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Restaurant
Pre-Opening Checklist Projected Opening
Date:______________
Inspectors: Name
Phone Cell or
e-mail
Health:
Fire:
Building:
Electrical:
Plumbing:
Other:
1) Prepare critical path for operations based on
construction schedule.
2) Have standard credit sheet drafted for ease of
setting up accounts.
3) Make contractors phone list for post opening
emergencies.
Task
Order By: In Place by: Person Responsible
Insurance Evaluation
Pre-Const, During Const,
Ops
Liquor
Bond
Liability
Workman’s
comp
Solid
waste/Dumpster/Compactor/Roll-off
Cables & Wiring
Burglar/Fire
Alarm
Music/Public
Address
Telephone
Lines-Internal
POS & Computer
Lines
Code Book
Handicap
Regulations
Ansel System
Requirements
Exits
Emergency
Lighting
Security During
Operation
Panic Hdwr
Requirements
Fire Inspector
Approval
Sprinkler System
Requirements
Smoke Detectors/Smoke
Eaters
Task
Order By: In Place by: Person Responsible
Evaluate Information
Systems
Register w/ All Gov't
Agencies
Obtain Fed Tax ID
Number
Bank
Reconciliations
Payroll
System
Gas Service - New
Procedures
Drawings/Plans
Inspection
Permit
Requirements
Installation
Telephone Service-
New
Procedures
Drawings/Plans
Inspection
Permit
Requirements
Installation
Water Service - New
Procedures
Drawings/Plans
Inspection
Permit
Requirements
Installation
Sewer Service - New
Procedures
Drawings/Plans
Inspection
Permit
Requirements
Installation
Set Up Grease Trap -
Rendering
Service
Electric Service-
New
Procedures
Drawings/Plans
Inspection
Permit
Requirements
Installation
Task
Order By: In Place by: Person Responsible
Banking
Selection of
Bank
Construction
Account
Operational
Account
Payroll
Account
Lines of
Credit
Deposit
bags
Credit Card Deposit
Acc'ts
Merchant Acct-AX,
VISA/MC, Gift Cards,
etc.
Graphics Design
Logo
Type/Font
Style
Colors
Size
Business
Cards
Menus
Identify and choose menu
covers if
used.
Printed Gift
Certificates
Signs
Stationary
Letterhead
Signage and Banners
Coming
soon
Opening
date
Now
hiring
Menu
Board
No deliveries
between…
Hours of
business
Parking
Lot
Smoking
Fire
Marshall
ADA
Restrooms
Open/Closed
Advertising Timetable
Find Yellow Pages
Cut-Off
Dates
Evaluate Local
Associations
List of Advertising
Resources
Flyers
Task
Order By:
In Place by: Person Responsible
Vendor List for:
Food
Liquor
Supplies
Contact
Salespersons
Credit Applications on
File
List of
References
Inventory
Initial /
Pre-Opening
Replacement
Par Stock & Ordering
Forms
Outside Services
Maintenance
Janitorial
Valet
Parking
Pest
Control
Plant
Service
Linen
Service
Hood/Flue
Cleaning
Carpet
Cleaning
Window
Washing
Payroll
Pre
Opening
Management
Hourly
POS System
Wiring
Installation
Training
Primary Vendor
Selection/Approved vendor list
Local contact w/ name
number
Establish credit,
delivery
schedule
P - O - S
materials
Initial marketing
support
Task
Order By: In Place by: Person Responsible
Parking Lot
Number of
Spaces
Resurfacing
Entrance/Exits
Lighting for Parking
Lot
Control
Pre-Construction
Control During
Construction
Valet Stand/Key
Control
Parking Lot Signage
Handicap
Reserved
Valet
Landscaping
Pre-Construction
During
Construction
Maintenance
Construction
Timetable
Estimated Time for Each
Phase
Estimated Completion
Date
Critical
Path
Construction
Budget
Sign
Requirements/Restrictions
Security
Robbery
Prevention
Control of Access During
Ops
Control of Access During
Const
Double door
safe
Night
drop
Keys
Make list of keys needed
in store. Have all coolers, equipment, etc. keys same as
doors.
Collect all keys upon
installation.
Re-key just before
opening
First aid box
Informational Signage
Restrooms
Exit
Task
Order By: In Place by: Person Responsible
Staffing
Projected
list of employee needs for each area of operation and
Sources for recruiting.
Develop pay scales for
all crew work
groups
Front
Desk
Servers
Wait
Assistants
Bartenders
Cooks
Prep
Cooks
Dishwashers
Supervisors
Managers
Arrange for interview
site, furniture, phones & supplies.
Place employment ads in
local newspapers & schedule recruiting missions.
Review staffing manual
for interviewing and hiring procedures. Establish target
question list.
Training
Identify dates of
training allowing for “dry run” or “soft opening”
time.
Validate service
sequences.
Develop bar opening
checklist.
Develop kitchen-opening
checklist & for all departments: open, close & managers.
Document and train
management and
staff.
Organize orientation
materials.
Develop sidework
schedules for all FOH
Set up POS training for
management &
crew.
Arrange lodging for all
opening
personnel.
Wine & beer seminars for
sales knowledge and over-consumption policy.
FOH menu descriptions
for all
items.
Plating and garnish
guide for all
items.
Set up training recipe
manuals
Select training
team.
Set date for training
team
arrival.
Prepare master training
calendar.
Set up training manuals
& opening
materials.
Set up general meeting
and training session.
