The Menu Margin Fix · done in the Methodus app

    Three dishes are eating your margin. In two weeks you know which.

    And what each one is worth: on a 32-dish example menu, three moves add up to £5,200 a year. Yours are costed from your own supplier invoices, not a spec sheet, and every move comes with a price on it, so you decide in an hour instead of a quarter.

    Start the Fix, £699Send my menu, free

    If the three moves do not add up to £699 a year, you pay nothing. Two Fixes a week, in the order paid.

    Bleed list · day 7food cost, % of net
    10oz ribeye steak£2737%
    Ham hock and parsley terrine£9.5035%
    Pan-seared sea bass£2234%
    Chicken supreme£18.5032%
    8oz sirloin steak£2532%
    Three moves on this menu, day 10+£5,200 a year

    Example: a 32-dish gastropub, costed at UK reference prices. Not a client.

    Two steps. The first one is free.

    Free · 48 hours

    The estimate

    Send your menu, a photo or a link. Within 48 hours you get every dish costed on UK reference prices, with the margin per dish. No charge, no call needed.

    Or a photo of it to nathaniel@methodus.bar
    £699 once · two weeks

    The Fix

    Your invoices go in and the numbers become yours. The bleed list, three priced moves, two calls, 90 days of Methodus for the team. Guaranteed.

    Start the Fix

    What you get, on an example menu

    A fictional 32-dish gastropub, run through the same pipeline at UK reference prices, so you can see the shape before you send yours. Yours is built on your invoices.

    Example costed menu: dish, menu price, net price, food cost, cost percent and GP for each dish
    32
    dishes costed
    272
    ingredient lines, each priced
    24%
    average food cost on net

    Day 3: the sheet. Every dish, its cost on your prices, the food cost and the GP.

    The three moves · day 10at 40 sales a week each
    1. Reprice. 10oz ribeye steak

      £27 to £29. The ribeye runs at 36% food cost; £2 on a steak the table already chose.

      +£3,470a year
    2. Portion. Ham hock and parsley terrine

      150 g of picked hock is a main-course portion on a starter plate. Plate 110 g, same price.

      +£830a year
    3. Supplier line. Pan-seared sea bass

      Brown shrimp at £45 a kilo: 30 g in the butter is £1.35 a plate. 20 g still reads as brown shrimp butter.

      +£940a year
    Three moves, on one example menu+£5,200 a year
    The tool

    The Fix is done inside Methodus. The app stays with you.

    Methodus is the costing app your menu lives in. Every dish is built in it from your invoices, so the three moves are not a report: they are live numbers your chef and your bar manager open on a phone at the pass. After the Fix, 90 days are included; change a supplier price and every dish that uses it moves.

    One dish open in Methodus: the ingredient lines with quantity, buying price and cost, the total cost and the margin against the menu price

    Every dish, line by line. Quantity, buying price, cost and margin, on your own supplier prices.

    One price change, every dish moves. A new invoice line reprices each recipe that uses it.

    Your team, not a binder. Recipes, allergens and portions on the pass, on a phone, in English or French.

    See the costing tool

    What the same question costs today

    A stocktaker
    £150 to £300 a visit

    A percentage, after the fact. Which dish moved it is your homework.

    The accountant
    £150 to £250 a month

    The margin, a quarter late. True, and too late to change the menu that lost it.

    The Fix
    £699, once

    The dish, the line, the move, in two weeks. Then the tool keeps it that way.

    Stocktaker and accountant figures: quotes seen in UK operator forums and firms' own price lists, 2026. Yours may differ.

    How the two weeks go

    1. Day 1

      You send two things

      Your menu, and your supplier invoices from the last four to six weeks. Photos from your phone are enough.

    2. Day 3

      Every dish costed on your prices

      Each dish is built ingredient by ingredient in your Methodus workspace, priced from your invoices, with the food cost and the margin per dish.

    3. Day 7

      The bleed list

      Which dishes carry the damage, and why: a supplier line that moved, a portion that grew, a dish that sells well and earns nothing.

    4. Day 10

      The review call, 60 minutes

      We go through the list together. You leave with three moves, each one priced: a dish to reprice, a portion to fix, a supplier line to renegotiate.

    5. Day 30

      The check-in

      A second call to read the numbers after the moves. Your team is set up in the tool, and the menu keeps its real cost from here.

    The guarantee

    If the three moves do not add up to £699 a year, you pay nothing.

    We put a yearly number on each move on the day-10 call, from your sales mix or a conservative read of your covers. Under the fee, and the fee comes back. On the example menu the three moves come to £5,200 a year at 40 sales a week each, so the bar is low on purpose.

    Nathaniel Gilliand
    Nathaniel Gilliand

    Founder of Methodus. EHL, then years running food and beverage operations before building the tool. Still runs it every day in his own bar. Both calls are with him.

    Talk first, 20 minutes

    After the Fix, keep it running

    Your invoices kept up every month, one review call a month, Methodus for the whole team. Priced by the size of the menu, because that is the size of the work.

    Up to 60 items
    £199 a month
    Choose this
    61 to 150 items
    £249 a month
    Choose this
    Over 150, or bar and kitchen
    £349 a month
    Choose this

    Or run Methodus yourself after the Fix, from $69 a month. You choose on the day-30 call. Prices ex VAT; UK VAT-registered venues account for it under the reverse charge.

    Questions operators ask

    What do you need from me?
    The menu, four to six weeks of supplier invoices, and one hour on a call. Photos of the invoices are fine. Nothing to install, and nobody comes to your kitchen unless you are in Dubai and want that.
    How do you get my invoices?
    Photos from your phone, forwarded emails from your suppliers, or a PDF export from your accounting. Four to six weeks covers a price cycle. Nothing to connect, nothing to type.
    My chef will say every plate is different.
    They all say it, and they are right until the plate is costed as they actually send it. The Fix costs the dish from your invoices and their portions, not from a spec sheet. Then one extra 20 g of shrimp has a price across a week, and the conversation changes on its own.
    We are a bar, not a kitchen.
    Same Fix on the cocktail list: every drink costed per serve from your bottle prices, GP per serve, the drinks that bleed, three moves. A bar and a kitchen together count as a large menu.
    How is the guarantee measured?
    On the day-10 call we put a yearly number on the three moves, from your own sales mix if you have one, or from a conservative read of your covers if you do not. If that number is under the fee, the fee comes back.
    What if the numbers show nothing wrong?
    Then you have a menu costed on your real prices, a tool that keeps it that way, an hour with someone who has costed a few thousand lines this year, and the guarantee applies.
    Is the price ex VAT?
    Yes. £699 for menus up to 150 items, £990 above that or for a bar and a kitchen together. UK VAT-registered venues account for the VAT under the reverse charge; nothing is added at checkout.

    Send the menu today. The bleed list is in your inbox in a week.

    £699, once, guaranteed. Two Fixes a week, in the order paid. Or start with the free estimate and decide after you have seen the sheet.

    Start the Fix, £699Send my menu, free