Checklists / Bar & Pub

Bar & Pub Checklists

Seven free Bar & Pub checklists covering the whole licensed day - goods-in, the cellar, the beer line cleaning cycle, opening and responsible service, glassware and ice hygiene, and closing with cash, stock and pour cost. 48 of the 67 checks are tied to published evidence: the Brewers Association Draught Beer Quality Manual, Cask Marque's beer quality reporting, a Journal of the Institute of Brewing survey of 237 keg beers from 57 outlets, peer-reviewed studies on biofilm (bacteria build-up on surfaces) and ice microbiology, FDA Food Code warewashing limits, Trading Standards test purchasing, NHTSA compliance-check research and ACFE fraud data. The three exceptions are the gas and CO2 safety checks, which earn their place on hazard grounds because no leak-incident data is published at all. Where nothing credible is published - pour cost benchmarks, inventory variance distributions, cash over/short rates - we say so plainly rather than repeat a vendor blog, and the checklist generates the number for your own bar.

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Goods-In: Kegs, Spirits & Bar DeliveriesCellar losses start at the delivery door. Count every keg and case, date every one, and never sign for stock you haven't physically checked. · 7 checks Cellar, Kegs & GasCold, clean, in date and safe to walk into. The cellar decides what the tap is able to pour. · 8 checks Beer Line Cleaning CycleEvery line, on the cycle, signed and dated. Hour for hour, this job saves you the most money in the building. · 9 checks Opening & Responsible ServiceLicence on the wall, measures on the optics, ice in the well, and every server briefed before the first customer is served. · 13 checks Glassware, Ice & Bar HygieneA dirty glass ruins a perfect pint. Wash it hot, sanitise it to strength, and keep the ice as clean as the water it was made from. · 9 checks Closing - Cash, Stock & Pour CostCount the cash, count the stock, price the variance. Nightly numbers are what stop a slow leak becoming a hole in the quarter. · 12 checks

The five rules that protect profit

1. Clean lines or lose the pintThe line, not the brewery, is where draught quality dies. Every line, on the cycle, signed and dated - no line skipped because it was quiet.

2. Cold from keg to glassCellar temperature is not serve temperature. The keg, the python and the font all have to be in band, and you prove it by probing the pint, not the room.

3. Measure it, never eyeball itOptics, jiggers and lined glasses on every pour. Free-pouring gives away margin on the generous rounds and short-changes the customer on the mean ones.

4. No ID, no serve - and no serve when they've had enoughBoth refusals are trained, both are logged. The refusals log is the cheapest licensing insurance you will ever buy.

5. Count it nightly or lose it monthlyBlind cash count, closing stock, beer wasted when a keg runs dry (fob) and breakage totals every night. A leak you measure daily is a fix; a leak you find at stocktake is a quarter's profit.

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Bar & Pub Checklists

The five rules that protect profit

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