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Table of Contents
PART 1: WHERE TO START ....................................................................................................................................... 2
Before Getting Started ........................................................................................................................................ 2
PART 2: NEW STORE TIMELINE AND CHECKLIST ................................................................................................... 3
8-Week Checklist ............................................................................................................................................... 3
7-Week Checklist ............................................................................................................................................... 5
6-Week Checklist ............................................................................................................................................... 7
5-Week Checklist ............................................................................................................................................... 9
4-Week Checklist ............................................................................................................................................. 10
3-Week Checklist ............................................................................................................................................. 12
2-Week Checklist ............................................................................................................................................. 14
1-Week Checklist ............................................................................................................................................. 16
Vendor Product/Service Checklist .................................................................................................................... 18
Office Items Checklist ...................................................................................................................................... 19
PART 3: LOCAL STORE MARKETING ..................................................................................................................... 21
Trade Area Survey ............................................................................................................................................ 22
Competitive Analysis Chart ............................................................................................................................. 25
Cross Promotions Contact Form....................................................................................................................... 26
Potential Groups Contact Form ........................................................................................................................ 27
Event Coordination/Contact Form.................................................................................................................... 28
Grand Opening Advertising.............................................................................................................................. 29
Media Schedule ................................................................................................................................................ 31
Blitzing Schedule ............................................................................................................................................. 32
Ongoing Marketing Plan ................................................................................................................................. 33
PART 4: EMPLOYEE HIRING ................................................................................................................................... 34
Recruiting ......................................................................................................................................................... 35
The Interview Process ...................................................................................................................................... 36
Interview Worksheet ........................................................................................................................................ 37
Orientation ........................................................................................................................................................ 40
PART 5: THE TRAINING PROCESS .......................................................................................................................... 42
Schedule and Conduct Training ....................................................................................................................... 42
Sample Training Schedule ................................................................................................................................ 43
Final Training Notes ......................................................................................................................................... 43
PART 6: PRE-OPENING CHECKLIST ....................................................................................................................... 44
CONCLUSTION ......................................................................................................................................................... 46
KEY CONTACT NUMBERS........................................................................................................................................ 46
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Part 1: Where to Start
Congratulations on your upcoming new restaurant opening. This manual was
designed to give you “how-to” instructions and provide you with the support
material required to make your opening a success. Within this manual you will
find checklists, marketing plans, hiring and training information, and much
more.
This manual uses checklists to track activities along with suggested timelines.
To make best use of this manual we suggest that you:
Step 1:
Scan each section to get an overall look at the store opening process.
Step 2:
Review the week-by-week checklist and enter calendar dates for each
week.
Step 3:
Become familiar with the sequence of events listed in each of the sections
of the manual.
Step 4:
As you begin the process, check off the items on the lists as you complete
them.
Before Getting Started
Opening a restaurant takes time, patience, and enormous work to make sure
everything is done on deadline, on budget, and according to specifications.
Here are some suggestions to help you stay on course:

Study your lease so you know your responsibilities before, during, and after
construction.

Check with the contractor to make sure local authorities have approved
plans and that you meet zoning regulations.

Make sure you have applied for federal, state, and local tax numbers.

Check with your contractor to make sure you have received all licenses
pertaining to your area.

Have a storage area available where you can store equipment, smallwares,
supplies, etc. as you receive them. This way you do not have to coordinate
with your contractor to receive items at the restaurant site.

Your first priority is to the building and supplying of your restaurant. Work
closely with your contractor. He will rely on you to explain the operation of
your business.
Do not assume anything!
Put everything you want done, in writing.
[Restaurant Name]
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Part 2: New Store Timeline and Checklist
On the following pages, you will find a series of checklists for the “opening
countdown.” Use the checklists to organize your opening activities.
Expect to spend at least one hour daily at the construction site to check
progress and supervise activities.
Week of _______________
 / Date
 ______
 ______
 ______
 ______
8 Week Checklist
Notes
Prepare pre-opening budget
Evaluate local broadline distributorsconsider the following
 Scope/lines of products available
 Delivery times/frequency
 Prices on key products
 Credit terms
 Electronic/Internet ordering options
 Other support services offered;
business reviews, consultation, staff
training,
Order cooking equipment
Order smallwares and tabletop items
 Flatware
 Tableware
 Glassware
 Sugar caddies
 Smallwares and kitchen utensils
 Salt & pepper shakers
 Table tents
 Vases
 _________________
 _________________
 _________________
 _________________
 ______
Setup utilities (gas, electric, phone, etc.)
 ______
Order beverage service
 ______
Order exterior signage
[Restaurant Name]
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 / Date
8 Week Checklist
Notes
 ______
Order POS system
 ______
Establish insurance
 ______
Start ordering/acquiring store decor
 ______
 ______
Establish menu prices and order
applicable materials – menu board
lettering, menus, etc.
Apply for necessary licenses
 Heath department
 Food manufacturer
 Water department
 Business license
 Sales & use tax
 Liquor license
 ______
Check local health codes/ordinances
 ______
Determine requirements for alcoholic
beverage server

