Integrations
Connects to the tools you use
Set up connections through ERP.AI and Proto workflows, with every change logged.
- Recipe Management System
- Payment provider
- Fulfillment source
- Identity
- Files
Recipe Management System · Available now
Example screen with sample data
Carry an approved recipe through the kitchen order.
Recipe Management System connects ingredient declarations and yield quantities to versioned recipe cards for sellable menu items. Recipe owners maintain the ingredient basis and effective recipe revision.
- No per-user fees
- Manual work is free
- Configure it in Proto
OverviewOpen Production Orders×
Recipe Management System · Production orders
New production order
Open Production Orders
Production orders in one list
Production orders in view
6Draft
2Accepted
2Preparing
1Draft2
Atrium lunch service, 80 guestsGarden Room service kitchen
03 Nov
Cedar Dining meal prep, TuesdayRiverside event kitchen
14 Oct
Add
Accepted2
Garden Room dinner, 42 guestsAtrium main kitchen
30 Oct
Riverside buffet, 55 guestsCedar Dining kitchen
25 Oct
Add
Preparing1
Conference breakfast, 65 guestsAtrium main kitchen
17 Oct
Add
Ready1
West Hall reception, 120 guestsEast Wing pastry kitchen
20 Oct
Add
Atrium lunch service, 80 guestsProduction orders · PO-96428
DraftServe at03 Nov
OwnerTariq Rahman
CounterpartyGarden Room service kitchen
Review batchPO-96428 · Atrium lunch service, 80 guests
Kitchen Supervisor reviews the submitted batch ticket revision and supporting evidence.
Waiting for Kitchen Supervisor
ApproveReturn
- Tables, ready to use
- 18
- Saved views
- 14
- Roles with set permissions
- 7
- Reports and dashboards
- 9
Features
A clear view from recipe to service
Every feature works on the same records. Pick one to see the screen your team works in.
Ingredients and yields
Keep ingredient declarations and recipe quantities together.
- Ingredient identity
- Yield quantities
- Review context
- Ingredient master
- Ingredient yields
- Recipe cards
- Stock consumptions
OverviewActive Ingredient Master×
Recipe Management System · Ingredients and yields
New
Active Ingredient Master
Ingredient master
| Ingredient code | Name | Base unit | Allergen declaration | Active | |
|---|---|---|---|---|---|
| ING-SQUASH-01 | Butternut squash, peeled | kg | Contains milk | Yes | |
| ING-CHICKEN-04 | Chicken breast, boneless | g | Contains tree nuts | Yes | |
| ING-RICE-02 | Arborio rice, dry | L | Contains wheat | Yes | |
| ING-SALMON-03 | Salmon fillet, skinless | milliliters | Contains fish | Yes | |
| ING-TOMATO-07 | Roma tomato, fresh | portion | Contains sesame | Yes |
6 of 6 records
ING-SQUASH-01Ingredient master · IM-42284
YesNameButternut squash, peeled
Base unitkg
Allergen declarationContains milk
Recipe cards and menu items
Connect a sellable menu item to an approved recipe revision.
- Menu identity
- Revision basis
- Independent decision
- Menu items
- Recipe cards
- Ingredient yields
- Ingredient master
OverviewApproved Recipe Cards×
Recipe Management System · Recipe cards and menu items
New
Approved Recipe Cards
Recipe cards
| Recipe code | Menu item | Revision number | Effective from | Portion yield | Approved | |
|---|---|---|---|---|---|---|
| RC-SQUASH-014 | Pear almond tart, slice | 250 | 02 Nov | 960 | Yes | |
| RC-CHICKEN-021 | Wild mushroom risotto, regular | 490 | 24 Oct | 790 | Yes | |
| RC-RISOTTO-009 | Lemon herb chicken, single serve | 660 | 20 Oct | 910 | Yes | |
| RC-SALAD-032 | Wild mushroom risotto, regular | 680 | 20 Oct | 300 | Yes | |
| RC-SOUP-018 | Citrus salmon salad, regular | 290 | 30 Oct | 350 | Yes |
6 of 6 records
RC-SQUASH-014Recipe cards · RC-91015
YesMenu itemPear almond tart, slice
Revision number250
Effective from02 Nov
Portion yield960
Order acceptance
Check the meal order before the kitchen accepts its service commitment.
