This SOP standardizes how the restaurant opens each day so the kitchen and front-of-house are safe, sanitary, stocked, and ready for service. A reliable opening routine protects food safety and sets up a smooth shift.
Adapt the equipment, temperatures, and stations to your restaurant. Copy, print, or customize it in the generator.
Purpose
To open the restaurant safely, in compliance with food-safety requirements, and fully prepared for service.
Scope
Applies to the opening manager, kitchen, and front-of-house opening staff.
Responsibilities
- Opening Manager: Oversees opening, verifies temperature logs, and briefs the team.
- Kitchen Staff: Starts equipment, checks temperatures, and preps the line.
- Front-of-House: Sets up dining area, POS, and cash drawer.
Step-by-Step Procedure
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1. Unlock & startup
- Disarm the alarm, unlock, and turn on lights and HVAC.
- Start kitchen equipment (ovens, fryers, grills, hood) and refrigeration.
- Power up the POS and disable the after-hours message.
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2. Food safety checks
- Record walk-in, cooler, and freezer temperatures on the log.
- Verify no unsafe items; discard anything out of date.
- Set up sanitizer buckets at the correct concentration and stock handwashing stations.
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3. Line & dining prep
- Complete prep list and stock the line to par levels.
- Check hot/cold holding temperatures before service.
- Set and clean dining room, restrooms, and host stand.
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4. Front-of-house & briefing
- Set the cash drawer/float and reconcile the starting balance.
- Review reservations, specials, and 86'd items.
- Hold a pre-shift briefing and assign sections/stations.
Checklist Version
- Alarm off, equipment and refrigeration started
- Walk-in/cooler/freezer temperatures logged
- Out-of-date items discarded
- Sanitizer buckets set and handwashing stocked
- Line stocked to par and holding temps checked
- Dining room, restrooms, and POS ready
- Cash drawer set and pre-shift briefing held