Bar closing checklist guide: Nail a proper shutdown.

Security and cleaning

Closing procedures are an important part of seamless bar operations. They maintain the bar’s hygiene and security, while also aiding in precise financial transactions and setting up for the next day’s service. So, what exactly do these procedures entail? We’ll delve into the individual steps, ranging from securing the location to reconciling cash and cleaning the bar area.

• •Secure the premises

As soon as the final customer of the night leaves, the initial step in closing the bar involves securing the premises. This doesn’t merely mean locking the doors and windows. A comprehensive security system, from surveillance cameras to burglar alarms, fire alarms, access control systems, and panic buttons, plays a crucial role in protecting the bar from potential risks. Identifying the placement of sensors, installing the necessary devices, and conducting regular tests to confirm their proper functioning is paramount.

Avoid frequent mistakes like prioritising appearance over security or overlooking human error in security breaches.

• •Final sales and cash reconciliation

Another key step in the closing procedure involves reconciling cash and sales. At the end of the night, it’s important to tally the cash drawer, reconcile the amounts, and divvy up the tips according to your predefined tipping system.

However, it’s not solely about finalising the day’s transactions. Cash reconciliation also acts as a crucial preparatory step for the next day’s operations too by preparing your budget and cash drawers.

• •Cleaning and Sanitising the bar area

The bar’s atmosphere extends beyond the ambiance and drinks; its cleanliness significantly shapes the customer experience.. That’s why a comprehensive bar closing checklist will always include tasks like those found in effective bar checklists. Including sanitising the back bar, cleaning tables, washing kitchenware, polishing glassware, cleaning bathrooms.

The objective is to leave the bar sparkling and ready for the following day, creating a positive impression that mirrors the professional and well-managed nature of your establishment.

From wiping down the barstools and bar surface to cleaning the soda gun and ice wells, every task contributes to maintaining the bar’s cleanliness and hygiene standards. Among these essential bar cleaning tasks, sweeping and mopping the floors and emptying the trash bins are also crucial.

Inventory management post-closing

Following the cleaning and securing of the bar, along with cash reconciliation, inventory management comes next. This process involves checking and recording keg levels, restocking, organising the bar for the next shift and dating and storing perishables properly.

Effective inventory management guarantees that the bar is well-stocked and primed for service, facilitating seamless operations and reducing potential snags during service.

• •Check and record keg levels

Documenting keg levels forms part of the inventory management process. By, monitoring and documenting keg levels, you can prevent running out of stock and ensure a steady supply of your customers’ favourite beers. This can be done by using a keg scale, the rule of tenths, or a ‘keg check’ to find the keg’s weight.

Additionally, indicators such as the beer transitioning from liquid to gas, decreased beer output resulting in mostly foam, and the presence of bubbles in the beer line can suggest that a keg connected to beer taps is nearing depletion.

• •Restock and organise for the next shift

The post-closing inventory management process also includes restocking and organising the bar for the upcoming shift tomorrow. This involves refilling the cleaning supplies, bin bags, brooms, mops, and disinfectant wipes, as well as restocking bar tools such as cocktail shakers, wine keys, bottle openers, jiggers, citrus presses, pens and paper, hand towels, muddlers, and bar spoons.

• •Date and store perishables properly

Accurate dating and storage of perishables form a vital component of inventory management. Perishables in a bar should be stored at temperatures below 5°C or 40°F to maintain quality and safety. To ensure freshness, perishables should be labeled with the preparation day and either the shelf life or the use-by date.

Adhering to the FIFO (First In, First Out) principle also helps maintain freshness and ensures that perishables are used before their best before or use-by dates.

Equipment shutdown and maintenance

When the bar wraps up for the evening, it’s important for bar owners or managers to pay meticulous attention to equipment shutdown and upkeep. This involves cleaning faucets and beer lines, turning off appliances safely, and inspecting ice machines.

Appropriate equipment shutdown and maintenance not only extend the equipment’s lifespan but also guarantee they’re prepared for use when the bar reopens.

• •Clean faucets and beer lines

Cleaning the faucets and beer lines is a critical task in equipment shutdown and maintenance. Regular cleaning helps prevent mold, maintain the quality of the beer, and ensures a clean pour for the next day. This is done by:

Applying an alkaline detergent cleaner to remove proteins and films.