- Order context
- Line scope
- Guarded transition
- Production orders
- Production lines
- Kitchens
- Menu items
- Recipe cards
- Operation receipts
OverviewMy Production Orders×
Recipe Management System · Order acceptance
New
My Production Orders
Production orders
| Record number | Subject | Status | Serve at | Owner | Counterparty | |
|---|---|---|---|---|---|---|
| PO-78127 | Atrium lunch service, 80 guests | Draft | 04 Nov | Grace Okafor | Garden Room service kitchen | |
| PO-90217 | Garden Room dinner, 42 guests | Accepted | 30 Oct | Isabel Duarte | East Wing pastry kitchen | |
| PO-57256 | Conference breakfast, 65 guests | Preparing | 31 Oct | Hugo Laurent | Riverside event kitchen | |
| PO-35866 | West Hall reception, 120 guests | Ready | 20 Oct | Elena Marquez | Riverside event kitchen | |
| PO-18773 | Cedar Dining meal prep, Tuesday | Served | 26 Oct | Amina Yusuf | Studio delivery station |
6 of 6 records
Atrium lunch service, 80 guestsProduction orders · PO-78127
DraftServe at04 Nov
OwnerGrace Okafor
CounterpartyGarden Room service kitchen
Kitchen production
Record prepared lines and actual ingredient use against the accepted order.
- Line identity
- Frozen recipe
- Actual work
- Production orders
- Production lines
- Recipe cards
- Ingredient yields
- Stock consumptions
- Fulfillment events
OverviewProduced Batch Lines×
Recipe Management System · Kitchen production
New
Produced Batch Lines
Production lines
| Parent | Line number | Menu item | Portions | Prepared at | Served portions | |
|---|---|---|---|---|---|---|
| Riverside buffet, 55 guests | 700 | Roasted squash bowl | 900 | 21 Oct | 380 | |
| Conference breakfast, 65 guests | 550 | Lemon herb chicken | 270 | 15 Oct | 390 | |
| Courtyard tasting, 24 guests | 40 | Wild mushroom risotto | 210 | 17 Oct | 530 | |
| Atrium lunch service, 80 guests | 800 | Citrus salmon salad | 390 | 17 Oct | 510 | |
| Courtyard tasting, 24 guests | 70 | Tomato basil soup | 40 | 23 Oct | 300 |
6 of 6 records
Roasted squash bowlProduction lines · PL-11314
ParentRiverside buffet, 55 guests
Line number700
Portions900
Prepared at21 Oct
Served portions380
Batch release
Put a kitchen ticket through independent review before guarded release.
- Submission
- Decision
- Release result
- Batch tickets
- Production orders
- Review decisions
- Operation receipts
- Record attachments
OverviewPending Batch Release×
Recipe Management System · Batch release
New
Pending Batch Release
Approval waits for the kitchen supervisor
| Parent | Status | Revision | Table code | Sent at | Guest count | |
|---|---|---|---|---|---|---|
| Riverside buffet, 55 guests | Submitted | 210 | AT-01 | 14 Oct | 13 | |
| Courtyard tasting, 24 guests | Submitted | 780 | GR-02 | 18 Oct | 35 | |
| Cedar Dining meal prep, Tuesday | Submitted | 710 | WH-03 | 15 Oct | 12 | |
| West Hall reception, 120 guests | Submitted | 740 | CD-04 | 21 Oct | 13 | |
| Courtyard tasting, 24 guests | Submitted | 760 | RV-05 | 22 Oct | 36 |
6 of 6 records
AT-01Batch tickets · BT-15897
SubmittedParentRiverside buffet, 55 guests
Revision210
Sent at14 Oct
Guest count13
Delivery referenceDEL-2026-1842
Exceptions and evidence
Trace decisions, provider events and performed effects before closing an exception.
