Free Restaurant Opening Day Checklist

Confirm supplier delivery schedules and verify receipt of all necessary inventory.

Conduct equipment testing to ensure all appliances and systems are operational.

Finalize interior decorations and ensure overall aesthetic aligns with brand image.

Organize the kitchen layout for efficiency in service flow.

Review licenses and permits to ensure compliance with local regulations.

Conduct a staff briefing to outline the day's objectives and any special promotions.

Set up customer seating arrangements to maintain flow and atmosphere.

Ensure the POS system is functioning and have backup procedures in place.

Display menus and promotional materials at the entrance and every table.

Conduct a final walkthrough of the premises to check for readiness and cleanliness.

Ensure food safety practices, like storage and temperature checks, are in place.

Ensure fire exits are accessible and emergency lighting is functional.

Review emergency procedures with staff, from evacuations to first aid.

Check sanitation stations are stocked with disinfectants and hand sanitizers.

Confirm waste disposal systems are in place and functioning.

Train staff on menu items, including ingredients and dietary concerns.

Review customer interaction standards to ensure high-quality service.

Practice order-taking with the staff to ensure accuracy and efficiency.

Prepare staff to handle special requests and complaints effectively.

Ensure staff appearance and uniforms are up to standard.

Finalize and distribute all promotional materials, both physical and digital.

Ensure advertisements are running on social media and local outlets.

Confirm brand representation through consistent signage and decor.

Coordinate with PR to handle potential media presence on opening day.

Prepare customer engagement activities, such as contests or giveaways.

Ensure thorough cleaning and sanitization of all areas post-operation.

Collect feedback from staff and customers to assess opening day performance.

Identify any operational issues and devise improvement solutions.

Review sales data to gauge customer response to the menu.

Update inventory records and reorder supplies as necessary.