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$2.40 vs $3.85 — that's the gap between what most bars think a Margarita costs and what it actually costs. methodus calculates 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
Step 1
Enter what you pay per bottle, per case, or per kilo. methodus normalizes everything to cost-per-ml and cost-per-gram.
Step 2
A lime isn't all juice. methodus converts AP (As Purchased) to EP (Edible Portion) so your costs reflect reality.
Step 3
Your simple syrup, your oleo saccharum, your shrub — costed from their component ingredients, cascaded into every recipe that uses them.
Step 4
Every spec shows real pour cost, margin per serve, and cost breakdown. Change a supplier price — every affected recipe updates instantly.
Most bars underestimate pour cost by 15-30%. They use purchase prices instead of yield-adjusted costs. A Margarita that 'costs $2.40' actually costs $3.85 when you account for juice yield, syrup evaporation, and garnish waste. methodus shows you the real number.
Your lime supplier raises prices by 8%. One update in methodus — and every recipe containing lime juice, every house-made cordial using lime, every spec sheet — recalculates automatically. No spreadsheet. No missed updates.
See which cocktails make money and which don't. Sort your menu by margin, identify loss leaders, and make pricing decisions based on data — not instinct. Menu engineering starts with accurate costing.
Yield-adjusted costing on every recipe. Updated automatically when prices change.
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