How to organise a Restaurant Week

Restaurant Week works best when the offer is fixed, easy to book and simple for the kitchen to deliver repeatedly. Start by setting the menu, prices and booking capacity before promoting the event. Then prepare the reservation flow, dietary and allergen information, supplier orders and staff schedule. During the final week, check stock, print menus and order lists, confirm reservations and set the dining room so service can start without last-minute decisions.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Create menu
2 people
2
Set menu prices
2 people
3
Determine booking capacity
2 people
4
Update the reservation page
5
Send invitations
2 people
6
Post on social media
7
Design menus
8
Have the menus printed
9
Process registrations
2 people
10
Collect dietary requirements
11
Confirm reservations
2 people
12
Place supplier orders
2 people
13
Check stock
2 people
14
Create the staff schedule
2 people
15
Create allergen overview
2 people
16
Arrange the table layout
17
Print order lists
18
Restock supplies
2 people
19
Do the shopping
2 people
20
Check beverage stock
21
Lay out the menus
22
Set up tables
3 people
23
Set up chairs
2 people
24
Set tables
3 people
25
Hang up decorations
2 people
26
Place menus
2 people
27
Chill drinks
2 people
28
Portion ingredients
4 people
29
Prepare Sauces
3 people
30
Prepare desserts
3 people
31
Prepare allergen labels
32
Set up kitchen stations
3 people
33
Print the reservation list
34
Give staff briefing
2 people
35
Set up kitchen supplies
3 people
36
Set up the reception desk
2 people
37
Reset tables
3 people
38
Replenish daily stock
2 people
39
Check menus

Event

40
Welcome guests
2 people
41
Check reservations
42
Seat the guests
2 people
43
Explain the menu
3 people
44
Take orders
4 people
45
Serve the starters
4 people
46
Serve main courses
5 people
47
Serve desserts
4 people
48
Refill drinks
2 people
49
Clear tables
3 people
50
Wash dishes
3 people
51
Update reservations
52
Restock supplies as needed
2 people
53
See off guests
2 people
54
Repeat restaurant week
8 people
55
Run Restaurant Week
8 people
56
Run Restaurant Week
8 people
57
Run Restaurant Week
8 people
58
Run Restaurant Week
8 people
59
Run Restaurant Week
8 people

Aftercare

60
Lock up the kitchen
3 people
61
Chill leftovers
2 people
62
Collect waste
2 people
63
Clean the room
3 people
64
Clean the restrooms
65
Count final stock
2 people
66
Remove decorations
2 people
67
Put furniture back
3 people
68
Clean equipment
3 people
69
Sort tableware
2 people
70
Process leftovers
2 people
71
Dispose of waste
2 people
72
Return deposit materials
2 people
73
Return unused groceries
74
Archive reservation details
75
Pay outstanding bills

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Restaurant tablesqty 20
Restaurant chairsqty 80
Buffet tablesqty 3
Hostess desk
Clothes hangersqty 40

Tableware

Dinner platesqty 100
Deep platesqty 100
Dessert platesqty 100
Coffee cupsqty 80
Water glassesqty 120
Wine glassesqty 120
Champagne glassesqty 60
Coffee spoonsqty 80
Table knivesqty 100
Table forksqty 100
Table spoonsqty 100
Dessert spoonsqty 100
Serving spoonsqty 12

Kitchen

Cutting boardsqty 8
Chef's knifeqty 8
Mixing bowlsqty 12
Measuring cupsqty 4
Kitchen tweezersqty 6
Whiskqty 4
Cooking potsqty 8
Roasting pansqty 6
Baking dishesqty 8
Baking traysqty 8
Storage binsqty 30
Cling filmqty 6
Aluminum foilqty 4
Piping bagsqty 50
Kitchen towelsqty 20

Equipment

Refrigeratorsqty 3
Freezer
Food warmersqty 6
Coffee makerqty 2
Kettlesqty 2
Immersion blendersqty 2
Kitchen scalesqty 3
Thermometersqty 4
Coolersqty 4
Payment terminalsqty 4
Charging cablesqty 8
Walkie-talkiesqty 4

Decorations

Table runnersqty 20
Candle holdersqty 30
LED candlesqty 40
Flower arrangementsqty 20
Menu standsqty 25
Table numbersqty 20
Window stickersqty 6

Catering

Groceries

Tips

Set the menu and prices before opening reservations. Allow enough choice for guests, but keep the number of dishes manageable so the kitchen can repeat them throughout the week.
Decide your booking capacity from the number of tables, seats and service hours available. Leave time between sittings for clearing tables, resetting place settings and handling late arrivals.
Collect dietary requirements during registration, then turn them into one allergen overview for the kitchen and front-of-house team. Do this at least 3 days before the first service so substitutions can be checked.
Place supplier orders after reviewing registrations and expected covers, then check stock 1 day before opening. Count plates, glasses, cutlery, cooking equipment and storage containers rather than relying on last week’s inventory.
Finish the room setup before service day: arrange tables and chairs, lay out menus, prepare the hostess desk and check beverage stock. Print reservation and order lists so staff are not working from phones during service.

Frequently asked questions

How far in advance should I plan a Restaurant Week?: Start the menu, pricing and capacity plan at least 4 weeks before the first service. Open reservations only after the reservation page, printed menu details and allergen information are ready.
How do I set the booking capacity for Restaurant Week?: Calculate capacity from your usable seats, service hours and number of sittings per day. Keep at least 15 minutes between sittings for clearing and resetting tables, then reduce the total if the kitchen cannot serve the planned covers consistently.
When should I collect dietary requirements?: Ask for dietary requirements during registration and review them at least 3 days before service. Update the allergen overview after the final reservation confirmations and share it with both kitchen and floor staff.
When should I order supplies for Restaurant Week?: Place supplier orders after you have reviewed the expected number of guests, ideally 5 to 7 days before opening. Check stock again 1 day before service and shop for any missing food, drinks or tableware.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.