Restaurant opening SOP: make every station service-ready
Direct answer
An opening SOP assigns one shift lead to verify access, utilities, food-storage conditions, stations, equipment, cash, reservations and digital order channels before service. Exceptions need an owner and resolution, not an unchecked box.
Trigger
Start at the venue-defined lead time before the first guest or order channel opens.
Accountable role
Opening shift lead, with station checks completed by assigned staff.
Procedure
- Enter safely and record access, security or utility exceptions.
- Check required storage and holding conditions using the venue’s approved limits and instruments.
- Power and inspect equipment according to manufacturer and local procedures.
- Verify sanitation stations, menus, sold-out items, reservations and ordering channels.
- Issue cash drawers where used, run a test order and record opening approval.
Completion evidence
- Time-stamped opening checklist
- Recorded exceptions and corrective owner
- Required temperature or equipment logs
- Test-order result
Escalation rule
Do not open an affected station or channel when a safety-critical condition, essential utility, required control or accountable owner is missing.
Questions about this SOP
Who signs the opening checklist?
The accountable shift lead should approve the completed check after station owners report exceptions.
Should every item be checked daily?
Set frequency from risk, equipment guidance and local requirements; do not copy a generic frequency blindly.
Adapt before use
This template is an operational starting point, not a food-safety plan, emergency instruction, employment policy, accounting control or statement of local law. Assign trained owners and adapt limits, records, chemicals, equipment steps, emergency contacts and reporting requirements to the venue and jurisdiction.
Wobistro can support relevant digital-menu, ordering, reservation, ticket and staff workflows when enabled in the current plan. The restaurant remains responsible for safe operation and approval.
All restaurant SOPs