Recipe Management for Professional Kitchens
Recipes are the memory of your kitchen. If they live in a sous-chef's head or a binder by the pass, they walk out the door with him, and everyone ends up cooking it slightly differently. Digital recipes turn every dish into a fixed standard, with the food cost built in.
Why this is more urgent now than five years ago
Eighty percent of hospitality operators name staff shortages as their biggest problem, and that won't resolve itself any time soon. That means running with smaller teams, more often with temps and new hires. A kitchen that runs on verbal handover loses time and quality every single week. But if the dish is on screen with a photo, weights and prep steps, even someone brand new can plate it exactly as it should be.
What belongs in a recipe
Ingredients with exact quantities, the prep steps, the yield and number of portions, allergens, and a photo of the plate as it should look. KitchenOps adds the food cost per portion on top, which moves with your purchase prices, plus the margin at your current selling price.
New dishes in minutes
You describe a dish or take a photo, and the system builds the recipe: ingredients, preparation, allergens and the food cost based on your own purchase prices. You decide what goes in the final version, but you no longer have to do the data entry yourself. What normally takes an evening at the kitchen table is now a matter of minutes.
From recipe to the kitchen floor
Recipes scale with the number of portions, including decimals, and feed straight into the mise en place lists and production. When packing, you print a shelf life label with the product name, date and preparer, so HACCP registration is automatically in order without extra work.
Questions? Email hello@horecagpt.com or call +31 24 360 59 14.
Start for free See how it worksFrequently asked questions
Can I bring over my existing recipes?
Yes. We import from PDF, Word, Excel and even a photo of a printed recipe binder. In practice, a full menu is set up within an afternoon, including linking to your purchase prices.
Can my team see the recipes on the floor?
Yes, on tablet or phone in the kitchen, with a cook mode that displays the steps in large text and recalculates quantities based on the number of portions you're making.
Are allergens tracked automatically?
Allergens are set per ingredient and carry through to every dish containing that ingredient, including prep items. If an ingredient changes, the allergen list updates for every dish that uses it.
What does recipe software cost?
KitchenOps starts at 79 euros per month per location, including unlimited users. You can start for free and run it alongside your current way of working.
Updated: 2026-08-08