Determine local certification
requirements (HACCAP training)

Order office equipment
 Copier
 Fax
 Computer
 Calculators
 _____________
 _____________

Order office furniture
 Desk
 Chair
 Filing cabinet
 _____________

Establish payroll processing service
[Restaurant Name]
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Week of _______________
 / Date
7 Week Checklist
Source Notes
 ______
Arrange for moving company, if needed
 ______
Check status of following licenses:
 Heath department
 Food manufacturer
 Water department
 Business license
 Sales & use tax
 Liquor license
 ______
Check Status of following tax numbers:
 Sales
 Federal
 State
 Local
 ______
Establish banking
 ______
Obtain bids on the following services:
 Local trash pick-up
 Grease removal
 Exterminator
 Laundry
 Appliance repair
 Fire extinguishers
 Music system
 Alarm & security system
 Knife and blade sharpening
 Window washing
 Dishwasher service
 _____________________
 _____________________
 _____________________
 ______
Acquire software needs (MS Office,
scheduling, food management software)
 ______
Determine emergency plans, exit
procedures and create maps
 ______
Acquire music system or service
[Restaurant Name]
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 / Date
7 Week Checklist
 ______
Finalize POS decision.
 ______
Select pre-opening interview site.
 ______
Organize pre-opening parties (press
events, VIP, contract supplies…)
Source Notes
 ______
 ______
 ______
[Restaurant Name]
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Week of _______________
 / Date
6 Week Checklist
Source Notes
 ______
Order “Opening Soon” and “
Now Hiring” banners for
windows
 ______
Order “Grand Opening” banner
 ______
Order plastic engraved signs –
Ladies, Men, No Smoking,
Delivery Hours, Etc.
 ______
Set up order books
 ______
Set up maintenance and
cleaning calendar
 ______
Set up inventory system
 ______
Conduct walk-through with
contractor
 ______
Check inspection dates
 ______
Prepare “Help Wanted” ads
 ______
Receive tax numbers
 ______
Identify staffing needs and
develop action plan for meeting
staffing needs
 ______
Retain full set of building and
equipment plans for operational
files
 ______
Acquire mandatory posters
 ______
Acquire children amenities (high
chairs, boosters, crayons, etc.)
 ______
Setup communications for
office, fax, pagers, and hostess
stations equipment

Setup up credit card merchant
accounts

Source employee nametags and
uniforms
[Restaurant Name]
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 / Date
6 Week Checklist
Source Notes
 ______
Acquire entertainment permits,
and list of potential entertainers
 ______
Acquire menu materials covers, inserts, to go menus,
catering, children
 ______
Select accounting service or inhouse bookkeeper and acquire
software
 ______
Develop invitation list for preopening parties and order
invitations
 ______
 ______
Order Restroom accessories
 Hand towels/dryer
 Soap dispenser
 Trash receptacles
Order valet stand and key
control system
 ______
 ______
 ______
[Restaurant Name]
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Week of _______________
 / Date
5 Week Checklist
Source Notes
 ______
Set up equipment maintenance log
book
 ______
Order office and miscellaneous
supplies
(See office supply checklist)
 ______
Finalize vendors for food/paper
products and set up delivery schedules
with vendors (and commissary) –
include backup vendors
 Produce
 Dairy
 Meat/Poultry
 Paper
 Dry Goods
 Beverage
 _________________
 _________________
 ______
Place “Help Wanted” ads
 ______
Purchase training materials for food
safety training
 ______
Develop deposit procedures (establish
armored car service or other)
 ______
Set up fire and health inspections
 ______
Finalize food and supply orders for
training, mock shifts, and opening week
 ______
Develop birthday policy (special
dessert, song, etc.)

Label valves and check for compressor
accessibility

Label switches, breakers, and check for
accessibility
[Restaurant Name]
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 / Date
5 Week Checklist
 ______
Setup employee filing system

Acquire first aid box

Source Notes
Acquire bids and select vendors for
 Interior plants
 Landscaping

Acquire janitorial equipment (wet floor
signs, mops, buckets, vacuum, trash
receptacles)

Create seating chart and waitstaff
sections

Setup petty cash

Acquire tip trays, and check
presentation folders, if not provided
from merchant account provider

