Restaurant opening day checklist - Timeline & tips

Opening a restaurant can feel overwhelming. You’re juggling permits, suppliers, training, marketing, and construction—often with tight deadlines and big expectations. That’s why having a clear, time-based checklist is essential. It keeps you organized, helps you meet key milestones, and ensures that your team is ready to create unforgettable guest experiences from day one.

Why this matters

Launching a new venue is more than unlocking your doors and hoping for the best. Opening day sets the tone for your brand, your staff culture, and your long-term guest experience. With guest expectations higher than ever and social media amplifying first impressions, a well-executed launch is critical. This checklist gives you the structure to prepare confidently and avoid costly delays.

3 - 4 months out

• Secure your permits and licenses (alcohol, food service, signage, etc.) early—delays here can derail everything.
• Purchase major equipment: Custom or imported kitchen gear can take weeks or months to arrive.
• Build your brand: Finalize logos, uniforms, menus, and signage designs.
• Start your hiring process: Attract top talent before competitors open their hiring rounds.

Example: One operator avoided a 3-week delay by ordering custom kitchen hoods 120 days ahead after hearing about supply chain slowdowns. 

60 days out

• Finalize your menu: Account for seasonal ingredients, supplier capacity, and staff skill levels.
• Set up your POS and back office tech: Test printers, cash drawers, and integrations.
• Begin team training: Establish service standards, food safety protocols, and communication systems.
  
  

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30 days out

• Plan your soft opening: Invite friends, family, or local influencers to attend a dry-run service.
• Finish interior design and cleaning: Deep-clean your kitchen, test lighting, and inspect ventilation.
• Confirm suppliers and deliveries: Triple-check that opening week deliveries are scheduled and accurate
• Train new hires: Begin 1-2 weeks of training focusing on operations, equipment, and service sequence
• Go social: Execute 30-day marketing and media launch strategies to begin the second phase of building buzz

7 days out

• Hold a team walkthrough: Tour the venue, simulate shifts, and rehearse service sequences.
• Run through checklists for each team:
  • Front-of-house: POS system, reservation books, table setup
  • Kitchen: Food safety logs, sanitation checks, backup tools
  • Bar: Glassware count, restock, test pour spouts
• Review health and safety protocols: Ensure compliance and staff readiness.
  
  

Opening day

Your big day has arrived! Here's a mini checklist to keep operations running smoothly:

Front-of-house

• Turn on all POS stations and test connectivity
• Restock menus, condiments, utensils, and napkins
• Double-check the staff roster and table assignments
• Prep reservation and walk-in systems

Back-of-house

• Temperature check all refrigeration and freezers
• Review the prep list and line station setup
• Sanitize all surfaces and equipment
• Load backup ingredients for popular dishes

Bonus tip:
Plan for the morning after
Capture feedback from staff and guests. What went well? What needs adjustment? Early changes can make a massive difference in week two and beyond.

Launching a restaurant is one of the most exciting and challenging milestones in hospitality. With a structured timeline, training support, and the right mindset, you can reduce chaos and focus on what matters most: delivering remarkable guest experiences.

Download your opening day guide now and explore Typsy courses to help your team shine from day one.

As the Founder & President of KRG Hospitality Inc. in addition to being the author of the book ‘Bar Hacks’, Doug Radkey’s impressive career spans more than two decades and includes all aspects of food, beverage, and hospitality development. This storied brand has proven success since 2009, throughout a variety of markets found within Canada, The United States, and abroad by being a creative agency with a focus on planning, development, and support for independent restaurants, bars, hotels, and other hospitality related properties.