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A purchasing methodology where orders are generated from documented recipe specifications and projected sales volume rather than from memory, habit, or a static shopping list. Spec-driven purchasing eliminates the guesswork that produces both dead stock and mid-service stockouts.
Traditional bar purchasing is memory-based: the manager or head bartender walks the bar before ordering, looks at what's low, and orders from a mental model of what 'we usually need.' This works well for experienced staff who know the program deeply — and fails catastrophically when they leave, when the menu changes, or when volume spikes unexpectedly.
Spec-driven purchasing replaces memory with data. If you know every recipe and its ingredient quantities, and you know projected cover count by day, you can calculate how much of every ingredient you need to order — with safety stock — for any service period. No guessing, no 'we always order three cases of limes' when the new mojito menu is serving seven per table.
The adjacent benefit: spec-driven purchasing automatically identifies dead stock candidates. Any ingredient in your order that's not in an active spec is a question: why are we still ordering this?
methodus provides the spec-level ingredient data that makes spec-driven purchasing possible — connecting recipe documentation directly to purchasing decisions.
Calculating the true cost of every ingredient in a dish or drink.
Inventory items that sit unused for extended periods, tying up capital.
The minimum quantity of each product that should be in stock at the start of each shift.
When a price change on one ingredient automatically updates every recipe using it.
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