IntroRestaurant Startup ChecklistWhile every restaurant startup is different and unique, this checklist is designed to help you identify, anticipate and plan for the major and hopefully many of the minor tasks, functions, components and decisions that are part of most new restaurant ventures. You will probably run into issues that are not reflected on this checklist. If so, add these accordingly and please let us know so we can continue to make this as comprehensive as possible. You can email any comments to Jim Laube at jim@restaurantowner.com or call 281-545-9230. Thanks!Instructions & Tips:Before you begin work, save this worksheet and create a working copy using the File, Save As command.We recommend that you work on each worksheet in the order in which it appears in the tabs below, from left to right.Copyright 2006 RestaurantOwner.com

By CategoryRestaurant Startup ChecklistCountdown to Opening - By CategoryMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening11AdministrationStart to interview/build team of professionals - attorney, CPA, architect, designer, insurance agent, real estate broker1110AdministrationCollect info on permits/licenses - health, liquor, other1010AdministrationInsurance - identify requirements; building, liability, workmen's comp, other107AdministrationBanking - open construction/development account77AdministrationLiquor license - investigate application process/availability of liquor license76AdministrationFederal ID number - apply for65AdministrationCredit application sheet - create for setting up new accounts, include references54AdministrationLiquor license - apply for - consider hiring firm to assist in processing application43AdministrationEmployee meal policy - determine policy33AdministrationEmployee timekeeping system - decide on stand alone, time cards, manual, POS32AdministrationAlcoholic beverage server certification - determine requirements282AdministrationTax permits - apply for Sales Tax ID (state, local)282AdministrationBanking - open operating, payroll, reserve accounts - order checks, deposit slips272AdministrationPayroll processing - in-house, outsource to ADP, Paychex, outside accountant272AdministrationCredit card merchant accounts - setup for MC/Visa, Amex, Discover, Others262AdministrationAccounting software - if accounting done in-house; Quickbooks, Peachtree, other - format P&L consistent with NRA Uniform System of Accounts252AdministrationPetty cash - setup petty cash fund for cash payments - create petty cash reimbursement form252AdministrationDeposit procedures - armored car service or other241AdministrationInsurance - verify with your agent that all policies are in force141AdministrationBank supplies - deposit stamp & pad, deposit bags, deposit slips131AdministrationAccounting/bookkeeping system - have CPA review sales, deposit, payroll and accounts payable system121AdministrationPermits, licenses, inspections, approvals - verify that licenses, etc. have been secured121AdministrationInitial change order - get change & small bills from bank111AdministrationPOS/merchant accounts - test credit card approval/processing111AdministrationReceive certificate of occupancy11AdministrationAdministrationAdministrationAdministrationAdministrationAdministrationRestaurant Startup ChecklistCountdown to OpeningMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening12Concept DevelopmentExamine successful concepts - collect info on concepts that appeal to you1212Concept DevelopmentLocal market - look for opportunities, concept gaps in your market1212Concept DevelopmentVisit existing restaurants - observer which concepts are busy; try to determine why1211Concept DevelopmentMenu price range - price points of the most successful restaurants in your area1111Concept DevelopmentPreliminary food & bar menus - begin collecting menu & recipe ideas1110Concept DevelopmentFurther define concept - type of service, price range, menu109Concept DevelopmentPoints of difference - what will make your restaurant unique in terms of menu, service, ambiance, other98Concept DevelopmentConcept validation/testing - interview potential customers on your concept plans88Concept DevelopmentDetermine name of restaurant - trade name search (attorney)88Concept DevelopmentFinalize concept - menu, service, unique offerings, price range, ambiance, etc. - draft concept statement fully describing concept8Concept DevelopmentConcept DevelopmentConcept DevelopmentConcept DevelopmentRestaurant Startup ChecklistCountdown to Opening - Design & ContructionMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening11Design/ConstructionGraphic artist - select graphic artist119Design/ConstructionList of architects - check references, create short list of quality firms99Design/ConstructionList of general contractors - check references, create short list of quality firms99Design/ConstructionList of interior design firms - check references, create short list of quality firms98Design/ConstructionAnsul system - what are local requirements88Design/ConstructionConstruction & development costs - get estimates of buildout/construction costs from contractors88Design/ConstructionExits - panic hardware requirements, emergency lighting - fire code requirements88Design/ConstructionHandicap access/requirements87Design/ConstructionArchitectural/design - review & approve77Design/ConstructionBuilder's risk insursnce77Design/ConstructionContractor - select contractor77Design/ConstructionDemolition work77Design/ConstructionDesign-Exterior - siding, ramps, windows, awnings, lighting77Design/ConstructionDesign-Interior - kitchen, bar, dining room, bar, office, lighting77Design/ConstructionGeneral liability insurance77Design/ConstructionPatio / outside seating - design, available seating, permits, w/w station, cost feasibility77Design/ConstructionSelect architect/designer77Design/ConstructionUtilites billing changes - change name/party responsible for utility bills - electrical, gas, water77Design/ConstructionUtilities - determine utility company options - choose provider76Design/ConstructionAcoustical ceilings66Design/ConstructionAir conditioning/circulation66Design/ConstructionBack door - peep hole, buzzer for deliveries, emergency bar66Design/ConstructionBathroom partitions & accessories66Design/ConstructionBurgler alarm system66Design/ConstructionCanopies & awnings66Design/ConstructionCarpentry66Design/ConstructionCarpet66Design/ConstructionConcrete66Design/ConstructionConstruction timeline - time for each phase, completion date66Design/ConstructionDesign elements - logo, colors, type style66Design/ConstructionDoor locks - deadbolts, re-key locks prior to opening66Design/ConstructionDoor/exits hardware - alarms, push bars, emergency escape66Design/ConstructionDoors & Windows66Design/ConstructionDoors, frames & hardware66Design/ConstructionDrywall66Design/ConstructionElectrical/Lighting66Design/ConstructionExterior painting66Design/ConstructionFlooring - Tile - Resilient - Hardwood - Carpet66Design/ConstructionInterior painting66Design/ConstructionKitchen fire control - design & setup system66Design/ConstructionList of inspectors - building, fire, electrical, plumbing, health66Design/ConstructionMasonry66Design/ConstructionMechanical66Design/ConstructionParking lot - resurfacing, control access during construction66Design/ConstructionPaving66Design/ConstructionPlumbing66Design/ConstructionResilient flooring66Design/ConstructionRoofing & waterproofing66Design/ConstructionSelect contractor - obtain bids - contractor prepares timeline/critical path for completion66Design/ConstructionSmoke detectors - wire to alarm system66Design/ConstructionSound/music system66Design/ConstructionSpecialty items66Design/ConstructionSprinkler system - obtain requirements - have wired to alarm system66Design/ConstructionSteel/railings66Design/ConstructionTile - kitchen, bathrooms, dining areas, wall and floor65Design/ConstructionElectrical service - permits, procedures, plans, installation, inspection55Design/ConstructionGas service - permits, procedures, plans, installation, inspection55Design/ConstructionGrease trap - permits, procedures, plans, installation, inspection55Design/ConstructionLandscaping - design & bid contract55Design/ConstructionLighting for parking lot55Design/ConstructionWaste