- Guarded action
- Decision trail
- Effect evidence
- Operation receipts
- Review decisions
- Payment evidence
- Fulfillment events
- Record attachments
- Production orders
OverviewOperation Exceptions×
Recipe Management System · Exceptions and evidence
New
Operation Exceptions
Operation receipts
| Operation key | Action | Expected revision | Result state | Failure reason | Parent | |
|---|---|---|---|---|---|---|
| service:atrium:oct15 | Accept order | 780 | Failed | Ingredient lot unavailable | Atrium lunch service, 80 guests | |
| service:garden:oct16 | Approve recipe | 940 | Needs review | Allergen review incomplete | Courtyard tasting, 24 guests | |
| delivery:studio:oct17 | Release batch | 50 | Failed | Kitchen capacity exceeded | Cedar Dining meal prep, Tuesday | |
| batch:soup:oct18 | Record service | 820 | Needs review | Payment authorization declined | Riverside buffet, 55 guests | |
| service:westhall:oct19 | Capture payment | 480 | Failed | Delivery address incomplete | Studio lunch delivery, 30 guests |
6 of 6 records
service:atrium:oct15Operation receipts · OR-56697
FailedActionAccept order
Expected revision780
Failure reasonIngredient lot unavailable
ParentAtrium lunch service, 80 guests
Process
Follow the meal from recipe to service
Recipe to reviewed service ships ready to use. One step needs a named approval before the work moves on: Review batch (Kitchen Supervisor).
Drag a card to another stage, or focus it and use the arrow keys. It updates to match the stage.
-
Maintain ingredients
Set ingredient units, allergen declarations and recipe quantities.
Atrium lunch service, 80 guestsPO-96428 · Recipe OwnerMaintain ingredientsBy Recipe Owner -
Select approved recipe
Recipe Owner checks the effective revision and yield before kitchen use.
Atrium lunch service, 80 guestsPO-96428 · Recipe OwnerSelect approved recipeBy Recipe Owner -
Accept order
Check the menu, portions, allergens and service capacity.
Atrium lunch service, 80 guestsPO-96428 · Order CoordinatorAccept orderBy Order Coordinator -
Prepare lines
Record actual preparation and served portions against the accepted order.
Atrium lunch service, 80 guestsPO-96428 · Kitchen OperatorPrepare linesBy Kitchen Operator -
Review batch
Kitchen Supervisor decides the submitted ticket revision.
Atrium lunch service, 80 guestsPO-96428 · Kitchen SupervisorReview batchBy Kitchen SupervisorApprovalKitchen Supervisor reviews the submitted batch ticket revision and supporting evidence. -
Verify completion
Match operation receipts with decisions, local effects and external evidence.
Atrium lunch service, 80 guestsPO-96428 · Reconciliation AnalystVerify completionBy Reconciliation Analyst
Inside a record
Keep the order and its evidence together
Open any production order to see its batch tickets, the roles that work on it, its process stages and its approvals on one page.
- 1Record details
Serve at, Owner and Counterparty.
- 2Batch tickets
Each line is linked to this production order.
- 3Who works on it
Admin, Recipe Owner and Recipe Reviewer, each with their own permissions.
- 4Process stages
Draft order, with the role that acts.
- 5Approvals
Review batch, with who decides.
Open Production OrdersAtrium lunch service, 80 guests×
Recipe Management System · Production orders
Log activity
Atrium lunch service, 80 guests
Garden Room service kitchen · Draft
1
Record details
Serve at03 Nov
OwnerTariq Rahman
CounterpartyGarden Room service kitchen
2
Batch tickets
Atrium lunch service, 80 guests
| Parent | Status | Revision |
|---|---|---|
| Riverside buffet, 55 guests | Submitted | 210 |
| Courtyard tasting, 24 guests | Submitted | 780 |
| Cedar Dining meal prep, Tuesday | Submitted | 710 |
- Batch tickets
- 6
- Total revision
- 4,150
3
Who works on it
- AdminManage Organizations, team members, Users
- Recipe OwnerManage ingredient master, ingredient yields, recipe cards, menu…
- Recipe ReviewerApprove recipe cards
4
Process stages
- Draft orderOrder Coordinator
5
Approvals
- Review batchKitchen SupervisorApproved
Approvals
Review the decisions that release work
Keep recipe preparation separate from recipe approval and ticket preparation separate from supervisor review.
OverviewApprovals×
Recipe Management System · Overview
Approvals
Signed in as Kitchen Supervisor
Waiting for you
4 To review1 Overdue2 Decided todayOnly mine
0 selectedApproveReturn
- BT-15897AT-01Submitted2dActions
- BT-48472GR-02Submitted4dActions
- BT-87689WH-03Submitted2dActions
- BT-16291CD-04Submitted4dActions
Who approves what
| Decision | Approver | |
|---|---|---|
| Review batchKitchen Supervisor decides the submitted ticket revision. | Kitchen Supervisor | |
| Approve recipe cards | Recipe Reviewer | |
| Approve batch tickets, review decisions | Kitchen Supervisor |
3 approval rules · set per role in Proto
Roles
A workspace for each role
Everyone opens Recipe Management System to the work that is theirs. Pick a role to see what it starts with.
