Alice
Landlady · The Red Lion (Bristol)
“We used to have five different spiral notebooks behind the bar. Now the open, temp log, and line clean are all on the one tablet. The team do it without me chasing. Proper pub peace of mind.”
Checklist · Bars
Daily checklists for bars and pubs — opening, temperature logs and closing signed with a PIN
Turn the daily pub routine into a habit that just happens. Recurring checklists for opening, cleaning, temperature logs and beer line care — all signed with a PIN at the bar, on any tablet or phone.
No app to install Free plan, forever Signed, dated records
~45,000
Pubs in the UK (2024)
British Beer and Pub Association (BBPA)
6 / week
Pubs closing every week in the UK
British Beer and Pub Association (BBPA)
−2,250
Pubs lost over the last five years
BBPA · 2019–2024
+15 tasks
Recurring per day at the bar
Average across neighbourhood pubs
Sample list
The daily tasks a typical bar repeats every day
A real day, split into four blocks. This is the base of the downloadable template kit — and the exact flow you automate with Timlup.
Bar opening
08:00–10:00- 1 Turn on coffee machine and warm up 8 min
- 2 Check and purge the beer line 5 min
- 3 Log refrigerated food display temperature 3 min
- 4 Check bottle coolers and drinks fridge temps 3 min
- 5 Restock the bar: beers, soft drinks and wines 8 min
- 6 Cash float and turn on the EPOS 5 min
Lunch and bar food
12:00–16:00- 1 Set up and restock the food display 12 min
- 2 Log temperatures and product rotation 3 min
- 3 Restock bottle coolers after the lunch peak 6 min
- 4 Quick clean of bar, taps and drip trays 8 min
- 5 Clear and wipe down the outdoor area 10 min
Evening and drinks
18:00–23:00- 1 Cocktail mise en place: citrus, ice, garnish 12 min
- 2 Restock spirits and glassware 6 min
- 3 Check bottle cooler temperatures 2 min
- 4 Clean glasswasher and restock glasses 6 min
Closing
23:30–01:00- 1 Turn off and backflush the coffee machine 8 min
- 2 Cover and clean the food display; remove product 8 min
- 3 Clean the beer taps and drip tray 6 min
- 4 Pack down the outdoor area: tables, chairs, parasols 10 min
- 5 Cash count and EPOS close 6 min
- 6 Deep clean bar, floors and toilets 20 min
- 7 Log closing temperatures and sign the day 3 min
The change
From 'whose turn is it?' to 'done, signed, next'
A busy bar lives on rhythm. Timlup replaces scruffy paper diaries and forgotten WhatsApp messages with one clear checklist everyone can tick off on the bar tablet.
Without Timlup
-
Paper logbooks behind the bar
Greasy pages, lost pens, missing signatures — your food safety records look careless even when the work gets done.
-
What did we run out of yesterday?
Restocking happens by guesswork because no one noted the empty bottles during close.
-
Beer line cleaning slips the mind
It's due every week, but with six pubs closing per week in the UK, the last thing you need is an avoidable quality complaint.
With Timlup
-
One tap, PIN, done
Staff open the checklist on the pub tablet, tap each task, and sign with a PIN. The record is clean, dated, and time-stamped.
-
Fridge temps logged without a clipboard
Every walk-in, bottle cooler and food display check lives in the same place. If something's out of range, you spot it before the EHO asks.
-
The pub remembers, so the team can pour
Recurring tasks repeat automatically — daily opening, weekly line clean, restock reminders. Nothing falls through the cracks.
For the bartender
This simple on their phone or bar tablet
No training, no installs. The bartender enters with a PIN, sees only their shift tasks and signs at close. You control everything from your panel.
The Red Lion · Bar
Bar opening
due 12:00- Turn on coffee machine and check the beer line
- Log refrigerated food display temperature
- Restock bottle coolers and drinks fridge
- Set up and wipe down the outdoor area
- Cash float and turn on the EPOS
Tick all 5 tasks to sign and close
Features
Designed for the bar, not a back office
Everything that makes a pub tick — from the first pull of the morning to the last wipe-down at night — needs the same simple system.
Morning open, ready to serve
A step-by-step list that covers unlocking, gas checks, ice machine, coffee machine warm-up, and turning on the EPOS — all signed before the first guest walks in.
