Restaurant Opening Checklists

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Table of Contents
PART 1: WHERE TO START........................................................................................................................................2
Before Getting Started..........................................................................................................................................2
PART 2: NEW STORE TIMELINE AND CHECKLIST....................................................................................................3
8-Week Checklist.................................................................................................................................................3
7-Week Checklist.................................................................................................................................................5
6-Week Checklist.................................................................................................................................................7
5-Week Checklist.................................................................................................................................................9
4-Week Checklist...............................................................................................................................................10
3-Week Checklist...............................................................................................................................................12
2-Week Checklist...............................................................................................................................................14
1-Week Checklist...............................................................................................................................................16
Vendor Product/Service Checklist.....................................................................................................................18
Office Items Checklist........................................................................................................................................19
PART 3: LOCAL STORE MARKETING......................................................................................................................21
Trade Area Survey.............................................................................................................................................22

Competitive Analysis Chart...............................................................................................................................25
Cross Promotions Contact Form........................................................................................................................26
Potential Groups Contact Form..........................................................................................................................27
Event Coordination/Contact Form.....................................................................................................................28
Grand Opening Advertising...............................................................................................................................29
Media Schedule..................................................................................................................................................31
Blitzing Schedule...............................................................................................................................................32
Ongoing Marketing Plan ...................................................................................................................................33
PART 4: EMPLOYEE HIRING....................................................................................................................................34
Recruiting...........................................................................................................................................................35
The Interview Process........................................................................................................................................36
Interview Worksheet..........................................................................................................................................37
Orientation..........................................................................................................................................................40
PART 5: THE TRAINING PROCESS...........................................................................................................................42
Schedule and Conduct Training.........................................................................................................................42

Sample Training Schedule.................................................................................................................................43
Final Training Notes...........................................................................................................................................43
PART 6: PRE-OPENING CHECKLIST........................................................................................................................44
CONCLUSTION...........................................................................................................................................................46
KEY CONTACT NUMBERS.........................................................................................................................................46

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Part 1: Where to Start
Congratulations on your upcoming new restaurant opening. This manual was
designed to give you “how-to” instructions and provide you with the support
material required to make your opening a success. Within this manual you will
find checklists, marketing plans, hiring and training information, and much
more.
This manual uses checklists to track activities along with suggested timelines.
To make best use of this manual we suggest that you:
Step 1: Scan each section to get an overall look at the store opening process.
Step 2: Review the week-by-week checklist and enter calendar dates for each
week.
Step 3: Become familiar with the sequence of events listed in each of the sections
of the manual.
Step 4: As you begin the process, check off the items on the lists as you complete
them.
Before Getting Started
Opening a restaurant takes time, patience, and enormous work to make sure
everything is done on deadline, on budget, and according to specifications.
Here are some suggestions to help you stay on course:
 Study your lease so you know your responsibilities before, during, and after
construction.
 Check with the contractor to make sure local authorities have approved
plans and that you meet zoning regulations.
 Make sure you have applied for federal, state, and local tax numbers.
 Check with your contractor to make sure you have received all licenses
pertaining to your area.
 Have a storage area available where you can store equipment, smallwares,
supplies, etc. as you receive them. This way you do not have to coordinate
with your contractor to receive items at the restaurant site.
 Your first priority is to the building and supplying of your restaurant. Work
closely with your contractor. He will rely on you to explain the operation of
your business.
Do not assume anything!

Put everything you want done, in writing.
[Restaurant Name] 1 Rev. 3/7/2021

New Restaurant Opening Manual
Part 2: New Store Timeline and Checklist

On the following pages, you will find a series of checklists for the “opening
countdown.” Use the checklists to organize your opening activities.
Expect to spend at least one hour daily at the construction site to check
progress and supervise activities.
Week of _______________

 / Date 8 Week Checklist Notes
 ______ Prepare pre-opening budget
Evaluate local broadline distributors-

consider the following
 Scope/lines of products available
 Delivery times/frequency
 Prices on key products
 ______  Credit terms
 Electronic/Internet ordering options
 Other support services offered;
business reviews, consultation, staff
training,
 ______ Order cooking equipment
Order smallwares and tabletop items

 Flatware
 Tableware
 Glassware
 Sugar caddies
 Smallwares and kitchen utensils
 Salt & pepper shakers
 ______
 Table tents
 Vases
 _________________
 _________________
 _________________
 _________________
 ______ Setup utilities (gas, electric, phone, etc.)
 ______ Order beverage service
 ______ Order exterior signage
 ______ Order POS system
 ______ Establish insurance
 ______ Start ordering/acquiring store decor


Establish menu prices and order
 ______ applicable materials – menu board
lettering, menus, etc.
Apply for necessary licenses
 Heath department
 Food manufacturer
 ______  Water department
 Business license
 Sales & use tax
 Liquor license
 ______ Check local health codes/ordinances
Determine requirements for alcoholic

