Restaurant opening and closing checklists on Pilla.

A well-run restaurant shift depends on what happens before the first guest arrives and after the last one leaves. Consistent opening and closing routines prevent missed tasks, reduce complaints, protect food safety standards, and make sure the morning team never walks into yesterday's mess. These two Pilla templates give your front of house team a structured, repeatable process for both ends of the day.

Restaurant FOH Opening Checklist

This template covers front of house opening tasks to prepare your restaurant for service. It contains 21 checklist items that take your team from external areas through to the toilets, ensuring every zone is guest-ready before you open the doors. Assign it as a daily recurring activity in Pilla and set the target completion time for before your first booking or walk-in.

1. Check external signage is clean and lit Walk the perimeter and inspect all external signs. Dirty or unlit signage creates a poor first impression before guests even reach the door. Wipe down any grime, replace blown bulbs, and confirm illuminated signs are switched on if you open during darker hours.

2. Sweep entrance and shake out door mats Sweep the entrance area clear of leaves, litter, and debris. Shake out or vacuum door mats to remove trapped dirt. A clean entrance reduces slip hazards and signals to guests that the venue is well maintained.

3. Clean door glass and wipe handles Use glass cleaner on all entrance doors and wipe handles with sanitiser. Door handles are high-touch surfaces that accumulate bacteria throughout the day. Smudged glass is immediately visible and undermines the impression of cleanliness.

4. Check outdoor furniture is clean and arranged If you have terrace or pavement seating, wipe down all tables and chairs and arrange them to your standard layout. Check for overnight bird mess, rain puddles on seats, or damage. Guests choosing to sit outside expect the same standard as indoors.

5. Wipe host stand and organise menus Clean the host stand surface with sanitiser and arrange menus neatly. Check that menus are current, free from food stains, and not damaged. If you use printed specials or QR codes, confirm they are up to date. The host stand is the first point of contact for every guest.

6. Check booking system and sync iPads Open your reservation system and confirm it has synced correctly. Check that all iPads or tablets are charged, connected to Wi-Fi, and displaying the correct date. A booking system that is offline or out of sync causes confusion during the first seating.

7. Prepare float and log in to tills Count and prepare the cash float, then log in to all EPOS and till systems. Run a test transaction if your system supports it. Discovering a till issue five minutes before service creates unnecessary pressure and delays.

8. Check guest hand sanitiser is full Inspect all guest-facing sanitiser dispensers and top up as needed. Check that the dispensers are working properly and not clogged. Even though formal requirements have relaxed, many guests still expect sanitiser to be available at the entrance.

9. Wipe and set all tables with cutlery and napkins Sanitise every table surface and set each cover with clean, polished cutlery and fresh napkins according to your restaurant's standard layout. Check for watermarks on glassware if pre-setting glasses. A properly set table tells guests you are ready for them.

10. Check chairs for cleanliness and stability Wipe each chair seat, back, and arms. Check for sticky residue, stains, or crumbs from the previous service. Wobble each chair to confirm it is stable and safe. A wobbly or dirty chair is one of the most common minor complaints in restaurant reviews.

11. Top up and clean condiments Refill salt, pepper, sugar, sauces, and any other table condiments. Wipe down containers and check lids are not sticky or crusted. Discard any items past their use-by date. Dirty condiment holders are a frequent point raised during hygiene inspections.

12. Clean and position high chairs and boosters Wipe all high chairs and booster seats thoroughly, paying attention to straps, trays, and crevices where food collects. Position them in an accessible but unobtrusive location. Families notice immediately when children's equipment is not clean.

13. Vacuum or mop floors including under tables Clean all floor areas, making sure to reach under tables, along booth edges, and in corners where crumbs and debris accumulate overnight. Sticky or dirty floors are a slip hazard and give guests the impression that cleaning is superficial.

14. Check all lights are working and set correctly Walk through the dining area and check every light fitting. Replace any blown bulbs and set dimmer switches to the correct level for the time of day. Flickering or dead lights create an unwelcoming atmosphere and can make certain tables unusable.

15. Set music to correct volume and playlist Turn on the music system, select the appropriate playlist for the time of day, and set the volume to the right level. Music that is too loud, too quiet, or left on a late-night playlist from the previous evening sets the wrong tone for the start of service.

