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Closing · Pubs

Pub bar closing checklist — 24 tasks step by step, signed with a PIN

How the bar closes shapes how it opens: if the coffee machine isn't backflushed, the taps drip or the display isn't logged, the morning shift inherits the mess. This is the complete, ordered, digitisable routine.

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30-50 min closedown Verified technical data Signed food-safety records, at hand

Quick summary

What does a bartender do when closing down a pub bar?

A proper pub closing checklist turns that half-hour scramble into a smooth, repeatable routine. Most UK pubs need 30 to 50 minutes to close a bar thoroughly, covering everything from till reconciliation to glassware. It's not just about wiping surfaces; it's about protecting tomorrow's opening, locking in food safety, and leaving the place genuinely clean.

The real graft includes backflushing the coffee machine with a blind basket and detergent — five 10-second cycles followed by clean-water rinses — and rinsing beer taps while emptying and scrubbing the drip tray. Snack displays get covered or stock removed, with a final temperature check logged. Beer lines, however, only get cleaned when the pub is closed because the line cleaner is caustic and needs long contact time.

Timlup helps you document in an orderly way what the owner chooses to record, running on a bar tablet where each team member signs off with a PIN and the exact time is captured. You'll know precisely who finished what and when, without hunting for a clipboard. It's about building a habit, not promising an inspection-ready folder, though referencing the UK Food Standards Agency's Safer Food Better Business pack is always smart.

At closing

Closing the bar, no loose ends

From the coffee-machine backflush to cashing up: every task signed and at hand.

Bartender cleaning the beer taps at closing time.
Taps and drip tray clean at close: no fruit flies or stale smells tomorrow.
Staff cashing up at the bar till at closing.
Cash count and till close logged with time and team member.
Full checklist

The 24 closedown tasks, ordered by block

Total estimated time 30-50 min. The coffee machine and the cold display (food safety) blocks usually start first, while the beer garden is cleared in parallel.

Coffee machine and grinder

8-10 min — start early (leaves the machine ready)
  1. 1 Detergent backflush: blind basket + machine detergent, 5 cycles of 10 s per group 4 min
  2. 2 Rinse thoroughly with clean water until no detergent residue remains (3-4 cycles) 2 min
  3. 3 Clean and dry portafilters, baskets, shower screens and gaskets; soak baskets in cleaner if due 2 min
  4. 4 Purge and wipe steam wands; dedicated dry cloth. Empty and clean the knock-box 2 min

Beer taps and drip tray

5 min
  1. 1 Rinse the tap nozzle with water and wipe the font down with a sanitised cloth 2 min
  2. 2 Empty, scrub and sanitise the drip tray (prevents fruit flies and stale smells) 2 min
  3. 3 Check keg and CO₂ levels; note any keg to change for the next day 1 min

Cold display and fridges (food safety)

6 min — mandatory closing log
  1. 1 Remove or tightly cover loose stock from the display; date-label anything kept 2 min
  2. 2 Log the refrigerated snack display temperature (≤8 °C, best practice ≤5 °C) 1 min
  3. 3 Log bar fridge (≤8 °C, ideally ≤5 °C) and freezer (≤−18 °C) temperatures 2 min
  4. 4 Check thermometers and log faults (noise, frost, out of range). Keep records on file 1 min

Bar, glasswasher and glassware

6 min
  1. 1 Empty and clean the glasswasher filter; check the hot rinse and leave the door ajar 2 min
  2. 2 Polish and store glassware; check for chips and cracks 2 min
  3. 3 Wipe the bar top, ice wells, drip mats and service area; restock napkins and stirrers 2 min

Beer garden

6 min
  1. 1 Collect and stack tables and chairs; bring in or secure cushions and loose items 3 min
  2. 2 Crank down and tie parasols/awnings (prevents wind and overnight rain damage) 2 min
  3. 3 Empty ashtrays and bins; sweep and clear any glass or litter 1 min

Cash and till

5 min
  1. 1 Run the end-of-day report (Z read) and reconcile cash against the POS total 2 min
  2. 2 Record discrepancies, move takings to the safe and leave tomorrow's agreed float 2 min
  3. 3 Close the card-machine batch and check connectivity 1 min

Locking up

5 min
  1. 1 Sweep and mop bar and floor areas with food-safe detergent; put out wet-floor signs 2 min
  2. 2 Service the toilets: empty bins, refill paper and soap, sanitise surfaces 2 min
  3. 3 Take out separated waste and recycling; turn off lights, signage and HVAC (leave the cold running) 1 min
  4. 4 Check fire doors, set the alarm and lock up 1 min
Bartender view

This simple on their bar tablet

The bartender enters with a PIN, sees only the closing tasks and signs when done. You control compliance from your panel without being at the location.

