Base separate from the menu
Keep base recipes (stocks, jus, doughs, mother sauces) separate from the dishes on the menu. The base rarely changes, the menu changes every season. A dish refers to the base instead of repeating it.
Arrange by section
If you work with sections, create a folder per section: garde manger, saucier, pastry. During service everyone opens only what their station needs.
Categories for searching, folders for working
Use categories for what a recipe is (sauce, garnish, dessert) and folders for where you use it (lunch menu, tasting menu, event). A recipe can sit in several folders without existing twice.
One owner per recipe
Agree who may change a recipe. That prevents three versions of the same sauce. In an app with rights, such as Savour, the chef manages the folder and the rest can view.
Tidy up after each season
Move old menus to an archive folder instead of deleting them. Your current book stays clear and you lose nothing.
In Savour you create your own folders and categories, and share folders with your brigade with the rights you choose.