Admin
Manages organization setup, staff identity and controlled access.
- Manage Organizations, team members, Users
- View production orders, review decisions, operation receipts
Recipe Owner
Maintains ingredients, yields and recipe revisions for menu preparation.
This is the first screen this role sees.
OverviewApproved Recipe Cards×
Approved Recipe Cards
Recipe cards · Recipe Owner
| Recipe code | Menu item | Revision number | Effective from | Portion yield | Approved | |
|---|---|---|---|---|---|---|
| RC-SQUASH-014 | Pear almond tart, slice | 250 | 02 Nov | 960 | Yes | |
| RC-CHICKEN-021 | Wild mushroom risotto, regular | 490 | 24 Oct | 790 | Yes | |
| RC-RISOTTO-009 | Lemon herb chicken, single serve | 660 | 20 Oct | 910 | Yes | |
| RC-SALAD-032 | Wild mushroom risotto, regular | 680 | 20 Oct | 300 | Yes | |
| RC-SOUP-018 | Citrus salmon salad, regular | 290 | 30 Oct | 350 | Yes |
6 of 6 records
Recipe Reviewer
Independently decides whether a recipe revision may be used for production.
This is the first screen this role sees.
OverviewApproved Recipe Cards×
Approved Recipe Cards
Recipe cards · Recipe Reviewer
| Recipe code | Menu item | Revision number | Effective from | Portion yield | Approved | |
|---|---|---|---|---|---|---|
| RC-SQUASH-014 | Pear almond tart, slice | 250 | 02 Nov | 960 | Yes | |
| RC-CHICKEN-021 | Wild mushroom risotto, regular | 490 | 24 Oct | 790 | Yes | |
| RC-RISOTTO-009 | Lemon herb chicken, single serve | 660 | 20 Oct | 910 | Yes | |
| RC-SALAD-032 | Wild mushroom risotto, regular | 680 | 20 Oct | 300 | Yes | |
| RC-SOUP-018 | Citrus salmon salad, regular | 290 | 30 Oct | 350 | Yes |
6 of 6 records
Order Coordinator
Checks and accepts meal orders and maintains kitchen destinations.
This is the first screen this role sees.
OverviewDraft Batch Tickets×
Draft Batch Tickets
Batch tickets · Order Coordinator
| Parent | Status | Revision | Table code | Guest count | Delivery reference | |
|---|---|---|---|---|---|---|
| Conference breakfast, 65 guests | Draft | 580 | AT-01 | 30 | DEL-2026-1842 | |
| Atrium lunch service, 80 guests | Draft | 820 | GR-02 | 31 | DEL-2026-1843 | |
| Atrium lunch service, 80 guests | Draft | 110 | WH-03 | 28 | DEL-2026-1844 | |
| Conference breakfast, 65 guests | Draft | 770 | CD-04 | 29 | DEL-2026-1845 | |
| Atrium lunch service, 80 guests | Draft | 140 | RV-05 | 13 | DEL-2026-1846 |
6 of 6 records
Kitchen Operator
Prepares order lines and records ingredient consumption against performed work.
This is the first screen this role sees.
OverviewOpen Production Orders×
Open Production Orders
Production orders · Kitchen Operator
Draft2
Atrium lunch service, 80 guestsGarden Room service kitchen
03 Nov
Cedar Dining meal prep, TuesdayRiverside event kitchen
14 Oct
Add
Accepted2
Garden Room dinner, 42 guestsAtrium main kitchen
30 Oct
Riverside buffet, 55 guestsCedar Dining kitchen
25 Oct
Add
Preparing1
Conference breakfast, 65 guestsAtrium main kitchen
17 Oct
Add
Ready1
West Hall reception, 120 guestsEast Wing pastry kitchen
20 Oct
Add
Kitchen Supervisor
Independently reviews submitted batch tickets and their supporting evidence.
This is the first screen this role sees.
OverviewPending Batch Release×
Pending Batch Release
Batch tickets · Kitchen Supervisor
| Parent | Status | Revision | Table code | Sent at | Guest count | |
|---|---|---|---|---|---|---|
| Riverside buffet, 55 guests | Submitted | 210 | AT-01 | 14 Oct | 13 | |
| Courtyard tasting, 24 guests | Submitted | 780 | GR-02 | 18 Oct | 35 | |
| Cedar Dining meal prep, Tuesday | Submitted | 710 | WH-03 | 15 Oct | 12 | |
| West Hall reception, 120 guests | Submitted | 740 | CD-04 | 21 Oct | 13 | |
| Courtyard tasting, 24 guests | Submitted | 760 | RV-05 | 22 Oct | 36 |
6 of 6 records
Reconciliation Analyst
Compares guarded operation results with local effects and provider evidence.
