Opening and Closing Checklists That Set Every Shift Up for Success

The first and last hours of every shift determine everything in between. Opening and closing SOPs are the most-used procedures in your restaurant — and the most impactful.

Opening Checklist Essentials

Exterior and Entrance - Sweep walkways, check signage and lighting - Unlock doors at the designated time, disable alarm - Turn on music, HVAC, and appropriate lighting

Front of House - Set tables per your floor plan spec (flatware, glassware, napkins) - Stock service stations (straws, napkins, condiments, POS paper) - Brew coffee, set up beverage station - Check restrooms — clean, stocked, functional

Kitchen - Turn on equipment per startup sequence ( ovens, fryers, grills) - Verify cooler and freezer temps — log them - Review prep status and 86'd items from previous shift - Brief the team on reservations, specials, and staffing

Safety Check - Verify fire extinguishers, first aid kit, and emergency exits - Test communication systems (headsets, expo screens)

Closing Checklist Essentials

Front of House - Break down and clean all service stations - Reset tables and chairs, vacuum or sweep dining room - Empty trash and replace liners - Restock items for the opening shift

Kitchen - Shut down equipment per proper sequence - Wrap, label, and store all food per storage SOP - Clean and sanitize all surfaces, floors, and equipment - Take out trash and clean receptacles - Complete closing temp logs

Cash and Security - Run end-of-day POS report - Count drawers, prepare bank deposit - Secure cash in safe - Set alarm, lock all doors, verify perimeter

Making Checklists Work

Print checklists and keep them at each station. Require initials on each completed item. Managers spot-check during shifts. Review missed items weekly in team meetings — patterns reveal training gaps.

Opening and closing SOPs aren't just lists — they're the bookends that hold every successful service together.