They say a good day starts with a good morning, and in the restaurant world, that couldn’t be more true.
Every morning, before the first customer walks in, I follow a ritual, a daily opening checklist that keeps my restaurant running smoothly. This isn’t just a to-do list; it’s my playbook for consistency, quality, and peace of mind. Because one small oversight in the morning can snowball into a day full of chaos.
So, whether you’re a new restaurant owner or someone looking to tighten up your morning game, I’m going to walk you through everything I personally check and set up before opening time. Trust me, this routine has saved me more times than I can count.
Let’s dive in.
1. Cleanliness & Ambience - First Impressions Start Here
Every single day, before anything else, I walk into my restaurant and pretend I’m the first customer. That mindset helps me notice the little things,the things that matter more than we think.
I don’t care how good the food is, if the place looks tired, smells odd, or feels messy, people won’t come back. So I treat cleanliness and ambience like the foundation of the whole day.
Cleanliness and Ambience
Make sure your restaurant looks, smells, and feels fresh before customers walk in. This checklist helps you set the right first impression.
Here’s what I do:
Floors
As soon as I step in, I look down. Sounds funny, but that’s where customers’ eyes go too, especially if something’s off.
- I check for sticky spots, dust in corners, or crumbs under tables.
- I always make sure the mops and brooms were actually used properly last night.
- If needed, I’ll do a quick mop myself — better that than letting someone see a ketchup stain under their feet.
Tables & Chairs
There’s a difference between clean and presentable.
- I wipe down each table, even if it “looks fine.” Sometimes, there’s a film of dust you don’t see under certain lighting.
- I push in every chair neatly and align them so the room looks intentional.
- If menus or condiments are placed on tables, I check if they’re clean, full, and positioned right.
Quick win - Flip one chair over and check the legs. If it’s sticky or dusty, clean it because customers do notice.
Restrooms
Here’s the harsh truth: customers always visit the restroom with expectations, even if they don’t realize it. And if it’s bad? They won’t forget it.
- I check soap, toilet paper, and paper towels — no excuses.
- I wipe down the mirror, the sink, and double-check the toilet bowls.
- If anything smells off, I handle it immediately — clean, spray, refresh.
- I even flush the toilets once before opening. Weird? Maybe. Smart? Always.
Lighting & Music
A restaurant without a mood is just a room with chairs.
- I adjust the lighting depending on the time of day. Soft and cozy for morning coffee; bright and energetic for the lunch rush.
- I turn on the music and listen for balance — not too loud, not too dull.
- If it’s an open kitchen or there’s prep noise, I make sure the music smooths it out, not competes with it.
Pro tip: The lighting should flatter your food, not fight it. Harsh white light? Nope. Warm lighting? Yes, please.
Scent
Smell triggers memory. If your restaurant smells amazing, people will remember it.
- I make sure the kitchen’s prepping something fragrant early on — fresh herbs, garlic in the pan, brewed coffee.
- If the kitchen isn’t doing anything aromatic yet, I use a discreet diffuser or natural room spray.
- I avoid anything overly floral or chemical — it should smell like food, not a gift shop.
At this point, if a customer walks in early, I can smile with confidence. The space looks spotless, feels warm, and smells like something good’s cooking.
2. Kitchen Readiness - Behind the Scenes, Everything Must Flow
Now that the front-of-house is looking sharp, I head straight to the kitchen — the real engine room of the operation.
No matter how clean your dining area is, if your kitchen’s not ready, you’re just waiting for a meltdown. Here’s what I check in my morning kitchen ritual:
Kitchen Opening Checklist
A well-prepared kitchen means faster service and happier guests. Use our free checklist to keep your kitchen running smoothly every morning.
Stations Set Up & Surfaces Clean
The first thing I do is scan the entire kitchen.
- All prep surfaces should be wiped and sanitized.
- Knives and tools are in their place — not soaking in sinks, not lying around.
- Cutting boards should be clean, dry, and color-coded if you use that system.
- I make sure each station (grill, fry, salad, etc.) is stocked and looks like someone’s ready to jump in and cook.
Check Cold Storage & Ingredients
I open the fridge and walk-in cooler like I’m doing an inspection — because I am.
- I always check temperatures. I keep a thermometer handy and log it down.
- I double-check that ingredients prepared last night are labeled and stored correctly.
