Paste a recipe
Copy text from a note, email, or spreadsheet.
RESTAURANT RECIPE SOFTWARE
Your recipe book, ready for service.
Keep food and cocktail recipes, sub-recipes, methods, and yields in one shared book. Scale batches for prep and give kitchen and bar teams a clear reference for service.
Included in the Operations Bundle. View plans
A head start on setup
Import the recipes you already have.
Opsi extracts the ingredients and method from your source. Check the imported draft, confirm the yield, and link ingredients to your catalog before making it available to the team.
Upload a document
Add your PDF or DOCX files.
Take a photo
Use a clear image of a handwritten or printed recipe.
Write it in opsi
Enter ingredients and steps directly.
At the station
The details behind every recipe.
Follow the method, open a sub-recipe, or check allergen information without hunting through separate files. Keep the instructions beside the ingredients they belong to.
| Ingredient | Quantity |
|---|---|
| Ground beef | 3 lb |
| Crushed tomatoes | 4 lb |
| SoffrittoSub-recipe | 1 lb |
| Fresh herbs | 1 oz |
Take a closer look at Recipe Book.
Get a demo
From training to service
Make the standard easy to follow.
Training
Give new team members a starting point.
Keep the method and service notes within reach while someone learns the station.
Presentation
Show the finish.
Use photos and video to explain details that are hard to put into words.
Across locations
Share with the right teams.
Set availability by concept or location, and keep shared recipes in one place.
Batch planning
Prep the amount you need.
Scale sauces, syrups, and other batches to a target yield and see the ingredient quantities adjust together. The scaled view leaves your base recipe unchanged.
When prep is finished For tracked recipes, log the actual yield to record ingredient usage and production cost.
Recipe quantities also connect shared sauces, syrups, and sub-recipes to expected demand in Predictive Prep. Explore predictive planning and availability.
SCALING EXAMPLE Bolognese ×2 batch
BASE RECIPE 24 portions TARGET 48 portions
Ground beef 3 lb→6 lb
Crushed tomatoes 4 lb→8 lb
Soffritto 1 lb→2 lb
Fresh herbs 1 oz→2 oz
“It has brought a level of consistency that frankly we couldn’t have achieved without opsi.”
Practical questions
Build a recipe book your team uses.
Choose a system that supports the way your kitchen and bar teams write, scale, and teach recipes.
Choosing restaurant recipe management softwareWhat belongs in a restaurant recipe database?
Include ingredient quantities, yield, method, sub-recipes, allergens, and plating references. Opsi brings those details together with photos and videos, giving cooks and bartenders a shared reference during training, prep, and service.
How does recipe scaling work?
Choose a target yield and opsi adjusts the displayed ingredient quantities in proportion to the base recipe. A 24-portion recipe scaled to 48 portions uses twice each ingredient. The saved base recipe stays unchanged; recording completed prep is a separate step.
Can I import recipes from photos and PDFs?
Yes. AI can turn a photo or document into a recipe draft with ingredients and instructions. Your team checks quantities, units, yields, and methods before saving it to the Recipe Book.