[Restaurant Name]
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Week of _______________
 / Date
 ______
 ______
4 Week Checklist
Source Notes
Receive case work & furniture:
 Counters
 Cabinets
 Menu board frame
 Tables
 Chairs/bar stools
 _________________
Select services from bids
 Local trash pick-up
 Grease removal
 Exterminator
 Laundry
 Appliance repair
 Fire extinguishers
 Music system
 Alarm & security system
 Knife and blade sharpening
 Window washing
 Dishwasher service
 _____________________
 _____________________
 _____________________
 ______
Prepare/schedule interviews
 ______
Prepare training schedule
 ______
Prepare opening week schedule –
schedule heavy
 ______
Determine emergency equipment
shutoff procedures
 ______
Acquire internet service provider
 ______
Acquire kitchen clock, tools and tool kit
 ______
Receive linens
[Restaurant Name]
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 / Date
4 Week Checklist
Source Notes
 ______
Send out opening party invitations
 ______
Review OSHA requirements with
management
 ______
Parking lot striping and handicap space
requirements

Create job aids (pictures of menu items,
procedure steps, etc.) for kitchen

Send out press releases to local media

Setup POS/register training for
management and crew

[Restaurant Name]
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Week of _______________
 / Date
3 Week Checklist
Source Notes
 ______
Receive smallwares
 ______
Obtain sub-contractors’ telephone
numbers
 ______
Set up installation of beverage service
 ______
Interview staff
 ______
Plan/prepare training sessions
 ______
Assemble the following new employee
supplies
 Applications
 Uniforms
 Employer-employee agreements
 W-4 & I-9 forms
 Cash register policies
 Employee Handbook
 ______________________
 ______________________
 ______
Obtain following supplies
 Bags and night deposit keys
 Deposit stamps and deposit slips
 Coin rolls and bill bands
 ______
Install and inspect alarm system
 ______
Install fire extinguishers
 ______
Assign employees for HACCAP training
& certification
 ______
Install ice machine, determine backup
provider
 ______
Order initial food for training
 ______
Initial paper goods order
[Restaurant Name]
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 / Date
3 Week Checklist
Source Notes
 ______
Create detailed inventory worksheets
(count sheets)
 ______
Acquire janitorial cleaning supplies
(carpet, tile, floor cleaners, spot removers,
gum solvent)
 ______
If required, assign employee(s) for
certification training for alcoholic
beverage serving
 ______
Conduct alcoholic beverage training
 ______
Inspect Ansul system
 ______
Prepare order and delivery schedule for
vendors
 ______
Create control system for padlocks for
cooler doors
 ______
Install and test POS system
 ______
Prepare a manual to house all
equipment maintenance and repair
instructions
 ______
Conduct a safety audit
 ______
Acquire wine training program from
wine vendor
[Restaurant Name]
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Week of _______________
 / Date 2 Week Checklist
Notes
 ______
Receive tables, chairs, table tops, benches
 ______
Test all equipment
 ______
Install canopy/awning/canvas
 ______
Finalize hiring
 ______
Finalize training schedule
 ______
Post the following:
 Laminated Personnel Poster
 OSHA
 FLSA
 ADA
 EOE
 The Heimlich Maneuver poster
 Safe Lifting poster
 ______
Check walk-in and refrigeration
temperatures
 ______
Start construction punch list
 ______
Clean and sanitize walk-in
 ______
Receive and set up shelving for walk-in and
dry storage
 ______
Label shelving
 ______
Calibrate temperatures for:
 Fryers/Griddle
 Oven
 Stove
 ____________________
 ____________________
 ____________________

