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Location audit

New Location Opening Readiness Checklist

Who checks
Opening project manager, operations or regional director
When
7–10 days before opening and again 1–2 days before; final sign-off on the soft opening day
Time
~120 min · 41 items
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LocationDate and timeInspectorSignature

Opening a new location, whether a restaurant, store, club or hotel, rarely goes wrong because of one big problem. It goes wrong because of a dozen loose ends: the POS is not registered, card payments are not connected, online maps show the old address, refrigerators were switched on the day the first delivery arrived, and half the team has not been trained. All of this is visible in advance if readiness is tracked against one list rather than in team chat threads.

Run the checklist twice: a week before opening, to leave time to close the gaps, and 1–2 days before as the final sign-off. Mark items that do not apply to your format as "N/A". Assign an owner and a date to every "no" right away. High-weight items (permits, POS, fire safety, staff clearance) are conditions for opening: without them the location does not start trading.

Documents and permits

  1. 1
    The lease is signed and the premises handover report is completed The company holds signed copies; the handover report records the condition of the premises and meter readings.
    ☐ Yes☐ No
  2. 2
    Permits are obtained and notifications filed as required for your type of business Check against a list prepared by a lawyer for your jurisdiction (health, trading, licenses); copies are kept in the location's file. Critical
    ☐ Yes☐ No
  3. 3
    POS and fiscal equipment are registered per local requirements Registration documents are on file, the POS is tied to the location address, and a test receipt prints with the correct business details. Critical
    ☐ Yes☐ No
  4. 4
    Utility and waste collection contracts are in place Electricity, water and trash collection in the company's name or under the landlord's agreement; the manager knows the collection schedule.
    ☐ Yes☐ No
  5. 5
    A pest control contract is in place (food service, grocery retail, hotels) The first treatment was done before food was delivered; the service report is on file.
    ☐ Yes☐ No
  6. 6
    Mandatory customer information is displayed Opening hours, legal entity details and any other information required by local consumer protection rules are posted in a visible place. Photo
    ☐ Yes☐ No

Premises

  1. 7
    Construction debris is removed and post-construction cleaning is done No construction dust on shelves, windowsills or vent grilles; leftover materials removed from storage. Photo
    ☐ Yes☐ No
  2. 8
    The contractor's punch list is closed out Walk the punch list: every item is fixed or has an agreed deadline that does not affect the opening.
    ☐ Yes☐ No
  3. 9
    Keys to all rooms are handed over and accounted for There is a key register with the number of copies; contractors hold no keys and access codes have been changed.
    ☐ Yes☐ No
  4. 10
    Guest and staff restrooms are working Flush, water, drains, lighting, exhaust fan, supplies and holders installed.
    ☐ Yes☐ No
  5. 11
    All customer-area lighting is on with no burned-out bulbs Switch on every lighting circuit, including display cases, interior signage and accent lighting.
    ☐ Yes☐ No

Building systems

  1. 12
    Ventilation and air conditioning are commissioned and signed off by the contractor Commissioning report signed; no stuffiness or drafts in the customer area or back of house, noise appropriate for the format.
    ☐ Yes☐ No
  2. 13
    Hot and cold water run at normal pressure at every outlet Open every faucet and shower (if any): pressure is adequate and hot water arrives.
    ☐ Yes☐ No
  3. 14
    Drains flow freely Pour water into every floor drain, sink and basin: it drains immediately with no gurgling or odor.
    ☐ Yes☐ No
  4. 15
    Breakers in the electrical panel are labeled by area and equipment The labels make clear which breaker cuts the kitchen, POS, signage and refrigeration. Photo
    ☐ Yes☐ No
  5. 16
    POS and network equipment are on an uninterruptible power supply During a brief power cut, the POS and router keep running.
    ☐ Yes☐ No

Safety

  1. 17
    The fire alarm is installed and the panel shows normal status There is a system acceptance certificate; no faults on the panel; construction dust covers removed from detectors. Critical Photo
    ☐ Yes☐ No
  2. 18
    Fire extinguishers are placed per plan and evacuation plans are posted Number and locations of extinguishers match the plan; evacuation plans reflect the actual layout.
    ☐ Yes☐ No
  3. 19
    Emergency exits open from the inside without a key Check every emergency exit door; nothing blocks the exit from outside. Critical
    ☐ Yes☐ No
  4. 20
    The intruder alarm and CCTV are connected and the monitoring center receives signals Run a test arm and disarm; cameras are recording and retention meets the chain standard.
    ☐ Yes☐ No
  5. 21
    The first aid kit is fully stocked and staff know where it is Check against the contents list; its location is covered in staff induction.
    ☐ Yes☐ No