 ______
beverage server
Determine local certification

requirements (HACCAP training)
Order office equipment
 Copier
 Fax
 Computer

 Calculators
 _____________
 _____________
Order office furniture

 Desk
 Chair

 Filing cabinet
 _____________
 Establish payroll processing service

Week of _______________

 / Date 7 Week Checklist Source Notes
 ______ Arrange for moving company, if needed
Check status of following licenses:

 Heath department
 Food manufacturer
 ______  Water department
 Business license
 Sales & use tax
 Liquor license
Check Status of following tax numbers:
 Sales
 ______  Federal
 State
 Local
 ______ Establish banking
Obtain bids on the following services:

 Local trash pick-up
 Grease removal
 Exterminator
 Laundry
 Appliance repair
 Fire extinguishers
 Music system
 ______
 Alarm & security system
 Knife and blade sharpening
 Window washing
 Dishwasher service
 _____________________
 _____________________
 _____________________
Acquire software needs (MS Office,

 ______
scheduling, food management software)
Determine emergency plans, exit
 ______
procedures and create maps
 ______ Acquire music system or service
 ______ Finalize POS decision.
 ______ Select pre-opening interview site.


Organize pre-opening parties (press
 ______
events, VIP, contract supplies…)
 ______
 ______
 ______

Week of _______________


Order “Opening Soon” and “
 ______ Now Hiring” banners for
windows
 ______ Order “Grand Opening” banner
Order plastic engraved signs –

 ______ Ladies, Men, No Smoking,
Delivery Hours, Etc.
 ______ Set up order books
Set up maintenance and

 ______
cleaning calendar
 ______ Set up inventory system

Conduct walk-through with
 ______
contractor
 ______ Check inspection dates
 ______ Prepare “Help Wanted” ads
 ______ Receive tax numbers
Identify staffing needs and

 ______ develop action plan for meeting
staffing needs
Retain full set of building and
 ______ equipment plans for operational
files
 ______ Acquire mandatory posters
Acquire children amenities (high

 ______
chairs, boosters, crayons, etc.)
Setup communications for
 ______ office, fax, pagers, and hostess
stations equipment
Setup up credit card merchant

accounts
Source employee nametags and

uniforms
Acquire entertainment permits,
 ______
and list of potential entertainers


Acquire menu materials -
 ______ covers, inserts, to go menus,
catering, children
Select accounting service or in-
 ______ house bookkeeper and acquire
software
Develop invitation list for pre-
 ______ opening parties and order
invitations
Order Restroom accessories
 Hand towels/dryer
 ______  Soap dispenser
 Trash receptacles
Order valet stand and key

 ______
control system
 ______
 ______
 ______

Week of _______________


Set up equipment maintenance log
 ______
book
Order office and miscellaneous

 ______ supplies
(See office supply checklist)
Finalize vendors for food/paper

products and set up delivery schedules
with vendors (and commissary) –
include backup vendors
 Produce
 Dairy
 ______  Meat/Poultry
 Paper
 Dry Goods
 Beverage
 _________________
 _________________
 ______ Place “Help Wanted” ads
Purchase training materials for food

 ______
safety training
Develop deposit procedures (establish

 ______
armored car service or other)
 ______ Set up fire and health inspections
Finalize food and supply orders for

 ______
training, mock shifts, and opening week
Develop birthday policy (special

 ______
dessert, song, etc.)
Label valves and check for compressor


accessibility
Label switches, breakers, and check for


accessibility
 ______ Setup employee filing system

 Acquire first aid box
Acquire bids and select vendors for

 Interior plants

 Landscaping
Acquire janitorial equipment (wet floor

 signs, mops, buckets, vacuum, trash
receptacles)
Create seating chart and waitstaff

sections
 Setup petty cash
Acquire tip trays, and check

 presentation folders, if not provided
from merchant account provider

Week of _______________


Receive case work & furniture:
 Counters
 Cabinets
 Menu board frame
 ______
 Tables
 Chairs/bar stools
 _________________
Select services from bids

 Local trash pick-up
 Grease removal
 Exterminator
 Laundry
 Appliance repair
 Fire extinguishers
 Music system
 ______
 Alarm & security system
 Knife and blade sharpening
 Window washing
 Dishwasher service
 _____________________
 _____________________
 _____________________
 ______ Prepare/schedule interviews
 ______ Prepare training schedule
Prepare opening week schedule –

 ______
schedule heavy
Determine emergency equipment

 ______
shutoff procedures
 ______ Acquire internet service provider
 ______ Acquire kitchen clock, tools and tool kit
 ______ Receive linens
 ______ Send out opening party invitations


Review OSHA requirements with
 ______
management
Parking lot striping and handicap space

