Restaurant kitchen opening checklist
Temps, prep, sanitizer and line ready. A free restaurant kitchen opening checklist with 7 tasks in English and Spanish. Your team checks it off on a phone, and every check is time-stamped.
Use this checklist free for 14 daysNo card needed · $6 a month after that, less as you add more
7 tasks1 sectionEnglish & SpanishFully editable
Checklist
Done by 10:00 AM
- Handwash sinks stocked (soap, towels)
- Walk-in cooler temperatureReading: target 33–40 °F · legal …–41 °F
- Freezer temperatureReading: target -10–0 °F · legal …–0 °F
- Sanitizer bucket strengthReading: target 200–400 ppm
- Prep list reviewed and started
- Line stocked and labeled with dates
- Equipment on and working
Ver la lista en español
Lista
- Lavamanos surtidos (jabón, toallas)
- Temperatura del cuarto frío
- Temperatura del congelador
- Concentración del sanitizante en la cubeta
- Lista de preparación revisada e iniciada
- Línea surtida y etiquetada con fechas
- Equipo encendido y funcionando
How your team uses it
- Start a free trial and pick this checklist. Rename it, for example after a client, a room or a vehicle, and change any task.
- Set the schedule: the days it is due, a done-by time and an address. It appears on your Google Calendar.
- Your team opens it on their phones and enters a personal 4-digit code. Every check carries their name and the real time.
- Managers get an email when something is overdue or a reading is out of range, and can see every list on one dashboard.