35 seconds. Zero typing.

    Talk about your cocktail.
    Get a professional spec sheet.

    Record a voice memo while working. AI extracts everything — ingredients, technique, costing, allergens, and service notes. Then it generates quizzes to certify your team knows it.

    Start free — 14 days →Watch it work ▶
    No credit card · 40+ languages · 5 min to first recipe

    NEGRONI

    (neh-GROH-nee)
    Allergens·Sulfites
    Ingredients · 3
    • Campari25 ml$0.64
    • Antica Formula25 ml$0.83
    • Beefeater25 ml$0.71
    Total pour cost$2.18
    Build · 3 steps
    PREPBUILDGARNISH
    1. 1.Chill a serving glass.
    2. 2.Add 25 ml Campari, 25 ml Antica Formula, and 25 ml Beefeater to a mixing glass.
    3. 3.Stir 25s, strain over fresh ice. Garnish with orange zest.
    Sensory
    BitterCitrusHerbalComplexRich

    Aroma · Bright orange peel, aromatic juniper, bitter herbs.

    Service
    Glass
    Rocks
    Ice
    Large cube
    Garnish
    Orange peel, expressed
    Pour costSpecRealistic
    $2.18
    Menu price
    $17

    Adrien

    Club Chat Noir

    0:35

    → AI extracts in 5s

    Where it goes

    Three places the house bleeds.

    01
    At the bar

    The pour goes uneven.

    Same Negroni, three different drinks depending on who's behind the bar. The regular notices first. By Friday's stocktake, you've poured a litre of vermouth nobody bought.

    02
    At the pass

    The plate drifts.

    200g Monday, 230g Friday. The new commis is doing his best — he's never seen the real spec. Every heavy plate is margin off your bottom line.

    03
    Out the door

    The know-how walks out.

    The bar manager leaves for a new wine bar. Three years of recipes, costs, and standards walk out in his head. The next hire starts at zero.

    The numbers
    01 · The gap
    5–20%

    between perceived and actual cost

    02 · The cost
    30–50%

    of profit evaporating each month, on a 5–10% net margin

    03 · The outcome
    3 weeks → days

    new-hire ramp time

    For every role

    Built for every role in F&B.

    Different daily problems, same shared answer: knowledge that doesn't walk out the door.

    01 · Owner

    The silent dependency on three or four key people who carry everything.

    The day they leave, what made your venue different walks out with them.

    methodus moves that know-how out of people's heads and into the house.

    You take back the freedom of no longer being the only one holding it all up.

    02 · Bar manager

    Up to 20% of your alcohol inventory — not to theft, but to drift.

    Uneven pours, recipes half-remembered, spec sheets in a binder no one opens.

    An app on the tablet behind the bar, checked between orders.

    A new hire holds the station in days, not weeks.

    03 · Chef

    A 3 to 5% variance between theoretical and actual food cost. No one knows where.

    Portions drift, allergens passed verbally, spec sheets only one chef de partie really knows.

    An app on the tablet at the pass, checked between services.

    The craft of the house stops walking out the door with whoever was carrying it.

    I spent ten years watching kitchens and bars lose between 5 and 20% of what they earned to nothing more than nobody writing it down. methodus is the system I wished existed in every house I ever worked in.

    — Nathaniel Gilliand, founder · methodus

    How it works

    Six steps. One intelligent loop.

    A real service, lived once. The loop closes when the day ends — and every shift feeds the next.

    14:00Mise en place
    01 · Capture35s

    The head bartender voice-records the new spec.

    Mid-prep, between counting bottles and prepping the garnish station, Adrien speaks the new Midnight Negroni into his phone. AI extracts ingredients, technique, glassware, allergens.

    For head bartenders and chefs

    Adrien

    Club Chat Noir

    0:35

    → AI extracts in 5s

    16:00Before service
    02 · Document40+ langs

    The spec sheet is on the pass tablet, in three languages.

    By the time service briefing starts, every bartender can see the new drink — full spec, photo, allergens, service notes. Same fiche on every shift, in their language.

    For bar managers and F&B trainers

    Midnight Negroni
    Cocktail · Stirred · Rocks
    Ingredients
    • Campari25 ml
    • Antica Formula25 ml
    • Beefeater25 ml
    PrepBuildGarnish
    Pour cost$2.18
    17:30Pre-shift huddle
    03 · Cost3 layers

    Pour cost and margin already show on the dashboard.