 ______
requirements
Create job aids (pictures of menu items,


procedure steps, etc.) for kitchen
 Send out press releases to local media
Setup POS/register training for


management and crew

Week of _______________

 ______ Receive smallwares
Obtain sub-contractors’ telephone

 ______
numbers
 ______ Set up installation of beverage service
 ______ Interview staff
 ______ Plan/prepare training sessions
Assemble the following new employee

supplies
 Applications
 Uniforms
 Employer-employee agreements
 ______  W-4 & I-9 forms
 Cash register policies
 Employee Handbook
 ______________________
 ______________________
Obtain following supplies
 Bags and night deposit keys
 ______
 Deposit stamps and deposit slips
 Coin rolls and bill bands
 ______ Install and inspect alarm system
 ______ Install fire extinguishers
Assign employees for HACCAP training

 ______
& certification
Install ice machine, determine backup

 ______
provider
 ______ Order initial food for training
 ______ Initial paper goods order
Create detailed inventory worksheets

 ______
(count sheets)


Acquire janitorial cleaning supplies
 ______ (carpet, tile, floor cleaners, spot removers,
gum solvent)
If required, assign employee(s) for
 ______ certification training for alcoholic
beverage serving
 ______ Conduct alcoholic beverage training
 ______ Inspect Ansul system
Prepare order and delivery schedule for

 ______
vendors
Create control system for padlocks for

 ______
cooler doors
 ______ Install and test POS system
Prepare a manual to house all

 ______ equipment maintenance and repair
instructions
 ______ Conduct a safety audit
Acquire wine training program from

 ______
wine vendor

Week of _______________


 ______ Receive tables, chairs, table tops, benches
 ______ Test all equipment
 ______ Install canopy/awning/canvas
 ______ Finalize hiring
 ______ Finalize training schedule
Post the following:

 Laminated Personnel Poster
 OSHA
 FLSA
 ______
 ADA
 EOE
 The Heimlich Maneuver poster
 Safe Lifting poster
Check walk-in and refrigeration
 ______
temperatures
 ______ Start construction punch list
 ______ Clean and sanitize walk-in
Receive and set up shelving for walk-in and

 ______
dry storage
 ______ Label shelving

Calibrate temperatures for:
 Fryers/Griddle
 Oven
 Stove
 ______
 ____________________
 ____________________
 ____________________
 Set exterior signage light timer
Acquire hostess stand supplies (reservation

 ______
book, call clock, pencils, notebook)
 ______ Place initial alcoholic beverage order


Determine light levels and label for each
 ______
period of the day
 ______

Week of _______________

 ______ Receive supplies
 ______ Hang inside décor

Clean all equipment, smallwares, and
 ______
stainless steel
 ______ Hold final inspections
 ______ Receive certificate of occupancy
 ______ Complete equipment warranty cards
 ______ Run ice machine/empty/sanitize/refill
 ______ Finalize opening week schedules
 ______ Buy change and small bills from bank
 ______ Receive initial orders
 ______ Finalize clean-up of interior and exterior
 ______ Wash windows
 ______ Install plants
 ______ Continue construction punch list
 ______ Conduct training – final certification
 ______ Conduct practice run (dress rehearsal)
 ______ Complete pre-opening checklist

Take an opening inventory on all food and
 ______
beverage items
 ______ Receive initial change order from the bank

Vendor Products/Services Checklist
Product/Service Vendor Sales Rep Phone Status/Comments

Office Items Checklist

Item # In Stock Par Quantity # Needed
Basic Supplies
Pens 10
Pencils 6
Paper clips 2 boxes
Tape 3 rolls
Rubber bands 2 boxes
Thumb tacks 1 box
Stapler 1
Staples 2 boxes
Stapler remover 3
Hole puncher 1
White-out 2 bottles
Scissors 2 pair
Letter opener 1
Blank manila folders 25
Hanging files 1 box
Legal pads 2
Dry erase markers 1 pack
Post-it pads 4
Highlighter 1
Envelopes 2 boxes
Cash Register
Counter printer rolls (cases) 1
Kitchen printer rolls (cases) 1
Counter printer ribbon (cases) 1
Filing and Storage

3 ring binders 2
Sheet protectors 2
Hanging folders 25
Manila folders 25
File folder labels 1 pack
Clip boards 6
Computer and Register Equipment

Add machine rolls 1 pack
CD’s 1 pack
Deposit tape books 2
Label machine tape 2 rolls

Office Items Checklist

Item # In Stock Par Quantity # Needed
Paper
White computer paper 2 packs
Spiral notebook 2
Legal paper 1 pack
Composition notebooks 1 pack
Index cards 2 packs
First aid supplies

