Stock counts that survive a Saturday.
Count by section, on a phone, several people at once. methodus prices the count as you go, keeps the history, and shows where the bar quietly leaks.
Three kinds of count
The full monthly count, the quick pass on the sections you choose, and the spot check on the one bottle you doubt.
Counted together
Sections are claimed one by one, so two people never overwrite each other. The count stays open; the team picks it back up between rushes.
Priced as you go
Stock value in money, per section and in total, while you count. Items without a cost are flagged, never silently skipped.
Two counts in, the leak shows.
Variance compares what your POS sales should have consumed with what the shelves actually lost, ingredient by ingredient, ranked in money. It starts from your second count.
Up to 20%
Of its alcohol inventory, what a bar can lose to drift: over-pours, spills, waste (Sculpture Hospitality, Backbar). Variance is how you see yours.
Built for the way counts actually happen.
- A numeric keypad made for thumbs, swipe to the next product, voice counting when your hands are full.
- Walk & Count adds products on the fly as you move through the venue, even ones not yet placed in a section.
- Import your existing count-sheet layout from a CSV, and reorder sections by dragging.
- Every completed count keeps its history, with amendments logged: who changed what, after the close.
Point the camera at the shelf.
Up to ten photos per session. The scan finds the bottles, estimates fill levels, and says how sure it is.
- Each bottle comes back with a fill estimate and a confidence level; you confirm or adjust with one slider.
- Opaque bottles and doubtful reads are flagged to verify, instead of being guessed quietly.
- Whatever the scan misses, you count on the keypad. The section doesn't care how it was counted.
From count to order, without the guessing.
Pars are computed from what you actually sell, your delivery rhythm, and a safety margin you control. Low and critical items become a shopping list with quantities and an estimated cost.
The count is the truth.
methodus doesn't pretend to know your stock between counts. Sales and deliveries feed variance and pars, but the stock figure is what you counted, on a date, by someone with a name. That's why your numbers hold up in an argument.
Common questions
Do several people count at once?
Yes. Each person claims a section, the totals merge, and a count can stay open across a shift until it's finished.
Can staff count without seeing costs?
Yes. Learners can count; cost data stays hidden from them. Managers see the money.
Does stock go down automatically when I sell?
No, on purpose. Perpetual inventory drifts within weeks in a real venue. methodus uses sales for variance and pars, and lets the counts stay the truth.
What does the AI scan get wrong?
Opaque bottles, bottles behind glass, lookalike labels. That's why every read carries a confidence level and lands in a review, not straight into the count.
Kitchen too?
Yes. Kitchen counts come with walk-in, freezer, dry store, prep and pantry sections ready, and you can count preps and even finished dishes, not just raw ingredients.
What exactly is variance?
Actual usage between two counts, purchases included, against what your sales should have used. The gap, in money, per ingredient. Positive means something left the building unpaid.
What if an item has no price yet?
It's counted and flagged as uncosted. The total stays honest, and the flag tells you what to price next.
Where do the pars come from?
Weekly demand from your sales, times your delivery rhythm, times a safety margin you set. The suggested order is the par minus what you counted.
Do the pour-cost math first.
Free pour cost calculator: bottles in, pours out, pour cost % and a suggested price. No sign-up.
Open the pour cost calculator →See it on your own menu.
Twenty minutes with the founder. Bring one recipe; leave with its real cost.
14-day trial, no credit card.