TOP OPS V3 Restaurant Operations Checklist
by Jennifer Reed, from the Community
This TOP OPS V3 checklist helps audit end to end quick service restaurant operations. It covers exterior signage and hours, lobby and front counter standards, digital menu boards, grab and go and restrooms, drive thru and holding equipment, online ordering and portal status, core menu availability and projections, product quality and waste controls, landing station setup, ovens and hoods, pizza dress station procedures, timers and order sequencing, pressouts and dough handling, storage and FIFO, sauce prep and equipment maintenance, administrative tasks such as staffing, scheduling, inventory, and paperwork, required equipment and cleanliness, pest control and chemical safety, and imminent health risk policies.
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About author
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.