Band aids 1 pack
Burn ointment 1 tube
Burn cream 1 tube
Aloe 1 tube
Advertising Items
Menu’s 100
Business cards 100
Miscellaneous
Matches 1 book
Hooks 1 pack
Lighters 4 long
Printed Supplies
Applications 100
Counseling sheets 50
W-4 forms 50
Till count slips (pads) 4 pads
Receipt voucher pads 2 pads
Negative sales and comp meal vouchers 50
Interview questionnaires 3
I-9 forms 50
Injury reports (customer) 25
Injury reports (employee) 25
Safe count sheets 60
Daily sales sheets 60
Daily sales envelopes 60

Part 3: Local Store Marketing

This section is designed to provide you with the tools necessary to market your
restaurant within your trading area and throughout your community. By using a
variety of techniques to call attention to your new restaurant opening, you can
significantly enhance your image throughout the community.
Always remember that the best marketing program is delivering guest
satisfaction through outstanding restaurant operations daily. However to a
well-run operation, local marketing can truly deliver more customers and
increased sales and profits.
Local store marketing is a proven way to build business through targeted
programs implemented in your trading area. Done correctly, local store
marketing can establish your location as a restaurant of choice, build
community goodwill, increase your base customers and even create an image
of the place to go for the best [insert signature item] in the business.
The first steps to building a successful grand opening plan are:
Step 1: Pick a date – the best day for a Grand Opening is a [Choose weekday
or weekend]. Don’t rush yourself. Be sure your store is in perfect
running order and your staff is hired and trained.
Step 2: Establish a budget.
Step 3: Hang a ‘Coming Soon’ Banner – Hang the banner prominently on
your storefront 45 days prior to opening.
Once you have those three steps in place it is time to prepare your local store
marketing and grand opening plan.
Trade Area Survey
You will begin by filling out the Trade Area Survey as completely as possible.
The purpose of this process is to:
 Help you understand and envision the store’s dynamics and its customers.
 Help you focus on the key marketing opportunities for this particular
location.
 Provide a guide for developing a marketing plan.

Trade Area Survey
Trade Area Descriptions

(Insert a street map of the area indicating the new restaurant location.)
1. This site is best characterized as (check the most relevant)

 Suburban
 Downtown
 College
 Other ____________________
2. Describe the area in terms of its neighborhoods, retail intensity, old or new, etc.
3. Is the traffic
 Heavy
 Moderate
 Light
 Heavy at rush hour only
4. Describe the general customer demographics in your area. (Families, singles, age, income,
etc.)
Store Location Description

(Insert a picture of your store from the street.)
1. Is your unit:
 Freestanding
 Located in a strip mall
 Other ___________________________
2. Describe parking, accessibility, visibility, etc.

3. What type of street is the store located on? (Commuter thoroughfare, at intersection, at traffic
light, etc.)
High Traffic Areas/Area Activities
1. List the major activities conducted in the area.
2. List the major gathering places in the area.
3. List the major groups and organizations in the area. (Chamber of Commerce, bowling league,
etc.)
4. List the major employers in the area.
5. List the major events that take place in the area. (Include dates)
6. Describe any weather and seasonal considerations (I.e. is this a tourist location, and if so,
what is the high season?)

Store Profile
1. Projected average weekly sales = $ __________

2. Projected average weekly customer count = __________
3. Describe the store in terms of signage and location. (On the morning side of the street, if in a
mall, where? etc.)
Media and Public Relations Information
1. List the media you may use for advertising. (Television, radio, print, etc.)
2. List the local media you may use for public relations. (Publications you would send a press
release.)
Competitive Analysis
1. Note general comments regarding area competition and see chart on next page.

Competitive Analysis Chart
Distance Core Product Price Strengths/

Name Marketing Comments
from Store Product Range Weaknesses
[Restaurant Name] 31 Rev.

3/7/2021
Cross Promotions Contact Form
Develop a page for each organization, neighboring store, etc. that you are interested in targeting
for potential cross promotion.
1. Business name: ____________________________________________________________
2. Address:__________________________________________________________________
3. Key contact: ______________________________________________________________
4. Customer demographics of the business: ________________________________________
5. Cross promotion ideas (check all that apply)

 Coupon distribution from their store(s)
 Joint store offers
 Giveaways
 Sampling at an event at their store(s)
 Product trade
 Other __________________________________________________________________
6. Sampling opportunities (consider products, quantity, and cost of promotion.)

 ________________
 ________________
7. Person responsible for coordinating this cross promotion: __________________________
8. Target date, time, and location of cross promotion: _________________________________

Potential Groups Contact Form
Develop a page for each group, including the following information:
1. Business or organization name: _________________________________________________
2. Key contact(s): ______________________________________________________________
3. Address: ___________________________________________________________________
4. Telephone number: __________________________________________________________
5. Fax number: ________________________________________________________________
6. Number of people in group: _______________
7. When does the group meet: ________________
8. Notes on what the group likes to order:

Event Coordination/Contact Form
List any well known sports events, parades, fairs, festivities, etc. in the area:
Event Name Contact Date Your Involvement

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.

