Open safe and count tills & safe and log.
Check all fridge & freezer temperature and log.
Count FOH & BOH milk and log.
Check Store walk through list.
Daily clean assessments done.
Open the store.
Send 1st breaks.
After morning peak start to send meal breaks.
Pull to thaw done before 11am.
Steady or quiet, give cards for partners.
(Sorry I don’t remember what that cards name...)

Prepare lunch peak and done garbage run/ sweep and mop floor before lunch peak.

If delivery day,
Add send someone delivery move away and for SSV, organizing inside fridge and freezer.

I am the morning opener at my store and this is how I do it. Every store is different, so you may have to adjust accordingly.

As soon as I walk in: turn off alarm, start ovens, start iced coffee, safe count, temp log, milk count, station assessment, pastry case.
I have my peeps complete a few tasks first thing, especially checking and prepping backups.
I try to get the pull done first thing in the morning, mostly for pastry needs and our insane customer base from 7-11.
If its an order day, I try to complete that prior to doing the pull.
I purge the BOH if there is time before the morning rush.
I rotate food around 9 or 10.
As more partners come on the floor, I usually ask them to restock or complete a task before play calling. Those who are leaving are always asked to restock before they bounce.
When things slow a bit around 10, I try to get as many mid tasks completed before the next shift comes in, especially trash, dishes, and backups.

Basically, get as much done prior to the rush and utilize your team. I hoped that helped.

[deleted]