allergens in new dishes
- Count the cash float and turn on the point-of-sale system and card readers
- Unlock the doors at opening time
Tips for using this checklist
Open the same way every day
Consistency matters more than a perfect list. When every opening follows the same order, gaps become obvious and new staff learn faster.
Make the briefing part of the checklist
A two-minute pre-shift briefing is where specials, allergens and big bookings get shared. Putting it on the checklist stops it from being skipped on busy days.
Split kitchen and floor if it helps
If your chef and your floor manager open at different times, give each their own checklist so each person is accountable for their area.
Every business is different, so adapt this checklist to yours and to your local requirements.