water - permits, procedures, plans, installation, inspection55Design/ConstructionWater service - permits, procedures, plans, installation, inspection54Design/ConstructionWater quality - test for hard water, take bids for water softening, filtration43Design/ConstructionCleaning crew - bid & select vendor for initial & final clean33Design/ConstructionExterior signage - primary, handicap, reserved, valet, hours of operation, delivery times33Design/ConstructionSupplier, contractor, sub-contractor contacts - create master phone & contact list with emergency numbers32Design/ConstructionCompressors & valves - label and check for accessibility252Design/ConstructionElectrical labeling - label switches, breakers and check for accessibility252Design/ConstructionInspections - schedule for fire, health departments, other242Design/ConstructionBuilding & equipment plans - retain full set of plans for operational files262Design/ConstructionWalk-through with contractor - create initial punch list261Design/ConstructionAlarm system - install & inspect131Design/ConstructionBeverage service - set up installation of post mix system, coffee, iced tea131Design/ConstructionFire extinguishers - install with visible operating instructions131Design/ConstructionExterior signage light timer - set light timer121Design/ConstructionUpdate construction punch list121Design/ConstructionExterior cleanup - parking lot, landscaping, building, windows111Design/ConstructionFinal clean - interior & exterior of building111Design/ConstructionWash windows111Design/ConstructionParking lot striping - handicap space requirements141Design/ConstructionContinue construction punch list11Design/ConstructionDesign/ConstructionDesign/ConstructionDesign/ConstructionDesign/ConstructionDesign/ConstructionDesign/ConstructionDesign/ConstructionRestaurant Startup ChecklistCountdown to Opening - Furniture, Fixtures & EquipmentMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening9FF&EPreliminary equipment requirements - create a list of the equipment needed98FF&EEquipment lists - kitchen, bar, dining room, bar, office88FF&ELease or purchase kitchen equipment - shop equipment leasing companies87FF&EExterior signage - get local code/permit/approval requirements74FF&ESafe for office - determine type, bid & order43FF&ESoda system installation - select vendor & set up installation date32FF&ECommunications/phone system - phone lines for office, fax, kitchen, hostess station - pagers, cell phones, fire & burglar alarms - internet access, service provider282FF&EInterior signs - menu boards, restrooms, fire exit, hand wash, wait to be seated282FF&EOffice equipment - copier, fax, computer, printer, calculators282FF&EOffice furniture - desk, chairs, filing cabinet, shelving282FF&EReceiving scale - minimum 200lb capacity282FF&ERestrooms - hand towel/dryer dispensers, soap dispensers, hand soap, baby changing tables262FF&EJanitorial equipment - wet floor signs, mops, buckets, vacuum - trash cans, cordless dust pan251FF&EEmergency equipment procedures - determine emergency shut-off steps - label equipment141FF&EEquipment tests - test each piece with supplier prior to training141FF&EKitchen clock - purchase & install141FF&EKitchen tools/toolkit - purchase & designate location store141FF&EAnsul system - inspect131FF&ER&M binder for all equipment - prepare repair & maintenance binder for operating instructions, manuals - mail in warranty cards131FF&EStorage shelves - clean, organize & label; walk-in, freezer, dry storage131FF&ECalibrate temperatures on equipment - fryers, griddle, oven, stove, other121FF&ECheck walk-in & refrigeration temperatures121FF&EClean & sanitize walk-in, freezer121FF&EReceive furniture - tables, chairs, desk tops, benches, patio furniture121FF&ETest all equipment121FF&EComplete equipment warranty cards111FF&EFinal clean all equipment111FF&EHang pictures, wall decore111FF&EInstall interior plants111FF&ERun ice machine - empty/sanitize/refill - find ice company for backup11FF&EFF&EFF&ERestaurant Startup ChecklistCountdown to Opening - Finance & LegalMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening12Finance/LegalFinancing - investigate potential sources for startup capital - savings, family, friends, banks, SBA, investors1211Finance/LegalBank/SBA lending - find banks that have financed restaurant startups1111Finance/LegalBusiness plan - begin drafting your business plan1111Finance/LegalCapital/construction/opening budget - estimate total startup cost of project through opening day - incorporate this into business plan - refer to Capital Budget worksheet on "Startup & Feasibility Spreadsheets" on RestaurantOwner.com1111Finance/LegalList of possible names for restaurant - solicit ideas from friend, relatives1110Finance/LegalFinancial feasibility - begin establishing preliminary financial assumptions - sales, operating costs, capital costs, number of employees, etc. - refer to NRA's Industry Operation's Report for industry averages - use "Startup & Feasibility Spreadsheets" on RestaurantOwner.com109Finance/LegalAttorney & CPA - find firms with restaurant experience - get & check references99Finance/LegalBusiness entity - consider corporation, LLC, partnership, limited partnership - seek guidance from CPA/attorney99Finance/LegalPersonal career accomplishments/work history - prepare and include in business plan99Finance/LegalReview financial projections with your CPA - have your CPA review for reasonableness, missing costs & expenses - have experienced restaurant professionals review your financials99Finance/LegalSelect attorney - draft/file corporate documents - review/negotiate lease agreement99Finance/LegalSelect CPA - determine corporate entity/review business plan financials98Finance/LegalBusiness plan - complete business plan88Finance/LegalCapital/construction/opening budget - update projections with actual bids/current estimates88Finance/LegalPersonal financial statement - prepare / update your personal financial statement87Finance/LegalBuy-sell agreement - attorney prepares if you have partners/investors - consider insurance to fund77Finance/LegalLandlord approvals - determine what items require landlord approval - plans, signage, other75Finance/LegalTax ID numbers/accounts - apply for federal, state unemployment insurance, state sales tax53Finance/LegalLine of credit - set up working capital line of credit with bank3Finance/Legal3Finance/Legal3Finance/LegalFinance/LegalFinance/LegalFinance/LegalFinance/LegalFinance/Legal3Finance/Legal3Finance/Legal3Restaurant Startup ChecklistCountdown to Opening - Food & BeverageMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening4Food & BeverageList of available suppliers - create list of suppliers for food, beverages & supplies43Food & BeverageBeer - decide what bottled / draft beers to stock33Food & BeverageFood inventory - create master inventory list of all ingredients/products to stock33Food & BeverageLiquor - determine well/premium/super premium brands33Food & BeverageLiquor, beer & wine inventory - create inventory worksheets for taking physical inventories - download Inventory Worksheet template on RestaurantOwner.com33Food & BeveragePrice menu - determine final price points on all menu items33Food & BeverageStandard recipe files - begin building recipe binder & laminated recipe card for menu items - prepare recipe cards for all batch recipes33Food & BeverageWine - determine wines to stock33Food & BeverageWine list - design & print - include in main menu?32Food & BeverageHACCAP training / certification - determine local/state certification requirements - arrange for manager/employee certification282Food & BeverageMenus - covers & inserts, to-go, catering, children's261Food & BeverageInitial food order - prepare & place initial order - request free samples from suppliers to test - have sufficient quantites for testing & training141Food & BeveragePhotographs of menu items - for display in kitchen area141Food & BeverageInitial alcoholic beverage order - prepare & place initial order12Food & Beverage12Food & Beverage12Restaurant Startup ChecklistCountdown to Opening - MarketingMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening9MarketingCompetitive analysis - create list of competitors - obtain sample menus for research & reference94MarketingMenu boards & pictures - determine type, design, order - pictures of key menu items bundled with side & beverage44MarketingBanners - NOW HIRING /COMING SOON / NOW OPEN43MarketingGift certificates - design & print - program gift certificate sales keys into POS (both sale & redemption)33MarketingLocal charities - choose which charity(s) to support - consider a "charity night" pre-opening party33MarketingPrinting - stationary, envelopes, labels, business cards - invitations for opening parties33MarketingPublic relations for opening - hire local PR firm - send out press releases to local media outlets33MarketingYellow page ad - determine if yellow page advertising makes sense - inquire about timing of next printing cycle31MarketingOpening party(s) - press event, VIPs, contractors & suppliers - create guest lists, send invitations14Marketing14MarketingMarketing14Marketing14Marketing14Restaurant Startup ChecklistCountdown to Opening - Ongoing ServicesMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening5Ongoing ServicesInsurance agent - building, general liability, liquor liability, workman's comp, group medical53Ongoing ServicesDining room cleaning - carpet, flooring, rest rooms - select outside vendor33Ongoing ServicesHood/kitchen cleaning - select approved vendor33Ongoing ServicesInterior plant service - select approved vendor33Ongoing ServicesLandscaping/lawn services - select approved vendor33Ongoing ServicesSecurity guards - determine if needed on certain nights/hours32Ongoing ServicesPayroll processing - outsource to ADP, Paychex, other282Ongoing ServicesMusic - Muzak, ASCAP, BMI (music licensing) - satellite radio272Ongoing ServicesChemicals - select approved vendor262Ongoing ServicesGrease trap - select approved vendor262Ongoing ServicesKnife & blade sharpening - perform in-house - use outside service262Ongoing ServicesMonthly accounting - determine monthly or 4-week cycle - use industry standard chart of accounts - outside accounting service or in-house bookkeeper/accountant262Ongoing ServicesPest control - select approved vendor262Ongoing ServicesTrash disposal - select approved vendor262Ongoing ServicesWindow washing - do in-house or outsource - select approved vendor262Ongoing ServicesArmored car service - select approved vendor252Ongoing ServicesBuilding & HVAC repairs - select approved vendors252Ongoing ServicesDishwasher service - select approved vendor252Ongoing ServicesLaundry & linen - select approved vendor251Ongoing ServicesEquipment repairs - select approved vendors131Ongoing ServicesEquipment repairs - select approved vendors13Ongoing Services13Ongoing ServicesOngoing ServicesOngoing ServicesOngoing ServicesOngoing ServicesOngoing ServicesOngoing Services13Ongoing Services13Ongoing Services13Ongoing Services13Restaurant Startup ChecklistCountdown to Opening - OperationsMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening8OperationsVisit restaurants with similar offerings - take notes of good & bad items87OperationsMenu & recipes - narrow menu offereings - create & test recipes - use distributor test kitchen if possible75OperationsTable mix & arrangement - determine mix of 2 top, 4 top, round, booths - determine booth / table positions, table numbers54OperationsHours of operation - determine for each day/meal period44OperationsVending machines - cigarettes, pay phones, video games, other43OperationsChecklists - prepare opening, closing, shift change checklists for all stations - download checklist templates on RestaurantOwner.com33OperationsGuest (table ready) call system - determine system to use - pagers, sound system, other33OperationsHappy hour - determine special, prices, food - check state/local laws regarding happy hour/discount programs33OperationsMenu analysis - determine items for signature or high promotion status - base decision on gross profit margin, ease of preparation, quality33OperationsMenu item cost - calculate raw food cost on all menu items - rank each categorie's items by gross profit margin - does prime distributor have food management software if so, ask for assistance33OperationsPrep lists with pars - create prep lists with par levels33OperationsProduct specs - create detailed product specs for all food products - grade, size, packaging, brand, etc. - ask your distributor for assistance33OperationsReservation policy - determine if you will take reservations or not - consider "call in" program to place names on wait list only33OperationsStation setup sheets with pars - for kitchen & dining room(s)32OperationsEmergency exit procedures - determine procedures, post maps - discuss in safety meetings with staff272OperationsBulletin board - for employee schedule, mandadory postings - choking poster - emergency hospital & doctor numbers & instructions262OperationsChildren's amenities - menu, crayons, coloring book, high chairs, booster seats, balloons262OperationsCleaning & maintenance schedules - set up schedules & procedures - download Cleaning Checklists on RestaurantOwner.com262OperationsEmergency numbers - map, directions to hospital - make arrangements with local doctor, clinic262OperationsEntertainment - obtain permits if required - create list of potential entertainers262OperationsFloor maintenance - get ongoing floor maintenance procedures - purchase cleaning / polishing supplies262OperationsValet parking - valet stand - key control system - valet only parking area signs, cones262OperationsApproved vendor list - create Master Approved Vendor List - include primary & backup vendors252OperationsBirthday specials - determine policy, special desserts, b-day song, other252OperationsSeating chart & waitstaff sections - create seating chart diagram with waitstaff sections252OperationsInitial food, beverage & supplies orders - determine quantities for training, mock shifts, pre-opening activities241OperationsOrder & delivery schedule - prepare weekly schedule with each vendor's order & deliver dates - download "Ordering & Receiving Schedule" template on RestaurantOwner.com131OperationsPadlocks for cooler doors - create control system for access & keys - limit access to storage rooms to deliveries & requisition into production131OperationsDeposit bags - obtain from bank121OperationsHostess stand supplies - reservation book, call clock, pencils, notebooks, kid's stuff121OperationsLight levels - determine for each meal period - label light switches121OperationsChange order - prepare initial change order; change & small bills111OperationsCheck inventory levels - on all food, beverage, paper & supplies - prepare orders for opening week111OperationsOpening inventory - take full physical inventory on all food & beverage items night before opening - necessary to calculate accurate food & beverage costs after opening113OperationsCustomer comment cards - design & print - create procedures for receiving & responding - download template on RestaurantOwner.com3Operations3OperationsOperationsOperationsOperationsOperationsRestaurant Startup ChecklistCountdown to Opening - PersonnelMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening4PersonnelEmployee benefits - determine insurance coverage (medical, dental, life, disability) & eligibility - vacation, meals, comps, tuition reimbursement, other44PersonnelEmployee job descriptions - create for all staff & management positions - download templates on RestaurantOwner.com44PersonnelManagement team - start interviewing/selection process44PersonnelOrganizational chart - create organizational chart for restaurant43PersonnelEmployee handbook - create to document and communicate all employee & employment practices - download template on RestaurantOwner.com33PersonnelEmployee training manuals - create for all positions - download templates on RestaurantOwner.com33PersonnelManagement training materials - personnel hiring, training & management - operations - administrative33PersonnelMaster training schedule - create schedule for staffing training leading up to opening day33PersonnelSidework procedures & schedules - create server/front-of-house sidework checklists - download template on RestaurantOwner.com33PersonnelStaff pay scales - determine starting pay scales for each position - determine employee review/raise policies33PersonnelStaffing needs - determine