Restaurant Ramp Up Checklist - US Foods | Food Supplier ...



Restaurant Ramp Up ChecklistCommunication:InternalInform all former employees of your intent to reopen and their anticipated return-to-work date If you do not have a staff communication tool, check out Homebase, US Foods’ preferred partner for team communicationContact all of your Sales Reps to update them on your reopening plans and coordinate first delivery dateExternalUpdate voicemail and any recorded messaging DigitalUpdate Google My Business profiles with hours of operation Update website with opening date and hours of operationUpdate third-party applications with menu revisions and hours of operationUpdate any reservation platforms with new reservation counts and hoursLaunch social campaign around reopeningPromote menu changes, revised health and safety policiesStaffing: Evaluate staffing levels and determine voidsHold “refresh” training for servers, bartendersNew menu item training for kitchen and front-of-house staff membersFacilities:General Check fire extinguishers, smoke detectorsConsider adding plexiglass barriers for all hostess and cash stationsCheck status and schedule maintenance servicesTest HVAC systems, replace filtersContact and reactivate all utility services well in advance of reopeningCheck with local authority for possible reinspection by Health, Fire or Liquor Control departmentsWashroomsClean toilets and flush, wash sinks, clean mirrorsWipe down all surfaces and dispensers, sweep floorUpgrade hand sinks with hands-free hardware. Increase quantity of hand sinksExterior Parking lot free of trash and debrisRefresh landscapingLighting in working conditionChange sign messaging as requiredRemove awnings or umbrellas from storage and reinstall (if applicable)Return any benches, furniture and tables to their placesPlants and planters are returned to their placesPower-wash patio and outdoor furniture, sanitize tabletopsClean and sanitize outdoor service stationsTemperature ControlSet appropriate temperature controls for business hoursLighting(Re)set timer for lightsDoors and Security SystemEnable any automatic programming that may have been in place during a closureIf zone reporting had been adjusted prior to closing, adjust backMake any necessary changes to contact list for designated alarm respondent(s) Inventory:Evaluate current fresh and frozen food inventory to determine opening food orderEquipment:GeneralPlug in any portable and fixed appliances that had been unplugged prior to closingReactivate cancelled contracts Bar Coolers/Ice BinsStock ice binsRestock beer and wineUnder Counter CoolersPlug-in (if applicable)Restock Vents/HoodsAdjust vents for prolonged closure (check manufacturer instructions)Vacuum/cleanFryersFill with clean oilIce MachineTurn on waterTurn on electricFront of House: Dining Room/BarSet up dining room, patio tables, and bar seating Consider accommodating social distancing requirements and how they may impact your prior floorplanWipe down and sanitize tabletops, seating and bar tops Clean table bases and level tables as neededClean and sanitize mats and carpetingClean and sanitize hi-chairs and booster seatsClean trays and tray jacksAdd hand sanitizer station to entryway of restaurantSanitize vinyl menus and menu holdersPrint new menus if neededConsider using single-use, disposable menus or a digital menu for sanitation purposesClean and/or dust windows and windowsills, plants, décor items, light fixturesInventory and wash all china, flatware, serving pieces – reorder as neededDust and refill candle holders/votive lightsClean and sanitize server stationStock server station with glassware, water pitchers, all items as neededRefill all tabletop settings like salt and pepper shakers Bar/Beverage ServiceEvaluate liquor, beer, and wine inventory and place orderCheck and replace pour spouts as neededDust all bottles and shelvesClean and sanitize bar ice binsRefill bar ice binsRun plain water through coffee and tea machines, check filters and replace as neededClean, sanitize and restart frozen beverage machines (if applicable)Assess inventory of glassware, place order as neededRestock bar caddies with napkins, stirrers, strawsClean and sanitize all soda lines, run several servings to clear linesClean and fill fruit caddiesRe-engage the couplers on beer tapsGet draft lines cleaned again before serving resumes, run product through to clear linesTurn on CO2Back of House: Refrigeration/Freezers/Walk-InsEmpty ice machines, clean bins, run sanitizing cycle as directed by manufacturerReplace ice machine in-line filters, check water linesWipe down exterior and tops of ice machines/binsCheck to ensure working thermometers are in each refrigeration unitClean condensers, replace filters if applicableWipe down and sanitize all sandwich/prep units including cutting boardsCheck expiration dates of all product, discard product past expiration date Hot LineInitiate start-ups and/or performance checks on gas equipment per manufacturer’s instructionsRestock fryer filter pads and mediaClean and sanitize broilers, griddles, ovens and other cooking equipmentClean, sanitize and clear toasters, warmer drawers and conveyor ovens of crumbsClean and check for proper operation of hoods, filters, ductwork, fans, belts and fire suppression systemsClean and/or replace hood filters as neededCheck pilots and burners for proper operation. Adjust if necessaryCalibrate ovensInspect, repair or replace electric cords and plugs Prep and StorageClean and sanitize all worktables, under-shelves, utensil racks and serving linesSlicer: fully clean, sharpen blade, oil maintenance pointsInventory, clean, sanitize and restock utensils, cutting boards, knives, mixers, blenders, food storage containers, day dots and bagsInventory miscellaneous replacement parts for equipment, food processor blades, blender containers, can opener gears and blades – reorder as neededInspect, clean and sanitize can openers. Replace knife and gear if necessaryInspect, clean and sanitize portion-control scales. Check for accuracy and recalibrate if necessaryInventory, inspect and discard dry storage products as needed. Wipe down and/or replace/refill storage containerClean and sanitize shelving units and ingredient binsInventory all food items and place orders with suppliers. Take into consideration any new menu items/changes Dish Pit, Maintenance and JanitorialMake sure grease traps and floor drains are operational (add water)Confirm dish machine functioning/heating to tempInventory and restock janitorial supplies: fresh mop heads, green pads, trash bags, brooms, toilet paper, paper towels, cleaners and sanitizersClean and sanitize mop sinks and mop bucketsConsider additional or mobile handwashing sinks, sanitizing stations, touchless dispensers and a designated disinfector policyDust, clean and or replace stained ceiling tiles throughout the facilityAdd additional hand sanitizing stations at exit/entry pointsPower wash kitchen matsBusiness Administration Tasks:GeneralAssess any outstanding invoices from vendorsReplenish safeEvaluate cash flow and break-even numbersInform landlord of reopening dateInventory and replenish any necessary office suppliesSchedule meeting with USF Restaurant Operations ConsultantReview US Foods webinars for relevant informationPoint-of-SaleBring POS systems up to date to reflect menu and/or pricing changesReplenish cash drawersConfirm credit card system is onlineConsider Process and Procedure Changes:Take-Out and DeliveryInventory and order takeout containers, bags, tamper-proof labels, growlers, cupsInvestigate purchase of hot holding cabinets as takeaway business increasesSet up to-go procedures for deliveries and pick-upsStaffingRevise or implement training programsSanitation practicesHygiene policiesUniform changes/PPE proceduresRecruitmentHost a hiring eventEvaluate benefit offeringsDevelop a weekly labor schedule MenusConsider using single-use, disposable menus or a digital menu for sanitation purposesCleaning and SanitationInstitute a cleaning scheduleOrder and inventory worker PPE suppliesInstall hand sanitizer stations throughout operationHourly cleaning and sanitizing checklistsTo help build this habit, try setting a timer to clean the dining room every 30-60 minutes ................
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