Use this back of house opening checklist to standardize restaurant prep before service. Verify deliveries against the truck invoice, rotate stock in freezer, fridge, and dry storage, and ensure no products are left on the floor. Turn on and preheat key equipment including ovens, egg grill, fryers, warmers, toasters, soup wells, and monitors. Set up secondary and primary stations with tools, pans, scoops, brushes, molds, and utensils. Prepare breakfast items, check thaw cabinets, and configure Duke and breading stations. Include manager tasks like securing phones and completing the setup board to confirm readiness.
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