How methodus works
Recipes become costed fiches. Invoices keep prices honest. Your POS proves the margin. Here is the whole loop.
True food cost, down to the yield.
A kilo of limes is not a kilo of juice. methodus costs every recipe from AP to EP: purchase price, trim and yield loss, house-made preps cascaded into every fiche that uses them.
Change one supplier price and every affected recipe recalculates. The margin you see is the real one, not the textbook number.
$2.40 vs $3.85
What most bars think a Margarita costs, and what it actually costs once yield and prep losses are in.
Speak the recipe. 35 seconds, zero typing.
Record a voice note at the pass or behind the bar. methodus extracts ingredients, quantities, technique, and allergens into a clean fiche your team can read mid-service. Photo and text import work too.
Drop in an invoice. Prices update everywhere.
Photograph or upload a supplier invoice. methodus reads the lines, matches them to your ingredients, and refreshes the cost of every fiche they touch. Your margins stay current without a single spreadsheet.
Your till feeds the margin, every night.
methodus connects to Zelty and Lightspeed and pulls daily sales automatically. Every sold item is matched to its fiche, so theoretical cost meets what actually went out.
That live link is the point. Not exports, not month-end reports: your real margin per item, per service, while you can still act on it.
The team learns the same fiche.
Every fiche generates quizzes automatically. Your team takes them on their phones; you see who is certified on what, timestamped. Standards hold even when people change.
See it on your own menu.
Twenty minutes with the founder. Bring one recipe; leave with its real cost.
14-day trial, no credit card.