Craft first
A tool for the people doing the work, not surveillance software. If it does not respect the craft, it does not ship.
Built on the floor. For the margin nobody sees.
methodus is built by Nathaniel Gilliand, École hôtelière de Lausanne graduate, operator of restaurants, bars and beach clubs. Suisse-romande roots, worldwide product.
Why methodus exists
Every venue I have run leaked the same way: a gap between what we thought things cost and what they actually cost. Five to twenty percent, depending on the month. On hospitality margins, that gap is a third to half of the profit. It never shows up on one invoice; it evaporates in pours, plates, and prices nobody updated.
I looked for a tool that would hold recipes, costs and sales in one place, readable mid-service by the whole team. It did not exist. So between two services, I started building it.
Today methodus costs every fiche from invoices, reconciles them against POS sales, and trains the team on the same standards. What was evaporating becomes profit again.
See how it works →
Speed matters
35 seconds, not 35 minutes. If it is slow, it will not get used behind the bar or at the pass.
Numbers over opinions
Margins come from invoices and sales, not estimates. When the number is real, the decision is easy.
Knowledge stays
Recipes should not leave when people do. Documented once, the whole house carries them.
On the floor, not in a lab
EHL taught the discipline; the venues taught the rest. Running restaurants, bars and beach clubs means living the same morning ritual: counting what came in, guessing what went out, hoping the gap stayed small. Every methodus feature exists because that morning needed it.
That is why invoices feed the costs, why the POS feeds the sales, why the team trains on the same fiches. methodus is made in Suisse romande and runs in venues worldwide.
Note: Methodus and the legacy methodus.kitchen domain are the same project. Kitchen, bar, wine and service all live in Methodus today; the canonical home is methodus.bar.