number of new hires needed by position - plan for turnover, hire 20% more than you think you need32PersonnelEmployee recruiting - newspaper ads, "NOW HIRING" banner - recruiting missions - word of mouth campaigns - bonus for referrals - plan for turnover, hire 20% more than you think you need272PersonnelPre-opening interview site - trailer, temporary office - equip with phone, furniture, hiring/selection forms272PersonnelFood safety training - purchase food safety training materials/videos - contact state or National Restauant Association262PersonnelAssemble new employee materials - application forms - uniforms - W-4, I-9 forms - employee handbook, job descriptions - orientation & training checklists - check RestaurantOwner.com for forms & templates252PersonnelEmployee files - set up for employment application, status changes, other personnel records251PersonnelOSHA - review OSHA standards with managers141PersonnelAlcoholic beverage server certification - determine state/local requirements - assign employee(s) for certification course131PersonnelHACCAP training / certification - assign employee(s) for certification course131PersonnelSafety checklist & audit - create safety checklist & perform safety audit - download Safety Checklist template on RestaurantOwner.com131PersonnelWine training program - arrange for wine supplier to provide131PersonnelBegin staff training121PersonnelSafety & first aid training - conduct training program for all employees121PersonnelConduct practice runs/mock service - full dress with uniforms111PersonnelFinalize opening week employee schedules - staff heavy - plan for turnover, no-shows11Personnel11Restaurant Startup ChecklistCountdown to Opening - Site / PlanningMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening12Site/PlanningPotential of local markets - become familiar with local markets that show potential for new restaurants - create short list of the most promising areas1210Site/PlanningFacility requirements - how much space, seats, parking will you need1010Site/PlanningSite/location criteria - determine site/location criteria - demographics, traffic count - size, number of seats, rental rates - lease terms - other109Site/PlanningCompetitive analysis - examine strengths & weaknesses of competitors in target areas - evaluate relative success of restaurant in local market - where is there potential? - what dining segments are not being well-served?99Site/PlanningSquare footage - determine optimum square footage needed (range) - including kitchen, dining room, storage - rule of thumb is roughly 30 square feet per seat (total square footage)99Site/PlanningTenent rep broker - secure service of a tenent rep broker to assist you in site selection - find a broker with a specialty or focus on restaurant sites98Site/PlanningBar seating - estimate potential for bar revenue - balance with space/seating needed for dining room88Site/PlanningBuilding/fire/safety codes - obtain all applicable code requirements88Site/PlanningElectrical service - evaluate adequacy of available power88Site/PlanningFloor plan (existing space) - obtain floor plan of space - include layout of load-bearing (permanent) walls88Site/PlanningFloor slope evaluation - consider slope on handicap, OSHA requirements - safety considerations for staff & guests88Site/PlanningLighting fixtures - inspect interior & exterior lighting including parking lot88Site/PlanningLiquor license - know the process & cost of obtaining a liquor license88Site/PlanningList of existing kitchen equipment - obtain detailed list - verify & evaluate condition88Site/PlanningNumber of tables/seats - estimate potential seating/revenue potential of dining room88Site/PlanningParking - is there adequate parking - what is the ratio of seats to parking spaces, is there a local minimum88Site/PlanningSales to investment analysis - estimate total capital costs & compare to projected annual sales - goal is to have minimum 1.5 to 1 sales to investment ratio in leasehold - goal is to have minimum 1 to 1 ratio when land & building is owned - go to RestaurantOwner.com for more information88Site/PlanningTraffic patterns - evaluate adequacy of traffic flow (foot traffic, if applicable)88Site/PlanningZoning requirements - verity that there are no zoning problems with your concept/plans87Site/PlanningCleanup required - determine cost of cleanup/demolition prior to construction activities77Site/PlanningGas main / lines - adequate size, capacity, age, condition77Site/PlanningHealth department - verify no health-related conditions present that could pose problems77Site/PlanningHVAC system - inspect/evaluate condition77Site/PlanningPlans for location/site area - inquire with local officials about proposed, planned projects in area - road, water, sewer, drainage, commercial, residential, zoning changes77Site/PlanningRoof inspection77Site/PlanningSewer lines - evaluate adequacy; size, capacity, age, condition77Site/PlanningTermite report - have property inspected for termite/pest problems77Site/PlanningType of flooring77Site/PlanningUtility requirements - verify no utility/capacity problems77Site/PlanningWater lines - evaluate capacity, size, age, condition76Site/PlanningSite selection decision - finalize site selection6Site/PlanningSite/PlanningSite/PlanningSite/PlanningSite/PlanningSite/PlanningSite/PlanningSite/PlanningSite/Planning6Site/Planning6Site/Planning6Site/Planning6Site/Planning6Site/Planning6Restaurant Startup ChecklistCountdown to Opening - Smallwares / SuppliesMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening3Smallwares/SuppliesUniforms - finalize design; kitchen, service, bar, host staffs, managers3122Smallwares/SuppliesDishroom items - bus carts, bus tubs, glass racks, tray racks - chemicals, detergents282Smallwares/SuppliesSmallware & kitchen utensils - source, specs, bid order282Smallwares/SuppliesDining room - high chairs - infant cradles - booster seats - water pitchers, wine carafes - serving trays, tray stands132Smallwares/SuppliesBar - blender - ice machine - glass washer - shakers, strainers, spoons, bottle openers, corkscrew - jiggers - scoops - bar mats - pitchers2Smallwares/SuppliesTabletop items - tableware, flatware, glassware, sugar caddies, table tents, vases - salt & pepper shakers282Smallwares/SuppliesEmployee name tags262Smallwares/SuppliesFirst aid kit - emergency burn kit252Smallwares/SuppliesTip trays, check presentation folders - may be free from AMEX/MC or VISA251Smallwares/SuppliesInitial chemicals order - degreasers, drain treatment - disinfectants, sanitizers - floor care solutions - handcare - cleaners for dishroom/restroom/dining room141Smallwares/SuppliesLinen - table cloths, napkins, bar & kitchen towels141Smallwares/SuppliesInitial paper good order - napkins, take-out, delivery, coasters, doggie bags - straws, cups, lids - filters, butcher pager - patty paper, food wrap film, aluminum foil - clear trash can liners131Smallwares/SuppliesJanitorial supplies - carpet, tile, floor cleaner, spot remover - gum solvent, liquid hand soap, paper towels, toilet paper - windex, paper towels - "Wet Floor" signs13Smallwares/Supplies13Smallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/SuppliesSmallwares/Supplies13Restaurant Startup ChecklistCountdown to Opening -TechnologyMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening3TechnologyPOS phone line - dedicated line for charge approvals - tie into DSL/cable line33TechnologyPOS system - list requirements - download POS Evaluation Worksheet on Restaurantowner.com - create list of brands/dealers used by other local operaters - start evaluation/demonstration process33TechnologyWebsite - register domain name - contact web design firm32TechnologyComputer software - Microsoft office, scheduling, food management272TechnologyPOS system - make POS decision - set up menu items & prices - decide on comps & discount categories - set up essential reports272TechnologyPhone on hold message - select service provider - message/music261TechnologyInternet service provider - DSL, cable, satellite141TechnologyPOS/register - set up installation & training13TechnologyTechnologyTechnologyTechnologyTechnologyTechnology

&L&9Startup Checklist - by Category&R&9Page &Pof &NGuidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.

