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Restaurant Operations Editable ChecklistThis food service educational online resource will benefit food service business owners/managers to get consistency in their businessand educate them with materials which would otherwise be only available through formal education. The purpose of this editablechecklist is to educate food-service professionals in daily operations and assist to maintain consistency in a world where turnover ishigh and training resources are limited.Primary Audience: Restaurant/Food-service owners/operators/managers.Topics for editable checklist include: Purchasing and ordering for food service operations, receiving goods, storing goods, front-ofthe house preparation, back-of-the house preparation, proper service standards for the restaurants, cleaning standards, bar andbeverage operations, manager shift change checklist, catering operations, hiring checklist and training new employee’s checklist.Instructions on how to use these forms: Download the pdf/word document and tweak/edit to the needs of your business and use itfor training staff/managers. Checklist(s) helps with operations consistency and task accountability from all involved employees.Sources:1. Payne-Palacio, June. (2016). Foodservice management: principles and practices (13th ed.). Boston: Pearson.2. Business Operations, National Restaurant Association: ss-Operations3. Gregoire, M (2017). Foodservice Organizations: A Managerial and Systems Approach (9th ed.). Boston: Pearson.This publication has been peer reviewedNebraska Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United Sates Department of Agriculture.Nebraska Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture. 2019Ajai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.edu

Restaurant Operations Editable ChecklistPURCHASING/ORDERINGBefore the purchasing process beginsSupplier selection/search done independently and records maintainedRequest for proposals are sent outProduct specification (new products) for the menu is finalizedSteady supply of the product is guaranteed by the supplierDiscounts from other vendors and bulk ordering processes consideredThe processCurrent inventory on-hand is verifiedPar-stock levels verifiedOrder sheets with product number and item descriptions are notedMinimum order and order frequency verifiedLead time for delivery consideredSubstitutions allowed/consideredPurchase order createdPrices verified from previous ordersReceived confirmation of order/adjustmentsAfter placing the order - getting ready for receivingQuality of customer service and ease of placing order notedShipping and transportation verified to avoid any delaysSubstitutions or any issues with product availability notedReceipt and inspection of purchasesInvoice approval and payment - Do the three documents match?Record maintenance - purchase order savedAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what still needs tobe done?

Restaurant Operations Editable ChecklistRECEIVINGGetting ready for receivingDelivery time(s) verifiedPurchase order printed/verifiedIdentify and train the receiving personnel – written instructions availableQuality expectations are clearly outlinedSubstitutions notified to concerned unitsProduct specifications are communicated to the receiving individualsThe processSpace for receiving and preliminary storage identifiedReceiving equipment such as carts/dollies available and cleanProducts verified visually for quality and conditionTemperature of cold/frozen products verified with a proper receiving thermometerDates of short-life products verifiedWeight based products are re-weighed to match with the invoicePurchase order and invoice match verifiedProducts cross-checked with invoices and marked in the invoiceDiscounts verified per contractTransportation, shipping and taxes are verifiedPrices verified and cross-checked with previous ordersIssues communicated promptly to delivery personnelAfter receiving - getting ready for internal distribution and storingShipment rejection recorded and communicated to vendor according to proceduresPictures of poor quality/damaged products taken and sent electronically to vendorCredits applied per agreed methods/proceduresReturn product stored appropriately with signage advising staff not to use it, keep copiesProducts shorted are notified to the concerned unitInvoice initially approved and ready for paymentAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what still needs tobe done?

Restaurant Operations Editable ChecklistSTORINGGetting ready for storingReceiving equipment such as carts/dollies available to distribute/move productsPrices verified and cross-checked with previous orders before storingShorts/missing products status communicated to the concerned departmentSpace for receiving and preliminary storage identifiedProducts which were shorted is notified to the concerned department for reorderingThe processMake sure first-in, first-out policy is followed – rotate properlyMeat in the bottom of the freezer and refrigeratorStore food at least six inches off the floorThe storage area is clean and organizedCheck the temperature of storage units frequently - at least twice a dayAll perishable food should display proper dates before storing the productNever overload the refrigerator/freezerThrow out foods which are visibly damaged and spoiled - if in doubt – throw it awayMaintain a proper system and train your staff to follow procedures to avoid food-borneillnessesAfter storing - getting ready for preparationAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what still needs tobe done?

