Opening Prep List: 47-Item Pre-Shift Checklist for Restaurants

In a small Eskişehir restaurant, the same printed list has opened the kitchen every morning for 18 years: 47 items, 90 minutes, three stations. When the owner's son took over, the first thing he wanted to redesign was the list. He didn't — because it isn't only a control tool, it's a tempo metronome for new staff.

T-90 Minutes: Dining Room and Hygiene (1-18)

For an 11:00 opening, start at 09:30. The first 18 items belong to the floor team: chair count (32 units), tablecloth turnover, salt/pepper refill (minimum 1/3 full per table), napkin stock (8 per table), floor mopping, window cleaning, menu inspection (replace torn/stained copies), and QR-sticker legibility.

The hygiene sub-block is critical: soap level at every sink, paper-towel stock, disinfectant spray (measured in ml), and dry-floor test. Mark each item with a signature, never a verbal "done."

Kitchen Mise-en-Place (19-38)

Twenty items for the kitchen team: onion/garlic dicing (2 kg), broth stock, tomato paste opening, meat portioning (180-220g per plate), salad bowls prepped, sauce review (date + smell), grill cleanup, fryer-oil check (TPM ≤ 24%), fridge temperature (≤ 4°C), and freezer (≤ -18°C).

• Bread slicing (80 slices per service)
• Side-dish portioning (40 portions on standby)
• Dessert showcase arrangement with date labels

Last 30 Minutes: Systems and Briefing (39-47)

POS boot, cash float ($25 starter), daily menu screen, waiter-call button test, music level (60-65 dB), HVAC at 22°C, door-gap check. The very last item is always a 5-minute briefing: today's specials, 86'd items, reservation list, and any allergy-flagged guest. Service does not start without it.

Use the thMenu admin panel to push last-minute menu changes (out-of-stock, daily specials) with one tap — paper is the source of truth, the digital layer is the safety net on item #47.

FAQ

Is 47 items too many? Yes for week one, automatic by week three. It's a pedagogical tool for new staff.

Same list every day? No — the weekend variant is 51 items, with four extra for breakfast service.

Who signs off? The shift lead signs each block (floor/kitchen/systems) separately. Responsibility is unambiguous.

Found this helpful? Share it.