Grand Opening Advertising
Below is an outline of the grand opening advertising plan.
Grand opening budget $ __________

(The grand opening budget should be limited to
media and events that communicate the store’s grand opening.)
Grand Opening Elements
1. Print advertising – estimated cost = $________

 Recommend placing 3-4 ads surrounding your store opening.
Recommend using a combination of local and regional publications.
 Newspaper ads should be scheduled to run just prior and just after your
actual opening day.
 Make sure you ad includes your exact location and any opening
specifics you may want to include.
2. Radio estimated cost = $________

 Recommend negotiation a remote with your buy.
 Recommend buying a minimum of one week to air during [insert your
area’s morning commute time] and [insert your area’s evening
commute time] drive time on at least two stations whose audience
demographics are consistent with your restaurant.
 Negotiate radio-advertising agreement four weeks prior to opening. Ads
should run during the first month of opening.
 Make sure station reaches your target customer.
 Negotiate your own radio deals. Call the advertising managers at local
stations and suggest an even trade of food for radio announcements.
 Have uniformed employee deliver food and goodies to on-air
personalities.
 Offer gift certificates and provide them to the station as on-air
giveaways.

3. Public relations:
 Create media kits - A media kit is a folder containing press release,
company history background information, photographs and other
material to which a report can refer when writing a story.
 Distribute press kits with samples to local radio, TV and newspaper
offices.
 Contact media for interest.
 Greet media personally on opening day.
 Follow-up – The day after the event, call and thank any reporter who
covered your event. Write thank you notes to key contacts and other
organizations that took part in your grand opening event.
4. Printing and other giveaways estimated cost = $________

 Samples, blitzing coupons, grand opening party invitations, balloons,
etc.
5. Track your marketing efforts – This is an important element in your

grand opening strategy. Not only does tracking help determine whether
your efforts were successful, but it helps you learn about initial customer
perceptions of your restaurant and your product.
 Measure opening day numbers.
 Collect newspaper clips and/or tapes of broadcast coverage.
 Note stream of traffic immediately following the events.
 Analyze customer comment cards.

Media Schedule
Newspaper/publication Ad Size Cost Deadline Drop Date(s) Offer
Start/End
Radio Station Radio Spot Cost Deadline Offer
Date
Start/End
Television Television Spot Cost Deadline Offer
Date
# of
Direct mailing Postcard offer Cost Drop date(s) Expiration
pieces

Blitzing Schedule
Blitzing is delivering sample products to area businesses and media contacts, and leaving behind
menus and coupons, along with a dose of good cheer and grand opening excitement!
Day/Time Blitzing Team Businesses/Media

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Ongoing Marketing Plan
The purpose of the ongoing marketing plan is to determine the amount of

money you have to spend and how you are going to spend it.
Budget:
 Projected annual sales = $__________

 Marketing budget (2% or 3% of annual sales) = $______________
Strategy:
 Increase trial and awareness

 Improve customer frequency
 Build check average
 Enhance community involvement
Target Audience:
Think about your business in day parts: weekday breakfast, weekday lunch,
weekday dinner, and weekends. Choose your marketing activities based on
your largest opportunities.
Monthly Calendar:
A monthly calendar is a great way to track your marketing impact and see how
your efforts affected the business.
 Blank calendar to track sales, customer counts, and check averages.
 Transfer all marketing activities on the calendar and update weekly.

Part 4: Employee Hiring

The success to your restaurant opening and continued operation is due in large
to your employees. It is imperative that you spend the proper amount of time
recruiting, interviewing, selecting and training your employees.
Before you can begin recruiting it is important to know what positions you are
hiring for and how many positions you need to fill.
Since you are opening a new restaurant you will need to fill all positions. The
best place to start is to review the job descriptions. Read through each job
description and make notes on what the main responsibilities are for each
position and what characteristics you will look for in your new employees.
This will help in putting together advertisements and flyers for recruiting.
When it comes to the number of people you will need to hire it will vary. But,
in most cases you will initially need to hire more people when you first open
your restaurant to handle grand opening and opening promotions, then when
you are under normal operations.
Estimated New Restaurant Hiring Needs:
 General Manager = ________

 Assistant Manager(s)= ________
 Shift Manager(s) = ________
 Front-of-house = ________
 Back-of-house = ________
Remember, you usually need to interview three people to find one good new
hire. So, you will want to take that in consideration when recruiting and setting
up interviews.

