Brewery and Taproom Daily Checklist

A taproom looks simple from the customer side. You walk up, you order, you get a beer. Behind that, the operator is managing draft systems, kegs, brewhouse production, glassware, and a tasting room that needs to feel like a place people want to spend three hours. None of that happens on accident.

Pre-Open Setup

The first hour before doors open is where the taproom either gets ready or gets caught flat-footed.

• Pull yesterday's keg report and confirm what is on tap
• Check line pressure on every tap
• Pour a test pour from each tap and taste for issues
• Replace any kicked kegs and update the chalkboard or menu
• Polish glassware and stack it within reach of the bar
• Confirm the day's events, private parties, or scheduled groups
• Stock the bar with garnishes, mixers, and snack pairings

Brewhouse Side

If your brewhouse is on-site, it has its own parallel checklist running throughout the day. Cleaning days, mash-in days, packaging days: each is different and each has to be logged.

Sanitation logs first, always. Health inspectors and the FDA care about your records as much as your beer.

Tank temperatures and pressures. Fermentation does not pause because the brewer got busy.

Yeast counts and dissolved oxygen. The quiet measurements that decide whether your beer is great or just okay.

Taproom Service

A great taproom shift has rhythms. The bartender works the bar, the runner handles tables, the host greets, and someone is always watching the door for capacity. When those rhythms break, the guest experience falls off fast.

• Greet every guest within 60 seconds of arrival
• Keep glassware stocked at every station
• Wipe the bar top continuously, not just at the end of the night
• Bus tables fast, especially during peak hours
• Watch the door for ID checks and capacity counts

Closing the Taproom

• Last call, then close the kitchen and food service
• Cash out tabs and reconcile the till
• Clean the bar top, taps, and drip trays
• Pull and rinse drip trays, faucets, and any service tools
• Clean glassware and set up for tomorrow
• Take out trash, recycling, and the spent grain or pulp containers
• Sweep and mop the floor
• Lock up, set the alarm, and turn off the chalkboard lights

Line Cleaning Schedule

Draft lines cleaned on a tight schedule are the difference between great beer and complaints. Most breweries clean lines every two weeks at a minimum. Log every clean. If a guest complains about a beer tasting "off," the line log is your first place to look.

How MyTeamTasks Helps

A taproom touches a lot of small recurring jobs that all matter. Line cleans, keg changes, sanitation logs, glassware rotations. A digital task system means each of these has an owner, a deadline, and a record. The brewer sees the brewhouse tasks. The bar team sees the taproom tasks. The owner sees the whole picture without standing over anyone's shoulder.