By MonthRestaurant Startup ChecklistCountdown to OpeningMonths Before OpeningCategoryActivityResponsiblePerson/PartyTargetCompletionDateStatus/Date CompetedMonths Before Opening12ConceptExamine successful concepts - collect info on concepts that appeal to you1212ConceptLocal market - look for opportunities, concept gaps in your market1212ConceptVisit existing restaurants - observer which concepts are busy; try to determine why1212Finance/LegalFinancing - investigate potential sources for startup capital - savings, family, friends, banks, SBA, investors1212Site/PlanningPotential of local markets - become familiar with local markets that show potential for new restaurants - create short list of the most promising areas1211AdministrationStart to interview/build team of professionals - attorney, CPA, architect, designer, insurance agent, real estate broker1111ConceptMenu price range - price points of the most successful restaurants in your area1111ConceptPreliminary food & bar menus - begin collecting menu & recipe ideas1111Design/ConstructionGraphic artist - select graphic artist1111Finance/LegalBank/SBA lending - find banks that have financed restaurant startups1111Finance/LegalBusiness plan - begin drafting your business plan1111Finance/LegalCapital/construction/opening budget - estimate total startup cost of project through opening day - incorporate this into business plan - refer to Capital Budget worksheet on "Startup & Feasibility Spreadsheets" on RestaurantOwner.com1111Finance/LegalList of possible names for restaurant - solicit ideas from friend, relatives1110AdministrationCollect info on permits/licenses - health, liquor, other1010AdministrationInsurance - identify requirements; building, liability, workmen's comp, other1010ConceptFurther define concept - type of service, price range, menu1010Finance/LegalFinancial feasibility - begin establishing preliminary financial assumptions - sales, operating costs, capital costs, number of employees, etc. - refer to NRA's Industry Operation's Report for industry averages - use "Startup & Feasibility Spreadsheets" on RestaurantOwner.com1010Site/PlanningFacility requirements - how much space, seats, parking will you need1010Site/PlanningSite/location criteria - determine site/location criteria - demographics, traffic count - size, number of seats, rental rates - lease terms - other109ConceptPoints of difference - what will make your restaurant unique in terms of menu, service, ambiance, other99Design/ConstructionList of architects - check references, create short list of quality firms99Design/ConstructionList of general contractors - check references, create short list of quality firms99Design/ConstructionList of interior design firms - check references, create short list of quality firms99FF&EPreliminary equipment requirements - create a list of the equipment needed99Finance/LegalAttorney & CPA - find firms with restaurant experience - get & check references99Finance/LegalBusiness entity - consider corporation, LLC, partnership, limited partnership - seek guidance from CPA/attorney99Finance/LegalPersonal career accomplishments/work history - prepare and include in business plan99Finance/LegalReview financial projections with your CPA - have your CPA review for reasonableness, missing costs & expenses - have experienced restaurant professionals review your financials99Finance/LegalSelect attorney - draft/file corporate documents - review/negotiate lease agreement99Finance/LegalSelect CPA - determine corporate entity/review business plan financials99MarketingCompetitive analysis - create list of competitors - obtain sample menus for research & reference99Site/PlanningCompetitive analysis - examine strengths & weaknesses of competitors in target areas - evaluate relative success of restaurant in local market - where is there potential? - what dining segments are not being well-served?99Site/PlanningSquare footage - determine optimum square footage needed (range) - including kitchen, dining room, storage - rule of thumb is roughly 30 square feet per seat (total square footage)99Site/PlanningTenent rep broker - secure service of a tenent rep broker to assist you in site selection - find a broker with a specialty or focus on restaurant sites98ConceptConcept validation/testing - interview potential customers on your concept plans88ConceptDetermine name of restaurant - trade name search (attorney)88ConceptFinalize concept - menu, service, unique offerings, price range, ambiance, etc. - draft concept statement fully describing concept88Design/ConstructionAnsul system - what are local requirements88Design/ConstructionConstruction & development costs - get estimates of buildout/construction costs from contractors88Design/ConstructionExits - panic hardware requirements, emergency lighting - fire code requirements88Design/ConstructionHandicap access/requirements88FF&EEquipment lists - kitchen, bar, dining room, bar, office88FF&ELease or purchase kitchen equipment - shop equipment leasing companies88Finance/LegalBusiness plan - complete business plan88Finance/LegalCapital/construction/opening budget - update projections with actual bids/current estimates88Finance/LegalPersonal financial statement - prepare / update your personal financial statement88OperationsVisit restaurants with similar offerings - take notes of good & bad items88Site/PlanningBar seating - estimate potential for bar revenue - balance with space/seating needed for dining room88Site/PlanningBuilding/fire/safety codes - obtain all applicable code requirements88Site/PlanningElectrical service - evaluate adequacy of available power88Site/PlanningFloor plan (existing space) - obtain floor plan of space - include layout of load-bearing (permanent) walls88Site/PlanningFloor slope evaluation - consider slope on handicap, OSHA requirements - safety considerations for staff & guests88Site/PlanningLighting fixtures - inspect interior & exterior lighting including parking lot88Site/PlanningLiquor license - know the process & cost of obtaining a liquor license88Site/PlanningList of existing kitchen equipment - obtain detailed list - verify & evaluate condition88Site/PlanningNumber of tables/seats - estimate potential seating/revenue potential of dining room88Site/PlanningParking - is there adequate parking - what is the ratio of seats to parking spaces, is there a local minimum88Site/PlanningSales to investment analysis - estimate total capital costs & compare to projected annual sales - goal is to have minimum 1.5 to 1 sales to investment ratio in leasehold - goal is to have minimum 1 to 1 ratio when land & building is owned - go to RestaurantOwner.com for more information88Site/PlanningTraffic patterns - evaluate adequacy of traffic flow (foot traffic, if applicable)88Site/PlanningZoning requirements - verity that there are no zoning problems with your concept/plans87AdministrationBanking - open construction/development account77AdministrationLiquor license - investigate application process/availability of liquor license77Design/ConstructionArchitectural/design - review & approve77Design/ConstructionBuilder's risk insursnce77Design/ConstructionContractor - select contractor77Design/ConstructionDemolition work77Design/ConstructionDesign-Exterior - siding, ramps, windows, awnings, lighting77Design/ConstructionDesign-Interior - kitchen, bar, dining