Quick answer
Prep list built for bars: Bars rotate taps, adjust cocktail batches, manage happy hour rules, and need clear drink descriptions that help guests choose quickly.
What this template helps you do
This prep list is built for bars, where missed prep can quickly become a sold-out menu item or a slower guest experience. Bars rotate taps, adjust cocktail batches, manage happy hour rules, and need clear drink descriptions that help guests choose quickly.
Best use case
Use it before daily service, large events, seasonal menus, or any shift where prep shortages change what should appear on the menu. Use the QR menu to update rotating taps, feature cocktails, clarify happy hour windows, and add ABV or flavor notes without reprinting.
Bars prep list example
| Prep item | Quantity | Station | Due time | Menu impact |
|---|---|---|---|---|
| Citrus juice | 4 liters | Bar | 4:00 PM | Cocktail section |
| Batch margarita | 8 liters | Bar | 4:30 PM | Happy hour speed |
| Garnish trays | 6 trays | Bar | 4:45 PM | Cocktail photos match service |
| Loaded fry toppings | 3 pans | Kitchen | 5:00 PM | Bar snack menu |
| Mocktail syrup | 2 liters | Bar | 4:30 PM | Non-alcoholic section |
Bars prep checklist
How to run the prep list
Start with the active menu
List prep that supports today's items, specials, modifiers, and add-ons.
Set quantities from demand
Use recent sales, reservations, event size, weather, and daypart patterns.
Assign station owners
Make the prep list accountable by station, not just by item name.
Close the menu loop
If prep is short, update availability and staff notes before guests order.
Prep shortages should not surprise guests
When bars run short on a prep item, the QR menu should change before guests ask for something the kitchen cannot serve.
How this connects to your QR menu
Use the QR menu to update rotating taps, feature cocktails, clarify happy hour windows, and add ABV or flavor notes without reprinting. FlipMenu lets managers adjust availability and descriptions when prep changes the guest-facing menu.
Use the worksheet first, then publish the guest-facing result only after the manager review is complete. That keeps the digital menu useful without turning it into an unapproved operations notebook.