Recruiting
Now that you know what you are looking for, the next step is to recruit.
Here are some suggested recruiting sources:
 Newspaper ads
 Placement services
 Vocational counselors at area schools
 State employment services
 High schools/colleges
 Our other restaurants
Keys to Effective Recruiting
 Know what you are looking for – Review job descriptions.
 Ensure ads/flyers correctly describe the position and location of your business.
 Practice selling your restaurant to applicants. – Why should they work for you?
 Make sure employees at your other restaurants, business associates, friends,

etc. know that you are hiring.
 Have job descriptions available at the restaurant or interviewing location for

applicants to examine.
 Make sure “Help Wanted” signs are clean and visible.
 Have managers or other personnel at the restaurant location ready to hand out
applications upon request.
 Set specific hours for interviewing. You can do this by indicating this on an ad.
“Open interviews for [restaurant name] from 1pm–3pm at….”

The Interview Process
The next step is to bring in your applicants for interviews. Below are steps to a
successful interview process:
Pre-screen applications: After receiving a number of applications, read

through them carefully and select the most
promising candidates. In each case, use the job
description to help you determine if the
applicant would be a good match.
Check References: For candidates you plan to interview, check
both work and school references. In either case
you should try to determine the applicant’s
performance, attitude, and work habits.
Identify the benefits of selecting the right
person for the job.
Schedule Interviews: After you identify the best candidates, set up
an interview schedule. Select days and times
when you can conduct the interviews without a
lot of interruptions.
Conduct Interviews: The interview is probably the most challenging
aspect of the hiring process. In general, you
should attempt to make the candidate feel
comfortable and free to talk openly.

Interview Worksheet
Applicant: ____________________ Date: __________ Interviewer: ______________
Set The Climate: Thank you for taking the time to talk with us about our open position. This
morning/afternoon I will be asking you questions about your application, telling you more about
the position and then giving you the opportunity to ask any questions.
Job Interest
Why do you want to work for [restaurant name]?
Why are you looking for work?

Are there any days, nights, or weekends you can not
work?
What salary do you expect to earn from this job?
Work History
Have you ever been employed by [restaurant name]

or its franchises?
Where have you worked before? What did you like
and dislike about the job?
Why did you leave your last job?
How would your previous manager/coworkers
describe you?
What kinds of tasks do you like doing?
What tasks don’t you like?

Tell me the most stressful time you have ever had on
a job? What did you learn from that time?
How would you describe your work ethic?
When handling money, has your register ever been
+/- $5.00?
If you suspected another employee of theft, what
would you do?
What do you think makes a good manager?
Customer Relations/People Skills
How do you feel about serving customers?
What would you say to a customer who told you they

were unhappy with the service they received?
What would you say to a fellow worker who asked you

for help with something?

Why should I hire you?
Supervision (For hiring supervisors and managers)
What has been your experience in hiring employees?

What characteristics would you look for in an
applicant?
How do you evaluate performance?
How would you lower employee turnover?
What have you done to control employee theft?
How would you develop teamwork?

How would you reprimand an employee (e.g.
tardiness)
What kind of discipline procedures have you used?
Tell me about the last time you had to terminate an
employee?
Have you ever trained anyone before? Describe.
Financial Controls
Describe your experience with cash control
procedures
What were your labor costs and your goal? Your
controls?
Are you familiar with “Food Costs”? Describe.
What experience do you have with financial reports?
How can they help you run the restaurant?
Provide Relevant Information

* Hours of work * Dress Code * Schedule (store/office times) * Training Wages
Close the Interview

Ask applicant if they have any questions.
NOT HIRED/UNDECIDED: If applicant is not hired immediately, tell applicant that we will be
reviewing all candidates and contacting those who most closely meet our needs. Thank
applicant.
HIRED: If hired, applicant should complete new hire paperwork. Thank applicant and tell them
that you look forward to seeing them at Orientation scheduled: _____/_____(Date/Time)

Questions you may NOT ask during an interview:
Sex and National

Race Religion Age
Marital Status Origin
Do you get
How do you Are you Are you a
along with How old are
get along with offended by member of any
people of other you?
other women? Polish jokes? church?
races?
Are your
What kind of What is your
Do you have relatives from When do you
neighborhood religious
any children? the old plan to retire?
do you live in? preference?
country?
Are there any Would it bother

Is your spouse Do you own or Were you born religious you to have a
employed? rent? in this country? holidays you boss younger
can’t work? than you?
How do you get

What
Are you What kind of Do you believe along with
nationality is
pregnant? accent is that? in god? younger
your name?
people?
How do you
Can you keep
Do you have Do you speak feel about
Have you ever up with the
childcare a foreign people of
been arrested? younger
issues? language? different
people?
religions?
How do you Which clubs,

Are you feel about societies or
married? people of other lodges do you
races? belong to?
What political
Do you have
organizations
your own
are you a
vehicle?
member of?
Just remember to keep the interview professional and not personal. Stay away
from any personal questions during the interview process.
Also at no time may you write comments on a persons application form. Keep
notepaper or post-its available for quick notes regarding applicants.

