| A good business will not only have a business plan, but | | | | The third part of this checklist should be for the people |
| an operations checklist as well. The same goes for a | | | | who are responsible for closing your restaurant. You |
| restaurant. You need to be sure that you have a | | | | want to make sure that these are all of the activities |
| restaurant operations checklist, and that it includes all | | | | and other things that you need done to shut your |
| the different aspects of your restaurant, and the | | | | restaurant down for the night, as well as to prepare it |
| various situations that you might encounter. | | | | for the following day. |
| There are several different types of restaurant | | | | Always Checklist |
| operations checklist that you might want to use. First | | | | There are some things that you want to tell your |
| of all, you might want to have a general checklist that | | | | employees that they should always do. This can |
| lists the things that you need to do on a daily basis. | | | | include permanent settings for lights and temperature, |
| This can be an important part of the opening, daily | | | | permanent rules regarding operations of the restaurant, |
| operations, and closing of your restaurant. You also | | | | and various policies that each employee should know. |
| might want to think about having a general operations | | | | You can think of this as your list of rules for your |
| checklist that details all the things that should be | | | | employees. What do you want them to always |
| constantly done in your restaurant. Lastly, you will want | | | | remember and to always do, whether they are |
| to think about having several different operations | | | | opening or closing, or working during the day? |
| checklists that you can use during different or unusual | | | | Special Checklists |
| situations. | | | | Something that you have to remember is that not |
| Daily Run Checklist | | | | every day is like the other. There are going to be |
| One of the things that your restaurant should have is a | | | | situations in your restaurant that are not day-to-day |
| daily run checklist. This should be a list of things that | | | | occurrences. You should have a checklist for special |
| are required in your restaurant and that should be done | | | | events that might happen in your restaurant. You |
| each day. You should break this list into three sections. | | | | should have one checklist of each of them. This can |
| The first section should be the opening section. These | | | | include a checklist for what happens when a large |
| should be the things that you want done in your | | | | party is in your restaurant, or when someone has |
| restaurant by whichever employees are responsible | | | | rented a portion of it for a special event. |
| for opening your restaurant during the opening times. | | | | Also, you have to think about events that you do not |
| This should include any cleaning; stocking and anything | | | | plan. You should have a checklist for each emergency |
| that you need done as far as preparing the restaurant | | | | that your restaurant might encounter, and what to do if |
| for service. All in all, this should be a checklist that tells | | | | those happen. |
| an employee exactly how you want your restaurant | | | | All of your checklists should be written in such a way |
| to be when the first customers come in. | | | | that a new employee, on their first day at work, could |
| The second part of the daily run checklist should be a | | | | figure them out. This is especially important for the |
| shift checklist for each of the shifts, or each of the | | | | ones that deal with everyday activities, as well as with |
| service periods you serve. You need a list of things | | | | emergencies. If you have the right kind of checklists |
| that should be done during the day of operations. This | | | | set up for your employees, you will find that your |
| means all of the activities that should be done and | | | | restaurant runs much more smoothly, and much more |
| what time they should be done; this includes | | | | by your own standards, even when you aren't there. |
| preparation, cooking and cleaning etc. during the day. | | | | |