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Audit

Insurance Evaluation

Pre-Const, During Const, Ops

Liquor Bond

Liability

Workman’s comp

Solid waste/Dumpster/Compactor/Roll-off

Cables & Wiring

Burglar/Fire Alarm

Music/Public Address

Telephone Lines-Internal

POS & Computer Lines

Code Book

Handicap Regulations

Ansel System Requirements

Exits

Emergency Lighting

Security During Operation

Panic Hdwr Requirements

Fire Inspector Approval

Sprinkler System Requirements

Smoke Detectors/Smoke Eaters

Evaluate Information Systems

Register w/ All Gov't Agencies

Obtain Fed Tax ID Number

Bank Reconciliations

Payroll System

Gas Service - New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Telephone Service- New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Water Service - New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Sewer Service - New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Set Up Grease Trap - Rendering Service

Electric Service- New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Banking

Selection of Bank

Construction Account

Operational Account

Payroll Account

Lines of Credit

Deposit bags

Credit Card Deposit Acc'ts

Merchant Acct-AX, VISA/MC, Gift Cards, etc.

Graphics Design

Logo

Type/Font Style

Colors

Size

Business Cards

Menus

Identify and choose menu covers if used.

Printed Gift Certificates

Signs

Stationary

Letterhead

Signage and Banners

Coming soon

Opening date

Now hiring

Menu Board

No deliveries between…

Hours of business

Parking Lot

Smoking

Fire Marshall

ADA

Restrooms

Open/Closed

Advertising Timetable

Find Yellow Pages Cut-Off Dates

Evaluate Local Associations

List of Advertising Resources

Flyers

Vendor List for:

Food

Liquor

Supplies

Contact Salespersons

Credit Applications on File

List of References

Inventory

Initial / Pre-Opening

Replacement

Par Stock & Ordering Forms

Outside Services

Maintenance

Janitorial

Valet Parking

Pest Control

Plant Service

Linen Service

Hood/Flue Cleaning

Carpet Cleaning

Window Washing

Payroll

Pre Opening

Management

Hourly

POS System

Wiring

Installation

Training

Primary Vendor Selection/Approved vendor list

Local contact w/ name number

Establish credit, delivery schedule

P - O - S materials

Initial marketing support

Parking Lot

Number of Spaces

Resurfacing

Entrance/Exits

Lighting for Parking Lot

Control Pre-Construction

Control During Construction

Valet Stand/Key Control

Parking Lot Signage

Handicap

Reserved

Vallet

Landscaping

Pre-Construction

During Construction

Maintenance

Construction Timetable

Estimated Time for Each Phase

Estimated Completion Date

Critical Path

Construction Budget

Sign Requirements/Restrictions

Security

Robbery Prevention

Control of Access During Ops

Control of Access During Const

Double door safe

Night drop

Keys

Make list of keys needed in store. Have all coolers, equipment, etc. keys same as doors.

Collect all keys upon installation.

Re-key just before opening

First aid box

Informational Signage

Restrooms

Exit

Staffing

Projected list of employee needs for each area of operation and Sources for recruiting.

Develop pay scales for all crew work groups

Front Desk

Servers

Wait Assistants

Bartenders

Cooks

Prep Cooks

Dishwashers

Supervisors

Managers

Arrange for interview site, furniture, phones & supplies.

Place employment ads in local newspapers & schedule recruiting missions.

Review staffing manual for interviewing and hiring procedures. Establish target question list.

Training

Identify dates of training allowing for “dry run” or “soft opening” time.

Validate service sequences.

Develop bar opening checklist.

Develop kitchen-opening checklist & for all departments: open, close & managers.

Document and train management and staff.

Organize orientation materials.

Develop sidework schedules for all FOH

Set up POS training for management & crew.

Arrange lodging for all opening personnel.

Wine & beer seminars for sales knowledge and over-consumption policy.

FOH menu descriptions for all items.

Plating and garnish guide for all items.

