Site map
Every page on methodus, in one place — the free tools, the operator guides, the comparisons, the blog and the glossary.
Product
- methodus — F&B recipe costing that takes back your margin
- How methodus works — from recipe costing to team training, the whole loop
- Recipe Costing Software for Restaurants & Bars
- Menu Import: Digitize & Cost Your Existing Menu
- Supplier Invoice Scanning for Restaurants & Bars
- Bar & Restaurant Inventory Software: Counts That Hold
- Restaurant Ordering & Purchasing Software
- Restaurant Staff Training from Your Own Recipes
- methodus pricing, CHF 19 or CHF 149 a month
- About Methodus — Founded by Nathaniel Gilliand (EHL)
- Book a demo — methodus
- Start Your Free Trial — 14 Days Professional
Free tools, calculators & templates
- Food Cost Calculator for Restaurants & Bars (Free)
- Pour Cost Calculator for Bars (Free)
- Menu Markup Calculator for Restaurants (Free)
- Gross Margin Calculator for Restaurants & Bars (Free)
- Menu Price Calculator for Restaurants (Free)
- Recipe Spec Sheet Template — Free PDF for Bar & Kitchen
- HACCP Plan Template: Temperature Logs, Cleaning, Receiving
- Allergen Matrix Template for Restaurants (EU-14) — Free
- Kitchen Conversions: cl, ml, Grams, Cups
Operator guides
- Menu Engineering: How to Classify Every Menu Item
- Best Bar & Restaurant Management Software (2026)
- Restaurant HACCP Plan: The 7 Principles and the Daily Routine
- How to Train Restaurant Staff: A Method That Survives Service
- Restaurant Labor Cost: Formula, Benchmarks, and the Schedule That Holds It
- Restaurant Supplier Management: Track Prices, Renegotiate
- Restaurant Losing Money: The Express Diagnosis and What to Do
- Buying a Restaurant: The Steps, the Pitfalls, and the Valuation
- Restaurant KPIs: The Numbers Your POS Already Tracks
- How to Take Restaurant Inventory: Method, Cadence, Variance
- Restaurant Profit Margin: What's Normal, and Where Yours Leaks
- Restaurant P&L: How to Read It — and Stop Being Six Weeks Late
- Beverage Cost Control: Pour Cost, Variance, and the Bar's Real Margin
- How to Open a Restaurant: The Numbers to Nail Before First Service
Software comparisons
- methodus vs Koust, Melba, Yokitup & More — Compare F&B Management Tools
- methodus vs MargePlus — Recipe Intelligence vs a Margin Calculator
- methodus vs Koust — Living recipe specs vs back-office tools
- methodus vs Melba — One shared app vs a modular ERP
- methodus vs Yokitup — Recipe intelligence vs stock counting
- methodus vs Ratatool — Voice-built specs vs typed fiches
- Inpulse alternative — methodus vs Inpulse (2026)
- Fullsoon alternative — methodus vs Fullsoon (2026)
- meez alternative — methodus vs meez (2026)
- WISK alternative — methodus vs WISK (2026)
- Craftable alternative — methodus vs Craftable (2026)
- Backbar alternative — methodus vs Backbar (2026)
Blog
- Blog — Beverage Program Intelligence & Bar Management Insights
- HACCP in Switzerland: the Autocontrôle Duty, the BPHR, and the Cantonal Inspector
- Wholesale Price vs Plate Cost: Why the Catalogue Number Is Never Your Cost
- Mandatory Displays in French Restaurants: What Must Be Shown, What's Optional
- DDM, DLC, DLUO: What Food Date Labels Mean (+ Cheat Sheet)
- Restaurant Financing: Audit These Costs Before You Borrow
- Can't Pay the Restaurant Rent? What Happens Next, and What to Do
- Selling or Closing a Restaurant: The Exit Routes, Honestly
- The Five Reports Your POS Is Hiding (and What Each One Pays)
- Sales Mix Analysis: Your Menu Is Making Decisions Without You
- What to Do With POS Sales Data (Besides Watching Revenue)
- What Should Labor Cost? The Benchmark Depends on Your Country
- Cutting Labor Costs: The One Hour You Must Never Cut
- Margin per Labor Hour: The Number Your Scheduler Can't See
- What One Departure Really Costs a Restaurant
- Wine by the Glass: Price the Pour, Not the Bottle
- Draft Beer Margins: The 20% Pour Cost That Rarely Survives the Line
- Batching Cocktails: Cost the Prep That Saves Your Service
- Happy Hour Math: When the Discount Pays for Itself
- Prime Cost: The Only Restaurant Number Worth Watching Weekly
- Theoretical vs Actual Food Cost: Finding the Variance That Eats Your Margin
- What Overpouring Actually Costs Your Bar (With the Audit Numbers)
- Supplier Prices Moved. Your Menu Didn't. That's the Leak.
- How to Calculate Food Cost Percentage (Formula + Free Calculator)
- How to Cost a Recipe (Step-by-Step, With a Worked Example)
- How to Calculate True Pour Cost (With Yield Loss)
- The $50,000 Problem: What Happens When Your Head Bartender Quits
- How to Certify Your Bar Team in 7 Days
- Allergen Compliance for Bars & Restaurants: What You Actually Need
- Negotiate with Data, Not Charm
- The Invoice Says One Thing, the Crate Says Another
- Your Price List Is Lying to You
- Full Dining Room, Empty Till
- When You Can't Pay Your Suppliers
- A 90-Day Margin Turnaround
- Due Diligence: The Audit Sellers Hope You Skip
- What a Restaurant Is Worth
- Buy or Build?
- Why Pro Kitchens Weigh
- Scaling a Recipe Without Breaking It
- The Kilo You Bought Isn't the Kilo You Serve
F&B glossary
- F&B Glossary: Food Cost, Spec Sheets, Margin & More
- Food cost
- Pour cost
- Gross margin
- Markup coefficient
- Menu selling price
- Menu engineering
- Beverage cost percentage
- Recipe spec sheet
- Free-pour variance
- Allergen matrix
- AP vs EP (as-purchased vs edible-portion)
- Yield / yield percentage
- Prime cost
- Par level
- Shrinkage (stock variance)