Most bars underestimate pour cost by 15 to 30 percent. We calculate true recipe cost with yield loss, house-made prep components, and cascading supplier prices. Every spec shows the real margin.
Yield-adjusted costing. Cascading updates. Real margins.
$2.40 vs $3.85
What most bars think a Margarita costs vs. what it actually costs.
Enter what you pay per bottle, per case, or per kilo. methodus normalizes everything to cost-per-ml and cost-per-gram.
A lime isn't all juice. methodus converts purchase price to edible portion so your costs reflect reality.
Simple syrup, oleo saccharum, shrub. Costed from their components, cascaded into every recipe that uses them.
Every spec shows real pour cost, margin per serve, and full cost breakdown. Change a supplier price and every affected recipe updates.
Most bars underestimate pour cost by 15 to 30 percent. They use purchase prices instead of yield-adjusted costs. A Margarita that seems to cost 2.40 actually costs 3.85 when you account for juice yield, syrup evaporation, and garnish waste.
Your lime supplier raises prices by 8 percent. One update in methodus and every recipe using lime juice, every house-made cordial, every spec sheet recalculates automatically.
See which cocktails make money and which don't. Sort your menu by margin, identify loss leaders, make pricing decisions from data.
Yield-adjusted costing on every recipe. Updated automatically when prices change.
Free 14-day trial. No credit card required.
Essential cookies run methodus.bar. With permission we also use analytics & advertising cookies. Change anytime in the privacy policy.