Temperature records that make sense
Log fridge, freezer, and hot-hold unit temps in seconds. The FSA's Safer Food, Better Business asks you to record critical temps; Timlup helps you do it in an orderly, consistent way.
PIN sign-off per person
Every staff member signs their tasks with a PIN. You know who did what and when, with no fiddly passwords to remember.
Beer line cleaning on schedule
Set a recurring task for line cleaning every seven days. Once it's done, it's signed. No more 'did we do it last week?' conversations.
Outdoor area and cellar checks
Whether it's patio furniture, heaters, or cellar pumps, build checklists for every zone. All signed off from the same tablet by the bar.
Any tablet, any phone, no install
Open Timlup on the bar's tablet in kiosk mode, or let staff check their tasks on their own phone. No app to download, no logins to remember.
At the bar
A day in the life of a bar, in pictures
From bar opening to close: every task signed from the tablet.
How it works
Set up, share, sign — three steps to a tighter pub routine
You don't need to be techy. If you can pour a pint, you can run Timlup.
1
Build your checklists once
Create opening, closing, cleaning, and temperature lists in minutes. Add photos, instructions, or FSA reference notes if you like.
2
Pin it to the bar tablet
Share a link to the pub tablet or the phone fixed by the till. The whole team uses the same screen — PIN sign-off keeps it accountable.
3
Repeat, record, relax
Set tasks to repeat daily, weekly, or on custom days. Every completion generates a dated, signed record you can export as a PDF if you ever need it.
What they say
Publicans who've made the switch
From micropubs to high-street bars, illustrative teams that swapped paper for Timlup say the same thing: it just works.
Mo
Owner · The Tap & Still (Glasgow)
“The EHO noticed we'd moved from paper to a neat digital record. She didn't endorse it — but she did say it was easier to review. That's all I needed to hear.”
Sarah
Operations Manager · The Northern Tap Group (Manchester)
“Running three pubs means I can't be everywhere. Timlup gives me peace of mind — I can see that all sites have done their beer line cleans and fridge checks on time, without having to chase anyone. The PIN sign-off keeps everyone accountable.”
Alice
Landlady · The Red Lion (Bristol)
“We used to have five different spiral notebooks behind the bar. Now the open, temp log, and line clean are all on the one tablet. The team do it without me chasing. Proper pub peace of mind.”
Mo
Owner · The Tap & Still (Glasgow)
“The EHO noticed we'd moved from paper to a neat digital record. She didn't endorse it — but she did say it was easier to review. That's all I needed to hear.”
Sarah
Operations Manager · The Northern Tap Group (Manchester)
“Running three pubs means I can't be everywhere. Timlup gives me peace of mind — I can see that all sites have done their beer line cleans and fridge checks on time, without having to chase anyone. The PIN sign-off keeps everyone accountable.”
Alice
Landlady · The Red Lion (Bristol)
“We used to have five different spiral notebooks behind the bar. Now the open, temp log, and line clean are all on the one tablet. The team do it without me chasing. Proper pub peace of mind.”
Mo
Owner · The Tap & Still (Glasgow)
“The EHO noticed we'd moved from paper to a neat digital record. She didn't endorse it — but she did say it was easier to review. That's all I needed to hear.”
Sarah
Operations Manager · The Northern Tap Group (Manchester)
“Running three pubs means I can't be everywhere. Timlup gives me peace of mind — I can see that all sites have done their beer line cleans and fridge checks on time, without having to chase anyone. The PIN sign-off keeps everyone accountable.”
FAQ
Common questions from bar and pub owners
The doubts that come up most when adopting Timlup in bars and pubs.
What temperatures should a bar or pub log, and how does Timlup help?
For refrigerated food displays, the safe zone is typically +2 °C to +6 °C. Bottle and beer coolers don't have a legal temperature requirement, but logging them daily helps you spot a failing compressor before you lose stock. In Timlup, you create a simple checklist with temperature fields. Your team taps in the reading, signs with their PIN, and the record is time-stamped automatically. You can set reminders so nothing gets missed, and you'll have a clear, orderly log to hand if you ever need it.
How often should we record beer line cleaning, and how do we log it in Timlup?
