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Topic · Working in a Restaurant

Opening Procedures

restaurant Opening Procedures

The opening process in a restaurant sets the operational tone for the entire day, ensuring that the team is well-prepared, the facility is fully functional, and the ambiance is inviting. A well-structured opening procedure can enhance staff efficiency and customer satisfaction. In this lesson, we’ll dive deep into the key steps and tasks to create an efficient and systematic opening routine.

  • Batch Preparation:
    • Prepare sauces, soups, and other items that require longer cooking times early in the day.
    • Pre-portion proteins and other key ingredients to streamline cooking during service.
  • Quality Assurance:
    • Double-check that plating tools and garnishes are ready for consistent food presentation.
    • Run a quick tasting session for key dishes on the menu to ensure consistency in flavor.

Objectives

By the end of this lesson, you will be able to:

  1. Develop a comprehensive opening checklist tailored to your restaurant.
  2. Ensure all aspects of the Front of House (FOH) and Back of House (BOH) are in order.
  3. Implement best practices that streamline the opening process.

1. Pre-Shift Staff Briefing

The first step in opening the restaurant involves gathering your team for a short, focused meeting to communicate important updates for the day.

  • Agenda:
    • Discuss the daily specials, menu changes, and any unavailable menu items.
    • Assign specific roles to each staff member.
    • Go over any upcoming events, reservations, or large parties expected that day.
    • Remind the team of the service standards and goals for the day.
  • Timing: Conduct this briefing 15-20 minutes before the restaurant opens. This ensures that the staff has enough time to ask questions and prepare their stations.
  • Best Practice: Foster a collaborative atmosphere by encouraging team members to share any challenges they anticipate or suggestions they have.

2. FOH (Front of House) Preparation

Ensuring that the FOH is ready to receive guests is essential for creating a welcoming first impression.

  • Dining Area:
    • Inspect cleanliness: Wipe down tables, chairs, and menus. Ensure that windows and entryways are clean.
    • Set tables: Lay out cutlery, napkins, glassware, and any table decorations in accordance with the restaurant’s standards.
    • Restrooms: Clean and restock toilet paper, soap, and towels. Make sure they are odor-free and inviting.
  • Host/Hostess Station:
    • Prepare the reservation list, including notes for VIP guests or special occasions.
    • Have menus and wine lists at the station, and ensure all technology (e.g., tablets or computers for reservations) is functioning.
  • Ambiance:
    • Lighting and music: Adjust lighting to the desired level and test the sound system to ensure appropriate background music is playing.
    • Temperature: Make sure the heating, ventilation, and air conditioning systems are working and set to a comfortable temperature for guests.
  • First Impressions:
    • Pay attention to the entrance area: Clean signage, fresh flowers (if applicable), and a clutter-free zone will create a positive first impression.

3. BOH (Back of House) Preparation

The kitchen and storage areas must be organized and operational before service begins.

  • Kitchen Stations:
    • Clean and sanitize all surfaces, tools, and utensils.
    • Check that food preparation stations are properly stocked with ingredients, garnishes, and utensils.
    • Organize mise en place (pre-prepped ingredients) so they are easily accessible to chefs during service.
  • Storage and Refrigeration:
    • Check refrigeration units to ensure they are at the correct temperature. Ensure all perishable items are properly stored and labeled with the date of preparation.
    • Restock and organize dry storage areas to ensure quick access to needed ingredients.
  • Staff and Equipment:
    • Ensure all kitchen staff have their prep lists and tasks assigned.
    • Test all kitchen equipment such as ovens, stovetops, fryers, and dishwashers to ensure they are working correctly.

4. Inventory and Stock Check

Conducting a thorough inventory check ensures that the restaurant is prepared for service and avoids any last-minute shortages.

  • Food and Beverages:
    • Check the quality and freshness of perishable ingredients, including meats, seafood, vegetables, and dairy products.
    • Take note of low-stock items and initiate reordering if necessary.
  • Supplies:
    • Ensure that napkins, paper goods, and cleaning supplies are fully stocked.
    • Check the availability of utensils, dishes, glassware, and other essential service items.

5. Cash Management and POS System Check

Ensuring that all financial systems are ready for the day is crucial for smooth service.

  • Cash Register:
    • Count the starting cash for the day, and verify that the register is functioning properly.
    • Make sure change is available for various denominations.
  • POS System:
    • Test the Point of Sale (POS) system to confirm it’s operational. Ensure that the day’s menu and pricing are correctly uploaded.
    • Test the receipt printer, credit card readers, and other connected devices.

6. Pre-Service Food Preparation

Before opening, certain food items should be prepped ahead of time to ensure efficiency during peak service hours.

7. Final Walkthrough

A final walkthrough helps catch any last-minute issues before opening the doors to customers.

  • Management Walkthrough:
    • Conduct a final walkthrough of the FOH and BOH to ensure everything is in place.
    • Address any concerns raised by the staff during the briefing, ensuring all tasks have been completed.
  • Sign-Off:
    • Ensure managers and key staff have checked and signed off on their areas of responsibility.
    • Confirm that the doors open at the scheduled time and that staff are in position.

8. Opening the Doors

At this point, all preparations should be complete, and your restaurant should be ready to welcome guests.

  • Greet First Customers: Make sure the host or hostess is ready to greet guests with a smile and guide them to their tables promptly.
  • Monitor the Flow: Keep an eye on service efficiency and customer satisfaction in the first hour to ensure everything is running smoothly.

Best Practices for Success

  • Consistency is Key: Develop an opening checklist that’s used every day to maintain quality and ensure nothing is overlooked.
  • Time Management: Allocate enough time for each task, ensuring that staff aren’t rushed but are also not left with idle time.
  • Communication: Foster a culture where staff feel comfortable bringing up potential issues before opening.

Assignment: Develop Your Own Opening Procedure Checklist

Using the guidelines provided, develop a customized opening procedure checklist for your restaurant. Be sure to consider the specific needs of your restaurant’s concept, size, and daily operations. Include all FOH and BOH tasks, staff roles, and timelines.

Submission Format:

  • File Type: Submit in Word or PDF format.
  • Length: Minimum 1 page, maximum 3 pages.

Submit your checklist via the course portal’s assignment section below.

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