Restaurant Opening and Closing Checklists That Turn Chaos into Consistency

Too often, restaurants rely on memory or informal routines to start and end the day. But in a high-pressure environment where timing, cleanliness, and efficiency are non-negotiable, those casual habits can lead to missed steps, unnecessary stress, and costly errors.

Whether you're unlocking the doors for a packed Friday night or closing up after hours of high-volume service, consistency is everything. And what is the best way to build that consistency? A reliable restaurant opening and closing checklist.

This guide breaks down essential tasks for both front-of-house (FOH) and back-of-house (BOH) teams, covering the opening, mid-shift, and closing routines that keep your restaurant running like clockwork, every single day.

Why Restaurant Opening and Closing Checklists Matter More Than You Think

In many kitchens, routines develop organically. They’re passed down from one shift to the next, often undocumented and dependent on memory. But if teams rely on informal habits rather than structured processes, even the most experienced staff can overlook essential tasks. The result? Inconsistencies that disrupt service, compromise safety, and increase stress for everyone on the floor.

That’s where checklists come in.

For owners and executive chefs, checklists are more than just task reminders—they’re systems of accountability. They protect your standards without requiring constant oversight. With clear expectations, team members can take ownership of their roles, execute confidently, and transition between shifts seamlessly.

Here’s what the proper checklist can do for your restaurant:

• Smooth out operations by giving every team a clear starting point and endpoint
• Streamline handoffs so opening and closing duties don’t fall through the cracks
• Create manageable workloads by distributing responsibilities evenly
• Maintain consistency across shifts, staff, and service days
• Reinforce sanitation and safety, reducing risk in both FOH and BOH
• Improve the guest experience by ensuring the space is clean, stocked, and ready
• Minimize errors by replacing guesswork with reliable, repeatable routines

In a fast-paced environment, minor improvements make a big difference. A solid checklist can mean the difference between smooth service and stressful service, and between a good restaurant and a great one.

Restaurant Opening Checklists

A restaurant and kitchen opening checklist ensures your team begins the shift with confidence, knowing exactly what needs to be done and in what order. From setting the tone in the dining room to prepping ingredients on the line, every step contributes to a clean, organized, and service-ready environment.

Front of House (FOH) Opening Checklist:

• Unlock and inspect all entry points
• Adjust lighting, temperature, and music to match the service atmosphere
• Wipe down and sanitize tables, chairs, menus, and the host stand
• Restock napkins, utensils, condiments, and to-go supplies
• Check and prep POS system: log in, test printers, load paper
• Confirm reservations and review the guest list for large parties or VIPs
• Set up bar area (clean glassware, stock spirits, slice garnishes, etc.)
• Ensure restrooms are fully stocked and clean
• Hold a quick pre-shift meeting to review specials, staffing notes, and expectations

Back of House (BOH) Opening Checklist:

• Conduct a complete kitchen walkthrough to assess cleanliness and equipment status
• Turn on all necessary equipment (ovens, grills, fryers, refrigeration units)
• Check temperatures of cold storage and hot holding equipment
• Sanitize prep surfaces, cutting boards, and tools
• Review prep list and assign duties to line cooks and prep staff
• Restock station ingredients, sauces, and garnishes
• Rotate and label all food items according to FIFO practices (first-in, first-out)
• Check inventory levels for the day’s service needs
• Review the day’s menu, specials, and any allergy alerts with the team

A thorough opening process ensures everyone is aligned before the first ticket drops, minimizing mistakes and creating a strong foundation for the shift ahead.

Restaurant Closing Checklists

Closing a restaurant isn't just about locking the doors—it’s about setting the next shift up for success. A clear closing checklist ensures nothing gets overlooked, even during the most exhausting end-of-day routines. It also reinforces cleanliness, food safety, and operational efficiency.

Front of House (FOH) Closing Checklist:

• Clear and sanitize all tables, chairs, and common areas
• Wipe down menus, host stand, and high-touch surfaces
• Restock napkins, straws, condiments, and to-go supplies
• Count drawers and reconcile cash/credit slips
• Run end-of-day reports from the POS system
• Turn off the music and adjust the lighting
• Clean restrooms and restock toilet paper, soap, and paper towels
• Sweep and mop FOH floors, including entryways
• Secure all doors and windows, and set alarm systems

Back of House (BOH) Closing Checklist:

• Correctly label, date, and store all leftover food items
• Dispose of expired or unused perishables
• Wipe down and sanitize all prep stations, surfaces, and cutting boards
• Deep clean equipment as needed (grill, fryer, oven, slicer, etc.)
• Take out trash, recycling, and food waste
• Wash and store all cookware, utensils, and small wares
• Restock key items for the next day (to-go containers, gloves, towels)
• Power down nonessential equipment safely
• Double-check the walk-in and refrigeration temps before locking up

When every closing shift ends with a clean, organized kitchen and dining room, the next team walks into a space that’s ready to go.

Mid-Shift Tasks to Keep Everything Running Smoothly

While opening and closing routines set the tone for the day, the middle of the shift is when pressure builds, and organization often breaks down. A strong mid-shift protocol ensures your team stays ahead of the rush, maintains quality, and avoids costly slowdowns or mistakes.

These mid-shift tasks help reinforce cleanliness, streamline service, and keep both FOH and BOH functioning at full capacity:

Front of House (FOH) Mid-Shift Tasks:

• Wipe and sanitize high-touch surfaces (host stand, door handles, POS screens)
• Restock napkins, utensils, and condiments during lulls in service
• Monitor table turnover and alert bussers to high-priority sections
• Communicate with the kitchen about wait times or special requests
• Keep the entryway and restrooms clean and fully stocked
• Check on guest satisfaction and troubleshoot any issues in real time

Back of House (BOH) Mid-Shift Tasks:

• Refresh line stations with backup mise en place and garnishes
• Wipe down surfaces between tasks to maintain food safety
• Take and log temperature checks for hot and cold items
• Refill prep bins for high-volume items (ex. chopped veg, sauces, proteins, etc.)
• Monitor waste and cross-contamination risks
• Communicate any low-stock items to the chef or manager
• Address any equipment issues or workflow bottlenecks early

By integrating these quick tasks into the natural flow of service, your team can stay composed under pressure, avoid last-minute scrambles, and keep quality standards high from open to close.

Less Chaos. More Control. Better Service. A Thriving Restaurant. 

Whether managing a tight BOH team or overseeing FOH operations during a packed dinner service, the right checklist doesn’t slow you down but speeds you up. And it creates the consistency your business needs to thrive.

Looking for more ways to streamline operations and support your culinary team? Paris Gourmet is here to help. From world-class ingredients to chef-driven tools and insights, we’re committed to helping professionals run smarter, smoother kitchens—one shift at a time.