This NSO Ops Handover checklist supports a smooth new store opening for quick service restaurants. It covers external area readiness, drive thru screens and pricing, exterior lighting, queue control, and pre-opening marketing actions. Front of house steps include host assignment, kiosks and tills with correct pricing and floats, table numbers, cleanliness, music levels, uniforms, toilets, and ribbon-cutting prep. Back of house focuses on station setup, prep for first 100 guests, chicken in PHUs, defrosting, walk-in organization, sanitiser buckets, wash stations, printers and screens, and DT tills. Management items include floor plans, duty assignments, breaks, sales targets, and sign-off by NSO Lead and Ops Manager.
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