Restaurant Opening Checklist

• Date

  Date

• Branch

  Select B01-Sulay B02-Yarmouk B03-Nadwah B04-Jazirah B05-Rabwah B06-Sahafah B07-Laban B08-Maather B09-Tuwaiq

  • B01-Sulay
  • B02-Yarmouk
  • B03-Nadwah
  • B04-Jazirah
  • B05-Rabwah
  • B06-Sahafah
  • B07-Laban
  • B08-Maather
  • B09-Tuwaiq

• Prepared By:

General Cleanliness

• Check the Dine-in area is clean

• Check the tables and chairs neatly arranged

• Check the cleanliness of the Glass

• Check the cleanliness of the Kitchen

• Check the cleanliness of the Garnish Station

• Check the cleanliness of the Fries Dump Station

• Check the cleanliness of the Expo Station

• Check the cleanliness of the Chiller

• Check the cleanliness of the Freezer

• Check the cleanliness of the Dry Store

• Check the cleanliess of the Sink

• Check the cleanliness of the Washroom

• Check the cleanliess of the Dust bins

Personal Hygiene of the Staff

• Check the nails of the Staff

• Check the hair of the Staff

• Check the Staff is shaved

• Check the uniform of the Staff

• Check if any staff has disease

• Check the PPE of the Staff

Pre-preparation

• Check the lettuce if cut properly

• Check the lettuce if required in right quantity

• Check if there is any pests in the Lettuce

• Check if there is any damage in the Lettuce

• Check the Onion if cut properly

• Check the Onion if required in right quantity

• Check if there is any pests in the Onion

• Check if there is any damage in the Onion

• Check the Mushroom if cut properly

• Check the Mushroom if required in right quantity

• Check if there is any pests in the Mushroom

• Check if there is any damage in the Mushroom

Grill Station

• Check the Smasher is cleaned and sanitized

• Check the Scraper is cleaned and sanitized

• Check the Patty turner is cleaned and sanitized

• Check the flat top grill is clean and sanitized

• Check the flame grill clean and sanitized

• Check the down station cleaner is cleaned

Equipments and Standards

• Check the temprature of the Grill is between 180-200 C

• Check the pre-heating time of Flat top grill is 30 minutes

• Check the temprature of the Flame Grill is at right temprature

• Check the pre-heating time of Flame grill is 30 minutes

• Check the timer is on and working

• Check the KDS is working

• Check the temprature of the down station chiller is between 1-4 C

• Check the product temprature is between 1-4 C

Availability of Stock and Right Person

• Check the down station is stocked up with required number of beef patties and chicken patties

• Check all the beef pans and chicken pans are seggregated from each other

• Check all the pans are lablled

• Check for any expiry

• Check the salt and pepper is available in the station

• Check the right person is deployed in the Station

Cooking

Sauteed Mushrooms

• Make sure the griddle temrature is between 180° - 200° C.

• Make sure the staff add 50-gram butter on the griddle and allow it to melt.

• Make sure the staff add 250 g of mushroom into the butter. Mix well.

• Make sure the staff add1 g of black pepper into it.

• Make sure the staff add 2 g of salt into it.

• Make sure the staff put timer for 4 minutes

• Make sure the staff add Continue blending it all together until a golden-brown color appears.

• Make sure the staff transfer the Sauteed mushroom in to the pan and put in the chiller

• Make sure the staff puts the label on the mushroom for 4 hours

Caramelized Onions

• Make sure the griddle temrature is between 180° - 200° C.

• Make sure the staff add 50-gram butter on the griddle and allow it to melt.

• Make sure the staff add 250 g of white onions into the butter. Mix well.

• Make sure the staff add 2g of black pepper into it.

• Make sure the staff add 2 g of salt into it.

• Make sure the staff put timer for 5 minutes

• Make sure the staff add Continue blending it all together until a golden-brown color appears.

• Make sure the staff transfer the caramelized Onions in to the pan and put in the chiller

• Make sure the staff puts the label on the Caramelized Onions for 4 hours

Fry Station

Cleanliness

• Check the cleanliness of the Fries Dump Station

• Check the cleanliness of the Fryer Surroundings

• Check the cleanliness of the Cheese machine

• Check the cleanliness of the Fry Scoop and see if its sanitized

• Check the cleanliness of the Stariner and see if its sanitized

• Check the cleanliness of the Salt dispenser and see if its sanitized

• Check the fry basket is cleaned and sanitized

• Check the down station freezer does not have any ice-build ups

• Check the down station freezer is clean and neat

• Check the food contact steel surfaces in the fry station is clean and sanitized

Equipments and Standards

• Check the temperature of the Fryer is 350F

• Check the pre-heating time of Fryer is 30 minutes

• Check the quality of Oil

• Check the Fryer is working properly

• Check the Oil is as per the max line

• Check the Warmer lights are turned on

• Check the Warmer lights in dump station are working properly

• Check the Cheese machine is on

• Check if there is enough water in the Cheese machine

• Check if the cheese machine preheated for 15 minutes in the "D" standard

• Check if the cheese machine is put back to "A" standard

• Check the Cheese machine is put into the Cheese machine

• Check if its labelled for one day

• Check the down station freezer is on

• Check the temprature is between -15C and below

Availability of Stock and Right Person

• Check if there is enough stock available in the down station freezer to run that shift