room, bar, office, lighting77Design/ConstructionGeneral liability insurance77Design/ConstructionPatio / outside seating - design, available seating, permits, w/w station, cost feasibility77Design/ConstructionSelect architect/designer77FF&EExterior signage - get local code/permit/approval requirements77Finance/LegalBuy-sell agreement - attorney prepares if you have partners/investors - consider insurance to fund77Finance/LegalLandlord approvals - determine what items require landlord approval - plans, signage, other77Design/ConstructionUtilites billing changes - change name/party responsible for utility bills - electrical, gas, water77Design/ConstructionUtilities - determine utility company options - choose provider77OperationsMenu & recipes - narrow menu offereings - create & test recipes - use distributor test kitchen if possible77Site/PlanningCleanup required - determine cost of cleanup/demolition prior to construction activities77Site/PlanningGas main / lines - adequate size, capacity, age, condition77Site/PlanningHealth department - verify no health-related conditions present that could pose problems77Site/PlanningHVAC system - inspect/evaluate condition77Site/PlanningPlans for location/site area - inquire with local officials about proposed, planned projects in area - road, water, sewer, drainage, commercial, residential, zoning changes77Site/PlanningRoof inspection77Site/PlanningSewer lines - evaluate adequacy; size, capacity, age, condition77Site/PlanningTermite report - have property inspected for termite/pest problems77Site/PlanningType of flooring77Site/PlanningUtility requirements - verify no utility/capacity problems77Site/PlanningWater lines - evaluate capacity, size, age, condition76AdministrationFederal ID number - apply for66Design/ConstructionAcoustical ceilings66Design/ConstructionAir conditioning/circulation66Design/ConstructionBack door - peep hole, buzzer for deliveries, emergency bar66Design/ConstructionBathroom partitions & accessories66Design/ConstructionBurgler alarm system66Design/ConstructionCanopies & awnings66Design/ConstructionCarpentry66Design/ConstructionCarpet66Design/ConstructionConcrete66Design/ConstructionConstruction timeline - time for each phase, completion date66Design/ConstructionDesign elements - logo, colors, type style66Design/ConstructionDoor locks - deadbolts, re-key locks prior to opening66Design/ConstructionDoor/exits hardware - alarms, push bars, emergency escape66Design/ConstructionDoors & Windows66Design/ConstructionDoors, frames & hardware66Design/ConstructionDrywall66Design/ConstructionElectrical/Lighting66Design/ConstructionExterior painting66Design/ConstructionHardwood flooring66Design/ConstructionInterior painting66Design/ConstructionKitchen fire control - design & setup system66Design/ConstructionList of inspectors - building, fire, electrical, plumbing, health66Design/ConstructionMasonry66Design/ConstructionMechanical66Design/ConstructionParking lot - resurfacing, control access during construction66Design/ConstructionPaving66Design/ConstructionPlumbing66Design/ConstructionResilient flooring66Design/ConstructionRoofing & waterproofing66Design/ConstructionSelect contractor - obtain bids - contractor prepares timeline/critical path for completion66Design/ConstructionSmoke detectors - wire to alarm system66Design/ConstructionSound/music system66Design/ConstructionSpecialty items66Design/ConstructionSprinkler system - obtain requirements - have wired to alarm system66Design/ConstructionSteel/railings66Design/ConstructionTile - kitchen, bathrooms, dining areas, wall and floor66Site/PlanningSite selection decision - finalize site selection65AdministrationCredit application sheet - create for setting up new accounts, include references55Design/ConstructionElectrical service - permits, procedures, plans, installation, inspection55Design/ConstructionGas service - permits, procedures, plans, installation, inspection55Design/ConstructionGrease trap - permits, procedures, plans, installation, inspection55Design/ConstructionLandscaping - design & bid contract55Design/ConstructionLighting for parking lot55Design/ConstructionWaste water - permits, procedures, plans, installation, inspection55Design/ConstructionWater service - Permits, procedures, plans, installation, inspection55Finance/LegalTax ID numbers/accounts - apply for federal, state unemployment insurance, state sales tax55Ongoing ServicesInsurance agent - building, general liability, liquor liability, workman's comp, group medical55OperationsTable mix & arrangement - determine mix of 2 top, 4 top, round, booths - determine booth / table positions, table numbers54AdministrationLiquor license - apply for - consider hiring firm to assist in processing application44Design/ConstructionWater quality - test for hard water, take bids for water softening, filtration44FF&ESafe for office - determine type, bid & order44Food & BeverageList of available suppliers - create list of suppliers for food, beverages & supplies44MarketingMenu boards & pictures - determine type, design, order - pictures of key menu items bundled with side & beverage44MarketingBanners - NOW HIRING /COMING SOON / NOW OPEN44OperationsHours of operation - determine for each day/meal period44OperationsVending machines - cigarettes, pay phones, video games, other44PersonnelEmployee benefits - determine insurance coverage (medical, dental, life, disability) & eligibility - vacation, meals, comps, tuition reimbursement, other44PersonnelEmployee job descriptions - create for all staff & management positions - download templates on RestaurantOwner.com44PersonnelManagement team - start interviewing/selection process44PersonnelOrganizational chart - create organizational chart for restaurant43Smallwares / SuppliesUniforms - finalize design; kitchen, service, bar, host staffs, managers3123AdministrationEmployee meal policy - determine policy33AdministrationEmployee timekeeping system - decide on stand alone, time cards, manual, POS33Design/ConstructionCleaning crew - bid & select vendor for initial & final clean33Design/ConstructionExterior signage - primary, handicap, reserved, valet, hours of operation, delivery times33Design/ConstructionSupplier, contractor, sub-contractor contacts - create master phone & contact list with emergency numbers33FF&ESoda system installation - select vendor & set up installation date33Finance/LegalLine of credit - set up working capital line of credit with bank33Food & BeverageBeer - decide what bottled / draft beers to stock33Food & BeverageFood inventory - create master inventory list of all ingredients/products to stock33Food & BeverageLiquor - determine well/premium/super premium brands33Food & BeverageLiquor, beer & wine inventory - create inventory worksheets for taking physical inventories - download Inventory Worksheet template on RestaurantOwner.com33Food & BeveragePrice menu - determine final price points on all menu items33Food & BeverageStandard recipe files - begin building recipe binder & laminated recipe card for menu items - prepare recipe cards for all batch recipes33Food & BeverageWine - determine wines to stock33Food & BeverageWine list - design & print - include in main menu?33MarketingGift certificates - design & print - program gift certificate sales keys into POS (both sale & redemption)33MarketingLocal charities - choose which charity(s) to