Restaurant Pre Opening Checklist

90 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task

Conduct the necessary and appropriate background information

checks for potential market strategy

Schedule the site evaluation with company

Order and purchase all

equipment’s and facilities needed for the restaurant’s operations

Finalize decision on the “theme” or “motif” of the restaurant

70 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task

Formulate the restaurant’s mission and vision statements, goals and

objectives

Order all the remaining furnishings for the restaurant

Acquire all needed fabric & paint samples for the interior and
exterior furnishings

50 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task

Review and finalize the

restaurant’s mission and vision statements, goals and objectives

Make an inventory of all equipment’s, facilities, supplies, and

products received

Make a timeline for the commencement of the announcements of

the opening of the restaurant
30 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task

Complete all general installations, repairs, and maintenance for

windows, doors, electricity, plumbing, etc.

Set up the supply and storage rooms for the products and materials

Set up and organize large

equipment’s like cooler, freezer burners, sinks, etc.

Install the cables and wiring for telephone lines for internal and
external

Install the cables and wiring for cctv, music, computerand payment
system

Prepare and finalize the seating chart

Target the realistic opening date of the restaurant based on both the
timeline prepared and the progress made.

Check and reconfigure the prepared timeline for the opening date of
the restaurant

Test all large equipment’s like cooler, freezer burners, etc.

Test the telephone lines for internal and external,payment sytem,

cctv,computer staff

Clean all equipment’s and facilities

Clean all areas in the restaurant

Determine the estimated restaurant volume

Install and mount fire extinguishers inside and outside the restaurant
premises

Review and double check the entire content and all items listed in
this Checklist
Review and double check the entire content and all items listed in
this Checklist
Notes Assigned Department or Team/
Person In charge

Notes Assigned Department or Team/

Person In charge

Notes Assigned Department or Team/

Person In charge
Notes Assigned Department or Team/
Person In charge
Status and Date Completion

Status and Date Completion

Status and Date Completion

Status and Date Completion
Restaurant Pre Opening Checklist

70 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes Assigned Department or Team/ Status and Date

Person In charge Completion

Make and formulate a trademark, service mark and/or logo

to be utilized for distinguishing the restaurant

Start marketing the restaurant’s proposed products and

services

50 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes Assigned Department or Team/ Status and Date

Person In charge Completion

Conduct the necessary and appropriate background

information checks for potential market strategy

Make a design for marketing campaign materials regarding

the opening of the restaurant.

Post and hang all necessary and appropriate signage’s and

bulletin boards inside and outside the restaurant premises

Schedule soft opening for business partners, family

members, and close friends

Hand out advertising materials regarding the opening of the

restaurant

30 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes Assigned Department or Team/ Status and Date

Person In charge Completion

Conduct a trial service

Restaurant Pre Opening Checklist

30 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Begin sales and/or financial projections

Open a corporate account in a local bank

nearest to the restaurant’s premises and
render initial deposit
Assigned Department or Team/ Status and Date Completion
Person In charge
Restaurant Pre Opening Checklist

50 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Review and finalize menu items and

cover design for the uniforms of the
restaurant staffs and employees

Receive the order of small wares and

other utensils

Conclude all the necessary and

appropriate agreements and documents
with the winning bidding suppliers of
equipment’s and utensils to be used in
the restaurant

Conclude all the necessary and

appropriate agreements and documents
with the winning bidding suppliers of
products and ingredients to be used in
the restaurant

Make schedule and record the

estimated time of arrival for the
deliveries of supplies

Receive all the ordered furnishings,

furniture’s, and fixtures

Record all equipment’s, facilities,

supplies, and products delivered and
received

Verify and menu testing

Make order menu materials and the

uniforms of the restaurant staffs and
employees

Make order small wares and other

utensils
Make order small wares and other
utensils

Conduct bids from suppliers of

equipment’s and utensils to be used in
the restaurant

30 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Receive the order of small wares and

other utensils

Clean all small wares and kitchen

utensils of the restaurant

Check all supplies, materials and

ingredients in the storage
Assigned Department or Team/ Status and Date Completion
Person In charge
Assigned Department or Team/ Status and Date Completion
Person In charge
Restaurant Pre Opening Checklist

70 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Formulate design for the uniforms of the

restaurant staffs and employees

50 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Review and finalize menu items and

cover design for the uniforms of the
restaurant staffs and employees

Receive the order of small wares and

other utensils

Conclude all the necessary and

appropriate agreements and documents
with the winning bidding suppliers of
equipment’s and utensils to be used in
the restaurant

Conclude all the necessary and

appropriate agreements and documents
with the winning bidding suppliers of
products and ingredients to be used in
the restaurant

Make schedule and record the

estimated time of arrival for the
deliveries of supplies

Receive all the ordered furnishings,

furniture’s, and fixtures

Record all equipment’s, facilities,

supplies, and products delivered and
received
Record all equipment’s, facilities,
supplies, and products delivered and
received

Verify and menu testing

Make order menu materials and the

uniforms of the restaurant staffs and
employees

Make order small wares and other

utensils

Conduct bids from suppliers of

equipment’s and utensils to be used in
the restaurant

30 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Receive the order of small wares and

other utensils

Clean all small wares and kitchen

utensils of the restaurant

Check all supplies, materials and

ingredients in the storage
Assigned Department or Team/ Status and Date Completion
Person In charge

Assigned Department or Team/ Status and Date Completion

Person In charge
Assigned Department or Team/ Status and Date Completion
Person In charge
Restaurant Pre Opening Checklist

90 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Prepare, execute and conclude all the

necessary documents and agreements for
the restaurant operations

Register with all the appropriate government

offices and agencies

70 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Formulate Employee handbook, Training

Manuals and all Human Resources
Department information materials

Formulate all the necessary and appropriate

operations checklists

Formulate all the necessary and appropriate

steps of service and Standard Operating
Procedures (SOPs)

Formulate appropriate descriptions of each

job and position of all employees and staffs
in the restaurant

Formulate all necessary and appropriate

training plans to be utilized in the training of
all the employees and staffs in the restaurant

Formulate menu items and cover

Conduct bids from suppliers of products and

ingredients to be used in the restaurant
50 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Review and finalize Employee handbook ,

Training Manuals and all Human Resources
Department information

Review and finalize all the necessary and

appropriate operations checklists

Review and finalize the necessary and

appropriate steps of service and Standard
Operating Procedures (SOPs)

Review and finalize menu items and cover

Review and finalize detailed descriptions of

each job and position, including training plans

Start job searching for the needed and

qualified employees and staffs of the
restaurant

Schedule timeline and date for interview of

the applicants for the required positions of
the employees and staffs of the restaurant

Verify and menu testing

30 DAYS BEFORE THE OPENING OF THE RESTAURANT

Task Notes

Schedule the trainings of the hired applicants

for the required positions of the employees
and staffs of the restaurant
Assign workable task lists to each person
(while in training) by breaking down each
area and departments of the restaurant.

Assess and evaluate the individual training

and progress of the trainees

Schedule an orientation for the successful

trainees of the restaurant

Conduct the orientation of all the successful

trainees of the restaurant

Clean all small wares and kitchen utensils of

the restaurant

Check all supplies, materials and ingredients

in the storage
Assigned Department or Team/ Status and Date Completion
Person In charge

Assigned Department or Team/ Status and Date Completion

Person In charge
Assigned Department or Team/ Status and Date Completion
Person In charge

Assigned Department or Team/ Status and Date Completion

Person In charge