16. Wipe bar tops and sanitise drip trays Clean all bar surfaces with sanitiser and empty and wipe drip trays. Beer residue and sticky spills in drip trays attract fruit flies and produce unpleasant odours. A clean bar top is essential for both hygiene and guest perception.

17. Fill ice wells with fresh ice Empty any remaining ice from the previous day, clean the ice well, and refill with fresh ice. Old ice can absorb odours and harbour bacteria. Running out of ice during service slows drink preparation and frustrates both staff and guests.

18. Stock garnish trays with fresh fruit Prepare fresh garnish cuts and fill garnish trays. Discard any fruit left from the previous shift, as it will have dried out or started to turn. Fresh, neatly presented garnishes improve drink quality and show attention to detail.

19. Check glasswasher is clean and ready Inspect the glasswasher for cleanliness, check filters are clear, confirm detergent levels are adequate, and run an empty cycle to bring it up to temperature. A glasswasher that is not properly maintained produces cloudy or smeared glasses.

20. Clean toilets and restock supplies Clean all toilet fixtures including sinks, bowls, and taps. Restock toilet roll, hand soap, and paper towels. Check that sanitary bins are empty and liners are fresh. Guests often judge the entire venue based on the state of the toilets.

21. Check toilet ventilation and air freshener Confirm that extractor fans are running and that air freshener dispensers are full and working. Poor ventilation leads to lingering odours that guests notice immediately. If any ventilation units are faulty, report them before service begins.

Customising this template

Every restaurant layout is different. You can add items specific to your venue, such as checking a cloakroom, testing a reservation pager system, or setting up an outdoor heater. You can also remove items that do not apply, for example if you have no outdoor seating or no bar area. In Pilla, use the pen icon on any checklist item to add guidance notes that explain your specific standards to the team.

Restaurant FOH Closing Checklist

This template covers front of house closing tasks to secure and reset your restaurant. It contains 24 checklist items that work through toilets, bar, dining area, entrance, and external areas, finishing with security. The goal is to leave the building clean, safe, pest-free, and ready for the next shift to walk straight in. Assign it as a daily recurring activity in Pilla, timed to start after your last service and finish before the team leaves.

1. Clean and disinfect all toilet fixtures Scrub and disinfect all toilets, sinks, taps, and urinals. Use appropriate cleaning products and allow adequate contact time for disinfectants to work. Toilets used throughout an entire service accumulate significant bacteria and need thorough cleaning, not just a quick wipe.

2. Empty toilet bins and reline Remove all waste from toilet bins, including sanitary bins, and fit fresh liners. Overflowing bins overnight attract pests and create an unpleasant environment for the morning team. Check behind and around bins for any dropped waste.

3. Mop toilet floors and check for odours Mop all toilet floors using a suitable floor cleaner. Pay attention to areas around the base of toilets and urinals where splashes collect. After mopping, check for any persistent odours that might indicate a blocked drain or plumbing issue and report it if found.

4. Top up toilet supplies for morning Restock toilet roll, hand soap, paper towels, and air freshener so the morning team does not have to do it during opening. Running out of supplies first thing in the morning wastes prep time and risks guests encountering empty dispensers if it gets missed.

5. Discard fruit garnishes and perishables Throw away all cut fruit, garnish trays, and any other perishable bar items. Fruit left out overnight attracts fruit flies and other pests, and will not be fresh enough to serve the next day. This is one of the most important pest-prevention steps at closing.

6. Drain, clean, and dry ice wells Empty all remaining ice, clean the ice well with warm soapy water, rinse thoroughly, and leave to air dry. Standing water in ice wells breeds bacteria and can lead to biofilm build-up. A clean, dry ice well is ready for fresh ice in the morning.

7. Clean bar mats and hang to dry Remove rubber bar mats, wash them with hot soapy water, and hang them up to dry overnight. Bar mats left flat and wet become breeding grounds for bacteria and produce a sour smell. Drying them overnight prevents this and extends their lifespan.

8. Check fridges for spills and close doors Open each bar fridge, wipe up any spills or sticky residue, and check that all items are stored correctly with labels facing forward. Ensure doors seal properly when closed. A spill left overnight can contaminate other stock and makes the fridge harder to clean later.

9. Rinse or dispose of bar cloths Collect all used bar cloths and either launder them immediately or place them in a designated dirty linen container. Never leave wet, used cloths balled up on the bar or in the sink overnight. Damp cloths left in warm conditions harbour bacteria rapidly.

