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Hennies Potch Pre Trade BOH Checklist

by Hennies potch, from the Community

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.

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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 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
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BOH Pre Trade Checklist 11 O Clock
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.
by Hennies potch, from the Community
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Store Readiness Checklist
This store readiness checklist supports restaurant and QSR managers in completing a thorough front- and back-of-house walk-through. It covers food storage and dating, makeline and cooler conditions, sanitation and equipment cleanliness, temperature logging and control, personal hygiene and uniforms, counter and lobby presentation, delivery driver area readiness, waste and dumpster controls, and safety and compliance items. Use it to verify standards before service, maintain food safety, and ensure a clean, organized, and guest-ready operation.
by Melissa Waugh, from the Community
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Morning Restaurant Operations Checklist
This morning restaurant operations checklist helps teams open safely and efficiently. It covers health and safety, temperature logs, FIFO and date checks, cross contamination controls, sanitizer and chemical labeling, and pest activity. It guides back and front grill cleaning, fryer and canopy hygiene, utensil and probe readiness, fridge and freezer cleanliness, and floor and void area checks. Kitchen and production room tasks include dishwash area hygiene, wall and sink cleaning, oven and filter care, and hand wash stations. It also includes front of house, toilets, walk ins, bin area, stores, and staff areas to maintain standards and compliance.
by Colchester Tollgate, from the Community
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Hennies Potch Pre Trade BOH Checklist

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Hennies Potch Pre-Trade FOH and Bar Checklist 11 oclock

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