Restaurant Opening Checklist: Everything Before Doors Open

The 90 minutes before service determine how the next 5 hours go. Here's what needs to happen, in order.

3 Hours Before Open: Kitchen Prep

• Prep cooks arrive and begin mise en place
• Check walk-in temperatures (log for health department compliance)
• Verify all stations are stocked: proteins pulled, sauces portioned, garnishes prepped
• Run through 86'd items — what's unavailable tonight?
• Test all kitchen equipment: ovens, fryers, flattop, salamander

90 Minutes Before Open: Systems Check

• POS: Power on all terminals. Verify the menu is current and prices are correct. Test one order end-to-end (send to kitchen, print/display ticket, void it).
• Kitchen display: Confirm all KDS screens are on and connected. Check that station routing is correct.
• Payment terminals: Power on card readers. Run a test transaction if your system supports it.
• Music/lighting: Set pre-service ambiance. Adjust as doors open.
• Reservations: Review tonight's book. Flag large parties, VIPs, dietary restrictions, and any special occasions.

60 Minutes Before Open: FOH Setup

• Tables set: silverware, glassware, napkins, candles/flowers
• Chairs wiped, floors swept (especially under tables and along walls)
• Restrooms checked: stocked, clean, functioning
• Host stand organized: menus clean, waitlist system ready, floor plan current
• Bar set up: wells stocked, garnishes cut, ice bins full, speed rail organized

30 Minutes Before Open: Pre-Shift Meeting

• Go over specials: ingredients, allergens, and suggested pairings
• 86'd items: what's off the menu tonight
• VIP/large party notes
• Any operational changes (new menu items, system updates, policy changes)
• Section assignments and sidework responsibilities

Keep it to 10 minutes. If your pre-shift runs longer, you're covering too much. Save training topics for dedicated sessions.

Doors Open

• Unlock the front door (obvious, but it's been forgotten)
• Flip the sign / update Google hours if needed
• Host takes position
• Manager does a final walk-through: every table, every station, every restroom

Print this checklist and laminate it. Post it in the manager's office. The day you skip it is the day you discover the fryer isn't working at 6:15pm.