A typical weekly flow after the ordering cut-off for a delivery date:

1. Inventory Shopping List first – it tells you what to buy, subtracts what you already have in stock, and can email each supplier a purchase order.
2. Sub-Recipe Report – batch-prep sauces, marinades and bases in priority order once ingredients arrive.
3. Cooking Report – give the line cooks one recipe card per meal with the scaled quantities and cooking instructions.
4. Meals Report – check the count of each meal/portion against what was cooked and see which orders they belong to.
5. Packaging Report and Containers Needed – plate, portion and pack; then move to the Fulfilment reports (labels, pick-up, delivery).

Menu Breakdown Report is a planning report rather than a production one: run it when you build or cost a menu, because it works from the recipes on the menu, not from orders.