What should a restaurant opening checklist include?
Staffing milestones to plan
Front of house staffing usually needs to start several weeks before opening. Plan job posts, interviews, offers and onboarding paperwork early, including the tax forms and any food handler or alcohol service certifications your state requires. Hiring a few key leads first, such as a general manager and a front of house manager, makes the rest of the process easier.
Training is a major item. Schedule time for servers, hosts and bartenders to learn the menu, the point of sale system, the seating flow and guest service steps. A soft opening or friends and family night gives the team a chance to practice under light pressure.
- Post and interview for key front of house roles early
- Complete onboarding paperwork and required certifications
- Schedule menu, point of sale and service training
- Run practice shifts or a soft opening
- Set the first posted schedule and pre-shift routine
Non-staff items on the list
The checklist also covers permits, health and building inspections, insurance, equipment installation, smallwares, signage and the point of sale setup. Many of these items have their own lead times, so track them alongside hiring. Check with your city and county for the exact permits you need.
Once the doors open, review the checklist weekly and turn it into a standard routine. Keep the list in one shared place so managers can update status. Staffing and training items often slip first, so review those milestones at every planning meeting.
Common mistakes
- Starting hiring too late, which leaves the floor understaffed during the first weeks of service.
- Assuming one generic checklist fits every concept, when a counter-service spot and a full-service dining room need different steps.
