Real margins, every service

    Your menu costs 5–20% more than you think.
    Take that margin back.

    methodus costs every recipe from your supplier invoices and reconciles it against your POS sales. The real margin per item, every service.

    Start freeSee it costed
    14-day trial · No credit card

    Built by an EHL-trained operator who runs restaurants, bars and beach clubs.

    The hidden cost

    A margin that thin doesn't forgive.

    30–50%
    of your profit walks out every month
    NEGRONI

    NEGRONI

    (neh-GROH-nee)
    Allergens·Sulfites
    Ingredients · 3
    • Campari25 ml$0.64
    • Antica Formula25 ml$0.83
    • Beefeater25 ml$0.71
    Total pour cost$2.18
    Build · 3 steps
    1. 1.Chill a serving glass.
    2. 2.Add 25 ml Campari, 25 ml Antica Formula, and 25 ml Beefeater to a mixing glass.
    3. 3.Stir 25s, strain over fresh ice. Garnish with orange zest.
    Sensory
    BitterCitrusHerbalComplexRich

    Aroma · Bright orange peel, aromatic juniper, bitter herbs.

    Service
    Glass
    Rocks
    Ice
    Large cube
    Garnish
    Orange peel, expressed
    Pour costSpecRealistic
    $2.18
    Menu price
    $17

    Adrien

    Club Chat Noir

    0:35

    → AI extracts in 5s

    Where it goes

    Three places the house bleeds.

    01
    At the bar

    The pour goes uneven.

    Same Negroni, three different drinks depending on who's behind the bar. The regular notices first. By Friday's stocktake, you've poured a litre of vermouth nobody bought.

    02
    At the pass

    The plate drifts.

    200g Monday, 230g Friday. The new commis is doing his best — he's never seen the real spec. Every heavy plate is margin off your bottom line.

    03
    Out the door

    The know-how walks out.

    The bar manager leaves for a new wine bar. Three years of recipes, costs, and standards walk out in his head. The next hire starts at zero.

    The math

    The gap is small. The leak isn't.

    The gap between what you think a plate costs and what it really costs runs 5–20%. Drag your numbers and watch what it quietly takes off your margin.

    You're leaking about
    $18,000
    Yearly revenue$600,000
    Ingredient cost30%
    Cost gap — perceived vs. real10%

    Most venues sit around 10%.

    Net margin7%

    F&B runs thin — often 5–10%.

    You're leaking about
    $18,000

    a year — ≈ 42.9% of your net profit.

    Margin you already earned — you just can't see it yet.

    Close the gap: start free

    Gap range: Sculpture Hospitality · Restaurant365

    In practice

    Here's how you take it back.

    Your ingredients costed from your invoices, your real food cost, your spec sheet exported to PDF, in minutes.

    Or download a finished fiche (PDF)
    The whole house, one app

    See what each part does.

    A guided tour through everything Methodus runs, from the supplier invoice to the plate. It plays itself, or you steer.

    Ingredients & invoices

    Ingredients & invoices

    London Dry Gin +8% · 12 recipes repriced

    Drop in a supplier invoice. Prices update everywhere in seconds.

    1/8Tap a part to steer
    Key points
    • Every bottle and ingredient in one place
    • Snap a supplier invoice, it reads itself
    • New prices flow into every recipe
    • See the margin hit before you apply
    Start freeSee the full walkthrough

    From fiche to real margin.

    1. Recipes
    2. Invoices
    3. POS
    4. Margin
    For every role

    Built for every role in F&B.

    Different daily problems, same shared answer: knowledge that doesn't walk out the door.

    Sources: Sculpture Hospitality (bar shrinkage), Restaurant365 (food-cost variance).

    01 · Owner

    The silent dependency on three or four key people who carry everything.

    The day they leave, what made your venue different walks out with them.

    methodus moves that know-how out of people's heads and into the house.

    You take back the freedom of no longer being the only one holding it all up.

    Book a demo →
    02 · Bar manager

    Up to 20% of your alcohol inventory — not to theft, but to drift.

    Uneven pours, recipes half-remembered, spec sheets in a binder no one opens.

    An app on the tablet behind the bar, checked between orders.

    A new hire holds the station in days, not weeks.

    Try it on one recipe →
    03 · Chef

    A 3 to 5% variance between theoretical and actual food cost. No one knows where.

    Portions drift, allergens passed verbally, spec sheets only one chef de partie really knows.

    An app on the tablet at the pass, checked between services.

    The craft of the house stops walking out the door with whoever was carrying it.

    Try it on one recipe →
    Nathaniel Gilliand, founder of methodusWho builds methodus

    methodus is built by an operator. Nathaniel Gilliand, École hôtelière de Lausanne graduate, runs restaurants, bars and beach clubs. This is the tool he built to find the margin that was evaporating in his own P&L.

    14-day trial, no credit card.

    Start free
    POS sync
    • Lightspeed K-Series
    • Zelty
    • Any POS with an API
    • CSV without one
    Pricing

    One plan. Built for your venue.

    Voice-first recipe documentation, costing, and staff certification. Pay for what your team needs.

    methodus
    $69/month

    One mispriced dish leaks more than $69 a month. This is how you find it.

    • 1 Editor + 5 Learner seats
    • Unlimited recipes
    • Voice capture · 35 seconds per recipe
    • Spec sheets, costing, quizzes, certification
    Add seats as you grow: +$25/mo per extra Editor · +$5/mo per extra Learner
    Start 14-day free trial

    After 14 days, pick a plan or export everything. Nothing auto-charges. Nothing is deleted.

    See full pricing & calculator →Running multiple venues? Talk to us →

    Your data is yours. Export to PDF anytime, deletion on request. Nothing is shared.

    Frequently asked questions

    One plan: $69/month for the whole product (1 Editor + 5 Learners + unlimited recipes + every feature). Extra Editors are $25/month, extra Learners are $5/month. Annual billing saves 20%. Multi-venue groups, hotels, and franchises get custom Enterprise pricing — talk to us. See the full pricing page for the seat calculator.

    Yes — 14 days of the full product, no credit card required. Your data stays if you decide not to continue.

    Editors create and manage recipes, specs, and service knowledge. Learners view specs, take quizzes, and earn certifications. The head bartender is typically the first Editor. Every team member they invite is a Learner.

    No. Record a 60-second voice memo while making the drink. AI extracts ingredients, quantities, technique, glassware, and garnish automatically. Works in 40+ languages.

    Automatically from your recipe data. Every ingredient, technique, pairing, allergen, and service note becomes a quiz question. No manual question writing required.

    Less than you'd think. Import your menu or a supplier invoice: photo, voice, PDF or CSV, and methodus does the heavy lifting. Start with your ten best sellers, where the margin is.

    One recipe and one supplier invoice. Speak the recipe or photograph the card, drop in the invoice, and you have its real cost the same day.

    Yes. Lightspeed K-Series and Zelty are live today, and methodus syncs over your POS's API — so any system with API access can connect. It pulls daily sales automatically and matches every sold item to its fiche, reconciling theoretical costs against what actually sold. Real margins, not estimates. No POS yet? Start standalone with CSV import and export.

    English, French, Spanish, Arabic (with full RTL support), and German. The AI extraction works in 40+ languages — your chef can speak their recipe in any language.

    Take back the house.

    Fourteen days, full product, no card. Book a demo if you'd rather talk first.

    Start freeBook a demo