Before the first order
| Area | Check | Who |
|---|---|---|
| Kitchen | Clean surfaces, gas and equipment safe, fridge and freezer temperature read | Kitchen lead |
| Food | Yesterday’s prep checked and dated; anything doubtful thrown away and noted | Kitchen lead |
| Stock | Count what runs out fastest; switch off what you cannot make today | Kitchen lead |
| Counter | Opening cash counted, printer loaded and tested, QR stand on each table | Cashier |
| Floor | Tables set, menus clean, washroom checked | Captain |
| People | Who is in, who is late, attendance marked | Manager |
During service
- One person watches the oldest ticket, not only the newest.
- A dish that runs out is switched off at once, so a QR order cannot ask for it.
- Every void, free plate and big discount gets a reason as it happens, not at night.
- A replaced dish is written down with why, because the guest paid once and you cooked twice.
- Food at the pass is carried and marked handed over, so a table is not left waiting.
After the last bill
| Area | Check | Who |
|---|---|---|
| Orders | No open bill left: everything paid, posted or explained | Cashier |
| Cash | Count the drawer against what should be there, and write down any difference | Cashier and manager |
| Waste | Record what was thrown away, with a reason | Kitchen lead |
| Food | Cover, date and store; fridges closed | Kitchen lead |
| Kitchen | Clean down; gas off; bins out | Kitchen team |
| Tomorrow | What to prep, what to order | Manager |
| Numbers | Sales, cash, waste and giveaways read once | Owner |
The cash count is explained step by step here.
Once a week
- Count your ten most expensive ingredients and compare with what should be left.
- Read the voids, free plates and discounts by person.
- Check your top dishes’ cost against their price; the food cost calculator does the sum.
- Deep clean one area, in rotation.
On the bill and in the kitchen
FSSAI has required food businesses to print their licence or registration number on bills. Hygiene rules for your licence are FSSAI’s, and they are not reproduced here: read them for your own kind of business. This checklist is a working routine, not a compliance document.