Predictive Prep
Plan what to prep next.
Plan shared sauces and components around expected demand and usable carryover, with clear quantities for cooks.
Caesar dressing
- Already prepared
- 3qt
- Make
- 5qt
- Made
- Not recorded
Ready by 11:00 AM
Kitchen management software for chefs
Lead the kitchen. Make time to create.
Bring recipes, prep lists, and inventory into one kitchen workflow. Give cooks clear instructions and see how changing ingredient prices affect the cost of each dish.
Before service
Know what’s left.
See completed work and outstanding tasks across your prep lists, so you can put help where it’s needed.
Main Street · Today’s prep
29of 36 tasks complete
7 tasks remaining across 3 lists
Garde manger10 of 12 done
Hot line11 of 14 done
Pastry8 of 10 done
Your kitchen’s standards
Give every cook a clear reference.
Keep the method, yield, allergen details, and plating photos beside the ingredients. New cooks have a place to start, and experienced hands can check the details.
- 1
Bring your collection. Import photos, PDFs, or pasted text, then check the draft before sharing.
- 2
Scale each batch. Adjust ingredient quantities for your target yield while keeping the base recipe intact.
- 3
Choose who has access. Make recipes available to the concepts and locations that use them.
Recipe Book · Sauces2× batch
Bolognese
Base yield: 3 qt · 4 fl oz per portion
| Ingredient | 24 portions | 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 |
Method note
Simmer until the sauce coats the spoon. Fold in the herbs and adjust the seasoning before service.
See opsi in your kitchen workflow.
Get a demoDaily decisions
Put the numbers to work.
Set practical prep targets, record what’s on the shelf, and trace changes in plate cost.
Inventory
Cover more shelves together.
Split the count across your team. On mobile, scan to find an item, then enter the quantity.
Walk-in · Count entries
Explore opsi inventory - Chicken breast
- 22.4 lb
- Heavy cream
- 9 qt
- Butter
- 3 cases
Food cost
See what a price change means.
Follow ingredient costs through your recipes to understand the effect on each portion.
Chicken breast · +12%
Explore food costing - Previous price
- $4.00/lb
- Current price
- $4.48/lb
- Per 8 oz portion
- +$0.24
Opsi has organized our kitchen recipes and systems in a way that makes it seamless for our entire BOH staff. It allows immediate changes and accuracy, giving back more time for creating.