Set up training recipe manuals

Select training team.

Set date for training team arrival.

Prepare master training calendar.

Set up training manuals & opening materials.

Set up general meeting and training session.

Organize any necessary management training such as:

MSDS location

Interviewing and hiring (legal vs. illegal questions, ADA, etc.)

Restaurant standards and systems

Human Resources

Selection of Manager

Selection of Pre-Opening Staff

Organizational Chart

Evaluation of Available Managers

Define Manager Job Duties

Interview of Managers

Interview of Pre-Opening Staff

Create Management Reports

Evaluation of Available Chefs

Evaluation of Kitchen Manager

Employee Performance Evaluation

Training Program for Employees

Uniforms

Dress Code

Establish Work Schedules

Reports

Food/Bev/Covers/Avg Ck/Sales Mix

Comparisons to Budget

Organizational Charts by Department

Dining Room

Bar

Kitchen

Administration

Employee Applications

Employee Manuals

Writing

Production

Training

Hiring of Employees

Training of Employees

Establish employee meal policy

Employee Applications & Employee New Hire Kits

English / Spanish

I - 9 and Tax Forms

Health cards

Server/Bartender/Entertainment Permits

Orientation

Pre-Opening/Training schedule

Operational schedule

ServSafe™ Training

Uniform

Kitchen Operations/Service Operations

Set-up sheets with pars

Opening checklists

Closing checklists

Prep lists with pars

Standardized recipe book

Freezer pull sheets

Inventory forms.

Electric bug killer for back door?

Employee Bulletin Board

Required Postings:

OSHA, safety, minimum wage, etc.

Wage & hour

Workman's comp

Emergency hospital & Doctor

Employee lockers

Job descriptions

Operational Manuals

Safety manual

Financial manual

Catering manual

Kitchen manual

Exhibition cooking manual

Telephones

Office line

Fax line

Catering line

E-mail line

Kitchen line

Reservations line

Pay phones

Guest Music

ASCAP/BMI Arrangements

Satellite Music System

Hours of Operation

Estimated Hours of Operation

Bar

Restaurant

Entertainment

Opening

On Going

Preliminary Menu

Children’s Menus

Children amenities

Baby bibs

Birthday Favors

Lunch

Dinner

Catering

Brunch

Banquet

Menu Pricing Range

Menu Cost & Portion Guide

Standard recipe binder

Table Arrangement

Section ( wait station) Maps

Opening and Closing Sidework Assignments

Equipment, Smallwares & Supplies

Collect all warranties for new equipment and send in cards. Place all equipment information and Service Agents in a notebook for reference.

Kitchen

Dining Room

Bar

Office

Food Inventory

Bar Inventory

Supplies Inventory

Hood/HVAC equipment

Kitchen Design and Equipment List

Punch List

Contractor

Subcontractors

Out-side Contractors

Equipment checkout (burn-in/calibration)

Ice Machines

Cooking Equipment

Refrigeration Equipment

Hand Wash Stations

Soap

Sanitizer

Towel Dispensers

Hand wash signs

Kitchen Clock

Anti-fatigue mats

Set up dish machine service

Clean, organize and label all shelving:

Dry Storage

Walk-in

Freezer

Supply area

Service Area

Chemical Storage

Bar Storage

Kitchen Utensils

Produce List

Obtain Bids

Place Order

Receive Order

Small Wares Order

Produce list

Obtain bids

Place Order

Receive Order

Tabletop Selection

Plateware

Flatware

Glassware

linen

Select Wall Covering

Obtain Bids

Order

Arrange Delivery

Accept per Order

Select Tables

Obtain Bids

Order

Arrange Delivery

Select Chairs

Obtain Bids

Order

Arrange Delivery

Apply Scotchguard protection

High Chairs & Boosters

Arrange Delivery

Select Floor Covering

Obtain Bids

Order

Arrange Installation

Bar Operation

Beverage station

cups

lids

holders

sodas

dairy

canned juices

bev naps

straws

Soda System

Well liquor selection

Call liquor selection

Premium liquor selection

Beer Selection

Draft system

Wine Selection

Supplier Wine Training Program

Wine List Design

Wine List Publication

Wine Openers

Wine buckets and stands

Standardized Recipe and Glassware

Garnish Guide

Paper Products

Guest Checks

POS Supplies

Take out

Bathroom

Linen Service

Table top Laundry (Rental)

