Success is the sum of small efforts, repeated day in and day out.
Robert Collier
Maintaining a constant and high degree of operational efficiency, hygiene, and customer experience is how restaurants thrive.
From the initial morning preparations to the last closure, opening and closing checklists are vital instruments that enable restaurant managers and owners to ensure their businesses work as they should. These checklists focus on incorporating uniformity, efficiency, and quality into the restaurant's daily operations, not just regular chores.
Remember Lyle deep cleaning the grease out of the fryer in Better Call Saul? That was in the Closing Checklist for Los Pollos Hermanos!
This article will provide DIY restaurant opening and closing checklist options.
Why do Restaurants Need Opening and Closing Checklists?
There is more than one good reason for arestaurant to have clearly documented opening checklists and closing checklists:
Consistency: Consistency guarantees that every day starts and ends similarly, lowering the possibility of neglected chores.
Efficiency: They allow staff members to plan, organize, and operate with clarity, saving time and minimizing mistakes.
Accountability: By clearly documenting pending and completed tasks, checklists make it easier to hold staff members accountable.
Training: They act as a training tool for newly hired workers, enabling them to learn the ropes of your restaurants quickly.
Safety and Compliance: Using a checklist regularly ensures adherence to safety procedures and health regulations.
DIY Restaurant Opening and Closing Checklist
Consider the restaurant opening (and closing) checklists as a set of Standard Operations Procedures (SOP) for staff to perform at the start of the day, end of the day, and through the day.
While individual restaurants or small chains can get away with word-of-mouth SOPs and training, a codified opening and closing checklist are vital for brands dependent on delivering a consistent and excellent dining experience across multiple locations. If you are a chain with more than 10 restaurants or you have a franchise, you need clearly defined SOPs and software to deploy and track compliance.
If you do not have one yet for your restaurant, use this handy guide. Feel free to modify for your specific requirements (you don't need Lyle to deep clean your fryer if you run a bubble tea chain).
1. Space Preparation
Opening Checklist
Lighting and Atmosphere: First, turn on the interior and exterior lights. Check that every light source operates as it should; replace burned-out bulbs. Adjust the thermostat so that the dining area is comfortable.
Furniture Arrangement: Set tables and chairs in line with the floor plan so they are tidy, stable, and appropriately apart.
Table Settings: Table settings should have neat cutlery, napkins, tablecloths, and glassware. Ensure tabletop items, including salt, pepper, and condiment bottles, are clean and replenished.
Menu Inspection: Check menus to ensure they are stain-free and tear-free. Arrange them at every table or the host station. (Or, if you are one of these with QR codes, get a physical menu. Then make sure they are clean and not torn.)
Closing Checklist
Lighting: Turn off all lights and change the thermostat for overnight settings to save power.
Furniture: Stack or arrange chairs and tables neatly to simplify cleaning. Look over the furniture for damage that may require repair.
Table Settings: Remove all table settings and correctly stow them. Sanitize and clean all surfaces.
Menu Storage: Clean and dry menus and store them till next day.
2. Kitchen Cleanliness and Organization
Opening Checklist
Workstation Setup: Sanitize every kitchen workstation and prep area from the configuration standpoint. Sort food, tools, and appliances according to the menu for the day.
Temperature Check: Check that every refrigeration unit is running and keeping food stored at the proper temperature.
Equipment Check: Inspect and test all cooking appliances, including ovens, grills, fryers, and stoves.
Prep Stations: Prepare ingredients and arrange prep stations with the tools and resources needed for the daily menu.
Closing Checklist
Workstation Cleaning: Sanitize and thoroughly clean every kitchen surface, cutting board, and utensil in all workstations. Dry, sort, and stow everything.
Floor Cleaning: Sweep and mop the kitchen flooring, focusing especially on food residue and grease.
Equipment Shutdown: After they have cooled, turn off all cooking appliances. Sort and check every piece of equipment for required maintenance.
Leftovers: Dispose leftovers and ingredients that are nearing expiry.
Lyle Being Serious about the Restaurant Closing Checklist
3. Hygiene and Sanitation
Opening Checklist
Surface Sanitization: Sanitize every high-touch surface, that is, door handles, counters, tables, and chairs.
Restroom Maintenance: Replace toilet paper, hand soap, and paper towels, among other essentials. Clean the sinks, toilets, mirrors, and flooring.
Floor Cleaning: Sweep and clean the flooring in the dining room to remove trash and avoid slip hazards.
Trash Management: Empty all garbage bins, change liners, and ensure the trash area is odor-free and clean.
