methodus vs Koust

Koust runs your costs from the back office — purchases, stock, variance reports. methodus runs them where they're made: the fiche dictated by voice, the cost updated from the invoice, the team trained on the spec, in service.

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Feature	methodus	Koust
Fiches techniques & recipe costing
AI invoice scanning		20–100/mo by tier
Supplier price updates
Voice recipe capture	35 sec
Bar & cocktail program		Generic engine
Team training & quizzes
Team certification
Allergen tracking		Add-on, €38/mo
Purchasing & production planning	Purchase orders
POS connection (Zelty, Lightspeed…)
Mobile
Languages	5 UI · voice capture in 40+	FR · EN
Starting price	$69/mo	€80–90/mo per site

Comparison based on each vendor's public information, June 2026.

The fiche gets dictated, not typed

Koust builds fiches techniques the classic way: forms, fields, imports. methodus builds them from 35 seconds of voice — the chef talks, the fiche comes out complete with grammages, allergens, and cost. The catalogue that took a season to type takes an afternoon to dictate.

The team holds the cost, not just the office

Koust shows the variance in a back-office report, after the fact. methodus turns every fiche into quizzes and certifications, so the people pouring and plating know the spec before the variance exists. You stop measuring the leak and start closing it.

A real bar program

Koust treats the bar as another stockroom. methodus treats it as a craft: cocktail specs at the well, doses and pour costs per drink, the same app the kitchen uses — so the Negroni leaves the same way on the Saturday you're off.

Choose Koust if…

You live in the purchasing back office: automated supplier orders, production planning, inter-site transfers
You want a full hygiene / HACCP module as an add-on
Multi-site stock variance tracking is your #1 priority

Choose methodus if…

Your fiches should be built by voice, not typed field by field
The bar matters as much as the kitchen — doses, cocktails, cost per glass
You want the team trained and certified on the specs, not just informed
One app in service, in the team's hands — not a back-office tool

What the back office never sees

A variance report tells you the month leaked. It doesn't tell you it was the heavy pour on the Negroni, the sauce the new commis built from memory, or the fiche nobody opened in the rush. Kitchens typically run a 3 to 5% gap between theoretical and actual cost (Restaurant365, MarginEdge), and bars can lose up to 20% of their stock to drift (Sculpture Hospitality). methodus closes that gap where it opens — the spec in the team's hands, the cost on the fiche, the knowledge certified — so what was evaporating each month becomes profit again.

Stop auditing the drift. Start preventing it.

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