Equipment, POS and IT

  1. 22
    Key equipment is installed and commissioned Each unit has a commissioning report or supplier sign-off; staff know how to switch equipment on and off.
    ☐ Yes☐ No
  2. 23
    Refrigeration holds operating temperature before stock is loaded Equipment switched on in advance, at least a day before the delivery; temperature is stable on the thermometer. Photo
    ☐ Yes☐ No
  3. 24
    Products, menu and prices are loaded into the POS and back-office system Ring up 5 random items: names and prices match the approved price list.
    ☐ Yes☐ No
  4. 25
    A test sale and refund have been run on the POS Sale and refund receipts print and the transactions show up in the back-office system.
    ☐ Yes☐ No
  5. 26
    A test card payment through the terminal has gone through Payment and void both work, and funds reach the correct account per the bank statement.
    ☐ Yes☐ No
  6. 27
    Internet is connected and a backup connection is set up The main line works; if it drops, the POS and terminal fail over to the backup (e.g., a mobile router).
    ☐ Yes☐ No

Staff

  1. 28
    Staffing is complete for the first two weeks The shift schedule is set, with enough people per shift for the higher traffic of the first days.
    ☐ Yes☐ No
  2. 29
    All employees are formally hired, with health certificates where required Check the staff list against employment contracts and health certificates for food handlers and customer-facing roles, per local regulations. Critical
    ☐ Yes☐ No
  3. 30
    Staff have completed standards training and assessment Test or practical assessment results are on file for every employee.
    ☐ Yes☐ No
  4. 31
    Mentors from existing locations are assigned to the first shifts Mentors' names and shift dates are on the schedule.
    ☐ Yes☐ No
  5. 32
    Uniforms in the right sizes are issued to all employees Every employee has tried on the uniform and name badge; a spare set is kept on site.
    ☐ Yes☐ No

Stock and suppliers

  1. 33
    The opening delivery is received and stock is entered into the inventory system Physical counts of sample items match the system.
    ☐ Yes☐ No
  2. 34
    Consumables are in stock for at least a week Packaging, receipt paper, cleaning chemicals, gloves, trash bags, allowing for higher traffic.
    ☐ Yes☐ No
  3. 35
    The manager has the delivery schedule and supplier contacts The manager knows delivery days and whom to call about short deliveries.
    ☐ Yes☐ No

Signage, wayfinding and soft opening

  1. 36
    The exterior sign is installed and illuminated The sign is visible from the main foot traffic; lighting runs on a timer; placement approved per local requirements. Photo
    ☐ Yes☐ No
  2. 37
    The location is listed on online maps with the correct address, hours and phone number Find the location in the map services popular in your region: the pin is on the entrance and the phone is answered.
    ☐ Yes☐ No
  3. 38
    The way to the entrance is clear from the parking lot, the street or inside the mall Walk the customer's route yourself: signs are in place wherever someone could take a wrong turn.
    ☐ Yes☐ No
  4. 39
    A soft opening for a limited group of guests has been held At least one day of real operation (for staff, partners or invited guests).
    ☐ Yes☐ No
  5. 40
    Issues from the soft opening are logged with owners Every issue has an owner and a deadline; critical ones are closed before the official opening.
    ☐ Yes☐ No
  6. 41
    An opening day lead is appointed and support contacts are on hand Everyone knows who makes decisions on opening day; support numbers for POS, IT and refrigeration are posted in the back office.
    ☐ Yes☐ No

This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.

jeCheck · https://jecheck.io/en/templates/new-location-launch

Common violations

  • Refrigeration is switched on the day of the delivery. The units do not reach temperature in time, and the first batch of food is stored too warm or has to be sent back.
  • POS registration and card payment setup are left to the last few days. One delay at the bank or provider, and the location opens without card payments or does not open at all.
  • The soft opening is skipped to hit the date. Every process flaw, from queues at the till to a shortage of dishes, surfaces on day one in front of real guests.
  • Online maps still show an old pin or the wrong entrance. Guests cannot find the location and leave negative reviews before they even get inside.
  • Contractors keep keys and access codes. That is a direct risk to property and stock in the first weeks of trading.

Frequently asked questions

The first full pass 7–10 days out: enough time to close most loose ends. The second 1–2 days out as the final sign-off; by then all critical items must be closed.

The opening project manager together with the future location manager. The final sign-off is best done with the operations director, who decides whether the location is ready to open.

Items on permits, POS, fire safety and staff hiring are conditions for opening. The rest can be closed after launch if each item has an owner and a deadline and the risk does not affect people's safety or money.

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