Who is this assistant for?

You open the door and something is still missing: the rice, the change, the platform menu. The checklist comes back fully signed and the dining room was not ready. You have an inherited list off the internet with boxes nobody knows how to measure. Something goes wrong at 10:40 and nobody knows whether you open or not.

The first hour of the busy service bills the most, and whatever was not ready before the doors opened never gets fixed with a full room: money leaks quietly, dish by dish. This assistant turns "check that everything is fine" into a walk with an order, a cut-off per block and a job title signing each one. Every box is written to be answered YES or NO with its measure beside it, what blocks the opening is marked apart from what can wait, and every NO carries who gets called and who decides whether you open anyway.

AI assistant · N4 Executable plan

◆ Included in the annual plan✅ Checklists and Auditsv1.0.1 · 2026-08-26

Opening Checklist Builder for Restaurants

Builds the checklist your restaurant opens with: the walk through the venue in blocks, every box with its measure and its blocker mark, a cut-off time per block, the job title that signs and the escalation route for every NO.

Depth

9/24

Your data

Compatible AIs

Steps to use it

Depth of the resulttap a level to see what you get

◀ Put out today's fireRun the year ▶

🗺️

N4Executable plan

A plan with owners, deadlines and the metric you review. Not advice: an agenda someone can execute on Monday.

◆ This assistant 23 of the 170 published assistants are at this level

Is this for you?

What it does and what you get

The first hour of the busy service bills the most, and whatever was not ready before the doors opened never gets fixed with a full room: money leaks quietly, dish by dish.
This assistant turns "check that everything is fine" into a walk with an order, a cut-off per block and a job title signing each one.
Every box is written to be answered YES or NO with its measure beside it, what blocks the opening is marked apart from what can wait, and every NO carries who gets called and who decides whether you open anyway.

What you end up with

Five chained deliverables: the opening clock with a cut-off and a signature per block, the printable sheet box by box, the rewrite table for vague boxes, the till-and-channels block with its counted change float, and the escalation route with its opening verdict.

EXAMPLE This is what you getAn example built with Sazón de Origen, one of the house's fictional businesses.Not your data: your result is built with YOUR restaurant's.See the full example →

Sample result

Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case. Fictional house

The owner asked this: "Each venue's kitchen opens at 06:45 with two people and the sancocho has to be on the heat by 09:00. Every morning something goes unchecked and the head chef finds out at 10:30, when there is no slack left. I need the kitchen opening sheet with a cut-off per block and who gets called for each NO."

The cut-off lands 60 minutes before the stretch that rules. Lunch opens its doors at 12:00, so the mise en place closes at 11:00 (CHK-COC-01). The slowest dish sets the start: the Sancocho de tres carnes needs 60 minutes of prep and 90 of cooking. Counted backwards, it goes on the heat at 09:00, with a hard stop at 09:30 and no slack; prep starts at 08:00, the three meats are in the kitchen at 07:45 and the walk is signed at 07:15.

Block	Starts	Cut-off	Boxes B/S
1 · Entry and safety	06:45	06:52	7 (1 B / 6 S)
2 · Hands, people and instruments	06:52	07:00	5 (3 B / 2 S)
3 · Cold, the 07:00 round	07:00	07:07	5 (1 B / 4 S)
4 · Yesterday's product	07:07	07:15	6 (1 B / 5 S)
5 · Briefing and report	07:15	07:20	2 (0 B / 2 S)
6 · Production start	07:20	09:00 (stop 09:30)	6 (2 B / 4 S)
Total	06:45	07:20 the walk · 09:00 the sancocho	31 (8 B / 23 S)

The real hands, not the payroll. From 06:45 to 10:30 each venue has 2 people: the production cook and the kitchen and dishwashing assistant. Both venues open at the same hour with 4 of the house's 24 people; the head chef comes in at 10:30. That is why the sheet is signed by two hands, the walk fits in 30 minutes and escalation goes by phone.

Every item is a closed question, with its unit or its time. A temperature with no written value is not a YES.

