methodus wasn't built in a tech lab. It was built behind the bar, in hotel kitchens, and on the floor — by someone who lived the problems it solves.
Every head bartender has the same problem: 200 recipes in their head, a battered notebook nobody else can read, and a new hire who needs to learn everything by Friday.
methodus exists because I was that head bartender. I watched recipes walk out the door every time someone quit. I spent weekends typing specs into spreadsheets that nobody opened. I trained new bartenders by saying "follow me around" and hoped they'd remember.
So I built the tool I wished I had — one that captures recipes by voice in 35 seconds, formats them into professional spec sheets, and proves every team member knows every recipe with timestamped certifications.
See how it works →We respect the bartender. This is a tool FOR their craft, not surveillance software.
35 seconds, not 35 minutes. If it's slow, it won't get used behind the bar.
Recipes shouldn't leave when bartenders do. Document once, access forever.
Certification means timestamped, verifiable proof — not just "we did training."
methodus is built by an EHL graduate (École hôtelière de Lausanne) with experience in hotel F&B operations across Switzerland, Dubai, and the Middle East. Every feature is designed from the perspective of someone who's worked the pass, managed the bar, and trained the team.
That's why voice capture exists — because bartenders don't have time to type. That's why certifications are timestamped — because compliance auditors need proof. That's why the product speaks 40+ languages — because kitchens are multilingual.
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