Uniform Laundry (Rental)

Uniform order

Janitorial supplies

Hard goods

Wet Floor Cones

Mop Buckets

Mops

Vacuum

Hand towel dispensers

Squeegees

Office Equipment

Office Furniture

Desk

Chair

Filing cabinets

Computer System

Color Monitor

Color Printer

ISP Internet service

Software

Food Ordering (From Primary Supplier)

Office Suite Software

Word Processor

Spreadsheet

Presentation

Publisher Software

Scheduling- Use for employee time management, Management Schedules

and Catering Events

Upload software

Telephone Equipment

Obtain Bids

Order

Arrange Delivery

Accept per Order

Finals

Place initial food order

Place initial chemical supplies order

Place initial paper goods order

Fire Department walk through

Alarm system

Fire extinguishers/signs

Ansul system

Hand held extinguisher

Mounting and signage

Instructions

Environmental Health Walk through

Completion

Recommendations

Full Name and Signature

Restaurant Startup Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 69

This checklist is a comprehensive guide which can be used by startup businesses to ensure that all requirements are met and help confirm that the restaurant is ready to operate. Identify which items have not been accomplished and which items need focus and priority. Use iAuditor to monitor the progress of all tasks that need to be accomplished before opening a new restaurant.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Audit

Insurance Evaluation

Pre-Const, During Const, Ops

Liquor Bond

Liability

Workman’s comp

Solid waste/Dumpster/Compactor/Roll-off

Cables & Wiring

Burglar/Fire Alarm

Music/Public Address

Telephone Lines-Internal

POS & Computer Lines

Code Book

Handicap Regulations

Ansel System Requirements

Exits

Emergency Lighting

Security During Operation

Panic Hdwr Requirements

Fire Inspector Approval

Sprinkler System Requirements

Smoke Detectors/Smoke Eaters

Evaluate Information Systems

Register w/ All Gov't Agencies

Obtain Fed Tax ID Number

Bank Reconciliations

Payroll System

Gas Service - New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Telephone Service- New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Water Service - New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Sewer Service - New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Set Up Grease Trap - Rendering Service

Electric Service- New

Procedures

Drawings/Plans

Inspection

Permit Requirements

Installation

Banking

Selection of Bank

Construction Account

Operational Account

Payroll Account

Lines of Credit

Deposit bags

Credit Card Deposit Acc'ts

Merchant Acct-AX, VISA/MC, Gift Cards, etc.

Graphics Design

Logo

Type/Font Style

Colors

Size

Business Cards

Menus

Identify and choose menu covers if used.

Printed Gift Certificates

Signs

Stationary

Letterhead

Signage and Banners

Coming soon

Opening date

Now hiring

Menu Board

No deliveries between…

Hours of business

Parking Lot

Smoking

Fire Marshall

ADA

Restrooms

Open/Closed

Advertising Timetable

Find Yellow Pages Cut-Off Dates

Evaluate Local Associations

List of Advertising Resources

Flyers

Vendor List for:

