How to Make an Opening and Closing Checklists for Catering Businesses

Catering Business Opening and Closing Checklist Guide

Aside from cooking and delivering food for events, there are a lot of small tasks that keep catering businesses operating smoothly. Business owners know the importance of streamlining day-to-day operations.

Opening and closing checklists for catering businesses can take some of the stress and guesswork out of delegating tasks. The entire staff can use checklists to keep up with all of the prep work, cleaning, and maintenance that goes into running a catering business.

Checklists can be divided by job title and kitchen station. Items can be listed in the order they need to be completed to keep everyone working efficiently. And you can create checklists for daily, weekly, and monthly maintenance tasks.

In this article, you’ll learn about why opening and closing checklists are useful for streamlining operations in your catering business. We provide advice about how to build checklists, how to train staff to use them, and list some examples of tasks to include on your opening and closing checklists.

What is an opening and closing checklist?

Opening and closing checklists are made of key tasks that should be completed throughout each shift. Opening checklists ensure that the business is set up to run smoothly throughout the day. Closing checklists guide staff on how to set up for the next day and clean the restaurant properly. They help to reduce food waste and maintain food safety standards.

Why do you need a checklist before opening and closing a catering business?

Catering businesses use checklists to keep track of all the daily, weekly, and monthly tasks that need to be completed. Checklists help staff to keep the business clean and operating at peak efficiency, increasing the business's productivity. They can be useful for everyone on the staff, from managers to prep cooks. And checklists help you to ensure that you’re operating within health code regulations.

Easier Training

Checklists help with training new staff members. They help new hires get up to speed faster and keep track of all of the tasks that they are expected to complete. New staff can rely on checklists, rather than their memory, to keep them on task during a shift. 

Team Accountability

Opening and closing checklists are great for delegating tasks quickly. Management can create checklists for specific kitchen stations and avoid having to create a plan for each shift. Coworkers and managers can use checklists to split work evenly among members of the team.

Ensures Cleanliness Standards

All food service businesses should maintain clean, sanitary workstations. Checklists help staff to keep track of all the cleaning and sanitizing tasks that need to be completed. That way, nothing gets forgotten or overlooked and you never have to worry (too much) about surprise food safety inspections.

Reduces Mistakes

Catering businesses produce large amounts of products at a time. If a dish takes longer to produce or is unsellable because of a mistake, it is that much more costly. Checklists help to reduce mistakes, saving time and money in the process.

Increases Efficiency

Your staff works together to set the business up for success. If the closing staff misses a task, it can cost the opening shift valuable time. A checklist can help ensure that all catering orders are ready to go on time.

Tips for Creating and Implementing Your Catering Business Opening and Closing Checklists

Brainstorm Tasks

Start creating opening and closing checklists for your catering business by brainstorming all the tasks that need to be completed. List everything that needs to be done that isn’t included in recipes. You can create separate lists for cleaning tasks that need to be completed weekly or monthly.

Consult Your Team

Your business’s management team and long-term employees probably know all the tasks that keep things running efficiently. When you have a first draft of your checklists, consult your staff to make sure nothing is missing. They should be able to help you fill any holes in the list and make a plan to keep every surface and corner of the business clean and sanitary.

Use a Template

Templates can help you to build clear and comprehensive opening and closing checklists for your restaurant. There are templates available for all of your catering kitchen’s stations. It’s important to use precise, easy-to-read language in your checklists so that there’s no question of what list items refer to.

Train the Team

Use the opening and closing checklists to train new team members. And train your existing staff on how to use each of the checklists. Make several copies of each list. You can even laminate them to keep them clean and protect them from spills while allowing your staff to reuse them with dry-erase markers.

Update Often

Every good process takes a few interactions to get it just right. Update your opening and closing checklists as your business grows and changes. You might need to add new items and take others off the lists to keep them relevant. Distribute updated lists so that staff is working with current processes.

Types of Opening and Closing Checklists

Service Staff Opening Checklist

The service staff at catering companies deliver orders and serve food at events. Checklists can help them to make sure that they have everything they need on the job. Here are some tasks to include on service staff checklists:

• Clock in

• Check the day’s orders and/or deliveries

• Gather utensils, supplies, and service equipment

• Clean and organize the delivery truck

• Create a plan of action for events and/or deliveries

Service Staff Closing Checklist

• Unload unused supplies from the delivery truck

• Deliver any collected payments to management staff

• Clean utensils and service ware

• Organize supplies for the next day’s orders

• Clock out

Production Opening Checklist

The production staff is responsible for producing completed dishes for catering companies. Here are some tasks to include on production checklists:

• Take necessary perishable ingredients out of the walk-in cooler

• Pre-heat stoves, ovens, and fryers

• Restock stations for production

• Arrange utensils and cooking supplies

• Weigh out ingredients for recipes

• Identify and report any short or missing inventory

Production Closing Checklist

• Clean and sanitize all workstations

• Clean dishes and cooking equipment

• Sweep and mop floors

• Turn off ovens, stoves, and fryers

• Empty trash and food waste bins

Management Opening Checklist

Catering business managers take orders and make sure that the production staff fulfills them on time. Consider including these tasks on your management checklists:

• Review the day's orders and prepare staff to fulfill them

• Review the staff schedule for the day

• Check inventory and place orders for items with low stock

• Answer emails, check Yelp reviews, and post on social media

• Pay any bills that are due

Management Closing Checklist

• Ensure that the staff properly cleans and sanitizes the kitchen

• Check temperatures in all refrigeration units

• Review the next day’s orders

• Run sales and labor reports for the day

• Lock the building and set security system

Streamline Operations with Opening and Closing Checklists

Catering businesses run more efficiently when dozens of daily tasks are organized and completed in a timely manner. Without checklists, it is difficult for cooks and managers to remember all the tasks. Opening and closing checklists take the guesswork and human error out of organizing and cleaning tasks.

These checklists will help you to streamline the daily operations of your catering business so that you and your staff can deliver an excellent experience to each customer.

Related Resources

• Restaurant Opening and Closing Checklist

• Bar Opening and Closing Checklist

• Bakery Opening and Closing Checklist

• Food Truck Opening and Closing Checklist

• Brewery Opening and Closing Checklist

• Coffee Shop Opening and Closing Checklist