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BOH Pre Trade Checklist 11 O Clock

by Hennies potch, from the Community

Use this back of house pre trade checklist to prepare your restaurant for service at 11 o clock. Confirm temperature checks and bulk sheets, verify goods receiving, ensure storerooms, fridges and freezers are clean and organized, check oil records, and confirm dishwashers are clean and working. Capture photos for each section, confirm sauce labeling, inspect refuse and gas areas, and complete manager sign off to maintain food safety and operational readiness.

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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.

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Hennies Potch Pre Trade BOH Checklist
This pre trade back of house checklist helps restaurant teams get ready for service at five oclock. It guides managers and staff through key tasks including green area briefings and training notes, walk throughs for rush readiness, station and section stocking, oil checks and logging, uniform and safety footwear compliance, fridge temperature verification for FSA, grill, and pizza stations, product dating and coverage, temperature checks, goods receiving, store room orderliness, cleaning and labeling of spray and sauce bottles, food presentation photos, gas level checks, refuse area cleanliness, daily logs, and manager handover and meeting notes.
by Hennies potch, from the Community
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Hennies Potch Pre-Trade FOH and Bar Checklist
This pre-trade checklist helps restaurant teams prepare the front of house and bar for the 5 o clock service. It covers lighting, stable tables and chairs, POS readiness and till rolls, waiter meeting and minutes, training on new menu items, condition of menus and umbrellas, deck and outdoor cleanliness, table talkers and signage, clean crockery and cutlery, adequate takeaway packaging, waiter kits and grooming, merchandising corner counts, bookings setup, clean windows and doors, bathroom hygiene, music and advertising TV, and clean, filled spray bottles. Bar checks include garnish and ice, clean and stocked fridges, taps working, neat storeroom, draught cooler status, polished glassware, adequate glass count, FIFO stocking with no expired items, stock levels and ordering, and staff grooming. A manager handover and presence on the floor are also confirmed.
by Hennies potch, from the Community
Downloads: 0
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Hennies Potch Pre-Trade FOH and Bar Checklist 11 oclock
A practical pre-trade checklist for restaurant front of house and bar teams to prepare for the 11 oclock service. It covers FOH readiness such as lighting, seating stability, POS status, staff briefing, menu and signage checks, cleanliness, windows and bathrooms, music and advertising screens. Bar prep includes float amounts, garnish and ice, fridge cleaning and stocking, taps and draught cooler checks, glassware cleanliness and quantity, FIFO and expiry checks, stock levels and ordering, and manager sign off. Use this template to ensure consistent standards and a smooth start to service.
by Hennies potch, from the Community
Downloads: 0
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Template
Back-of-House Opening Checklist
This back-of-house opening checklist helps restaurant teams prepare the kitchen for service. It guides staff to verify gas lockouts, organize the refuse area, switch off gas geysers, and ensure staff facilities are clean and secured. Tasks include checking the fat trap, confirming fridges are on and within 0–4°C, cleaning fryers and grills, and inspecting air vents and ceilings. It also prompts dating and covering all products, completing prior-day check sheets, printing and signing variance sheets with explanations, locking and cleaning the storeroom, and capturing a manager sign-off to confirm readiness.
by Hennies potch, from the Community
Downloads: 0
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Hennies Potch Pre Trade BOH Checklist

This pre trade back of house checklist helps restaurant teams get ready for service at five oclock. It guides managers and staff through key tasks including green area briefings and training notes, walk throughs for rush readiness, station and section stocking, oil checks and logging, uniform and safety footwear compliance, fridge temperature verification for FSA, grill, and pizza stations, product dating and coverage, temperature checks, goods receiving, store room orderliness, cleaning and labeling of spray and sauce bottles, food presentation photos, gas level checks, refuse area cleanliness, daily logs, and manager handover and meeting notes.

by Hennies potch, from the Community

Get

Template

Hennies Potch Pre-Trade FOH and Bar Checklist

This pre-trade checklist helps restaurant teams prepare the front of house and bar for the 5 o clock service. It covers lighting, stable tables and chairs, POS readiness and till rolls, waiter meeting and minutes, training on new menu items, condition of menus and umbrellas, deck and outdoor cleanliness, table talkers and signage, clean crockery and cutlery, adequate takeaway packaging, waiter kits and grooming, merchandising corner counts, bookings setup, clean windows and doors, bathroom hygiene, music and advertising TV, and clean, filled spray bottles. Bar checks include garnish and ice, clean and stocked fridges, taps working, neat storeroom, draught cooler status, polished glassware, adequate glass count, FIFO stocking with no expired items, stock levels and ordering, and staff grooming. A manager handover and presence on the floor are also confirmed.

by Hennies potch, from the Community

Get

Template

Hennies Potch Pre-Trade FOH and Bar Checklist 11 oclock

A practical pre-trade checklist for restaurant front of house and bar teams to prepare for the 11 oclock service. It covers FOH readiness such as lighting, seating stability, POS status, staff briefing, menu and signage checks, cleanliness, windows and bathrooms, music and advertising screens. Bar prep includes float amounts, garnish and ice, fridge cleaning and stocking, taps and draught cooler checks, glassware cleanliness and quantity, FIFO and expiry checks, stock levels and ordering, and manager sign off. Use this template to ensure consistent standards and a smooth start to service.

by Hennies potch, from the Community

Get

Template

Back-of-House Opening Checklist

This back-of-house opening checklist helps restaurant teams prepare the kitchen for service. It guides staff to verify gas lockouts, organize the refuse area, switch off gas geysers, and ensure staff facilities are clean and secured. Tasks include checking the fat trap, confirming fridges are on and within 0–4°C, cleaning fryers and grills, and inspecting air vents and ceilings. It also prompts dating and covering all products, completing prior-day check sheets, printing and signing variance sheets with explanations, locking and cleaning the storeroom, and capturing a manager sign-off to confirm readiness.

by Hennies potch, from the Community

Get

BOH Pre Trade Checklist 11 O Clock

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