Opening and Closing Checklist for Restaurants

Use the Opening and Closing Checklist for Restaurants to streamline daily operations, covering tasks from preparation to front and back of house checks.​

Opening and Closing Checklist for Restaurants



Front Of House

1. Are the lights and background music turned off?


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2. Is the Point of Sale (POS) system turned on?


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3. Has the restaurant's exterior been checked for debris, trash, broken windows, or glass?


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4. Have chairs been removed from tabletops and neatly placed around the tables?


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5. Have tables been set?


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6. Have tables and chairs been wiped down?


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7. Have napkins been folded?


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8. Have table settings been placed?


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9. Have tabletop necessities like napkins, ketchup, salt, and pepper been restocked?


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10. Have table and chair arrangements been checked?


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11. Have water pitchers been replaced and water refilled?


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12. Are all tables and chairs sturdy?


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13. Are the light bulbs working, and have they been replaced if needed?


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14. Are the bathrooms clean and equipped with toiletries?


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15. Are the trash bins empty?


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16. Have ventilation, air conditioning, and heating systems been checked?


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17. Have menus and bill folders been cleaned?


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18. Has the receiving file been checked for all deliveries scheduled for the day?


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19. Has the reservations list and special requests been reviewed?


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20. Is the door sign changed from "Closed" to "Open"?


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Back Of House

1. Have kitchen equipment been checked to ensure they are working properly?


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2. Has the cash register been cleared from the previous shift?


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3. Has a list for kitchen staff about which ingredients to prep been created?


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4. Have countertops been wiped down?


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5. Have ingredients been chopped?


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6. Have bar garnishes been chopped and prepared?


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7. Have tools been placed in each station?


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8. Has incoming inventory been restocked?


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9. Has incoming inventory been placed in its proper location?


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Staff

1. Have staff punched in properly?


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2. Has an agenda for the staff meeting been addressed?


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3. Have goals for the day been set?


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4. Has a meeting been scheduled with the chef on duty?


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5. Have menu items been reviewed?


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6. Are there changes to the menu?


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7. Have daily specials been explained to the staff?


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8. Have the staff been asked to taste new menu items?


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Front Of House

1. Is the door sign changed from "Open" to "Closed"?


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2. Have trash cans been emptied, and trash bags replaced?


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3. Have floors been swept or vacuumed?


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4. Have floors been mopped?


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5. Have tables and chairs been wiped down?


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6. Have all windows been cleaned?


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7. Are silverware and glassware cleaned?


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8. Have menus, checkbooks, wine lists, and the POS system been disinfected?


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9. Are menus and wine lists organized?


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10. Are chairs placed on top of tables?


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11. Have napkin dispensers been refilled?


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12. Have salt and pepper shakers been restocked?


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13. Have floor mats been cleaned and replaced?


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14. Are the lights switched off?


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Back Of House

1. Have pots and pans been cleaned?


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2. Have the coffee and soda machines been cleaned?


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3. Have beer taps been cleaned?


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4. Have the grates behind the bar been cleaned?


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5. Are the wine bottles corked?


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6. Is the bar equipped with clean glassware?


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7. Have liquor bottles, canned drinks, and bottled mixers been restocked?


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8. Have bar garnishes been refilled?


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9. Have kicked beer kegs been restocked?


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10. Has the receipt paper been restocked?


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11. Have all areas of the bathroom been cleaned and disinfected?


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12. Have bathrooms been restocked with toiletries like hand-washing soap and toilet paper?


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13. Has money from the register been counted?


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14. Has cash been stored in a safe place?


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15. Have doors and cabinets been locked?


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16. Are all refrigerators set to 40°F to prevent food spoilage?


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17. Is no food left out?


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18. Have kitchen tools been properly stored?


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19. Have gas stoves, ovens, and heaters been turned off?


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20. Are the lights switched off?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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