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.
Products that remain in inventory for extended periods without being used in any current recipe or sold. Dead stock ties up working capital, consumes storage space, and frequently results in waste when products expire or lose quality.
Dead stock accumulates in predictable ways. A seasonal cocktail program ends and the specialty liqueur purchased for it stays on the shelf. A menu item gets discontinued but its primary garnish or ingredient continues to be ordered by habit. A supplier offers a deal on a product that wasn't tied to a specific recipe.
The cost of dead stock is invisible until you count it. A bottle of $40 specialty amaro that hasn't moved in four months represents $40 of working capital sitting on a shelf generating zero return. Across a full back bar, dead stock often represents hundreds to thousands of dollars in frozen capital.
Spec-driven purchasing is the systematic prevention of dead stock: you only order what has an active spec, in quantities tied to projected usage. Dead stock still happens — menus change, products get discontinued — but it becomes exceptional rather than endemic.
methodus connects every ingredient to the specs that use it. When a spec is archived, you can see immediately which ingredients are now orphaned — before they become dead stock.
Total beverage cost divided by total beverage revenue.
Calculating the true cost of every ingredient in a dish or drink.
The minimum quantity of each product that should be in stock at the start of each shift.
Using documented recipe specifications to generate accurate purchasing orders.
Free 14-day trial · No credit card required