Daybook for pubs
The pub kitchen diary, sorted.
In a pub, the bar and the kitchen keep different hours and different checks. Daybook keeps a front-of-house list for the bar and a kitchen list for the chefs, with whole-site checks like pest control shared by both.
An example day
How the diary fills in, hour by hour.
Every kitchen is different. Your checklists and times are set up for you.
10:30
Opening Checklist and AM temps for the kitchen and bar fridges.
12:00
Hygiene check for each person on shift.
Afternoon
Pest control walk-round, food wastage logged as it happens.
23:00
PM temps, Closing Checklist, Till Close for the manager.
Inspection day
Choose the dates, tap, hand over the PDF.
Why pubs use it
Made for the way you work.
Bar and kitchen apart
Bartenders see the front-of-house list. Chefs see the kitchen. Whole-site checks are shared.
Late closes
Set when the Closing Checklist opens and when the PM fridge reading is due.
Ready for a visit
An inspection record for any dates, with every entry named and dated.
Questions
Good to know.
Do bar staff need to use it?
Only for their own checks. Bartenders see the front-of-house list and the whole-site checks.
Does it cover drinks or stock?
No. Daybook is a food safety diary. It doesn’t do stock, ordering or rotas.