Set exterior signage light timer
 ______
Acquire hostess stand supplies (reservation
book, call clock, pencils, notebook)
[Restaurant Name]
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 / Date 2 Week Checklist
Notes
 ______
Place initial alcoholic beverage order
 ______
Determine light levels and label for each
period of the day
 ______
[Restaurant Name]
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Week of _______________
 / Date
1 Week Checklist
Notes
 ______
Receive supplies
 ______
Hang inside décor
 ______
Clean all equipment, smallwares, and
stainless steel
 ______
Hold final inspections
 ______
Receive certificate of occupancy
 ______
Complete equipment warranty cards
 ______
Run ice machine/empty/sanitize/refill
 ______
Finalize opening week schedules
 ______
Buy change and small bills from bank
 ______
Receive initial orders
 ______
Finalize clean-up of interior and exterior
 ______
Wash windows
 ______
Install plants
 ______
Continue construction punch list
 ______
Conduct training – final certification
 ______
Conduct practice run (dress rehearsal)
 ______
Complete pre-opening checklist
 ______
Take an opening inventory on all food and
beverage items
 ______
Receive initial change order from the bank
[Restaurant Name]
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Vendor Products/Services Checklist
Product/Service
[Restaurant Name]
Vendor
Sales Rep
17
Phone
Status/Comments
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Office Items Checklist
Item
# In Stock
Par Quantity
# Needed
Basic Supplies
Pens
Pencils
Paper clips
Tape
Rubber bands
Thumb tacks
Stapler
Staples
Stapler remover
Hole puncher
White-out
Scissors
Letter opener
Blank manila folders
Hanging files
Legal pads
Dry erase markers
Post-it pads
Highlighter
Envelopes
10
6
2 boxes
3 rolls
2 boxes
1 box
1
2 boxes
3
1
2 bottles
2 pair
1
25
1 box
2
1 pack
4
1
2 boxes
Cash Register
Counter printer rolls (cases)
Kitchen printer rolls (cases)
Counter printer ribbon (cases)
1
1
1
Filing and Storage
3 ring binders
Sheet protectors
Hanging folders
Manila folders
File folder labels
Clip boards
2
2
25
25
1 pack
6
Computer and Register Equipment
Add machine rolls
CD’s
Deposit tape books
[Restaurant Name]
1 pack
1 pack
2
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Office Items Checklist
Item
# In Stock
Label machine tape
Par Quantity
# Needed
2 rolls
Paper
2 packs
2
1 pack
1 pack
2 packs
White computer paper
Spiral notebook
Legal paper
Composition notebooks
Index cards
First aid supplies
Band aids
Burn ointment
Burn cream
Aloe
1 pack
1 tube
1 tube
1 tube
Advertising Items
Menu’s
Business cards
100
100
Miscellaneous
Matches
Hooks
Lighters
1 book
1 pack
4 long
Printed Supplies
Applications
Counseling sheets
W-4 forms
Till count slips (pads)
Receipt voucher pads
Negative sales and comp meal vouchers
Interview questionnaires
I-9 forms
Injury reports (customer)
Injury reports (employee)
Safe count sheets
Daily sales sheets
Daily sales envelopes
[Restaurant Name]
100
50
50
4 pads
2 pads
50
3
50
25
25
60
60
60
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Part 3: Local Store Marketing
This section is designed to provide you with the tools necessary to market your
restaurant within your trading area and throughout your community. By using a
variety of techniques to call attention to your new restaurant opening, you can
significantly enhance your image throughout the community.
Always remember that the best marketing program is delivering guest
satisfaction through outstanding restaurant operations daily. However to a
well-run operation, local marketing can truly deliver more customers and
increased sales and profits.
Local store marketing is a proven way to build business through targeted
programs implemented in your trading area. Done correctly, local store
marketing can establish your location as a restaurant of choice, build
community goodwill, increase your base customers and even create an image
of the place to go for the best [insert signature item] in the business.
The first steps to building a successful grand opening plan are:
Step 1:
Pick a date – the best day for a Grand Opening is a [Choose weekday
or weekend]. Don’t rush yourself. Be sure your store is in perfect
running order and your staff is hired and trained.
Step 2:
Establish a budget.
Step 3: Hang a ‘Coming Soon’ Banner – Hang the banner prominently on
your storefront 45 days prior to opening.
Once you have those three steps in place it is time to prepare your local store
marketing and grand opening plan.
Trade Area Survey
You will begin by filling out the Trade Area Survey as completely as possible.
The purpose of this process is to:
[Restaurant Name]

Help you understand and envision the store’s dynamics and its customers.

Help you focus on the key marketing opportunities for this particular
location.

