Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to structure bar opening and closing routines, build them into your food safety system with Pilla, and use AI to automate the process.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on bar opening and closing routines.
Understand
A well-run bar depends on consistency at the start and end of every shift. When these routines are followed properly every day, standards stay high, nothing gets missed, and the next team walks into a bar that is ready to go.
The opening routine covers cleaning, stock checks, equipment readiness, and till preparation, from sweeping floors and sanitising the bar top to filling ice wells with fresh ice, checking fridge temperatures, and counting till floats. Closing is much more than cleaning. It covers customer clearance, cash reconciliation, card machine settlement, deep cleaning, restocking fridges for the next day, equipment shutdown, and full security checks including locking doors and setting the alarm.
Standing water and old ice left in wells overnight become a breeding ground for bacteria and mould. Wells should be drained, washed with sanitiser, and allowed to air dry, then refilled with fresh ice in the morning. Both routines should include a free-text notes field for flagging stock shortages, equipment issues, or observations. Consistent use turns closing notes into a reliable handover tool that helps managers spot recurring problems.
Apply
See how bar opening and closing routines fit into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions , we'll be answering them live throughout.