• Check the temperature of items is -15C and below with thermometer

• Check al litems are labelled

• Check for any expiry

• Check if salt is available

• Check if the right staff is deployed in fry station

• Check all the items are labelled and organized

• Check all the packaging items for fry station is available

Garnish Station

Cleanliness

• Check the cleanliness of the Garnishing board

• Check the cleanliness of the Salad Station and Storage

• Check the cleanliness of the Toaster Machine

• Check all the items stored in the Salad Station neatly arranged

• Check tall the food contact surafaces are sanitized

• Check the food warmer is clean and sanitized

Equipments and Standards

• Check the temperature of the Salad Storage Chiller is 1-4 C

• Check the Toaster is on

• Check the Toaster thermostat is between 8-9

• Check the Toaster setting for crown is 4

• Check the Toaster setting for heel is 1

• Check the Pre-heating time of Toaster is 15 minutes

Availability of Stock and Right Person

• Check if there is enough bionda lettuce available

• Check if the bionda lettuce is fresh

• Check if the bionda lettuce is free from any pests or damage

• Check if the bionda lettuce is labelled

• Check if there is enough ice berg lettuce available

• Check if the ice berg lettuce is fresh

• Check if the ice berg lettuce is free from any pests or damage

• Check if the ice berg lettuce is lablled

• Check if there is enough tomato slices available

• Check if there is a drainer in tomato slices pan

• Check if tomato slices are labelled

• Check if there is enough Onion rings available

• Check if the Onion rings are fresh

• Check if the Onion rings are labelled

• No leftover of mushroom or caramelized onion should be used

• Check all the squeezer bottles and sauce guns are empty

• Refill the sauce guns and squeezer bottles with new sauces

• Check if all the sauces are available in the station

• Check if all the sauce guns and squeezer bottles are clean and labelled

• Check if maple sauce is stored in red round Sauce gun and other sauces in green round sauce gun

• Check if all the sauce gun and squeezer bottles are stored in the chiller

• Check if the mixing bowl for BBQ chicken wings and maole chicken are available in the station

• Check if the mixing bowls are cleaned and sanitized

• Make sure the right is placed in the station

Cashier Station

Cleanliness

• Check the Cashier station is cleaned and organized well

• Check all the equipments are cleaned and free from dust

• Check the table and lobby are cleaned and sanitized

Equipments and Standards

• Check all the equipments are working and has enough power

• Check the temprature sensor is working

• Check all the third party gadgets are working

• Check all the DMB working

• Check if the DMB is showing the updated offers and menu

• Check the Cashier drawer is safe and sound

• Check there is enough change in the Cashier drawer

• Advice the Cashier about asking tawakkalna

• Advice the Cashier about suggestive selling and his targets

• Advice the Cashier about hospitality steps

Back Station

Cleanliness

• Check the back station is clean

• Check the sink is clean

• Check the dust bins are clean

• Check all the utensils are cleaned and sanitized

• Check the back station is organized

Equipments and Standards

• Prepare the three sink solutions

  Yes

  No

  N/A

• Clean the used utensils using three sink method

  Yes

  No

  N/A

• Make sure the sanitizer bottles are empty

• Make Sanitizer solution in Gallon if required

• Refill the sanitizer bottles

• Make sure other chemicals are refilled in the spray bottles as per the requirement

• Make sure the cleaning materials are clean and avaialble

• Mop the floor before opening

Storage Areas

Chiller

• Check all the Expiry of all products in the Chiller

• Check if all the products are labelled

• Check if the old products are brough in front and the new products are in the back

• Check if FIFO is maintained

• Check the temprature of the product is 1-4 C

• Check the chiller is clean

• Check the chiller is organized as per the chart

Freezer

• Check all the Expiry of all products in the Freezer

• Check if all the products are labelled

• Check if the old products are brough in front and the new products are in the back

• Check if FIFO is maintained

• Check the temprature of the product is -15 C and below

• Check the freezer is clean

• Check the freezer has any ice build ups

• Check all the poultry items and other items are stored in two separate freezers

Dry Store

• Check all the Expiry of all products in the Dry Store

• Check if all the products are labelled

• Check if the old products are brough in front and the new products are in the back

• Check if FIFO is maintained

• Check the condition of the items in the Dry Store

• Check for any signs of Pest infestation

• Check the Dry is clean and organized

• Check if all the Food items, Chemicals and Paper items are store seperately

• Check no items are touching the wall

• Check no items are put on the floor

Just Before Opening

• Check the POS is ready

• Check the wifi network is okay

• Check all the people in the right station

• Check the air curtain in front door and back door is on

• Check the lights are on as per needed

• Check the window curtain are open

• Check the door key is under the posession of Store Manager

• Check the lobby is clean and organized

• Check the tray for customer are clean