Orientation
Once you have selected your new employees through the interview process it is
time to orient them to [restaurant name].
Before you begin your orientation you will need to gather new employee
packages for each person. Assemble the following for each employee:
New Employee Package:
 Employee Handbook
 I-9 and W-4 Forms
 Employee Information Sheet
 ______________________
 ______________________
 ______________________
Orienting a new employee is critically important. The orientation is your new

employees’ first real exposure to the job. It sets the tone and establishes the
new persons’ expectations.
Your objectives for the orientation are:
 Introduce them to rest of the team.

 Develop familiarity with equipment.
 Show where supplies and products are stored.
 Explain the routine the employee will follow at first.
 Supply all needed materials, including reference manuals, booklets, rules,
guidelines, and uniform.
 Review important rules and policies.
 Go over the training schedule and objectives.
 Explain all necessary forms that must be completed and signed.
Typically, your orientation will take two days. Cover basic information on the
first day. Then add more information on the second. This will give new hires
time to sort out information and not become overwhelmed.

Here is a sample orientation schedule:
Day 1 – Orientation
1. Complete basic payroll information.

2. Handout and review key forms:
 Employee Handbook
 Employee Information Sheet
 Employee Agreement Form
3. Ask them to sign all forms and place in file.
4. Give a tour of the restaurant, including:
 Where to leave personal belongings and change into uniform.
 The kitchen and major equipment.
 Where supplies are kept.
 Where safety equipment is kept.
5. Introduce them to their co-workers/managers.
6. Have them sample products and discuss them.
7. Show them how to use the time clock and explain proposed schedule.
8. Tell them about payday process.
Day 2 – Orientation
1. Ask for and answer questions from Day 1.
2. Review all safety procedures
3. Review any information you didn’t have time for on Day 1.
4. Explain employee benefits.
5. Explain how performance will be evaluated.
6. Explain the training program they will complete and provide them with the
training schedule.
7. Give applicable training materials to new employees, for review prior to
training.
The way you conduct orientation is the first example of how you manage
people! So take your time and do it right the first time.

Part 5: The Training Process

New employee training is a crucial element to your grand opening. The first
impression your restaurant makes on new customers will be by your
employees. It is important to take the time to plan and execute a
comprehensive training program for all new employees.
Where to start:
Before you can begin training make sure the following items are in place:
 Construction is complete, store is cleaned.
 The certificate of occupancy is in place, as well as, all licenses for
operation.
 All equipment is installed and running.
 Employees are scheduled for training sessions.
 The proper amount of product is ordered for training and opening
week.
 Trainer(s) is assigned to the training.
 An orientation has been given prior to training and all employee
paperwork has been completed.
 All training materials are at the training location (books, videos, etc.)
Schedule & Conduct Training
Training for a new restaurant is different than training employees for an

existing restaurant. In most cases, a new store opening will require hiring and
training a large number of employees all at once. This can be logistically
challenging.
Here are some suggested training approaches:
 Divide the training into two identical sessions. A morning and

afternoon training session.
 Divide the employees into two groups and assign them to either the
AM or PM session.
 Within a session, conduct classroom training as a group.
 For practical training, break the restaurant into training stations, and
then divide the employees between the stations. Periodically rotate
employees through stations. You will need multiple trainers,
depending on the number of concurrent training stations.)

Group A: Morning Session

Sample Schedule
Day 1 Day 2 Last Day

8:00 am Intro (All) 8:00 am Review (All) 8:00 am Preparation for open
house (All)
8:30 am Sanitation & Safety (All) 8:30 am Customer Service (All) 9:00 am Open House (All)
9:00 am Station 1: Register – (A) 9:00 am Station 1: Drinks/Coffee (A)

Station 2: Dining Room (B) Station 2: Drive Thru/Take Out (B)
Station 3: BOH/Prep (C) Station 3: Cleaning (C)
10:00 am Station 1: Register (B) 10:00 am Station 1: Drinks/Coffee (B) 11:00 am Review (All)
Station 2: Dining Room (C) Station 2: Drive Thru/Take Out (C)
Station 3: BOH/Prep (A) Station 3: Cleaning (A)
11:00am Station 1: Register (C) 11:00am Station 1: Drinks/Coffee (C) 11:30am Receive Opening
Schedule (All)
Station 2: Dining Room (A) Station 2: Drive Thru/Take Out (A)
Station 3: BOH/Prep (B) Station 3: Cleaning (B)
12:00pm Clean/Quiz (All) 12:00pm Clean/Quiz (All) 12:00pm Clean (All)
Final Training Notes
The importance of new restaurant training is to ensure that employees have

enough time to feel comfortable with their job. The best way to do that is to
give them as much hands-on experience as possible. If this is not the first store
in the area, send employees to the existing establishment for practical
experience with customers.
If this is the first store in the area, you will have to simulate the working
environment with role-plays and practice with other employees. Also, try
hosting an Open House. Invite family and friends for an Open House. This is a
great way to give your employees practice time that is realistic, yet non-
threatening.
With well trained employees you can feel confident about the service that your
customers will receive. This will allow you more time to concentrate on the
management aspects of the opening.