Closing Checklist
Deep Sanitation: After the day's operations, carefully clean all surfaces, paying particular attention to locations with high consumer interaction.
Restroom Inspection: Clean the bathrooms to ensure they are sterilized and supplied for the next day. The restrooms also need hourly cleans through the day, especially if you run a high-traffic operation.
Floor Care: Sweep, mop, and vacuum all floors. Clear any spills or stains and take off non-slip mats for deep cleaning.
Waste Disposal: Correctly dispose of all garbage and waste.
4. Software and Technology Management
Opening Checklist
POS System Activation: Activate every Point of Sale (POS) system, ensuring they are ready for payments. Overnight patches and upgrades may be pending; so, always switch on and be ready for the first customer ahead of time.
Internet and Wi-Fi: Test the internet connection and Wi-Fi to verify that there are no disconnections or service interruptions. This affects online order management and payment processing. Your restaurant must always have two internet connections from different service providers for backup.
Reservation System: Update and review the reservation and seating arrangement. Ensure the listing of every pre-booked table and that any unique needs (allergies, preferences, birthdays) are communicated to kitchen and service staff.
Devices: Ensure all customer-facing tools, like tablets for digital menus, are fully charged and functional. (If you are a Berzatto, your checklist must ensure that the arcades are working at The Beef. If not, call Fak!)
Closing Checklist
End-of-Day Reports: Run and save end-of-day financial reports; ensure every transaction is accurately reported and chargebacks are accounted for.
Reservation Review: Review and ensure that you are ready to receive reservations for the next day.
POS Shutdown: Log out of every point of sale system, switch off the computers, and close the terminals.
Internet and Security: Turn off your WiFi to prevent illegal access and ensure that all internet-connected gadgets are turned off.
5. Stock Management
Opening Checklist
Inventory Review: Review your food, drink, and cleaning goods inventory. Verify that the kitchen has all the daily ingredients on hand.
Restocking: Restock any items running low on stock to prevent disruptions during services.
Delivery Verification: Check and store any early deliveries to ensure the products are fresh and that the right people need them.
Inventory Logs: Update inventory records to show present stock levels and mark any products that should be reordered.
Closing Checklist
Inventory Reassessment: At the end of the day, review the inventory again, noting what must be refilled.
Record Keeping: Update inventory logs and prepare orders for running low supplies.
6. Staff and Communication
Opening Checklist
Morning Briefing: Review the day's schedule, menu specials, and any updates or changes in process by holding a quick staff meeting in the morning briefing.
Role Assignment: Verify that every staff member shows up and has signed in. Decide on particular daily tasks and duties.
Communication Channels: Ensure that every communication tool, including internal messaging systems, is operating properly and reaching the required staff members.
Staff Check-In: Before the commencement of operations, a personnel check-in should address any questions or issues raised by them.
Closing Checklist
Evening Debrief: Hold a brief debriefing with the staff to review the day's performance, get comments, and point out areas that need work.
Task Completion: Ensure every employee has signed out and finished their designated closing assignments.
Schedule Updates: Update the staff schedule for the next day and let the team know about any adjustments.
Issue Resolution: Discuss any problems that emerged during the day and create strategies for handling them in the future.
Challenges in Multiunit Restaurant Operations
Maintaining consistency across various sites creates several special difficulties for restaurant chains:
Standardization of Processes: Every site has to adhere to the same SOPs to guarantee consistency in consumer experience, quality, and service. However, variations in local laws, workforce, and customer preferences can make this challenging.
Training across Locations: To ensure that every employee, wherever they are, carries out their responsibilities to the same level, training programs must be consistent everywhere. For this, a centralized training program that fits local needs is essential.
Inventory Management: Managing inventories at several sites calls for coordination and communication. To avoid overstocking or shortages, every site must track its inventory levels and quickly place and satisfy orders.
Technology Integration: Ensuring that all sites use the same technology and software versions can be difficult, especially if areas vary in technological acceptance. Consistency is crucial for POS systems, inventory control, and consumer interaction platforms.
Software for Checklists: Go beyond training on SOPs and occasional audits to codifying them using Restaurant Opening and Closing Checklist software. Software will enable you to deploy scheduled and on-demand checklists directly to restaurants supervisor's phones and ensure ongoing compliance.
Conclusion
Running a restaurant chain effectively necessitates careful daily task execution and planning rather than only excellent food and service. A well-structured opening and closing checklist ensures smooth operations and that your staff is aware of the necessary steps to ensure a flawless dining experience for your guests.
These checklists help ensure that every restaurant in your chain offers a consistent experience, whether you are supervising one site or several.
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