Recipe management

Recipe Management for Professional Kitchens

Recipes are the memory of your kitchen. If that knowledge lives only in a sous chef's head or in a binder by the pass, it walks 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 right in.

Try it free for 14 days Frequently asked questions

From photo to recipe

1. Photo of your recipe binder or a PDF
2. Ingredients, method and allergens extracted
3. Cost price linked to your own supplier prices
4. Ready for the kitchen, on a tablet

A complete menu can be imported in one go.

A day in your kitchen.

11:30
Create a dish, and in 30 seconds you have your food cost.
The AI uses your own supplier prices. Allergens and a suggested price come with it.
17:00
Big on screen at the pass.
Step by step, with a timer running alongside.

Real screens from the app, with a made-up venue.

Why this matters more now than five years ago

Eighty per cent of hospitality operators name staff shortages as their biggest problem, and that isn't going away any time soon. It means smaller teams, more agency staff and more new starters. A kitchen that relies on word of mouth loses time and quality every single week. But if the dish is on screen with a photo, exact weights and prep steps, even someone on their first shift can plate it the way it's meant to be.

What belongs in a recipe card

Ingredients with exact quantities, the prep steps, the yield and portion count, allergens, and a photo of the plate the way it should look. KitchenOps adds the food cost per portion on top, which updates automatically with your supplier prices, plus the margin at your current selling price.

New dishes in minutes

Describe a dish or take a photo of it, and the system builds the recipe card: ingredients, prep steps, allergens and the food cost based on your own supplier prices. You decide what the final version says, but you no longer have to do the data entry yourself.

From recipe card to the line

Recipes scale with the number of portions, decimals included, and feed straight into your prep lists and production. When you pack something up, you print a use-by label with the product name, date and the name of whoever prepped it, so your HACCP records are correct straight away with no extra work.

Updated: 2026-08-09

Frequently asked questions

Can I bring over my existing recipes?

Yes. We import from PDF, Word, Excel, and even from a photo of a printed recipe binder. A full menu can be imported in one go, including the link to your supplier prices.

Can my team see the recipes in the kitchen?

Yes, on a tablet or phone in the kitchen, with a cook mode that shows the steps large on screen and recalculates quantities for the number of portions you're making.

Are allergens tracked automatically?

Allergens are set at the ingredient level and roll through into every dish that uses that ingredient, including prepped components. Change an ingredient, and the allergen list updates for every dish that depends on it.

What does recipe management software cost?

KitchenOps costs 139 euros per location per month, excluding VAT, with unlimited users included. You can try it free for 14 days alongside your current way of working.