Restaurant Opening Checklist

Freezers should hold 0°F or below; reach-ins 41°F or below. Record each unit on the temperature log. If any unit reads above range, flag it on the next step so the line cook does not load product into a failing box.

If any unit is out of range, the dependent step opens a corrective-action log entry: move TCS product to a working unit, call refrigeration tech, and document recovery.

Move TCS items to a working box, note time of relocation, and call the refrigeration vendor. Out-of-range product held above 41°F for more than 4 hours must be discarded under FDA Food Code.

Use a quat or chlorine test strip per your sanitizer SDS. Quat target is typically 200–400 ppm; chlorine 50–100 ppm. Log the reading; inspectors check this strip and log on arrival.

Light the six-burner, salamander, and flat top. Surface temp on the flat top should hit 350–375°F before first ticket. Skim and filter fryer oil; if Total Polar Materials test reads above 24%, change the oil before service.

Sous chef pulls the prep sheet and checks par levels station by station. Anything below par gets prepped first; anything 86'd gets called to the GM before the pre-shift lineup so FOH knows.

Pull use-by-dated items forward, push fresh deliveries to the back. Discard anything past use-by; document discards on the waste log so theoretical food cost reconciles.

Servers complete opening side-work: roll silver, refresh condiments, fill water pitchers, wipe banquettes, vacuum high-traffic paths. Check candles and table numbers for each deuce, four-top, and six-top.

Restrooms are an inspector's first stop. Confirm soap, paper towels, toilet paper, working hand dryer, posted handwashing sign. Wipe sinks and mirrors; mop if needed.

Pull damaged menus. Insert today's specials sheet. Verify allergen-marked items match the kitchen's current ingredient list — a stale menu lying about gluten or nuts is liability the GM owns.

Bartender checks well brands, call brands, and BTG wine against par. Restock from the liquor room. Note any drops needed on the order sheet for the beverage director.

Citrus wheels, twists, picks, olives, and any specialty garnishes for the cocktail menu. Polish rocks, coupe, wine, and pint glasses. Check draft lines are pouring clean — cloudy first pour means flush the line.

GM covers features, 86s, large parties, VIPs, today's training point, and the sales goal. Keep it to ten minutes — line gets cold and servers lose focus past that.

Walk through the day's allergen-flagged dishes and substitution paths. Remind FOH of the allergen ticket protocol: dedicated cutting board, fresh gloves, separate fryer, hand-marked plate at the pass.

Fire a test ticket through Toast or Square. Confirm the kitchen printer prints, expo screen receives, and the card reader runs a test charge. Push today's specials and 86s into the POS so they show on every server's tablet.

Sweep the entrance, wipe windows, square outdoor seating. Confirm exterior signage and any neon are lit. Replace burned bulbs before service — a dark sign at 6pm costs covers.