Real margins, every service

Take back the margin that's evaporating.

The typical gap between perceived and actual costs runs 5 to 20%. On a 5 to 10% net margin, that's 30 to 50% of your profit walking out every month.

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14-day trial · No credit card

NEGRONI

(neh-GROH-nee)

Allergens·Sulfites

Recipe77Service87

Ingredients · 3

Campari25 ml$0.64
Antica Formula25 ml$0.83
Beefeater25 ml$0.71

Total pour cost$2.18

Build · 3 steps

PREPBUILDGARNISH

1.Chill a serving glass.
2.Add 25 ml Campari, 25 ml Antica Formula, and 25 ml Beefeater to a mixing glass.
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 numbers

01 · The gap

5–20%

between perceived and actual cost

02 · The cost

30–50%

of profit evaporating each month, on a 5–10% net margin

03 · The outcome

3 weeks → days

new-hire ramp time

The demo

See it work.

Two minutes inside the product: a recipe becomes a fiche, gets costed, and shows its real margin.

How it works

From fiche to real margin.

See how it works →

01 · Recipes

Every recipe becomes a costed fiche. Voice, photo, or import.

02 · Invoices

Drop in supplier invoices. Prices update everywhere.

03 · POS

Your till feeds daily sales automatically.

04 · Margin

Real margin per item, theoretical against actual.

For every role

Built for every role in F&B.

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

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.

See how it works →

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.

See how it works →

Who 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.

POS sync

Connects to your POS — Zelty, Lightspeed — to reconcile sales and costs automatically.

Pricing

One plan. Built for your venue.

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

methodus

$69/month

Everything methodus does, for your whole team.

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 →

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

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.

The knowledge your servers need: guest descriptions, pronunciation guides, wine pairings, modification protocols, allergen communication scripts. Attached to every recipe, accessible on mobile, quiz-ready.

methodus knows every ingredient in every recipe. It calculates exactly what you need to order, shows dead capital on your shelves, simulates the cost impact of menu changes, and optimizes your par levels from actual recipe demand. No competitor can do this because they don't have your recipe data.

Yes. methodus connects to your POS (Zelty and Lightspeed K-Series today) and pulls daily sales automatically. Every sold item is matched to its fiche, so theoretical costs are reconciled against what actually sold. Real margins, not estimates.

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.

Thirty minutes with one of us. We bring the questions. You bring your menu.

Book a demo Read the manifesto →