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Restaurant opening checklist for the start of every shift.
A 33-point pre-service walkthrough across 4 zones: administration, front of house, back of house, and general. Print it, clip it, and walk it before doors so you catch equipment and staffing problems while you still have time to fix them.
What is on the checklist
One top-down walkthrough the opening manager runs before service, grouped into four zones. Run it in the same order every time so the quickest checks come first and you catch staffing gaps early enough to act.
Administration & Staff
5 tasks
- POS and phone systems working
- Staff in uniform and briefed on specials
- Everyone assigned to a station
Front of House
10 tasks
- Tables set, seating arranged
- Floors and walls clean, linens ready
- Glassware and dishware, no cracks
Back of House
8 tasks
- Fridges and freezers at temperature
- Cooking equipment and ice machines on
- 86’d items on the board
General
10 tasks
- Washrooms clean and operational
- Electrical and HVAC working
- Pest traps checked, no activity
Download the opening checklist
Free, letter size, 2 pages. All 33 tasks across the 4 zones, with a notes line for issues and a manager sign-off at the bottom.
Every kitchen is different. This checklist is a general starting point, not a one-size-fits-all rule. Your equipment, layout, and local health unit's requirements vary. Review it and adapt it so it matches your operation before you rely on it. Probe It Food Safety provides this resource for general guidance only.
Certified Public Health Inspector
When I walk into a kitchen at 11 in the morning and the manager is still scrambling to fix something before doors, I already have a read on the grade. The kitchens that pass have their problems solved before staff arrive, and they have a printed opening routine somebody is responsible for walking. The ones that fail are still finding problems when customers are at the door.
Samira Ali · Certified Public Health Inspector · Probe It Food SafetyCommon questions
When should the opening checklist be done?
Ideally 20 to 30 minutes before doors open. That gives the opening manager time to work through all 33 tasks, flag any failures, and actually fix them before customers arrive. Less than 15 minutes is not enough time to respond, you will just document the problem and open anyway.
Who should run it?
The opening manager, whoever is most senior on the shift with authority to make decisions. You can split it, kitchen runs back of house, a front-of-house supervisor runs the rest, but one person signs at the bottom and owns the whole walkthrough.
What do I do when a task fails?
Mark it, note it, and decide: fix now, fix mid-shift, or 86 the affected item. Most failures are minor, like a light bulb or a wobbly chair. A few are critical, like a fridge that is not cold or no running hot water, and those need to be solved before service or you do not open.
How long should I keep signed checklists?
Many operators keep them for at least 30 days, some longer. If an inspector or insurer ever questions whether equipment was verified before a service, the signed, dated checklist is your record. Confirm the retention period that applies to you, then file them somewhere easy to pull.