Provide a guide for developing a marketing plan.
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Trade Area Survey
Trade Area Descriptions
(Insert a street map of the area indicating the new restaurant location.)
1. This site is best characterized as (check the most relevant)
 Suburban
 Downtown
 College
 Other ____________________
2. Describe the area in terms of its neighborhoods, retail intensity, old or new, etc.
3. Is the traffic
 Heavy
 Moderate
 Light
 Heavy at rush hour only
4. Describe the general customer demographics in your area. (Families, singles, age, income,
etc.)
Store Location Description
(Insert a picture of your store from the street.)
1. Is your unit:
 Freestanding
 Located in a strip mall
 Other ___________________________
2. Describe parking, accessibility, visibility, etc.
[Restaurant Name]
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3. What type of street is the store located on? (Commuter thoroughfare, at intersection, at traffic
light, etc.)
High Traffic Areas/Area Activities
1. List the major activities conducted in the area.
2. List the major gathering places in the area.
3. List the major groups and organizations in the area. (Chamber of Commerce, bowling league,
etc.)
4. List the major employers in the area.
5. List the major events that take place in the area. (Include dates)
6. Describe any weather and seasonal considerations (I.e. is this a tourist location, and if so,
what is the high season?)
[Restaurant Name]
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Store Profile
1. Projected average weekly sales = $ __________
2. Projected average weekly customer count = __________
3. Describe the store in terms of signage and location. (On the morning side of the street, if in a
mall, where? etc.)
Media and Public Relations Information
1. List the media you may use for advertising. (Television, radio, print, etc.)
2. List the local media you may use for public relations. (Publications you would send a press
release.)
Competitive Analysis
1. Note general comments regarding area competition and see chart on next page.
[Restaurant Name]
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Competitive Analysis Chart
Name
[Restaurant Name]
Distance
from Store
Core
Product
Product Price
Range
Marketing
24
Strengths/
Weaknesses
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Cross Promotions Contact Form
Develop a page for each organization, neighboring store, etc. that you are interested in targeting
for potential cross promotion.
1. Business name: ____________________________________________________________
2. Address:__________________________________________________________________
3. Key contact: ______________________________________________________________
4. Customer demographics of the business: ________________________________________
5. Cross promotion ideas (check all that apply)
 Coupon distribution from their store(s)
 Joint store offers
 Giveaways
 Sampling at an event at their store(s)
 Product trade
 Other __________________________________________________________________
6. Sampling opportunities (consider products, quantity, and cost of promotion.)
 ________________
 ________________
7. Person responsible for coordinating this cross promotion: __________________________
8. Target date, time, and location of cross promotion: _________________________________
[Restaurant Name]
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Potential Groups Contact Form
Develop a page for each group, including the following information:
1. Business or organization name: _________________________________________________
2. Key contact(s): ______________________________________________________________
3. Address: ___________________________________________________________________
4. Telephone number: __________________________________________________________
5. Fax number: ________________________________________________________________
6. Number of people in group: _______________
7. When does the group meet: ________________
8. Notes on what the group likes to order:
[Restaurant Name]
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Event Coordination/Contact Form
List any well known sports events, parades, fairs, festivities, etc. in the area:
Event Name
1.
Contact
Date Your Involvement
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
[Restaurant Name]
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Grand Opening Advertising
Below is an outline of the grand opening advertising plan.
Grand opening budget $ __________
(The grand opening budget should be limited to
media and events that communicate the store’s grand opening.)
Grand Opening Elements
1. Print advertising – estimated cost = $________



Recommend placing 3-4 ads surrounding your store opening.
Recommend using a combination of local and regional publications.
Newspaper ads should be scheduled to run just prior and just after your
actual opening day.
Make sure you ad includes your exact location and any opening
specifics you may want to include.
2. Radio estimated cost = $________







[Restaurant Name]
Recommend negotiation a remote with your buy.
Recommend buying a minimum of one week to air during [insert your
area’s morning commute time] and [insert your area’s evening
commute time] drive time on at least two stations whose audience
demographics are consistent with your restaurant.
Negotiate radio-advertising agreement four weeks prior to opening. Ads
should run during the first month of opening.
Make sure station reaches your target customer.
Negotiate your own radio deals. Call the advertising managers at local
stations and suggest an even trade of food for radio announcements.
Have uniformed employee deliver food and goodies to on-air
personalities.
Offer gift certificates and provide them to the station as on-air
giveaways.
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3. Public relations:





Create media kits - A media kit is a folder containing press release,
company history background information, photographs and other
material to which a report can refer when writing a story.
Distribute press kits with samples to local radio, TV and newspaper
offices.
Contact media for interest.
Greet media personally on opening day.
Follow-up – The day after the event, call and thank any reporter who
covered your event. Write thank you notes to key contacts and other
organizations that took part in your grand opening event.
4. Printing and other giveaways estimated cost = $________

Samples, blitzing coupons, grand opening party invitations, balloons,
etc.
5. Track your marketing efforts – This is an important element in your
grand opening strategy. Not only does tracking help determine whether
your efforts were successful, but it helps you learn about initial customer
perceptions of your restaurant and your product.




[Restaurant Name]
Measure opening day numbers.
Collect newspaper clips and/or tapes of broadcast coverage.
Note stream of traffic immediately following the events.
Analyze customer comment cards.
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Media Schedule
Newspaper/publication
Ad Size
Cost
Radio Station
Radio Spot
Cost
Television
Television Spot
Cost
Direct mailing
Postcard offer
# of
pieces
[Restaurant Name]
Deadline
Drop Date(s)
Offer
Start/End
Date
Offer
Deadline
Start/End
Date
Offer
Cost
Drop date(s)
Expiration
Deadline
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Blitzing Schedule
Blitzing is delivering sample products to area businesses and media contacts, and leaving behind
menus and coupons, along with a dose of good cheer and grand opening excitement!
Day/Time
1.
Blitzing Team
Businesses/Media
2.
3.
4.
5.
6.
7.
8.
9.
10.
[Restaurant Name]
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Ongoing Marketing Plan
The purpose of the ongoing marketing plan is to determine the amount of
money you have to spend and how you are going to spend it.
Budget:


Projected annual sales = $__________
Marketing budget (2% or 3% of annual sales) = $______________
Strategy:




Increase trial and awareness
Improve customer frequency
Build check average
Enhance community involvement
Target Audience:
Think about your business in day parts: weekday breakfast, weekday lunch,
weekday dinner, and weekends. Choose your marketing activities based on
your largest opportunities.
Monthly Calendar:
A monthly calendar is a great way to track your marketing impact and see how
your efforts affected the business.