    Spec cost. Realistic cost. Working cost. The manager sees the margin before she sets the menu price — not three weeks later, in a P&L that already happened.

    For F&B directors and owners

    Cost breakdown — Midnight Negroni
    Spec cost$2.18
    Realistic cost$2.55
    Working cost$2.80
    Margin at $1787.2%
    19:00First seating
    04 · TrainBefore Day 1

    The new commis runs the quiz on his phone, during the break.

    Five questions auto-generated from the spec. He gets four right, retakes the one he missed. By his next shift, he knows the drink without asking.

    For F&B directors and head bartenders

    Which spirit goes in a Midnight Negroni?

    London Dry Gin
    Barrel-aged Gin
    Old Tom Gin
    Genever
    20:30Peak service
    05 · CertifyLevels

    Team coverage hits 87% — visible mid-service from her phone.

    The owner is at dinner across town. She glances at the dashboard between courses: who's certified on what, where the gaps are, what's been signed off this week. Audit-ready, timestamped.

    For owners and compliance

    Bar team · This week87%
    AAdrien
    100%
    MManon
    92%
    TThomas
    78%
    LLucas (new)
    55%
    22:00After last orders
    06 · ImproveContinuous

    A guest review notes a missed wine pairing. Tomorrow's quiz already includes it.

    The review lands in the dashboard. AI flags the gap, generates a new quiz question, queues it for the team. By tomorrow's pre-shift, they'll know.

    For the entire organization

    JD
    Jess D. · Google
    ★★★★★

    “Loved the Negroni but our server didn't know what wine would pair with the sea bass. Felt rushed.”

    →Quiz question generated · queued for tomorrow's pre-shift

    Six steps · every shift · every day

    And the loop closes — every service feeds the next.

    123456

    methodus is the only tool that covers the full pipeline — from recipe to certification to purchasing intelligence.

    Pricing

    One plan. Built for your venue.

    Voice-first recipe documentation, costing, and staff certification. Pay for what your team needs.

    methodus
    $69/month

    Everything methodus does, for your whole team.

    • 1 Editor + 5 Learner seats
    • Unlimited recipes
    • Voice capture · 35 seconds per recipe
    • Spec sheets, costing, quizzes, certification
    Add seats as you grow: +$25/mo per extra Editor · +$5/mo per extra Learner
    Start 14-day free trial →
    See full pricing & calculator →Running multiple venues? Talk to us →

    Frequently asked questions

    One plan: $69/month for the whole product (1 Editor + 5 Learners + unlimited recipes + every feature). Extra Editors are $25/month, extra Learners are $5/month. Annual billing saves 20%. Multi-venue groups, hotels, and franchises get custom Enterprise pricing — talk to us. See the full pricing page for the seat calculator.

    Yes — 14 days of the full product, no credit card required. Your data stays if you decide not to continue.

    Editors create and manage recipes, specs, and service knowledge. Learners view specs, take quizzes, and earn certifications. The head bartender is typically the first Editor. Every team member they invite is a Learner.

    No. Record a 60-second voice memo while making the drink. AI extracts ingredients, quantities, technique, glassware, and garnish automatically. Works in 40+ languages.

    Automatically from your recipe data. Every ingredient, technique, pairing, allergen, and service note becomes a quiz question. No manual question writing required.

    The knowledge your servers need: guest descriptions, pronunciation guides, wine pairings, modification protocols, allergen communication scripts. Attached to every recipe, accessible on mobile, quiz-ready.

    methodus knows every ingredient in every recipe. It calculates exactly what you need to order, shows dead capital on your shelves, simulates the cost impact of menu changes, and optimizes your par levels from actual recipe demand. No competitor can do this because they don't have your recipe data.

    methodus pushes recipe and cost data TO your POS (Lightspeed K-Series integration designed). It does not pull sales data FROM your POS — that's inventory software territory.

    English, French, Spanish, Arabic (with full RTL support), and German. The AI extraction works in 40+ languages — your chef can speak their recipe in any language.

    Take back the house.

    Thirty minutes with one of us. We bring the questions. You bring your menu.

    Book a demoRead the manifesto →