support - consider a "charity night" pre-opening party33MarketingPrinting - stationary, envelopes, labels, business cards - invitations for opening parties33MarketingPublic relations for opening - hire local PR firm - send out press releases to local media outlets33MarketingYellow page ad - determine if yellow page advertising makes sense - inquire about timing of next printing cycle33Ongoing ServicesDining room cleaning - carpet, flooring, rest rooms - select outside vendor33Ongoing ServicesHood/kitchen cleaning - select approved vendor33Ongoing ServicesInterior plant service - select approved vendor33Ongoing ServicesLandscaping/lawn services - select approved vendor33Ongoing ServicesSecurity guards - determine if needed on certain nights/hours33OperationsChecklists - prepare opening, closing, shift change checklists for all stations - download checklist templates on RestaurantOwner.com33OperationsGuest (table ready) call system - determine system to use - pagers, sound system, other33OperationsHappy hour - determine special, prices, food - check state/local laws regarding happy hour/discount programs33OperationsMenu analysis - determine items for signature or high promotion status - base decision on gross profit margin, ease of preparation, quality33OperationsMenu item cost - calculate raw food cost on all menu items - rank each categorie's items by gross profit margin - does prime distributor have food management software if so, ask for assistance33OperationsPrep lists with pars - create prep lists with par levels33OperationsProduct specs - create detailed product specs for all food products - grade, size, packaging, brand, etc. - ask your distributor for assistance33OperationsReservation policy - determine if you will take reservations or not - consider "call in" program to place names on wait list only33OperationsStation setup sheets with pars - for kitchen & dining room(s)33OperatonsCustomer comment cards - design & print - create procedures for receiving & responding - download template on RestaurantOwner.com33PersonnelEmployee handbook - create to document and communicate all employee & employment practices - download template on RestaurantOwner.com33PersonnelEmployee training manuals - create for all positions - download templates on RestaurantOwner.com33PersonnelManagement training materials - personnel hiring, training & management - operations - administrative33PersonnelMaster training schedule - create schedule for staffing training leading up to opening day33PersonnelSidework procedures & schedules - create server/front-of-house sidework checklists - download template on RestaurantOwner.com33PersonnelStaff pay scales - determine starting pay scales for each position - determine employee review/raise policies33PersonnelStaffing needs - determine number of new hires needed by position - plan for turnover, hire 20% more than you think you need33TechnologyPOS phone line - dedicated line for charge approvals - tie into DSL/cable line33TechnologyPOS system - list requirements - download POS Evaluation Worksheet on Restaurantowner.com - create list of brands/dealers used by other local operaters - start evaluation/demonstration process33TechnologyWebsite - register domain name - contact web design firm32AdministrationAlcoholic beverage server certification - determine requirements282AdministrationTax permits - apply for Sales Tax ID (state, local)282Smallwares/SuppliesDining room - high chairs - infant cradles - booster seats - water pitchers, wine carafes - serving trays, tray stands132Smallwares/SuppliesBar - blender - ice machine - glass washer - shakers, strainers, spoons, bottle openers, corkscrew - jiggers - scoops - bar mats - pitchers2FF&ECommunications/phone system - phone lines for office, fax, kitchen, hostess station - pagers, cell phones, fire & burglar alarms - internet access, service provider282FF&EInterior signs - menu boards, restrooms, fire exit, hand wash, wait to be seated282FF&EOffice equipment - copier, fax, computer, printer, calculators282FF&EOffice furniture - desk, chairs, filing cabinet, shelving282FF&EReceiving scale - minimum 200lb capacity282Food & BeverageHACCAP training / certification - determine local/state certification requirements - arrange for manager/employee certification282Ongoing ServicesPayroll processing - outsource to ADP, Paychex, other282Smallwares/SuppliesDishroom items - bus carts, bus tubs, glass racks, tray racks - chemicals, detergents282Smallwares/SuppliesSmallware & kitchen utensils - source, specs, bid order282Smallwares/SuppliesTabletop items - tableware, flatware, glassware, sugar caddies, table tents, vases - salt & pepper shakers282AdministrationBanking - open operating, payroll, reserve accounts - order checks, deposit slips272AdministrationPayroll processing - in-house, outsource to ADP, Paychex, outside accountant272Ongoing servicesMusic - Muzak, ASCAP, BMI (music licensing) - satellite radio272OperationsEmergency exit procedures - determine procedures, post maps - discuss in safety meetings with staff272PersonnelEmployee recruiting - newspaper ads, "NOW HIRING" banner - recruiting missions - word of mouth campaigns - bonus for referrals - plan for turnover, hire 20% more than you think you need272PersonnelPre-opening interview site - trailer, temporary office - equip with phone, furniture, hiring/selection forms272TechnologyComputer software - Microsoft office, scheduling, food management272TechnologyPOS system - make POS decision - set up menu items & prices - decide on comps & discount categories - set up essential reports272AdministrationCredit card merchant accounts - setup for MC/Visa, Amex, Discover, Others262Design/Constr.Building & equipment plans - retain full set of plans for operational files262Design/Constr.Walk-through with contractor - create initial punch list262FF&ERestrooms - hand towel/dryer dispensers, soap dispensers, hand soap, baby changing tables262Food & BeverageMenus - covers & inserts, to-go, catering, children's262Ongoing ServicesChemicals - select approved vendor262Ongoing ServicesGrease trap - select approved vendor262Ongoing ServicesKnife & blade sharpening - perform in-house - use outside service262Ongoing ServicesMonthly accounting - determine monthly or 4-week cycle - use industry standard chart of accounts - outside accounting service or in-house bookkeeper/accountant262Ongoing ServicesPest control - select approved vendor262Ongoing ServicesTrash disposal - select approved vendor262Ongoing ServicesWindow washing - do in-house or outsource - select approved vendor262OperationsBulletin board - for employee schedule, mandadory postings - choking poster - emergency hospital & doctor numbers & instructions262OperationsChildren's amenities - menu, crayons, coloring book, high chairs, booster seats, balloons262OperationsCleaning & maintenance schedules - set up schedules & procedures - download Cleaning Checklists on RestaurantOwner.com262OperationsEmergency numbers - map, directions to hospital - make arrangements with local doctor, clinic262OperationsEntertainment - obtain permits if required - create list of potential entertainers262OperationsFloor maintenance - get ongoing floor maintenance procedures - purchase cleaning / polishing supplies262OperationsValet parking - valet stand - key control system - valet only parking area signs, cones262PersonnelFood