# | Phase | Task | Priority | Due Date | Assigned To | Dept / Notes |
1 | Planning & Ordering | New menu concept signed off by management | 🔴 High | GM / Owner | Management | |
2 | Planning & Ordering | Menu item costings calculated and margins approved | 🔴 High | GM / Finance | Finance | |
3 | Planning & Ordering | All ingredients/stock ordered for new menu items | 🔴 High | Kitchen / Purchasing | Kitchen / Purchasing | |
4 | Planning & Ordering | Supplier lead times confirmed for new ingredients | 🔴 High | Purchasing | Purchasing | |
5 | Planning & Ordering | Slow-moving old ingredient stock is used, donated, or discarded | 🟡 Medium | Head Chef | Kitchen | |
6 | Planning & Ordering | New menu printed/produced (physical copies) | 🔴 High | Marketing | Marketing | |
7 | Planning & Ordering | Digital menu files ready (QR code, website, tablets) | 🔴 High | IT / Marketing | IT / Marketing | |
8 | Front of House (FOH) | Old physical menus were removed and discarded | 🔴 High | FOH Manager | FOH Manager | |
9 | Front of House (FOH) | New menus placed in all holders (tables, host stand, bar) | 🔴 High | FOH Manager | FOH | |
10 | Front of House (FOH) | Servers trained on new items, ingredients, and modifications | 🔴 High | FOH Manager | FOH Manager | |
11 | Front of House (FOH) | Servers trained on upselling and pairing suggestions | 🟡 Medium | FOH Manager | FOH Manager | |
12 | Front of House (FOH) | Servers tested on menu knowledge (spot checks/quiz) | 🟡 Medium | FOH Manager | FOH Manager | |
13 | Front of House (FOH) | POS system – menu buttons updated (add new, hide old) | 🔴 High | Manager / POS Admin | Manager / POS Admin | |
14 | Front of House (FOH) | POS system – new prices verified for all items | 🔴 High | Manager | Manager | |
15 | Front of House (FOH) | POS system – modifiers and dietary flags updated | 🟡 Medium | Manager / POS Admin | Manager / POS Admin | |
16 | Back of House (BOH) | Kitchen staff trained on new recipes, plating, and cook times | 🔴 High | Head Chef | Head Chef | |
17 | Back of House (BOH) | Tasting session held – FOH and BOH taste all new items | 🟡 Medium | Head Chef / GM | Kitchen / FOH | |
18 | Back of House (BOH) | Prep sheets updated for new menu | 🔴 High | Head Chef | Kitchen | |
19 | Back of House (BOH) | Recipe cards/station guides printed and replaced | 🔴 High | Head Chef | Kitchen | |
20 | Back of House (BOH) | Old recipe cards removed and discarded | 🟡 Medium | Head Chef | Kitchen | |
21 | Back of House (BOH) | Allergen / dietary info updated for kitchen reference | 🔴 High | Head Chef / FOH Manager | Kitchen / FOH | |
22 | Back of House (BOH) | Plating photos printed and posted at stations | 🟢 Low | Head Chef | Kitchen | |
23 | Back of House (BOH) | Portion sizes and plating standards confirmed | 🟡 Medium | Head Chef | Kitchen | |
24 | Technology & Delivery | Third-party delivery apps updated (DoorDash, Uber Eats, etc.) | 🔴 High | Manager / Ops | Manager / Ops | |
25 | Technology & Delivery | Online ordering system (website/app) updated with new menu | 🔴 High | IT / Marketing | IT / Marketing | |
26 | Technology & Delivery | QR code menus updated and tested (links working) | 🟡 Medium | IT | IT | |
27 | Technology & Delivery | Menu photos updated on all platforms | 🟡 Medium | IT / Marketing | IT / Marketing | |
28 | Technology & Delivery | Google Business Profile menu updated | 🟡 Medium | Marketing | Marketing | |
29 | Staff & Operations | A staff meeting was held to walk through the full new menu | 🔴 High | GM / All Staff | GM / All Staff | |
30 | Staff & Operations | FOH staff briefed on all discontinued items | 🔴 High | FOH Manager | FOH | |
31 | Staff & Operations | "86" / out-of-stock list confirmed for Day 1 | 🔴 High | BOH / FOH | BOH / FOH | |
32 | Staff & Operations | Backup plan / alternative recommendations for discontinued items | 🟡 Medium | Management | Management | |
33 | Staff & Operations | Uniform/dress code reminder issued if launch is an event | 🟢 Low | GM | GM | |
34 | Marketing & Communication | Social media announcement prepared and scheduled | 🔴 High | Marketing | Marketing | |
35 | Marketing & Communication | Email marketing to the database is prepared and scheduled | 🟡 Medium | Marketing | Marketing | |
36 | Marketing & Communication | In-store signage displayed ("Try our new seasonal menu!") | 🟡 Medium | FOH / Marketing | FOH / Marketing | |
37 | Marketing & Communication | Menu inserts or tent cards for featured new items | 🟡 Medium | Marketing | Marketing | |
38 | Marketing & Communication | Loyalty program/regulars notified (SMS, email, or app) | 🟡 Medium | Marketing | Marketing | |
39 | Marketing & Communication | Staff briefed on marketing messaging and launch promotions | 🟡 Medium | GM / Marketing | GM / Marketing | |
40 | Day 1 Go-Live | Pre-shift huddle to review all changes before doors open | 🔴 High | GM | GM | |
41 | Day 1 Go-Live | Printed a cheat sheet of new items available at each station | 🟡 Medium | FOH Manager | FOH | |
42 | Day 1 Go-Live | Manager on the floor for the first 48 hours to support staff and guests | 🔴 High | Management | Management | |
43 | Day 1 Go-Live | Guest feedback collection is active (comment cards, QR survey) | 🟡 Medium | GM | GM | |
44 | Day 1 Go-Live | Staff feedback collected after the first service | 🟡 Medium | GM | GM | |
45 | Post-Launch Review | Sales data reviewed after first week (top sellers, slow movers) | 🟡 Medium | GM / Finance | GM / Finance | |
46 | Post-Launch Review | Guest and staff feedback reviewed and actioned | 🟡 Medium | GM | GM | |
47 | Post-Launch Review | Recipe or process adjustments communicated to the kitchen | 🟡 Medium | Head Chef | Kitchen | |
48 | Post-Launch Review | Delivery platform performance reviewed (ratings, refusals) | 🟢 Low | Manager / Ops | Manager / Ops | |
49 | Post-Launch Review | Menu reprint ordered if corrections needed | 🟢 Low | Marketing | Marketing |