We use essential cookies to run methodus.bar. With your permission we also use analytics and advertising cookies to measure product usage and the performance of our campaigns. You can change your choice at any time from the privacy policy.
Every term a bar manager, chef, sommelier, or F&B director needs to know — defined clearly and practically.
The display shelving behind the bar holding premium and call spirits.
Verified proof that a bartender knows specific recipes and standards.
Total beverage cost divided by total beverage revenue.
The complete strategy behind a venue's drink offerings.
The specific sequence in which ingredients are added when constructing a cocktail.
The minimum quantity of each product that should be in stock at the start of each shift.
A cocktail pre-mixed in large quantities for high-volume service.
The systematic capture, standardization, costing, training, and certification of an F&B program.
A complimentary item given to a guest at no charge.
A drink made with a specific brand of spirit requested by the guest.
When a price change on one ingredient automatically updates every recipe using it.
Recording complimentary items given to guests for accurate variance reporting.
A real-time view showing which staff are certified on which specs.
An exportable document showing team certification status, ready for audits.
The difference between theoretical and actual inventory — lost to waste, theft, or overpouring.
A standardized document detailing how to make a specific recipe.
The well of most-used spirits within arm's reach of the bartender.
A documented expectation for how a drink or dish should be prepared and presented.
The row of most-used spirits positioned for fastest access during service.
Using documented recipe specifications to generate accurate purchasing orders.