methodus vs Yokitup

Yokitup counts your stock — inventories, losses, supply for multi-site brands. methodus holds your recipes: fiches by voice, costs from invoices, a team trained and certified on the standard, kitchen and bar, every service.

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Feature	methodus	Yokitup
Fiches techniques & recipe costing
AI invoice scanning		No AI/OCR documented
Voice recipe capture	35 sec	Not documented
Bar & cocktail program		Generic stock items
Team training & quizzes
Team certification
Allergen tracking
Multi-site stock & forecasting
POS connection (Zelty, Lightspeed…)
Mobile
Free tier	14-day trial
Full offer price	$69/mo	€159/mo per site

Comparison based on each vendor's public information, June 2026. "Not documented" = no such feature described in the vendor's public materials at that date.

Counting what's left vs holding what goes out

Yokitup tells you what's missing from the shelf when you count. methodus governs what leaves the pass and the well tonight: the spec in the team's hands, the dose written down, the standard certified. One measures the drift; the other prevents it.

Costs that follow the invoices

In methodus you photograph the supplier invoice and every fiche recalculates — the food cost you read in service is today's, not last inventory's. Yokitup tracks supplier price variations, but documents no AI invoice extraction.

From the chef's head to the whole brigade

A stock tool can't train anyone. methodus turns every fiche into quizzes and timestamped certifications, so the new hire holds the menu in days and the know-how stays in the house when someone leaves.

Choose Yokitup if…

You want to start free on inventory and fiches techniques
You run a multi-site brand with a central kitchen and supply forecasting
Stock counting is your #1 need, ahead of recipes and training

Choose methodus if…

The bar is a real program for you — cocktails, doses, cost per glass
Purchase prices should update from the invoice, not by hand
You want to train and certify the team on the specs, not just count bottles
One app for the whole house — kitchen, bar, floor — in service

The inventory finds the leak. After it leaked.

A stock count is an autopsy: six bottles light on Sunday night, and nobody knows which pours did it. Bars can lose up to 20% of their alcohol stock to drift — uneven doses, half-remembered recipes (Sculpture Hospitality, Backbar). methodus works upstream of the count: the spec at the well, the cost on every fiche, the team certified on the build. What the inventory used to discover, the service no longer produces.

Stop counting the drift. Pour to spec.

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