Keep a recipe's SOPs and quality forms on the recipe, hang named photos, videos and links on the steps that need them, and print the sheet the floor works from.
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The written method for your marinara is a PDF on a shared drive, the clip of how the kettle gets set lives on someone's phone, and the sheet the floor actually works from is a photocopy of a photocopy. Bettr keeps all three on the recipe itself — the documents an auditor asks for, the photos and clips that show how a step is run, and a clean printout for the bench. You attach and print all of it from Recipes.
Kitchen+All of it hangs on a recipe that already exists, so name the recipe first — see Create a recipe — then open it.
A recipe holds four documents, each in its own slot: the document, quality forms, safety procedures, and final product photos. One file per slot, so the right paper always lands in the right place.
Open the recipe's Product specs
From Recipes, open the recipe and select Product specs from the row of cards under the yield block, then the Food safety tab. The Documents and links card at the foot lists whatever is already attached.
Find the slot for the type you're attaching
The card holds one slot per type, with a Links section under them for the addresses that live somewhere else. There's no form to open — you attach on the card itself.
Upload into the matching slot
Select Upload File under the type you're attaching — say SOP document — and pick the file. It uploads and the slot shows the filename with View to open it. To swap a file, select Replace File on the same slot.
Each slot takes a PDF, Word, Excel, image (JPG, PNG, or GIF), or text file of up to 10MB. The format line sits right above the slots so you don't have to guess. Documents belong to the recipe rather than to one version, so they are there whichever version the page is wearing.
Sub-recipes carry one document
A sub-recipe — an intermediate mix that feeds other recipes — shows only the SOP document slot. The quality, safety, and photo slots are for final recipes, the ones that become a product you ship.
Photos, clips and links live on the Steps page, where the method is. A step carries its own — the dial positions, the fill line, what "fully incorporated" looks like — and the recipe as a whole carries the ones that belong to the batch rather than to one step, like a walk-through of the whole cook.
Every attachment carries a name you write, so the floor never has to open three clips to find out which one is which.
Open the recipe's Steps
From the row of cards under the yield block, select Steps. Each step shows its attachments under its numbers, and the recipe's own sit at the foot of the page under How the recipe is made in general.
Upload a photo or video
Select Upload a photo or video under the step and pick the file. It lands named after the file, with its size beside it. Select the name and type a better one — Folding the prep base through beats IMG_4417.mov.
Or paste a link
Select Paste a link instead when the thing already lives somewhere — a supplier's video, a shared folder of label artwork. Fill in Name this link and the Link, then select Attach the link. The name is what the floor reads; the address sits underneath it.
An upload takes a photo (JPG, PNG, GIF, or WebP) or a video (MP4, MOV, or WebM) of up to 50MB — bigger than a document, because a clip of a running line is worth more than a paragraph describing it. A step takes as many as it needs, and nothing has to be set on the step first: a step with no equipment and no numbers yet can still carry the photo that explains it.
Both happen where the attachment sits, on the Steps page.
The recipe keeps its history — detaching is recorded like any other edit — but the attachment no longer shows on the step.
Attachments belong to the version
A step's attachments are part of the version, like its ingredients and its numbers. On an approved version they read as plain text with nothing to upload, rename or detach; duplicate the version and the new draft carries every attachment its steps already had. Documents are the exception — those belong to the recipe, so they never freeze. See Version and approve a recipe.
There are two sheets, and each is the page printing itself — no second screen and no second format.
Print the card from the recipe page
Set what you want the batch to make in Desired batch size first if you're scaling — every quantity rescales as you type, and asking for a bigger batch is looking, not editing, so it never moves what production runs. Then select Print. The sheet is the ingredient table exactly as you scaled it, under a header naming the recipe and the version it came from, with the yield block underneath so the sheet explains itself.
Print the steps from the Steps page
Print on the Steps page gives the method: every step in order with its department, equipment, batch size, temperature, tolerance, duration, a check where the step must be weighed, and the names of whatever is attached to it — a video's player becomes the word Video next to its name, since paper cannot play it. The general instructions come out at the foot.
Where a line loses some of what goes in, the card prints two numbers for it: the quantity the batch keeps and the weigh-out — what to put on the scale to end up there. The weigh-out column is the one the kitchen works to, and it prints even at the widths where the screen folds it away.
These sheets say what to cook, not what happened
Neither printout carries blank boxes for lot numbers, who made it, or totals in pen. Recording what a batch actually did belongs to the run — see Weigh ingredients into a batch and Record batch output.