Bar Opening Checklist

Utilize the Bar Opening Checklist for a systematic approach to preparing a successful bar opening, covering essential tasks for operational readiness.

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Food & Hospitality
Bar Opening Checklist

Opening

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Bar Opening Checklist

Utilize the Bar Opening Checklist for a systematic approach to preparing a successful bar opening, covering essential tasks for operational readiness.

1. Unlock beer & wine coolers & taps

2. Place floor mats behind bar

3. Place liners in trash cans and position appropriately

4. Stock & ice down bottle beer & wine

5. Cut lemon wheels, wedges and twists, lime wedges, orange wheels and celery

6. Make garnish skewers

7. Make sweet & sour, juices, bloody mary mix, pina mix and other mixers

8. Setup margarita rim salter at each service well

9. Assemble, fill & start frozen drink machine

10. Stock straws, cocktail napkins, stir-straws, coasters, skewers, etc. at each service well

11. Stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs

12. Setup blenders & mixers at each service well

13. Stock bar utensils & supplies (strainer, shaker, jigger, ice scoop, ice cream scoop, wine opener, bottle opener, stirrer, bar mats, pour spouts, etc.)

14. Ice down and stock garnish caddy with cocktail onions, olives, cut lemons, limes and oranges, twists, and cherries at each service well

15. Fill ice bins at each service well

16. Check liquor, beer and wine backups for each service well and back bar

17. Stock silverware (rollups)

18. Stock plateware & linen napkins

19. Stock bar and food menus

20. Fill bar sink with soap water, rinse and sanitizer

21. Have back-up beverage canisters and CO2 tanks ready to replace empties

22. Turn on music, bar TV, etc.

23. Turn on neon lights and signs

24. Check if plates and glasses are clean

25. Check if tables, bathrooms, and bar floor is clean

26. Get and count opening bar bank

27. Get new comp & waste log