Allowing the cleaning solution to circulate for approximately 45 minutes.

Disassembling the beer faucet for a thorough scrub.

• •Turn off appliances safely

Another important facet of equipment maintenance involves the safe shutdown of appliances. This includes turning off the main power source, unplugging the power cord, wiping down the interiors, ensuring all other equipment is turned off and unplugged.

Special attention should be given to heating devices and refrigeration equipment, with pilot lights turned off overnight for stoves, ovens, and grills, and refrigerators run for about 18 hours per day to minimise energy consumption without compromising the quality and safety of perishable products.

• •Inspect and clean ice machines

Finally, don't forget to inspect and clean the ice machines equipment maintenance process. Regular inspection and cleaning prevent potential issues, maintain energy efficiency, and ensure sanitary ice production.

This involves disposing of old ice, cleaning the bin with warm water and detergent, wiping the exterior, and rinsing and refilling the ice bin before restarting ice production.

Preparing for the next day

Once the closing procedures are complete, the inventory is managed, and the equipment is maintained, the emphasis moves towards preparing the bar for the next day. This involves aligning furniture and decor, restocking condiments and garnishes, and preparing a bar opening checklist for the bar manager to ensure a smooth bar opening and closing. As a bar owner or manager, it’s essential to oversee these processes to guarantee success.

These tasks mean the bar is ready to greet the day’s first customer and operate properly from the outset.

• •Align furniture and decor

Creating a welcoming atmosphere for customers starts with the arrangement of furniture and decor. A well-thought-out layout that includes a lounge and booth area for relaxed socialising, a bar height area for casual drinks, and a standard dining area for meals not only caters to different customer groups but also ensures clear pathways and spacious aisles for the smooth movement of both staff and customers.

• •Restock condiments and garnishes

Restocking condiments and garnishes is also crucial to ensure seamless service the next day. This includes agave nectar, an assortment of bitters, fruit garnishes, and other essentials.

Proper storage and labelling are also crucial to preserve the freshness and facilitate easy accessibility during service.

• •Prepare a bar opening checklist for duty managers

Next day's shift will have a bar opening checklist to work through and all the tasks will keep them busy enough but you can give them a heads by using a handover list. This means making a list of any issues or opportunities that tomorrow's team should be aware of.

Staff coordination and debriefing

After preparing the bar for the next day, the next step in the closing process involves coordinating with staff and debriefing them. This involves delegating cleaning tasks, reviewing the night’s performance, and scheduling follow-up meetings.

This final step helps keep the team on the same page, addresses any issues that arose during the shift, and sets the stage for continuous improvement.

• •Delegate cleaning responsibilities

Efficient delegation of cleaning duties is key to a comprehensive and efficient cleanup. The manager assigns cleaning tasks to the staff members, taking into account their capabilities and the efficiency of the team as a whole. This approach ensures that employees are assigned tasks that they are competent to handle and are open to assuming additional responsibilities.

From cleaning the fridges and reach-in coolers to wiping the bar area, kitchen, cellars, furniture, and toilets, every task contributes to maintaining the bar’s cleanliness and hygiene standards.

• •Review the night's performance

Evaluating the night’s performance is a significant step in staff debriefing. This process involves evaluating key performance indicators, such as sales, customer satisfaction, and staff productivity. By analysing sales data and identifying trends, valuable insights can be gained into the success of the evening.

This review process also provides an opportunity to celebrate successes and identify areas for improvement.

Optimising your closing tasks with digital tools

Technology will significantly help in streamlining bar closing procedures. Digital tools, such as digital checklists inside Pilla and other tools like inventory software can help optimise closing tasks, improve accountability, and ensure consistency in bar operations.

We’ll examine how these tools can be effectively leveraged to improve bar closing procedures.

• •Implementing a digital closing checklist

A digital opening and closing checklist makes it easy to share detailed list of tasks that need to be completed at the start and end of a shift. By marking off tasks as they are accomplished, it ensures that all essential closing processes are done. Using a comprehensive checklist in a digital format also improves accountability. Everything is traceable via a digital paper-trail and it can be easily accessed and updated by all staff members.

This ensures consistency in performing closing tasks and reduces the chances of errors.