[Restaurant Name]
Blank calendar to track sales, customer counts, and check averages.
Transfer all marketing activities on the calendar and update weekly.
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Part 4: Employee Hiring
The success to your restaurant opening and continued operation is due in large
to your employees. It is imperative that you spend the proper amount of time
recruiting, interviewing, selecting and training your employees.
Before you can begin recruiting it is important to know what positions you are
hiring for and how many positions you need to fill.
Since you are opening a new restaurant you will need to fill all positions. The
best place to start is to review the job descriptions. Read through each job
description and make notes on what the main responsibilities are for each
position and what characteristics you will look for in your new employees.
This will help in putting together advertisements and flyers for recruiting.
When it comes to the number of people you will need to hire it will vary. But,
in most cases you will initially need to hire more people when you first open
your restaurant to handle grand opening and opening promotions, then when
you are under normal operations.
Estimated New Restaurant Hiring Needs:
 General Manager =
________
 Assistant Manager(s)= ________
 Shift Manager(s) =
________
 Front-of-house =
________
 Back-of-house =
________
Remember, you usually need to interview three people to find one good new
hire. So, you will want to take that in consideration when recruiting and setting
up interviews.
[Restaurant Name]
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Recruiting
Now that you know what you are looking for, the next step is to recruit.
Here are some suggested recruiting sources:

Newspaper ads

Placement services

Vocational counselors at area schools

State employment services

High schools/colleges

Our other restaurants
Keys to Effective Recruiting
[Restaurant Name]

Know what you are looking for – Review job descriptions.

Ensure ads/flyers correctly describe the position and location of your
business.

Practice selling your restaurant to applicants. – Why should they work for
you?

Make sure employees at your other restaurants, business associates,
friends, etc. know that you are hiring.

Have job descriptions available at the restaurant or interviewing location for
applicants to examine.

Make sure “Help Wanted” signs are clean and visible.

Have managers or other personnel at the restaurant location ready to hand
out applications upon request.

Set specific hours for interviewing. You can do this by indicating this on an
ad. “Open interviews for [restaurant name] from 1pm–3pm at….”
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The Interview Process
The next step is to bring in your applicants for interviews. Below are steps to a
successful interview process:
[Restaurant Name]
Pre-screen applications:
After receiving a number of applications, read
through them carefully and select the most
promising candidates. In each case, use the job
description to help you determine if the
applicant would be a good match.
Check References:
For candidates you plan to interview, check
both work and school references. In either case
you should try to determine the applicant’s
performance, attitude, and work habits.
Identify the benefits of selecting the right
person for the job.
Schedule Interviews:
After you identify the best candidates, set up
an interview schedule. Select days and times
when you can conduct the interviews without a
lot of interruptions.
Conduct Interviews:
The interview is probably the most challenging
aspect of the hiring process. In general, you
should attempt to make the candidate feel
comfortable and free to talk openly.
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Interview Worksheet
Applicant: ____________________ Date: __________ Interviewer: ______________
Set The Climate: Thank you for taking the time to talk with us about our open position. This
morning/afternoon I will be asking you questions about your application, telling you more about
the position and then giving you the opportunity to ask any questions.
Job Interest
Why do you want to work for [restaurant name]?
Why are you looking for work?
Are there any days, nights, or weekends you can not
work?
What salary do you expect to earn from this job?
Work History
Have you ever been employed by [restaurant name]
or its franchises?
Where have you worked before? What did you like
and dislike about the job?
Why did you leave your last job?
How would your previous manager/coworkers
describe you?
What kinds of tasks do you like doing?
What tasks don’t you like?
Tell me the most stressful time you have ever had on
a job? What did you learn from that time?
How would you describe your work ethic?
When handling money, has your register ever been
+/- $5.00?
If you suspected another employee of theft, what
would you do?
What do you think makes a good manager?
Customer Relations/People Skills
How do you feel about serving customers?
What would you say to a customer who told you they
were unhappy with the service they received?
[Restaurant Name]
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What would you say to a fellow worker who asked you
for help with something?
Why should I hire you?
Supervision (For hiring supervisors and managers)
What has been your experience in hiring employees?
What characteristics would you look for in an
applicant?
How do you evaluate performance?
How would you lower employee turnover?
What have you done to control employee theft?
How would you develop teamwork?
How would you reprimand an employee (e.g.
tardiness)
What kind of discipline procedures have you used?
Tell me about the last time you had to terminate an
employee?
Have you ever trained anyone before? Describe.
Financial Controls
Describe your experience with cash control
procedures
What were your labor costs and your goal? Your
controls?
Are you familiar with “Food Costs”? Describe.
What experience do you have with financial reports?
How can they help you run the restaurant?
Provide Relevant Information
* Hours of work
* Dress Code
* Schedule (store/office times)
* Training Wages
Close the Interview
Ask applicant if they have any questions.
NOT HIRED/UNDECIDED: If applicant is not hired immediately, tell applicant that we will be
reviewing all candidates and contacting those who most closely meet our needs. Thank
applicant.
HIRED: If hired, applicant should complete new hire paperwork. Thank applicant and tell them
that you look forward to seeing them at Orientation scheduled: _____/_____(Date/Time)
[Restaurant Name]
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Questions you may NOT ask during an interview:
Sex and
Marital Status
Race
National
Origin
Religion
Age
How do you
get along with
other women?
Do you get
along with
people of other
races?
Are you
offended by
Polish jokes?
Are you a
member of any
church?
How old are
you?
Do you have
any children?
What kind of
neighborhood
do you live in?
Are your
relatives from
the old
country?
What is your
religious
preference?
When do you
plan to retire?
Is your spouse
employed?
Do you own or
rent?
Were you born
in this country?
Are there any
religious
holidays you
can’t work?
Would it bother
you to have a
boss younger
than you?
Are you
pregnant?
What kind of
accent is that?
What
nationality is
your name?
Do you believe
in god?
How do you
get along with
younger
people?
Do you have
childcare
issues?
Have you ever
been arrested?
Do you speak
a foreign
language?
How do you
feel about
people of
different
religions?
Can you keep
up with the
younger
people?
Are you
married?
How do you
feel about
people of other
races?
Which clubs,
societies or
lodges do you
belong to?
Do you have
your own
vehicle?
What political
organizations
are you a
member of?
Just remember to keep the interview professional and not personal. Stay away
from any personal questions during the interview process.
Also at no time may you write comments on a persons application form. Keep
notepaper or post-its available for quick notes regarding applicants.
[Restaurant Name]
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Orientation
Once you have selected your new employees through the interview process it is
time to orient them to [restaurant name].
Before you begin your orientation you will need to gather new employee
packages for each person. Assemble the following for each employee:
New Employee Package:

