Day -3:
Prep & Inventory:
- Menu Finalization: Confirm & print menus, cost sheets, & allergen lists.
- Inventory Control: Double-check all food & beverage inventory. Order any missing items for day 1.
- Mise en Place: Prepare ingredients & sauces for commonly ordered dishes. Label & store properly.
- Equipment Check: Test all kitchen & service equipment. Ensure proper functionality & cleanliness.
- Cleanliness & Hygiene: Deep clean the entire restaurant, including dining area, kitchen, restrooms.
- Tabletop Set-up: Prepare tables with silverware, napkins, condiments, etc. (adjust for your concept).
- Restroom Essentials: Stock restrooms with toiletries, paper towels, etc.
Staff & Training:
- Shift Schedules: Finalize staff schedules for all 3 days. Brief everyone on their roles & responsibilities.
- Menu Training: Conduct staff training on the menu, ingredients, preparation methods, & order flow.
- Service Training: Train staff on greeting, taking orders, handling payments, & addressing customer inquiries.
- Dry Run: Simulate service with staff to identify & address any issues with workflow, timing, or communication.
Marketing & Promotion:
- Social Media: Generate excitement with teasers & sneak peeks on social media platforms.
- Local Outreach: Inform nearby businesses & residents about the soft opening through flyers, emails, or banners.
- Limited Reservations: Offer limited reservations to generate buzz & control guest volume.
Day -2:
Final Touches:
- Decor & Ambiance: Set the mood with lighting, music, flowers, or any thematic elements.
- Signage & Information: Place menus, specials boards, exit signs, & restroom signage prominently.
- Safety Protocols: Review fire safety procedures & first aid kit location with all staff.
- Test Run: Conduct a full test run with staff, simulating actual service with pre-invited guests. Address any final hiccups.
Day -1:
Soft Opening Day:
- Set Up & Preparations: Open early & ensure everything is prepped & ready for service.
- Staff Briefing: Gather staff before opening, reiterate expectations & communication protocol.
- Guest welcome & feedback: Greet guests warmly & encourage them to provide feedback throughout the service.
- Monitor & Observe: Closely observe service flow, kitchen operations, & guest experience. Note any areas for improvement.
- Data Collection: Gather feedback through surveys, comment cards, or direct conversations with guests.
Post-Opening:
- Debrief & Review: Gather staff after each day to discuss successes, challenges, & identify areas for improvement.
- Data Analysis: Analyze feedback & make adjustments to menu, service, or operations based on guest input.
- Promotions & Adjustments: Use pre-opening data to refine marketing strategy & prepare for grand opening.
Remember:
- Be flexible and adaptable. Things might not go exactly as planned, so be ready to adjust on the fly.
- Focus on providing excellent customer service and gather valuable feedback.
- Use the soft opening as a learning experience to refine your operations before the grand opening.
Additional Tips:
- Have back-up plans for potential issues like equipment malfunctions or power outages.
- Prepare staff to handle challenging customers politely and professionally.
- Offer special discounts or promotions during the soft opening to incentivize guests.
- Take lots of photos and videos to document the experience and use for future marketing.
By following this checklist and being prepared for any challenges, you can ensure a successful soft opening for your restaurant and set the stage for a thriving grand opening.
I hope this detailed to-do list helps you prepare for your restaurant’s soft opening!