Opening Check list for the restaurant

•  Creating a business plan is the first step to opening a successful restaurant. The business plan helps you to identify the critical areas of your business. These critical areas, including operations and staffing, are the areas that are required to ensure smooth and efficient operations. The business plan also serves as a financial tool, if you decide to seek investor financing for your restaurant.

•      Check the restaurant log book
•      Is the Restaurant ready for service?
•      Check the buffet cleanliness
•      Check service spoon cleanliness
•      Check Chinaware and juice glasses On the buffet clean and sufficient
•      The items on the buffet are presentable and appetizing?
•     Check restaurant tables organized and in a good shape
•     Check table set up according to the procedure
•     Check Breakfast mines place ready (butter jam) 

•     Check side stations readiness for the designated meal period Stocked up to the standard 
•     Check maintenance report
•     Check the carpets in the restaurant clean and not dirty  
•     Check the lights in the restaurant working, and smartly  dimmed according to the meal period
•     Check the kitchen door clean from both sides
•     Check restaurant plants clean and in a goo Shape?
•     Is the responsible of the plants is checking them  frequently ?
•      Are the micros started? Are they functioning?
•      Check the hostess desk is clean and presentable

•         Check the wine display clean and in the right Place
•          Check back of house

•        Is the coffee machine is functioning and well
•        stocked with espresso coffee cups, cappuccino cups and the coffee grinder is full of coffee?
•        Are the coffee cups are clean and well stacked 
•        Are the coffee cups and saucers ready in the
•        warmer clean and ready for operation?
•        Did you hold the morning briefing ? at what Time ? ------------
•        Did the chef or the Kitchen Chef attended the briefing 
•        Did the B.O.H manager or The stewarding   En charge attended the briefing?
•         Did you confirm the restaurant’s reservation with the reception in charge 
•        Is music level is up to the standard ?
•         Are all employees in present?
•         Any sick leaves? Was it reported?
•        Are the staff dressed up to the standard ?

•        Are they well groomed?
•        Did you allocate the working area for the staff?