Employee Handbook

I-9 and W-4 Forms

Employee Information Sheet

______________________

______________________

______________________
Orienting a new employee is critically important. The orientation is your new
employees’ first real exposure to the job. It sets the tone and establishes the
new persons’ expectations.
Your objectives for the orientation are:

Introduce them to rest of the team.

Develop familiarity with equipment.

Show where supplies and products are stored.

Explain the routine the employee will follow at first.

Supply all needed materials, including reference manuals, booklets, rules,
guidelines, and uniform.

Review important rules and policies.

Go over the training schedule and objectives.

Explain all necessary forms that must be completed and signed.
Typically, your orientation will take two days. Cover basic information on the
first day. Then add more information on the second. This will give new hires
time to sort out information and not become overwhelmed.
[Restaurant Name]
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Here is a sample orientation schedule:
Day 1 – Orientation
1. Complete basic payroll information.
2. Handout and review key forms:

Employee Handbook

Employee Information Sheet

Employee Agreement Form
3. Ask them to sign all forms and place in file.
4. Give a tour of the restaurant, including:

Where to leave personal belongings and change into uniform.

The kitchen and major equipment.

Where supplies are kept.

Where safety equipment is kept.
5. Introduce them to their co-workers/managers.
6. Have them sample products and discuss them.
7. Show them how to use the time clock and explain proposed schedule.
8. Tell them about payday process.
Day 2 – Orientation
1. Ask for and answer questions from Day 1.
2. Review all safety procedures
3. Review any information you didn’t have time for on Day 1.
4. Explain employee benefits.
5. Explain how performance will be evaluated.
6. Explain the training program they will complete and provide them with the
training schedule.
7. Give applicable training materials to new employees, for review prior to
training.
The way you conduct orientation is the first example of how you manage
people! So take your time and do it right the first time.
[Restaurant Name]
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Part 5: The Training Process
New employee training is a crucial element to your grand opening. The first
impression your restaurant makes on new customers will be by your
employees. It is important to take the time to plan and execute a
comprehensive training program for all new employees.
Where to start:
Before you can begin training make sure the following items are in place:
 Construction is complete, store is cleaned.
 The certificate of occupancy is in place, as well as, all licenses for
operation.
 All equipment is installed and running.
 Employees are scheduled for training sessions.
 The proper amount of product is ordered for training and opening
week.
 Trainer(s) is assigned to the training.
 An orientation has been given prior to training and all employee
paperwork has been completed.
 All training materials are at the training location (books, videos, etc.)
Schedule & Conduct Training
Training for a new restaurant is different than training employees for an
existing restaurant. In most cases, a new store opening will require hiring and
training a large number of employees all at once. This can be logistically
challenging.
Here are some suggested training approaches:
 Divide the training into two identical sessions. A morning and
afternoon training session.
 Divide the employees into two groups and assign them to either the
AM or PM session.
 Within a session, conduct classroom training as a group.
 For practical training, break the restaurant into training stations, and
then divide the employees between the stations. Periodically rotate
employees through stations. You will need multiple trainers,