Food

Liquor

Supplies

Contact Salespersons

Credit Applications on File

List of References

Inventory

Initial / Pre-Opening

Replacement

Par Stock & Ordering Forms

Outside Services

Maintenance

Janitorial

Valet Parking

Pest Control

Plant Service

Linen Service

Hood/Flue Cleaning

Carpet Cleaning

Window Washing

Payroll

Pre Opening

Management

Hourly

POS System

Wiring

Installation

Training

Primary Vendor Selection/Approved vendor list

Local contact w/ name number

Establish credit, delivery schedule

P - O - S materials

Initial marketing support

Parking Lot

Number of Spaces

Resurfacing

Entrance/Exits

Lighting for Parking Lot

Control Pre-Construction

Control During Construction

Valet Stand/Key Control

Parking Lot Signage

Handicap

Reserved

Vallet

Landscaping

Pre-Construction

During Construction

Maintenance

Construction Timetable

Estimated Time for Each Phase

Estimated Completion Date

Critical Path

Construction Budget

Sign Requirements/Restrictions

Security

Robbery Prevention

Control of Access During Ops

Control of Access During Const

Double door safe

Night drop

Keys

Make list of keys needed in store. Have all coolers, equipment, etc. keys same as doors.

Collect all keys upon installation.

Re-key just before opening

First aid box

Informational Signage

Restrooms

Exit

Staffing

Projected list of employee needs for each area of operation and Sources for recruiting.

Develop pay scales for all crew work groups

Front Desk

Servers

Wait Assistants

Bartenders

Cooks

Prep Cooks

Dishwashers

Supervisors

Managers

Arrange for interview site, furniture, phones & supplies.

Place employment ads in local newspapers & schedule recruiting missions.

Review staffing manual for interviewing and hiring procedures. Establish target question list.

Training

Identify dates of training allowing for “dry run” or “soft opening” time.

Validate service sequences.

Develop bar opening checklist.

Develop kitchen-opening checklist & for all departments: open, close & managers.

Document and train management and staff.

Organize orientation materials.

Develop sidework schedules for all FOH

Set up POS training for management & crew.

Arrange lodging for all opening personnel.

Wine & beer seminars for sales knowledge and over-consumption policy.

FOH menu descriptions for all items.

Plating and garnish guide for all items.

Set up training recipe manuals

Select training team.

Set date for training team arrival.

Prepare master training calendar.

Set up training manuals & opening materials.

Set up general meeting and training session.

Organize any necessary management training such as:

MSDS location

Interviewing and hiring (legal vs. illegal questions, ADA, etc.)

Restaurant standards and systems

Human Resources

Selection of Manager

Selection of Pre-Opening Staff

Organizational Chart

Evaluation of Available Managers

Define Manager Job Duties

Interview of Managers

Interview of Pre-Opening Staff

Create Management Reports

Evaluation of Available Chefs

Evaluation of Kitchen Manager

Employee Performance Evaluation

Training Program for Employees

Uniforms

Dress Code

Establish Work Schedules

Reports

Food/Bev/Covers/Avg Ck/Sales Mix

Comparisons to Budget

Organizational Charts by Department

Dining Room

Bar

Kitchen

Administration

Employee Applications

Employee Manuals

Writing

Production

Training

Hiring of Employees

Training of Employees

Establish employee meal policy

Employee Applications & Employee New Hire Kits

English / Spanish

I - 9 and Tax Forms

Health cards

Server/Bartender/Entertainment Permits

Orientation

Pre-Opening/Training schedule

Operational schedule

ServSafe™ Training

Uniform

Kitchen Operations/Service Operations

Set-up sheets with pars

Opening checklists

Closing checklists

Prep lists with pars

Standardized recipe book

Freezer pull sheets

Inventory forms.

Electric bug killer for back door?

Employee Bulletin Board

Required Postings:

OSHA, safety, minimum wage, etc.

Wage & hour

Workman's comp

Emergency hospital & Doctor

Employee lockers

Job descriptions

Operational Manuals

Safety manual

Financial manual

Catering manual

Kitchen manual

Exhibition cooking manual

Telephones

Office line

Fax line

Catering line

E-mail line

Kitchen line

Reservations line

Pay phones

Guest Music

ASCAP/BMI Arrangements

Satellite Music System

Hours of Operation

Estimated Hours of Operation

Bar

Restaurant

Entertainment