safety training - purchase food safety training materials/videos - contact state or National Restauant Association262Smallwares/SuppliesEmployee name tags262TechnologyPhone on hold message - select service provider - message/music262AdministrationAccounting software - if accounting done in-house; Quickbooks, Peachtree, other - format P&L consistent with NRA Uniform System of Accounts252AdministrationPetty cash - setup petty cash fund for cash payments - create petty cash reimbursement form252Design/ConstructionCompressors & valves - label and check for accessibility252Design/ConstructionElectrical labeling - label switches, breakers and check for accessibility252FF&EJanitorial equipment - wet floor signs, mops, buckets, vacuum - trash cans, cordless dust pan252Ongoing ServicesArmored car service - select approved vendor252Ongoing ServicesBuilding & HVAC repairs - select approved vendors252Ongoing ServicesDishwasher service - select approved vendor252Ongoing ServicesLaundry & linen - select approved vendor252OperationsApproved vendor list - create Master Approved Vendor List - include primary & backup vendors252OperationsBirthday specials - determine policy, special desserts, b-day song, other252OperationsSeating chart & waitstaff sections - create seating chart diagram with waitstaff sections252PersonnelAssemble new employee materials - application forms - uniforms - W-4, I-9 forms - employee handbook, job descriptions - orientation & training checklists - check RestaurantOwner.com for forms & templates252PersonnelEmployee files - set up for employment application, status changes, other personnel records252Smallwares/SuppliesFirst aid kit - emergency burn kit252Smallwares/SuppliesTip trays, check presentation folders - may be free from AMEX/MC or VISA252AdministrationDeposit procedures - armored car service or other242Design/ConstructionInspections - schedule for fire, health departments242OperationsInitial food, beverage & supplies orders - determine quantities for training, mock shifts, pre-opening activities241AdministrationInsurance - verify with your agent that all policies are in force141Design/Constr.Parking lot striping - handicap space requirements141FF&EEmergency equipment procedures - determine emergency shut-off steps - label equipment141FF&EEquipment tests - test each piece with supplier prior to training141FF&EKitchen clock - purchase & install141FF&EKitchen tools/toolkit - purchase & designate location store141Food & BeverageInitial food order - prepare & place initial order - request free samples from suppliers to test - have sufficient quantites for testing & training141Food & BeveragePhotographs of menu items - for display in kitchen area141MarketingOpening party(s) - press event, VIPs, contractors & suppliers - create guest lists, send invitations141PersonnelOSHA - review OSHA standards with managers141Smallwares/SuppliesInitial chemicals order - degreasers, drain treatment - disinfectants, sanitizers - floor care solutions - handcare - cleaners for dishroom/restroom/dining room141Smallwares/SuppliesLinen - table cloths, napkins, bar & kitchen towels141TechnologyInternet service provider - DSL or cable141AdministrationBank supplies - deposit stamp & pad, deposit bags, deposit slips131Design/ConstructionAlarm system - install & inspect131Design/ConstructionBeverage service - set up installation of post mix system, coffee, iced tea131Design/ConstructionFire extinguishers - install with visible operating instructions131FF&EAnsul system - inspect131FF&ER&M binder for all equipment - prepare repair & maintenance binder for operating instructions, manuals - mail in warranty cards131FF&EStorage shelves - clean, organize & label; walk-in, freezer, dry storage131OperationsOrder & delivery schedule - prepare weekly schedule with each vendor's order & deliver dates - download "Ordering & Receiving Schedule" template on RestaurantOwner.com131OperationsPadlocks for cooler doors - create control system for access & keys - limit access to storage rooms to deliveries & requisition into production131PersonnelAlcoholic beverage server certification - determine state/local requirements - assign employee(s) for certification course131PersonnelHACCAP training / certification - assign employee(s) for certification course131PersonnelSafety checklist & audit - create safety checklist & perform safety audit - download Safety Checklist template on RestaurantOwner.com131PersonnelWine training program - arrange for wine supplier to provide131Smallwares/SuppliesInitial paper good order - napkins, take-out, delivery, coasters, doggie bags - straws, cups, lids - filters, butcher pager - patty paper, food wrap film, aluminum foil131Smallwares/SuppliesJanitorial supplies - carpet, tile, floor cleaner, spot remover - gum solvent, liquid hand soap, paper towels, toilet paper131TechnologyPOS/register - set up installation & training131AdministrationAccounting/bookkeeping system - have CPA review sales, deposit, payroll and accounts payable system121AdministrationPermits, licenses, inspections, approvals - verify that licenses, etc. have been secured121Design/ConstructionExterior signage light timer - set light timer121Design/ConstructionUpdate construction punch list121FF&ECalibrate temperatures on equipment - fryers, griddle, oven, stove, other121FF&ECheck walk-in & refrigeration temperatures121FF&EClean & sanitize walk-in, freezer121FF&EReceive furniture - tables, chairs, desk tops, benches, patio furniture121FF&ETest all equipment121Food & BeverageInitial alcoholic beverage order - prepare & place initial order121OperationsDeposit bags - obtain from bank121OperationsHostess stand supplies - reservation book, call clock, pencils, notebooks, kid's stuff121OperationsLight levels - determine for each meal period - label light switches121PersonnelBegin staff training121PersonnelSafety & first aid training - conduct training program for all employees121AdministrationInitial change order - get change & small bills from bank111AdministrationPOS/merchant accounts - test credit card approval/processing111AdministrationReceive certificate of occupancy111Design/Constr.Continue construction punch list111Design/ConstructionExterior cleanup - parking lot, landscaping, building, windows111Design/ConstructionFinal clean - interior & exterior of building111Design/ConstructionWash windows111FF&EComplete equipment warranty cards111FF&EFinal clean all equipment111FF&EHang pictures, wall decore111FF&EInstall interior plants111FF&ERun ice machine - empty/sanitize/refill - find ice company for backup111OperationsChange order - prepare initial change order; change & small bills111OperationsCheck inventory levels - on all food, beverage, paper & supplies - prepare orders for opening week111OperationsOpening inventory - take full physical inventory on all food & beverage items night before opening - necessary to calculate accurate food & beverage costs after opening111PersonnelConduct practice runs/mock service - full dress with uniforms111PersonnelFinalize opening week employee schedules - staff heavy - plan for turnover, no-shows111Ongoing ServicesEquipment repairs - select approved vendors

&L&9Startup Checklist&R&9Page &P of &NGuidelines to begin/complete this activity prior to scheduled opening day.Guidelines to begin/complete this activity prior to scheduled opening day.