Template

BOH Opening Checklist for Restaurants

This BOH opening checklist helps restaurant teams prepare the back of house for service. It guides staff to verify deliveries against invoices, rotate stock in the freezer, fridge, and center aisle, and set out bread and tortillas to thaw. It covers preheating equipment such as ovens, egg grill, fryers, warmers, toasters, soup and chicken wells, and setting stations and monitors. The setup section lists tools and pans for primary and secondary lines, as well as breading equipment. Manager tasks include securing phones and completing the setup board. Use this template to standardize morning routines and ensure a safe, efficient kitchen start-up.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .

Template

BOH Opening Checklist

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.

by Valerie Oliver, from the Community

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Template

BOH Closing Checklist for Full Service Restaurants

This back of house closing checklist helps full service restaurants complete end of day tasks safely and consistently. Cover breading stations, thaw cabinets, fryers, grills, toasters, cold wells, and holding equipment. Verify labeling, food safety logs, stock for the morning, and thorough cleaning of prep, dish, and floors. Includes manager checks for SAFE daily critical and eRQA, temperature and organization checks, and photo prompts for key areas.

by Valerie Oliver, from the Community

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Template

Skyrise Fall Protection Equipment Inspection

by Valerie Oliver, from the Community

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Template

F&B Opening Checklist

This F&B Opening Checklist helps restaurant and cafe teams prepare for service by confirming prep lists, equipment start-up, station setup, and stock levels. It covers BOH and FOH tasks such as fridge and freezer temperature checks, display and drinks fridges, condiment and merchandise stations, and cleanliness of benches and till areas. Sections include cafe, cabin, grill, and kitchen with prompts for walk-in, prep, salad, and protein fridges, plus freezer and display temps. Use it to standardize openings, maintain food safety, and ensure venues are clean, organized, and fully stocked before guests arrive.

by Bess Burgess, from the Community

20+

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Template

Restaurant Opening Checks

This restaurant opening checks template helps teams standardize morning procedures and get the site ready for service. It covers date checks, cleaning and sanitizing of grills, fryers, ovens, microwaves, and food prep areas, coordination station setup, fridge and freezer cleanliness, waste and bin management, front of house and till areas, hydration and juice stations, and dining room presentation. The checklist also includes detailed restroom and staff area standards, walk in and dry store organization, HACCP verification, and equipment and canopy filter maintenance. Use it to maintain cleanliness, food safety, and consistent readiness across the entire operation.

by Kevin Lowe, from the Community

10+

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Template

BOH Closing Checklist

This BOH closing checklist helps restaurant teams properly close the back of house each shift. It covers stock rotation and labeling in walk-ins and thaw cabinets, breading station cleanup, fryer and grill cleaning and shutdown, utensil storage, line and cold well sanitation, soup cooling and labeling, prep and dish area sanitation, trash removal, chemical storage, equipment power-down checks, and thorough floor scrubbing. Use it to standardize closing procedures, maintain food safety, and keep the kitchen organized for the next day.

by Valerie Oliver, from the Community

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BOH Opening Checklist for Restaurants

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