Checklist

Station Setup & Opening Checklist (per station)

A practical, per-shift interactive checklist for each station (grill, fry, garde-manger, pastry, bar, etc.) that captures mise details, sanitizer checks, portioning verifications, speed targets, and daily prep amounts tied to forecast. Saveable entries make follow-up, reporting, and consistency easier.

Interactive Tool

Station Setup & Opening Checklist

Welcome — use this checklist to confirm your station is ready for the shift. Complete the required fields, note any issues, and save. This helps teams open faster, reduce early ticket errors, and keep quality consistent. If you link daily prep amounts to forecast figures, paste the reference in the forecast field.

Choose the station this checklist applies to.
Use YYYY-MM-DD for consistency.
Are required ingredients, pans, utensils, and garnishes in place and labeled?
Is the sanitizer schedule posted and the log available for the shift?
Scales, scoops, ladles, portion tickets available and working?
Did you verify portion sizes for at least two key items?
Has the station agreed on a reasonable target for time-to-first-service?
Enter target minutes for first ticket out (optional if not set).
Have daily prep quantities been prepared or recorded as planned?
List key items and prep amounts (example: chicken 30lbs; coleslaw 8qt). Paste forecast-linked values if available.
Optional: paste a link, file name, or note indicating which forecast or sales plan you used to set prep amounts.
Are holding units at correct temps?
Are refrigerators/freezers at target temps?
Are allergen callouts, labels or placards prepared?
Record any sanitation actions taken, PPE needs, or safety observations.
List any problems that need follow-up (equipment, missing ingredients, staffing). Leave blank if none.
Name of person responsible for fixing issues (optional).
Optional due date or shift for fixes.
Anything else the next shift or manager should know.
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