Commercial Kitchen Opening Checklist

Opening a kitchen is a large responsibility, ensuring that kitchens are on schedule and preparing the workspace for a safe, efficient and profitable day. Whether you manage a restaurant, run a bakery or are new to commercial foodservice, having a consistent opening routine ensures:

• Equipment reaches temperature in time


• Teams can start prep without delay


• Food safety standards are met


• Unnecessary wear, tear and downtime is avoided

This commercial kitchen opening checklist walks you through what to turn on first, what to check and how to set up your kitchen for the day ahead. 

Pre‑Shift Walkthrough: The First 5 Minutes

Before you start turning on equipment, it’s important to do a pre-shift walkthrough. These simple checks can ensure kitchen safety and starting the day goes smoothly. Here are what you’ll want to check beforehand:

• Check floors for leaks/water on the ground


• Make sure lights all turn on


• Verify doors to walk-ins and dry storage closed fully


• Listen for unusual noises from refrigeration units


• Ensure hood system and ventilation are unobstructed


• Check overnight/morning deliveries stored properly


• Assess inventory levels for the day


• Note any missing or low ingredients before prep begins

The “Warm-Up” Stage

Starting the equipment that takes the longest to reach operating conditions is the most important step in the checklist. Here are the essential equipment you need to start first, so they are ready in time:

• Exhaust hood & ventilation systems


• Ovens


• Steamers


• Braising pans


• Kettles

Heat the Line Equipment in Prep Order

Once the hood and major appliances are running, move to equipment used for the line and prep. Many of these units take less time to get up to temperature than ovens, but still require time before they’re ready to work.

• Flat tops, griddles & charbroilers


• Fryers


• Holding units


• Sous vide water baths or warmers

Cold Equipment Walkthrough & Setup

Even though refrigeration is always running, it’s essential to inspect units and ensure temperatures are within optimal range. Here are some of the checklist steps you should go through for refrigeration units:

• Confirm temperature points


• Check door seals


• Ensure airflow isn’t blocked


• Ensure prep cooler lids and covers fit properly


• Check ice machine production

Readying the Prep Area Setup

Prep stations and areas can take the most physical labor to prepare, but the tasks are usually easy to accomplish. Some steps you can take to prepare your prep area and get it setup include:

• Fill and label sanitizer buckets


• Sanitize cutting boards and prep tables


• Pull ingredients for prep


• Stock stations


• Label anything removed from original packaging


• Store allergen‑specific ingredients separately

Final Walkthrough

Before you are finished with the opening checklist, it’s good to do a final walkthrough. You’ll want to ensure that any of the following are completed:

• Check hot equipment reached temperature


• Verify prep coolers are stocked


• Restock towels, sanitizer, gloves, foil and paper goods


• Check grease trap and fryer filtration system


• Empty trash and recycling from previous night