Part 6: Pre-Opening Checklist

This checklist is to be filled out 1-2 weeks prior to opening. This form is designed to help you
identify any areas that immediate attention prior to opening your restaurant.
Store Location: __________________________________ Date: _______________________

Projected Opening Date: ___________________________ Manager: ____________________
Equipment Comments/Issues Install/Running Initial

Outside Area
Outdoor Lights
Outdoor Signage
Outdoor Furniture
Awning
Parking Lot
Sidewalk
Window logo/decals
Hours of business
Dining Room
Tables/Chairs
Condiment Stands
Waste Receptacles
Dining Room Lights
Plants
Pictures
Floor
Sound System
Host Stand
Rest Rooms
Toilet/Sink/Urinal
Waste Receptacles
Soap Dispenser, Tissue
Dispenser, Towel
Dispenser
Hand Wash Sign
ADA Compliance
Mirrors
Service Line
Cup/Lid Holders
Drink Equipment
Soda Tower
Cash Register
Hand Sinks
Counter

Equipment Comments/Issues Install/Running Initial

Tea Equipment
Kitchen Area
Fryers
Sinks
Sandwich Station
Order table
Walk-in Cooler/Freezer
Ice Maker
Griddle
Steamer
Reach-in
Cooler/Freezer
Freezer
Garbage Cans
Vent Hood
Oven
Back Area/Storage
Coat rack/Lockers
Mop Closet/Hooks
Cleaning System
Soda System/Chain for
CO2
MSDS
All Areas
Ceiling Vents
Walls/Baseboards
Heat/Air System
Emergency Lighting
Miscellaneous
Fire Extinguishers
Wash Hand Sign(s)
Additional Notes:
Opening Approved by: _____________________________________ Date: _______________

Conclusion
A store opening is an exciting time for everyone. Taking the steps outlined in
this manual will assist you in ensuring a smooth opening. This will allow you
to enjoy the process – and hopefully years of success with your new store.
Congratulations and Good Luck!
Key Contact Numbers
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Before Getting Started..........................................................................................................................................2

PART 2: NEW STORE TIMELINE AND CHECKLIST....................................................................................................3

PART 3: LOCAL STORE MARKETING......................................................................................................................21

Trade Area Survey.............................................................................................................................................22

PART 4: EMPLOYEE HIRING....................................................................................................................................34

PART 5: THE TRAINING PROCESS...........................................................................................................................42

Schedule and Conduct Training.........................................................................................................................42

PART 6: PRE-OPENING CHECKLIST........................................................................................................................44

KEY CONTACT NUMBERS.........................................................................................................................................46

To make best use of this manual we suggest that you:

Before Getting Started

Here are some suggestions to help you stay on course:

Do not assume anything!

[Restaurant Name] 1 Rev. 3/7/2021

Part 2: New Store Timeline and Checklist

[Restaurant Name] 2 Rev. 3/7/2021

 / Date 8 Week Checklist Notes

 ______ Prepare pre-opening budget

Evaluate local broadline distributors-

 ______ Order cooking equipment

Order smallwares and tabletop items

 ______ Setup utilities (gas, electric, phone, etc.)

 ______ Order beverage service

 ______ Order exterior signage

 ______ Order POS system

 ______ Establish insurance

 ______ Start ordering/acquiring store decor

[Restaurant Name] 3 Rev. 3/7/2021

 / Date 8 Week Checklist Notes

Determine requirements for alcoholic

Order office furniture

 Establish payroll processing service

[Restaurant Name] 4 Rev. 3/7/2021

[Restaurant Name] 5 Rev. 3/7/2021

 / Date 7 Week Checklist Source Notes

 ______ Arrange for moving company, if needed

Check status of following licenses:

 ______ Establish banking

Obtain bids on the following services:

Acquire software needs (MS Office,

 ______ Acquire music system or service

 ______ Finalize POS decision.

 ______ Select pre-opening interview site.

[Restaurant Name] 6 Rev. 3/7/2021

 / Date 7 Week Checklist Source Notes

[Restaurant Name] 7 Rev. 3/7/2021

[Restaurant Name] 8 Rev. 3/7/2021

 / Date 6 Week Checklist Source Notes

 ______ Order “Grand Opening” banner

Order plastic engraved signs –

 ______ Set up order books

Set up maintenance and

 ______ Set up inventory system

 ______ Check inspection dates

 ______ Prepare “Help Wanted” ads

 ______ Receive tax numbers

Identify staffing needs and

 ______ Acquire mandatory posters

Acquire children amenities (high

[Restaurant Name] 9 Rev. 3/7/2021

 / Date 6 Week Checklist Source Notes