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Restaurant opening checklist

Restaurant Opening Checklist

A practical pre-service checklist for preparing the dining room, terrace, team, POS and final inspection before opening.

This page summarizes one operational method used inside the LuxOps F&B products. The complete checklists and editable tools are available in the paid versions.

View F&B Starter PackView Full F&B PlaybookDownload a Free Chapter

Source note

Based on the restaurant opening checklist, table inspection checklist, service briefing and mise en place standards from LuxOps F&B resources.

Pre-service flow

What to check before opening the restaurant

A strong restaurant opening sequence prevents service problems before the guest arrives. The checklist should move from personal readiness to room setup, table inspection, briefing and final positioning.

1. Personal readiness, T-90

The team should be ready before the room is inspected.

Uniform clean, pressed and complete with all required accessories
Hair neat, nails clean, discreet fragrance and fresh breath
Hands clean before handling menus, glassware, silverware or napkins
Service tools ready: wine key, pen, crumber and notepad
Menu, specials, unavailable items, VIP arrivals and allergies reviewed

2. Dining room and terrace, T-60

The room should feel ready before the team begins detailed table checks.

Tables set according to the property standard
Chairs aligned, clean and stable
Floor clean and dry, lighting appropriate and music set
Temperature comfortable and no unwanted odor present
Terrace checked if applicable: shade, wind, candles, heaters and weather plan

3. Table setup and polishing

Table quality is checked before service, not corrected after the first guest sits down.

Show plate centered, 2.5 cm from the edge of the table
Fork positioned 2.5 cm from the plate and knife blade facing the plate
Glasses placed above the knife tip and checked for chips
Silverware polished, aligned and handled away from the contact surface
Minimum 60 cm between covers when the setup allows it

4. Reservations and station stock

Operational pressure is easier to manage when reservations and stations are clear before briefing.

Floor plan printed or visible to the team
Reservations checked in the system with special requests noted
VIP tables identified and prepared
Server sections assigned before doors open
Menus, condiments, service napkins, bar tools and backup stock ready

5. POS, briefing and final inspection

The last checks align the team before the host welcomes the first guest.

POS tested, printers working and payment terminals ready
Cash float checked and signed where applicable
Briefing held on time, with covers, VIPs, menu changes, wine focus and sections
Final inspection completed at T-20: tables, stations, uniforms, ambiance and positions
Host in position at the entrance before opening

Operational reference

The opening sequence protects the service

Most restaurant issues begin before the guest arrives: incomplete mise en place, unclear sections, missing tools, unavailable items not briefed or tables inspected too late.

T-90: team readiness and knowledge of the day
T-60: dining room, terrace and stations ready
T-40: briefing with reservations, VIPs and menu changes
T-20: final inspection before the doors open

Practical toolkit

F&B Starter Pack

Includes restaurant opening checklist, closing checklist, daily service checklist, briefing template, table inspection checklist, service sequence SOP and recovery scripts.

View F&B Starter Pack

Full reference

Full F&B Playbook

The complete reference for restaurant service, breakfast, bar, wine, room service, guest interaction, mise en place, team management and quality standards.

View Full F&B Playbook

Related resource

Need the full service sequence?

Use the 21-step service sequence to connect the opening checklist with the actual guest journey.

View F&B Service Sequence

Frequently asked questions

What should a restaurant opening checklist include?

It should include team readiness, menu knowledge, unavailable items, room setup, terrace checks, table setup, glassware and silverware polishing, reservation review, VIP notes, station stock, POS checks, briefing and final inspection.

When should a restaurant opening checklist start?

The LuxOps F&B format starts around 90 minutes before opening, then moves through room setup at T-60, briefing at T-40 and final inspection around T-20.

Is this checklist only for large F&B teams?

It is built from LuxOps F&B standards, and the structure works for resorts, independent restaurants, coffee shops and any venue that needs a clearer pre-service routine.

Prepare the restaurant before pressure starts

Use the starter pack for ready-to-use restaurant opening tools and the full playbook when you need the complete F&B operating reference.

View F&B Starter PackDownload a Free Chapter