Free printable · The Restaurant Owner’s Playbook
The Owner’s Binder
Fifty-eight pages of the checklists, logs and step-by-step procedures restaurants run on, in plain English. Print it once, put it in a 3-ring binder, and keep it in the kitchen.
58
printable pages
27
checklists and logs
23
step-by-step SOPs
$0
free to print and copy
What’s inside
Four tabs, one binder
- AEvery shift · 16 formsOpening and closing checklists for kitchen and dining room, line check, prep list and pars, temperature, holding, cooling, receiving and sanitizer logs, restroom checks, ticket times, shift handoff, waste log, daily equipment cleaning.
- BWeekly and monthly · 7 formsWeekly and monthly cleaning, equipment service calendar, inventory count, side work chart, pest log, pre-inspection self-check.
- CPeople · 4 formsNew employee checklist, illness reporting agreement, training sign-off, station card.
- DHow we do it · 23 SOPsHandwashing, receiving, storage and FIFO, thawing, cooking and cooling temperatures, sanitizing, allergen orders, sick employees, vomit cleanup, ice, steps of service, ticket flow, fryer oil, hoods and fire safety, power outages, complaints, closing the drawer, and a blank SOP template.
STLFSE
The Restaurant Owner’s Playbook
The Owner’s Binder
Open it. Run it. Grow it.
58 pages · 27 forms · 23 SOPs
How to use it
Five steps to put it to work
- Print the whole binder, or just the pages you need.
- Clip the every-shift forms to a clipboard and copy them weekly.
- Post SOPs where the work happens: handwashing at the hand sink, cooling at the walk-in.
- Train every new hire with the New Employee Checklist (C1).
- File finished logs. Inspectors often ask to see them.
Where the numbers come from
Built on health department guidance
Food safety temperatures and times come from state and county health department fact sheets based on the FDA Food Code, and each SOP names its source. Your local code is the final word.
Guide
Run Your Kitchen
The systems behind the binder: FIFO, mise en place, the grill clock and more.
Talk to STLFSE
Buying, selling or stuck on a question?
Tell us what you’re working on. We buy whole kitchens and single pieces, sell new and used equipment, and answer questions for free.
heard@stlfse.com
General information to help you think things through, not legal, financial or code advice. Rules vary by city and county; confirm with your local health, building and fire officials.