Beer lines are typically cleaned weekly — it's the industry standard for keeping your pints tasting fresh and preventing off-flavours. Timlup lets you set a recurring task that pops up every 7 days. Your staff simply record the date, which line was cleaned, the cleaning product used, and sign off with their PIN. You can even attach a photo of the completed job if you want extra visibility. No more wondering whether the lines were done last Tuesday or the Tuesday before.
Does Timlup make my pub compliant with food safety regulations?
Honestly, no — Timlup doesn't make you compliant by magic. Food safety compliance depends on your own procedures, staff training, and how you manage your kitchen and bar. What Timlup does is give you a straightforward, digital way to document the checks you choose to carry out — like fridge temperatures, cleaning schedules, and line cleans. It helps you keep a clear, time-stamped log that you can show an environmental health officer if they visit. Think of it as a tool that supports your HACCP-based food safety management and the principles of 'Safer Food, Better Business', not a certificate or a guarantee.
Will Timlup work on the old tablet or phone we keep behind the bar?
Almost certainly yes. Timlup runs entirely in a web browser — there's no app to install, no downloads, and no storage taken up on your device. As long as your tablet or phone has a modern browser like Chrome, Safari, or Edge and an internet connection, it will work. Even that slightly battered iPad from 2017 or the Android tablet you use for music can handle Timlup without a hitch.
What's the difference between a bar, a pub and a gastropub, and how do Timlup's checklists adapt?
A bar often focuses on drinks and maybe simple snacks. A pub is more of a community hub, usually serving pub grub alongside the pints. A gastropub puts food centre stage, with a full kitchen and a more ambitious menu. Timlup doesn't force you into a one-size-fits-all template. You build your own checklists from scratch — so a cocktail bar might track only glasswasher temperatures and weekly deep cleans, while a gastropub can create detailed logs for cooking temperatures, cooling records, allergen checks, and fridge monitoring. You decide what matters for your venue.
How long does it take to get up and running with Timlup?
You can go from sign-up to signing off your first task in an afternoon — and often much faster. There's no training needed because the interface is deliberately simple: tick boxes, enter numbers, sign with a PIN. After creating your free account, you can build your first checklist in minutes, invite your team, and they'll be logging temperatures or line cleans the same day. We do have a quick start guide and a short video if you want a helping hand, but most people just dive straight in.
Editor
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Go deeper
Types of bar we cover
Each type of bar has its own rhythm, peaks and checks. These are the specific guides we're publishing.
Bar opening
→
Coffee machine, taps and food display ready before the first service.
Bar closing
→
Coffee-machine backflush, clean taps, covered display and cashing up.
Bar cleaning plan
→
Daily, weekly and monthly: bar top, beer lines and toilets, signed with a PIN.
Weekly bar cleaning
→
The mid layer: beer lines, glasswasher and pour spouts cleaned in depth. Recurring and signed, on the free plan.
Monthly deep cleaning
→
The heaviest once-a-month job: ice machine sanitise, behind equipment, walls and cellar. Monthly and signed (paid plan).
Monthly equipment maintenance
→
Beer dispense, refrigeration, ice machine and glasswasher: monthly preventive, fired on the 1st (paid plan).
Bar month-end closing
→
Monthly cash reconciliation, drinks inventory and pour cost, suppliers and KPIs. The month-end list you never forget (paid plan).
Temperature control (HACCP)
→
Food display, bottle coolers and freezer in range, logged and signed.
Tapas bar
· coming soon
Refrigerated food display, small plates and fresh-product rotation. Lunch and aperitif peaks.
Craft beer bar
· coming soon
Beer lines and taps, weekly line cleaning, carbonation and glasswashing.
Cocktail bar
· coming soon
Bar mise en place, citrus and garnish, ice and spirit stock. Late-night service.
Local / community pub
· coming soon
Coffee, pints and pub grub. Early open and a simple bar routine.
Gastropub
· coming soon
A full kitchen: cooking and cooling temps, allergen checks and fridge monitoring alongside the bar.
Beach bar
· coming soon
Outdoor seating, cold chain in the heat and seasonal peaks.
Traditional pub
· coming soon
Draught and imported beers, evening atmosphere and a late close.
Wine bar
· coming soon
Wine storage, wines by the glass, serving temperature and cellar stock.
Music / late bar
· coming soon
Capacity, late-night bar, fast restock and a deep clean at close.
Checklists for other sectors
Same approach, copy adapted to each business.