Template

General Opening Procedures

by Clarkes Restaurant, from the Community

This restaurant opening procedures checklist helps teams get ready for service. It covers facility opening tasks like raising shutters and switching on lights; kitchen start‑up including extractor, range, griddle, bain‑marie, oven, microwave, tea bar, and slush machines; stock checks for fish, potatoes, rolls, drinks, and condiments; dishwashing readiness and chip/potato prep; front‑of‑house setup with tables and tea bar; and cash float checks for restaurant and takeaway tills. It also includes logging opening temperatures for fridges, freezers, walk‑ins, and fish keep, plus a final sign‑off to confirm completion.

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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
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by Elliott Rodriguez Frias, from the Community
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Run this morning opening store audit to confirm the previous nights closing tasks were completed and the site is ready for service. It covers front and back of house cleanliness, sinks and dish areas, cold room and stock rotation, grill and prep equipment shutdown and cleaning, counters and tables, paper supplies, drinks and cold section fridges, alcohol section, and general observations. Use it to standardize restaurant opening checks, surface issues early, and maintain food safety and brand standards.
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General Opening Procedures

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