Free · Two printable pages · F&B

Run the outlet shift on paper, not on memory.

Two free one-page checklists for hotel restaurants, bars and banquets: the F&B Outlet Daily Shift Checklist and the F&B Service Standards Checklist. Built for supervisors, team leaders and young cooks at hotels without a full F&B manager.

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Outlet shift: open checks before the first guest is seated, a handover where outgoing speaks and incoming writes (NIL, never blank), and close checks before the last person leaves.
Service standards: allergens written and read back, every plate checked at the pass, and service recovery owned by the lead.
Sign-off lines for the outlet lead and the chef or kitchen lead. Print, put your hotel's name on them and run them on your next service.

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2 PDFs · A4 · one page each

Two free F&B checklists: the Outlet Daily Shift Checklist (Open, Handover, Close) and the Service Standards Checklist (Allergens, Plating, Recovery) — Free samples from the F&B Ops Pack. A4, each prints on one page.

How to use it

Download both PDFs (A4, one page each; on US Letter choose “Fit to page”).
Write your property and outlet name on the header.
Print the shift checklist for the stand and the service standards page for the pre-service briefing or the pass.
Run them for one real service and see what the team writes down.

If the stand writes on it, there's more

The free pages are shortened versions of F1 and F7 from the F&B Ops Pack ($49 one-time): the full F1 Outlet Daily Ops Word file and checklist with mid-service checks, F2 Temperature & Food Safety, F3 Prep, F4 Waste and F6 Weekly Cost (with a worked example) in Excel, the F5 Banquet Brief and F8 Monday Huddle in Word, and the F7 Service Standards checklist. A separate pack, not part of the $97 Leadership Edition.

See the F&B Ops Pack ($49)