Standard Operating Procedures for Shawarma Restaurants

Standard Operating Procedures for Shawarma Restaurants

SOPs ensure consistency, quality, and safety across every aspect of your shawarma restaurant. This guide covers the essential procedures for daily operations.

Opening Procedures

Kitchen Opening (1 hour before opening)

1. Turn on vertical broiler and preheat to 180°C
2. Check meat inventory and thaw if needed
3. Prepare fresh marinades and sauces
4. Slice vegetables and prepare garnishes
5. Check oil levels in fryer
6. Clean and sanitize all surfaces
7. Calibrate thermometers
8. Start first shawarma spit

Front-of-House Opening (30 minutes before opening)

1. Turn on POS system and check for updates
2. Count cash register and prepare change
3. Clean and set up dining area
4. Check inventory of napkins, bags, containers
5. Turn on menu boards and lighting
6. Review daily specials with staff
7. Check online ordering system

Daily Operations

Spit Management

• First spit: Ready 30 minutes before opening
• Rotation speed: 1-2 RPM
• Surface temperature: 150-200°C
• Slicing: Only outer 2-3mm layer
• Refilling: Add new meat layers when spit is 60% consumed
• End of day: Let spit cool, then disassemble and clean

Quality Control Checks (every 2 hours)

• [ ] Meat temperature (probe check)
• [ ] Sauce freshness (smell and appearance)
• [ ] Bread freshness (softness and temperature)
• [ ] Vegetable crispness
• [ ] Surface cleanliness
• [ ] Hand washing compliance

Customer Service Standards

• Greet within 10 seconds of entry
• Take order within 60 seconds
• Serve within 3 minutes for dine-in
• Package delivery within 5 minutes
• Thank customer and invite return

Closing Procedures

Kitchen Closing

1. Turn off vertical broiler
2. Let remaining meat cool to room temperature
3. Package and label leftover meat
4. Store in refrigerator within 2 hours
5. Disassemble and clean spit
6. Clean all equipment and surfaces
7. Take out trash and recycling
8. Set up for next day

Front-of-House Closing

1. Close and reconcile POS system
2. Count cash and prepare deposit
3. Clean dining area and tables
4. Check inventory for next day
5. Turn off lights and equipment
6. Set alarm and lock up

Weekly Procedures

Deep Cleaning

• Monday: Kitchen deep clean
• Tuesday: Front-of-house deep clean
• Wednesday: Equipment maintenance
• Thursday: Storage and pantry organization
• Friday: Menu preparation for weekend

Inventory Management

• Conduct full inventory count weekly
• Order supplies 2-3 days in advance
• Track waste and adjust ordering
• Rotate stock (FIFO - First In, First Out)

Emergency Procedures

Equipment Failure

• Have backup plan for vertical broiler
• Keep contact for emergency repair
• Know how to manually rotate spit

Food Safety Incident

• Stop service immediately
• Isolate affected product
• Document incident
• Contact health department if required
• Review and improve procedures

Staff Shortage

• Cross-train staff for multiple roles
• Maintain contact list of on-call staff
• Prioritize essential functions during shortages