The Square · Bar

Closing — Machine and fridges

due 00:30
3 / 5
  • Detergent backflush (5 cycles of 10 s)
  • Rinse until no detergent remains
  • Empty and sanitise the drip tray
  • Log cold display temperature (≤8 °C)
  • Log bar fridge and freezer
Tick all 5 tasks to sign and close the block
Why Timlup

Paperless closedown — no doubts, no slip-ups

Three levers that change the last hour at your bar.

Every closing temperature, signed

Cold display, bar fridge and freezer are logged with time and bartender. You document in an orderly way what you choose to record — no sheets to get wet, no late sign-offs.

Optimal order, every close

Tasks appear grouped by block: machine and fridges first, beer garden in parallel, cash last. No paper, no relying on memory.

Visibility from anywhere

Real-time closing traffic-light. If it's still red at lock-up time, you know. No need to walk into the pub every night.

FAQ

Common pub closedown questions

What owners and bartenders ask us most about closing the bar.

How long should it take to close down a pub bar?
For a single bartender, a thorough bar closedown typically takes 30 to 50 minutes. This covers cleaning, restocking, cashing up, and logging checks. The exact time depends on the pub's size, the number of beer taps, and whether you have a dedicated glasswasher or are washing by hand.
How do I backflush a pub coffee machine at the end of the night?
Insert a blind basket into the portafilter with a dose of espresso machine detergent. Run five cycles of 10 seconds each, pausing between cycles. Remove the blind basket, rinse the portafilter, and run clean-water cycles until no soap residue remains. Always follow your machine manufacturer's specific guidance.
What is the correct way to clean beer taps and drip trays?
Rinse each beer tap nozzle with warm water and wipe it down with a sanitised cloth. Remove the drip tray, empty its contents, and scrub it with hot soapy water or run it through the glasswasher. A clean drip tray prevents fruit-fly infestations and stale beer smells the next morning.
When should we actually clean the beer lines?
Beer lines are deep-cleaned only when the pub is closed for a sustained period, often weekly, because the cleaning fluid is caustic and needs a long contact time to remove yeast and biofilms. Nightly tasks are limited to rinsing nozzles and clearing the drip tray, never pulling line cleaner through during a standard close.
What temperature should a snack or cold display be at closing?
UK Food Standards Agency rules state fridges must run at or below 8 °C, but best practice is 5 °C or lower. At closing, log the display temperature, remove loose stock if switching the unit off, or cover food and ensure the door seals tightly. Freezers must sit at −18 °C or below.
What should be recorded in HACCP logs during bar closing procedures?
Record fridge temperatures (must be at ≤4 °C) and freezer temperatures (≤−18 °C). Also log the cleaning and sanitising of surfaces and utensils. In line with Regulation (EC) 852/2004 and the AESAN guidance, these records document what the owner decides to monitor, and it is advisable to keep them for at least 1 year.
How do I close down a pub glasswasher and handle glassware?
Run the glasswasher's self-clean cycle if available, drain the tank, and wipe the interior dry to prevent limescale. Leave the door ajar overnight. Any remaining glassware should be polished, checked for chips, and stored upside down on clean matting, never left in the machine.
What do I need to do with the beer garden and parasols at closing?
Bring in or secure all cushions and ashtrays. Crank down and tie parasols firmly; a gust of wind can turn them into dangerous projectiles. Stack furniture neatly, sweep the area, and check for any glass or litter. Lock external gates and store any outdoor heaters safely.
What is the best way to cash up a pub till at the end of the night?
Run the end-of-day report, reconcile card-machine totals against the POS, and count the cash float twice. Remove excess notes for the safe, leaving only the agreed float for the morning. Record any discrepancies immediately and have two staff members sign off the cash-up sheet for accountability.
John Guerrero
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.

ChefBusiness ↗ AI Chef Pro ↗ GastroSEO ↗ Hosply ↗

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