Opening and Closing

This is a quick guide that goes over some of the basic requirements for opening and closing a restaurant.

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Opening

Always Be aware of your surroundings, and look out for any suspicious activity.

Once inside you will want to:

  1. Turn on all equipment as required (hood vent, fryers, toaster, tea brewer, hot holders)
  2. Check to make sure all fridge/freezer temperatures are within the correct thresholds
  3. Prepare soap and sanitizer buckets and place in their stations
  4. Ensure all restaurant areas are stocked and clean (dining room, restrooms, drink and condiment station, kitchen, prep area, etc.)
  5. Set up Drop and expo station (breading and milk wash, sauces and condiments, trays and boxes)
  6. Set up the front of house (set up tables and chairs, lay out mats, set up drink machine, make sure counter area is stocked, turn on signage, etc.)

At the opening time, unlock the doors and turn on the open sign

Closing

After Closing you will want to:

  1. Turn off signage
  2. Filter then shut down fryers
  3. Turn off all other equipment as required
  4. Clear stations (store/discard unused product as required)
  5. Wash all dishes
  6. Clean each station (sinks, kitchen, dining room, restrooms, condiment/drink station)
  7. Count down cash registers and prepare the deposit
  8. Empty trash receptacles
  9. Check to make sure temperatures on all fridges/freezers are within threshold
  10. Lock the doors and exit the building

It is recommended that there is always two people present when exiting the building after closing

Be aware of your surroundings for any suspicious activity

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