- If anything smells off, I toss it. I’d rather run out than risk it.
Side note: I keep a whiteboard near the fridge where we note anything we’re low on or didn’t get from the supplier.
Equipment Power-Up
A silent machine in the kitchen is usually a problem waiting to happen.
- I power on all major equipment: ovens, fryers, grills, hot holding units.
- I listen for weird noises. Sometimes, you catch issues early just by being present.
- I run a test on anything that needs calibration (like the espresso machine or oven temp) before things get busy.
Check Deliveries (If Scheduled)
If I’ve got an early morning delivery coming in, I prepare space for it.
- Clear the receiving area.
- Make sure someone’s on hand to inspect items, count inventory, and sign off.
- Store things right away — no letting crates sit in the hallway.
By the time this is done, I’ve got a kitchen that feels sharp, alert, and ready to cook magic.
3. Front-of-House Setup - Getting the Service Side in Sync
The front-of-house (FOH) isn’t just about smiles and menus — it’s the command center of customer experience. If the staff’s confused, the printer’s acting up, or the POS isn’t responding, the whole operation feels clumsy.
So before the team even clocks in, here’s how I prep the FOH like a pro:
Front of House Opening Checklist
From clean tables to organized menus, front-of-house setup is key to great service. Grab this free checklist to make sure everything’s ready.
Turn On & Test the POS System
If my POS doesn’t wake up properly, I know I’m in for a day of headaches. So I always check it first.
- I power up the system, log in, and do a test order.
- I make sure the printer works — no paper jams, low ink, or error beeps.
- I check if the latest menu items and pricing updates are showing properly.
- I test the payment terminal with a dummy charge to ensure everything’s syncing.
Butter POS makes this easy, but even then, I never assume — I verify.
Cash Drawer & Float Setup
Even in a card-heavy world, people still pay cash — especially for quick bites or takeout. So my drawer better be ready.
- I make sure the float has enough small bills and coins.
- I verify the closing balance from the night before.
- I double-check that staff has access codes or keys if they’re handling the till.
If there’s any doubt, I sort it out now — not mid-rush with a queue of impatient guests.
Prep the Service Stations
Every restaurant has a few service points — where servers grab utensils, glassware, condiments, napkins, and that one extra fork someone always asks for.
- I refill napkin holders, wipe down trays, and restock cutlery.
- If we have water pitchers, I fill and chill them.
- I check the coffee machine, tea pots, and anything else front-facing.
- I also ensure sanitizers are in place and tissue boxes (if any) are topped up.
Basically, I imagine I’m a server mid-shift — what would I hate to run out of? That’s what I restock.
Reservation Check & Floor Plan Setup
If we’ve got reservations, I want to be on top of them — not reacting to surprises.
- I pull up the reservation list for the day — who’s coming in, when, and if anyone has special requests.
- I mark birthdays, anniversaries, or VIPs so we can personalize their visit.
- I walk the floor and assign tables based on flow — balancing inside/outside, booths vs. open seating.
Hot tip: A quick team huddle later helps the staff know what to expect.
Staff Comfort
I make sure the team has water, a quick snack if needed, and clear expectations for the day.
- I turn on fans or adjust AC if it’s hot — no one likes sweating during service.
- I open a team group chat or logbook entry for any notes or issues to watch for.
- I check uniforms — yes, even my own. Presentation matters.
Sometimes, it’s the smallest comforts that create the biggest boost in service quality.
4. Systems & Technology Check
Let me tell you something straight, no matter how shiny your cutlery or how fancy your plating is, if your tech fails, it’s chaos.
That’s why before the first order even hits the kitchen, I always do a quiet little tech check. It’s not flashy, but it saves me from disasters I don’t want to explain at 7:30 PM when the place is packed.
System and Tech Checklist
Ensure your POS, printers, and payment systems are working before the rush starts. Download this checklist to avoid last-minute tech issues.
Internet Connection – The Lifeline
My POS, payments, reservations, delivery platforms — they all rely on this one invisible thread.
- I do a quick internet speed test every morning.
- If it feels laggy, I reboot the router. Yes, even if it “worked fine last night.”
- I keep a backup hotspot or dongle charged just in case the main line crashes.
Pro move: I’ve labeled all wires and ports so if I ever need to swap connections under pressure, I’m not guessing.