Organize any
necessary management training such as:
MSDS
location
Restaurant standards and
systems
Task
Order By: In Place by: Person Responsible
Human Resources
Selection of
Manager
Selection of Pre-Opening
Staff
Organizational
Chart
Evaluation of Available
Managers
Define Manager Job
Duties
Interview of
Managers
Interview of Pre-Opening
Staff
Create Management
Reports
Evaluation of Available
Chefs
Evaluation of Kitchen
Manager
Employee Performance
Evaluation
Training Program for
Employees
Uniforms
Dress
Code
Establish Work
Schedules
Reports
Food/Bev/Covers/Avg
Ck/Sales
Mix
Comparisons to
Budget
Organizational Charts by
Department
Dining
Room
Bar
Kitchen
Administration
Employee
Applications
Employee
Manuals
Writing
Production
Training
Hiring of
Employees
Training of
Employees
Establish employee meal
policy
Employee Applications
& Employee New Hire
Kits
English /
Spanish
I - 9 and Tax
Forms
Health
cards
Server/Bartender/Entertainment
Permits
Orientation
Pre-Opening/Training
schedule
Operational
schedule
ServSafe™
Training
Uniform
Task
Order By: In Place by: Person Responsible
Kitchen
Operations/Service Operations
Set-up sheets with
pars
Opening
checklists
Closing
checklists
Prep lists with
pars
Standardized recipe
book
Freezer pull
sheets
Inventory
forms.
Electric bug killer for
back
door?
Employee Bulletin
Board
Required Postings --
OSHA, safety, minimum wage,
etc.
Wage &
hour
Workman's
comp
Emergency hospital &
Doctor
Employee
lockers
Job
descriptions
Operational
Manuals
Safety
manual
Financial
manual
Catering
manual
Kitchen
manual
Exhibition cooking
manual
Join local Restaurant Association
Telephones
Office
line
Fax
line
Catering
line
E-mail
line
Kitchen
line
Reservations
line
Pay
phones
Guest Music
ASCAP/BMI
Arrangements
Satellite Music
System
Task
Order By: In Place by: Person Responsible
Hours of Operation
Estimated Hours of
Operation
Bar
Restaurant
Entertainment
Opening
On
Going
Preliminary Menu
Children’s
Menus
Children
amenities
Baby
bibs
Birthday
Favors
Lunch
Dinner
Catering
Brunch
Banquet
Menu Pricing Range
Menu Cost & Portion
Guide
Standard recipe
binder
Table Arrangement
Section ( wait station)
Maps
Opening and Closing
Sidework
Assignments
Task
Order By: In Place by: Person Responsible
Equipment, Smallwares & Supplies
Collect all
warranties for new equipment and send in cards.
Place all equipment
information and Service Agents in a notebook for
reference.
Kitchen
Dining
Room
Bar
Office
Food
Inventory
Bar
Inventory
Supplies
Inventory
Hood/HVAC equipment
Kitchen Design and
Equipment List
Punch
List
Contractor
Subcontractors
Out-side
Contractors
Equipment checkout
(burn-in/calibration)
Ice
Machines
Cooking
Equipment
Refrigeration
Equipment
Hand Wash Stations
Soap
Sanitizer
Towel
Dispensers
Hand wash
signs
Kitchen
Clock
Anti-fatigue
mats
Set up dish machine
service
Clean, organize and
label all shelving:
Dry
Storage
Walk-in
Freezer
Supply
area
Service
Area
Chemical
Storage
Bar
Storage
Task
Order By: In Place by: Person Responsible
Kitchen Utensils
Produce
List
Obtain
Bids
Place
Order
Receive
Order
Small Wares Order
Produce
List
Obtain
Bids
Place
Order
Receive Order
Tabletop Selection
Plateware
Flatware
Glassware
Linen
Select Wall Covering
Produce
List
Obtain
Bids
Place
Order
Receive
Order
Select Tables
Produce
List
Obtain
Bids
Place
Order
Receive
Order
Select Chairs
Produce
List
Obtain
Bids
Place
Order
Receive
Order
Apply Scotchguard
protection
High Chairs &
Boosters
Arrange
Delivery
Select Floor
Covering
Obtain
Bids
Order
Arrange
Installation
Task
Order By: In Place by: Person Responsible
Bar Operation
Beverage station
cups
lids
holders
sodas
dairy
canned
juices
bev
naps
straws
Soda System
Well liquor selection
Call liquor
selection
Premium liquor
selection
Beer Selection
Draft
system
Wine Selection
Supplier Wine
Training Program
Wine List
Design
Wine List
Publication
Wine
Openers
Wine buckets and
stands
Standardized Recipe
and Glassware
Garnish
Guide
Paper Products
Guest
Checks
POS
Supplies
Take
out
Bathroom
Task
Order By: In Place by: Person Responsible
Linen Service
Table top Laundry
(Rental)
Uniform Laundry
(Rental)
Uniform
order
Janitorial supplies
Hard
goods
Wet Floor
Cones
Mop
Buckets
Mops
Vacuum
Hand towel
dispensers
Squeegees
Office Equipment
Office Furniture
Desk
Chair
Filing
cabinets
Computer System
Color
Monitor
Color
Printer
ISP Internet
service
Software
Food Ordering (From
Primary
Supplier)
Office Suite
Software
Word
Processor
Spreadsheet
Presentation
Publisher
Software
Scheduling- Use
for employee time management, Management Schedules
and Catering
Events
Upload software
Telephone Equipment
Obtain
Bids
Order
Arrange
Delivery
Accept per
Order
Task
Order
By: In Place by: Person Responsible
Finals
Place initial food
order
Place initial
chemical supplies
order
Place initial paper
goods
order
Fire Department walk
through
Alarm system
Fire
extinguishers/signs
Ansul
system
Hand held
extinguisher
Mounting and
signage
Instruction
Environmental Health
Walk through |
