All three come from the same orders and the same recipe maths, presented at different levels:

• Inventory Shopping List → the buyer. Raw ingredients only, totalled across all meals, grouped by supplier (or category), with prices, stock and purchase emails.
• Sub-Recipe Report → the prep cook. The batch quantity of each sub-recipe plus its component ingredients, in priority order and grouped by sub-recipe group.
• Cooking Report → the line cook. One card per meal with the ingredient list scaled to the units ordered, per portion size, plus cooking instructions and customer notes.

Then Meals Report → checking counts and orders; Packaging Report → plating per portion; Menu Breakdown → the owner costing the menu.