Payment Systems – Swipe, Tap, Done
If customers can’t pay quickly, that’s a red flag — and sometimes, a walkout risk.
- I test all payment terminals: card swipes, NFC/tap, chip readers.
- I run a tiny dummy charge (and refund it) to see if things process smoothly.
- If we accept QR codes or mobile pay, I test those too.
One failed payment is embarrassing. Two in a row? Now you’re in trouble.
Delivery Integrations
A lot of our revenue doesn’t walk in — it orders in. And those delivery platforms need attention too.
- I log into all third-party apps (UberEats, DoorDash, etc.) and make sure we’re online.
- I check menus — sometimes items disappear or get duplicated.
- I make sure the tablet or order printer for online orders is charged and connected.
Nothing worse than a missed online order because the tablet was in a drawer… off and dead.
Printer Check
If the kitchen printer jams during a lunch rush, that’s a full-blown emergency.
- I run a test print to the kitchen.
- I check paper levels and load extra rolls nearby (where staff can grab them without asking).
- I make sure no cables are loose or half-dangling — learned that one the hard way.
Tiny tip: I keep one mini flashlight near the printer area. Dark corners = hidden problems.
Backups & Logins
Look, sometimes even the best systems glitch. So I plan for that.
- I keep a printed menu and handwritten order pad nearby just in case the POS goes down.
- I ensure I know all passwords or have them saved securely where I can reach them.
- I verify that staff knows what to do in a “system down” situation.
It’s rare, but I’ve had nights where power went out and we had to take orders by candlelight. And you know what? We still delivered — because we were ready.
5. Staff Briefing & Team Energy: Turning People into a Powerhouse
I’ve learned this the hard way: A motivated, aligned team can handle a storm. A confused, drained one? They’ll sink the ship before lunch.
That’s why I never skip the team huddle — it’s not just a meeting. It’s where we sync hearts and minds for the shift ahead.
Staff Briefing Checklist
Align your team with daily goals, specials, and responsibilities. Use this free checklist to guide your staff briefing every day.
The Pre-Shift Huddle
I call everyone together — even if it’s just 2 servers and a kitchen lead. We gather for 5–10 minutes, no phones, no distractions.
Here's what I cover:
- Today’s forecast – Expected covers, reservations, any big bookings or events nearby.
- Specials & 86’d Items – What’s on the menu today? What’s sold out? What needs upselling?
- Personalization Tips – Any VIP guests? Anyone celebrating a birthday or anniversary?
- Reminders – Clean handoffs between shifts, uniform check, upsell strategy.
I keep it upbeat but clear. My goal is to inform and energize.
Quick Knowledge Check
This is a trick I use to keep everyone sharp — I toss in one unexpected question.
Like:
“Hey, what sauce goes with the grilled shrimp taco today?”
“What’s the best wine to pair with the new lamb dish?”
Not to embarrass anyone — but to encourage learning. Because if they can’t answer it here, how will they answer a paying guest?
Energy Check
I glance around — who looks stressed? Who’s low energy? Who’s killing it already?
Sometimes I crack a joke. Sometimes I offer a quick pep talk. If someone’s off their game, I pull them aside, not call them out.
And yes, I often say something like:
“Remember — every table we serve today is writing our next review.”
That line always hits.
Give Them Ownership
Before we break the huddle, I end with a little challenge.
Could be:
- “Let’s beat yesterday’s dessert sales.”
- “Try to get one compliment from a guest today.”
- “Whoever sells the most drinks wins a free meal after the shift.”
It’s small stuff, but it creates momentum. Suddenly, we’re not just clocking in — we’re competing together.
Final Readiness Walk
Once the huddle’s done, I do one last walkthrough:
- Menus clean and stacked.
- Doors spotless.
- Music on (and at the right volume).
- Lighting adjusted for the time of day.
And most importantly: smiles on, heads high, and shoulders back.
I want the first guest who walks in to feel like we’ve been waiting just for them.
Final Thoughts
Want to keep your restaurant sharp, smooth, and stress-free? Start every day with this checklist — and watch the difference.
Let me know if you want me to turn this into a printable version or a staff poster you can put up in your kitchen or manager’s desk.
And if you're looking for a POS that helps streamline half this list — Check out Butter POS. It's built for real restaurant chaos, not just clean demo screens.
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Region: United States