Vague box	Verifiable box	What measures it
"Check the gas"	Zero smell of gas on entering, before touching a switch?	The nose, before the light; time written
"Fridges OK"	Protein walk-in: one piece measured at the core, 0 °C to 4 °C?	Probe thermometer checked at 06:52
"Thermometer calibrated"	Thermometer in ice water between −1 °C and 1 °C?	Glass of ice and water, 2 minutes
"Check use-by dates"	No cooked item past 72 hours or past its spec sheet?	Label against the clock
"Kitchen ready"	Deleted: items 26 to 31, with times, replace it	Wall clock

The blockers are 8 and no more: gas, hand sink, health of whoever opens, thermometer, protein walk-in, 72 hours, sancocho meats, hood and flame. Each one has written down what it costs or how it is measured. A lunch with no hot line is 44 tickets × 48,000 COP = 2,112,000 COP per venue (illustrative). A thermometer costs 120,000 COP (illustrative), and if it lies, the day's 20 temperatures lie with it.

The ones that wait have a fix within the shift: the scale and the sanitizer are corrected in 5 minutes; yesterday's batch without its final reading is held with FOR-COC-20 and the head chef decides at 10:30.

The change float, the POS and the channels do not belong to this sheet: they have an owner and a time. The table says who signs them, so a new hire does not look for them here, and what the kitchen puts into each.

What	Who and when	Where it is signed	What the kitchen puts in
Change float: 400,000 COP per venue, signed by two job titles	Cashier; the venue manager checks · 11:20 to 11:35	CHK-CAJ-01 and FOR-CAJ-01	Nothing: the kitchen does not touch the till
POS: test ticket voided	Cashier · 11:20 to 11:35	CHK-CAJ-01 and FOR-CAJ-03	The head chef confirms it printed at the pass printer
Own delivery: WhatsApp catalog	Cashier · 11:30 to 11:50	FOR-DOM-03	The 86s the head chef calls at 11:00
Delivery platform: tablet with the 86s flagged	Cashier · 11:30 to 11:50	FOR-DOM-03	The same 86s

The kitchen's contribution is the expected 86 at 07:20. If at 07:15 the sancocho meats are missing or the trout will not cover the plan, the head chef and the purchasing lead know with three hours to spare. The firm 86 at 11:00 stays the exception, not the surprise of the pre-shift. A call at 07:20 buys two and a half hours; the same news at 10:30 buys none.

Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.

This is 3 of 5 parts. Behind the wall sit the four pieces that get executed. The kitchen opening sheet CHK-COC-02, ready to print: the 31 items in six blocks with their time slot and actual time, the 8 blockers marked with ▲, the measured value with its unit, three rows for the house's own criteria, the total and how to read the result. The escalation route for every NO: who gets called, within how many minutes, who decides and the possible verdict. And the two annexed forms: FOR-COC-22, log of deviations and calls, and FOR-COC-23, timing of the first 14 days.

See the full example — free account

Works with these AIs

ChatGPT — the best for this assistant The best fit here: it holds the backward clock without breaking the hours and returns the printable sheet with its B and S marks intact.

How to use it

Have on hand the hour you open, the hour your busy stretch begins and how many people are in the venue at that time.

Copy the assistant into your preferred AI along with your business details and answer its questions about the walk and the job titles.

Walk the venue with the sheet it returns and fix any box that cannot be answered YES or NO with a measure.

Print the corrected version, set who signs each block and log for two weeks the boxes that come back NO.

Which of your data it uses

of 24

This assistant works with 9 of the 24 fields in «My Restaurant», among them Restaurant name, Business type and City and country. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with.

You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.

Restaurant nameBusiness typeCity and countryNumber of locationsTeam sizeStrong and slow daypartsBest-selling dishesAverage check (with currency)Active sales channels

Always up to date

Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.

Same method, another variant

Inside the app this is a single control: you press it and the assistant reframes itself, including the variants that don't appear here because they don't have their own page yet.

At which moment

openingduring service closing