Restaurant Daily Operations Checklist

A daily checklist should be finishable on the worst day, not the best. Split by role and by time block. FOH opening focuses on guest ready spaces, beverage readiness, sidework rails, and allergy communication hooks with the kitchen. BOH opening focuses on cold chain, line mise, sanitizer, oil status, and prep completion against pars. Leadership ties it together with a briefing, cash accountability setup, vendor catch ups, and a quick scan for security and safety hazards.

Peak maintenance should be short and visible: restroom checks, line organization, high-touch sanitizing in FOH, and temp or holding spot checks in BOH. Close should return the building to a safe baseline: cooling and labeling, waste capture, cleaning minimums, equipment shutdown, cash close, and alarm set.

If a single list balloons past twenty five critical items for a role, teams start pencil whipping. Break into slices and use rotations for deep tasks.

Restaurant Codex makes those slices real as recurring Operational tasks with mobile completion, optional photo proof, and analytics that show whether a location actually runs the playbook.