Bring the menu, floor, kitchen and checkout into one opening routine.
Start with today’s service
An opening check should reflect the shift you are about to run. Confirm reservations, expected groups, staffing and unavailable items before the front door opens. Assign one person to communicate changes to the floor and kitchen.
- Review today’s menu and sold-out items.
- Confirm table areas and staff assignments.
- Share changes with both counter and kitchen teams.
Walk the order path
Use an agreed training or test workflow to verify that the right destination receives the order and that the text is readable. Check the kitchen display, receipt printer, paper supply and device charging. A printer power light alone does not show that routing is correct.
Do not place an unmarked live order just to test equipment. Agree how training orders are identified and cleared before the shift.
Check the guest-facing experience
Look at the customer display from the guest’s side. Check the screen angle, reader placement and receipt options. Keep cables out of the way and give customers enough space to review the total privately.
Staff should know who to contact when a payment result is unclear. An uncertain response is not a reason to immediately charge the customer again.
Close the loop with the team
Finish with a short briefing: what changed, which devices are in use and who handles exceptions. Save longer training for a separate session. A concise opening routine works because it gets repeated every day.
