Which steps are included in opening the store?

• A. Start with the fryer and then open doors.
• B. Calibrate equipment and safety checks only after opening.
• C. Check cleanliness, stock supplies, perform pre-shift briefing, calibrate equipment, and ensure safety checks.
• D. Review last night's sales data.

Answer: (C)

Opening the store is about preparing a clean, stocked, and safe environment and getting the team aligned before customers arrive. You verify cleanliness so all surfaces, equipment zones, and dining areas meet standards. You ensure there are enough supplies on hand so service isn’t interrupted. A pre-shift briefing brings the crew together to assign roles, review expectations, and share safety reminders. Calibrating equipment before service guarantees timers, scales, and cooking devices show accurate readings, which supports consistent quality and portion control. Safety checks confirm that guards, fire suppression, and electrical systems are functioning, reducing risk during operations. When these steps are completed before opening, the shift starts from a solid, prepared foundation.

Starting with a specific piece of equipment like the fryer before these checks can compromise safety and quality, since readiness and accuracy should be confirmed first. Calibrating equipment and safety checks after opening delays critical measures that keep staff and guests safe and meals consistent. Reviewing last night’s sales data, while useful for planning, isn’t a direct part of the physical opening routine and doesn’t prepare the store for the current shift.