Restaurant Operations Editable ChecklistFRONT OF THE HOUSE PREPARATIONGetting ready for front of the house preparationGreeter areaRestrooms areaDining room areaRegister areaThe processSweep inside and outside the propertyEnsure doors and windows are cleanEnsure menus are fully stocked and cleanDust screen and décorEnsure the restrooms are cleaned and paper towels, toilet paper, hand soap are stockedEnsure all tables, chair, booths, booster seats, high chairs are wiped and sanitizedEnsure all the salt & pepper and sugar caddies are cleaned and stockedEnsure all the condiments are stockedCheck the stocking in FOH, and ensure that employees are aware of the non-available itemsAfter FOH preparation - getting ready for Back of the house preparationAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what still needs to bedone?

Restaurant Operations Editable ChecklistBACK OF THE HOUSE PREPARATIONGetting ready for back of the house preparationEnsure all items are stockedThe processEnsure all dishes, pots, pans and utensils are cleaned and stored properlyEnsure all freezer, refrigerator and dishwasher temperatures are checked and recordedEnsure all sinks are cleaned and sanitized after useEnsure all work counters and surfaces are cleaned and sanitizedEnsure oven and stove areas are cleanedEnsure daily prep checklists are prepared and posted prior to each shiftEnsure frozen products are thawed properly in accordance with food safety proceduresAfter BOH preparation - getting ready for serviceAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what still needsto be done?

Restaurant Operations Editable ChecklistSERVICE STANDARDSGetting ready for service standardsHost/Hostess are availableWaiter/Waitress ready for serviceFinal walkthrough of the dining roomThe processHost/Hostess greets and welcomes guests as they arriveHost/Hostess provides friendly and positive guest serviceHost/Hostess gives accurate wait timesEnsure all the phone calls are answered promptly within rings (Usually 3 – 4 rings)Ensure guests are greeted at the door/table within 60 secondsWaiter/Waitress provides menu features or specials and personal recommendations if neededEnsure the table is properly set for correct number of guestsEnsure all drink orders arrive within ( ) minutesEnsure all appetizer orders arrive within ( ) minutesEnsure soup & salads are delivered within ( ) minutesEnsure entrees arrive within ( ) minutesWaiter/Waitress needs to provide allergy informationWaiter/Waitress needs to repeat the orderWaiter/Waitress is clearing guest plates/bowls/silverware within ( ) minutes after the guest is finishedEnsure table is reset within ( ) minutesAfter service standards - getting ready for cleaning standardsAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what stillneeds to be done?

Restaurant Operations Editable ChecklistCLEANING STANDARDSGetting ready for cleaning standardsDish station checkedPrep and grill station checkedFood and fry station checkedFront of the house cleaning checked including doors and windowsThe processTake out the trash and recycling - clean around trash and recycling bins if necessaryClean and sanitize prep station surfaces, register surfacesClean ovens, fryers - replace oil every daysClean hoods or schedule maintenance with cleaning companyClean and organize the refrigerator and freezerSweep and mop the floor and under equipment everydayClean and scrape grillClean and sanitize all the tables after every useClean and sanitize all the high chairs and boosters after every useWipe down all the countersClean the seats and benchesVacuum the carpetsClean and sanitize restroom, disinfect the toilets, wipe down the sinks,take out feminine hygiene product bags – empty garbage cans periodicallyWipe down kitchen equipmentWipe down the walls if there are splashesWash utensils, small wares, flatware, and glassware and air dry overnightAfter cleaning standards - getting ready for bar operationsAjai V. Ammachathram Ph.D. CHEAssistant Professor & Food and Beverage Management Extension SpecialistUniversity of Nebraska–Lincoln E-mail: ajai@unl.eduCompleted/Not CompletedIf not, what still needs to bedone?