depending on the number of concurrent training stations.)
[Restaurant Name]
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Group A: Morning Session
Sample Schedule
Day 1
Day 2
Last Day
8:00 am
Intro (All)
8:00 am
Review (All)
8:00 am
Preparation for open
house (All)
8:30 am
Sanitation & Safety (All)
8:30 am
Customer Service (All)
9:00 am
Open House (All)
9:00 am
Station 1: Register – (A)
9:00 am
Station 1: Drinks/Coffee (A)
11:00 am
Review (All)
11:30am
Receive Opening
Schedule (All)
12:00pm
Clean (All)
10:00 am
11:00am
12:00pm
Station 2: Dining Room (B)
Station 2: Drive Thru/Take Out (B)
Station 3: BOH/Prep (C)
Station 3: Cleaning (C)
Station 1: Register (B)
10:00 am
Station 1: Drinks/Coffee (B)
Station 2: Dining Room (C)
Station 2: Drive Thru/Take Out (C)
Station 3: BOH/Prep (A)
Station 3: Cleaning (A)
Station 1: Register (C)
11:00am
Station 1: Drinks/Coffee (C)
Station 2: Dining Room (A)
Station 2: Drive Thru/Take Out (A)
Station 3: BOH/Prep (B)
Station 3: Cleaning (B)
Clean/Quiz (All)
12:00pm
Clean/Quiz (All)
Final Training Notes
The importance of new restaurant training is to ensure that employees have
enough time to feel comfortable with their job. The best way to do that is to
give them as much hands-on experience as possible. If this is not the first store
in the area, send employees to the existing establishment for practical
experience with customers.
If this is the first store in the area, you will have to simulate the working
environment with role-plays and practice with other employees. Also, try
hosting an Open House. Invite family and friends for an Open House. This is a
great way to give your employees practice time that is realistic, yet nonthreatening.
With well trained employees you can feel confident about the service that your
customers will receive. This will allow you more time to concentrate on the
management aspects of the opening.
[Restaurant Name]
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Part 6: Pre-Opening Checklist
This checklist is to be filled out 1-2 weeks prior to opening. This form is designed to help you
identify any areas that immediate attention prior to opening your restaurant.
Store Location: __________________________________ Date: _______________________
Projected Opening Date: ___________________________ Manager: ____________________
Equipment
Comments/Issues
Outside Area
Install/Running
Initial
Outdoor Lights
Outdoor Signage
Outdoor Furniture
Awning
Parking Lot
Sidewalk
Window logo/decals
Hours of business
Dining Room
Tables/Chairs
Condiment Stands
Waste Receptacles
Dining Room Lights
Plants
Pictures
Floor
Sound System
Host Stand
Rest Rooms
Toilet/Sink/Urinal
Waste Receptacles
Soap Dispenser, Tissue
Dispenser, Towel
Dispenser
Hand Wash Sign
ADA Compliance
Mirrors
Service Line
Cup/Lid Holders
Drink Equipment
Soda Tower
Cash Register
Hand Sinks
Counter
[Restaurant Name]
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Equipment
Tea Equipment
Comments/Issues
Install/Running
Initial
Kitchen Area
Fryers
Sinks
Sandwich Station
Order table
Walk-in Cooler/Freezer
Ice Maker
Griddle
Steamer
Reach-in
Cooler/Freezer
Freezer
Garbage Cans
Vent Hood
Oven
Back Area/Storage
Coat rack/Lockers
Mop Closet/Hooks
Cleaning System
Soda System/Chain for
CO2
MSDS
All Areas
Ceiling Vents
Walls/Baseboards
Heat/Air System
Emergency Lighting
Miscellaneous
Fire Extinguishers
Wash Hand Sign(s)
Additional Notes:
Opening Approved by: _____________________________________ Date: _______________
[Restaurant Name]
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Conclusion
A store opening is an exciting time for everyone. Taking the steps outlined in
this manual will assist you in ensuring a smooth opening. This will allow you
to enjoy the process – and hopefully years of success with your new store.
Congratulations and Good Luck!
Key Contact Numbers
Name
[Restaurant Name]
Position
Phone Number
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