10. Empty bins and remove to external storage Empty all front of house bins, fit fresh liners, and take waste bags to the external bin store. Ensure external bin lids are closed. Waste left inside the building overnight is one of the primary attractants for mice, cockroaches, and other pests.

11. Drain glasswasher and leave door open Drain the glasswasher, remove and clean the filters, wipe down the interior, and prop the door open overnight. A closed glasswasher traps moisture and warmth, which leads to bacterial growth and foul odours. The morning team should open it to find a clean, dry machine.

12. Cash up tills and secure floats Reconcile all tills against the day's sales, count and record the cash, and secure the float according to your venue's procedure. Unreconciled tills create accounting headaches and can lead to disputes or theft. Follow your cash handling protocol precisely.

13. Wipe all tables and reset for morning Sanitise every table surface and either set tables ready for the morning service or stack and position them according to your closing protocol. Resetting at night means the opening team can focus on final preparation rather than cleaning up from the night before.

14. Wipe down and check chairs Wipe all chair surfaces, checking for chewing gum, food stains, and damage. Report any broken or unsafe chairs so they can be removed before the next service. This nightly check catches problems that are easy to miss during a busy shift.

15. Vacuum or mop floors thoroughly Clean all dining area floors comprehensively, including under tables, along booth edges, in corners, and around furniture legs. A thorough floor clean at closing prevents overnight pest activity and means the morning team starts with genuinely clean floors rather than yesterday's debris.

16. Clean and store condiments hygienically Wipe down all condiment containers, check lids are tight, and store them according to your venue's protocol. Some restaurants refrigerate certain condiments overnight, while others store them in a clean, covered container. Whichever method you use, they must be clean and sealed.

17. Adjust blinds and dim lights Close blinds or curtains and set lighting to the overnight or closed setting. This helps with energy efficiency and security. It also means the morning team knows the venue was properly closed rather than left with lights blazing and blinds open.

18. Close and charge booking tablets Shut down or close the booking system app and place all tablets and iPads on their chargers. A dead tablet at opening time means the host cannot check reservations and the first minutes of service are chaotic. Charging overnight prevents this.

19. Wipe till area and secure drawer Clean the till area surface, remove any receipts or clutter, and lock or secure the till drawer. A tidy, secure till area reduces the risk of overnight interference and gives the morning team a clean workspace to set up the float.

20. Clean entrance glass and door handles Wipe entrance door glass and sanitise all handles. This ensures the first thing guests see the next morning is a clean entrance. It also removes the day's accumulated fingerprints and bacteria from high-touch surfaces.

21. Check external bins and close lids Inspect external bins to confirm they are not overflowing and that lids are fully closed. Open or overflowing external bins attract foxes, rats, and birds, and can lead to waste being scattered around your entrance, creating a terrible first impression for the morning.

22. Stack or secure outdoor furniture Stack chairs, fold parasols, and secure or chain outdoor tables according to your closing protocol. Unsecured furniture can be damaged by weather or stolen. Stacking also makes it easier for the morning team to sweep and set up the terrace quickly.

23. Check fire exits are clear Walk each fire exit route and confirm there are no obstructions. Deliveries, furniture, or bin bags sometimes end up blocking fire exits during a busy service. Clearing them at close is both a legal requirement and a basic safety step.

24. Lock all doors and set alarm Secure all entry points, lock all doors and windows, and activate the alarm system. Log the time and the name of the person locking up. This is the final step in the closing checklist and must never be rushed or delegated to someone unfamiliar with the security procedure.

Customising this template

Your closing routine may need additional items depending on your venue. For example, you might add steps for turning off kitchen extract fans, checking cellar doors, logging a closing manager note, or switching off external lighting on a timer. Remove items that do not apply to your layout. Use Pilla's guidance notes to add detail to any item where your venue has a specific standard or method.

Summary

The Restaurant FOH Opening Checklist and Restaurant FOH Closing Checklist work as a pair to bookend every shift. The opening template ensures your team prepares the venue to a consistent, guest-ready standard before service begins. The closing template ensures the building is cleaned, reset, and secured before anyone leaves for the night. Together, they create accountability, reduce the risk of missed tasks, and make sure the morning team always walks into a venue that is ready to go. Set both templates as daily recurring activities in Pilla, assign them to the right team, and review the completed checks regularly to maintain and improve your standards.