This is the first screen this role sees.
OverviewDelivered Fulfillment Events×
Delivered Fulfillment Events
Fulfillment events · Reconciliation Analyst
| Parent | Menu item | Quantity | Event type | Occurred at | External event ID | |
|---|---|---|---|---|---|---|
| Courtyard tasting, 24 guests | Herb focaccia, half loaf | 490 | Delivered | 25 Oct | EVT-SVC-48211 | |
| Conference breakfast, 65 guests | Tomato basil soup, 12 oz | 840 | Delivered | 12 Oct | EVT-SVC-48212 | |
| Conference breakfast, 65 guests | Lemon herb chicken, single serve | 380 | Delivered | 23 Oct | EVT-SVC-48213 | |
| Courtyard tasting, 24 guests | Herb focaccia, half loaf | 850 | Delivered | 03 Nov | EVT-SVC-48214 | |
| Studio lunch delivery, 30 guests | Citrus salmon salad, regular | 780 | Delivered | 14 Oct | EVT-SVC-48215 |
6 of 6 records
Reports
Read yields, service and exceptions
Review recipe revisions, service progress and exceptions from their underlying records.
Overview×
Recipe Management System · Overview
Recipe Management System dashboard
This quarter
Batch tickets in view
6Total guest count
133Submitted
6Production orders by status
How far records got this quarter
| Stage | Reached | Step | |
|---|---|---|---|
| Draft | 47 | ||
| Accepted | 16 | 34% | |
| Preparing | 4 | 25% | |
| Ready | 2 | 50% |
Number of production orders by status
Sample counts per stage
- 01Ingredient declaration register
List active ingredients with base units and allergen declarations.
- 02Recipe yield requirements
Show recipe cards and their ingredient quantities, units and waste allowances.
- 03Recipe revision history
Compare effective dates, yield and approval by menu item and recipe code.
- 04Orders by service state
Group production orders by status, kitchen and planned service time.
- 05Ordered and served portions
Compare ordered portions, prepared times and served portions by parent order and line.
- 06Batch release decisions
Show submitted ticket revisions beside reviewer decisions and decision dates.
- 07Operation exception register
List failed or review-needed receipts with operation keys and failure reasons.
- 08Consumption by ingredient
Sum signed quantities by ingredient, unit and occurrence date.
- 09Unverified payment events
Show provider events awaiting verification by type, amount and parent order.
Who it's for
Fit the kitchen operation you run
See how Recipe Management System fits your kind of team.
Controls
Trace revisions and performed effects
Each stage of recipe to reviewed service names the role that acts and the status it records, so a change is never anonymous.
OverviewRecipe to reviewed service×
Recipe Management System · Process
Recipe to reviewed service
Each stage, the role that acts and the status it records
Process stages
11Approval steps
1Roles involved
5Tables touched
13Accept order
Order CoordinatorStatusDraft → Accepted
RecordsOperation receipts
Prepare lines
Kitchen OperatorStatusAccepted → Preparing
RecordsStock consumptions, Production lines, Kitchens
Submit batch
Order CoordinatorStatusDraft → Submitted
RecordsBatch tickets
- StartOperation receiptsAccept orderDraft → Accepted
- StepStock consumptionsPrepare linesAccepted → Preparing
- StepBatch ticketsSubmit batchDraft → Submitted
- ApprovalReview decisionsReview batchSubmitted → Approved
- StepFulfillment eventsRelease and servePreparing → Ready → Served
AI agent
Prepare reviews with Proto
Ask Proto to prepare record reviews and exception checks for your team.
It can
- Recipe Owner: Compare a proposed recipe revision with its ingredient yields and allergen declarations before human review.
- Order Coordinator: Assemble the menu, portions, kitchen and planned service context for an acceptance check.
- Kitchen Supervisor: Gather the submitted batch revision, supporting attachments and parent order for a decision.
- Reconciliation Analyst: Compare a failed operation receipt with decisions, local effects and external references.
Stays with a person
- Proto can organize the record context and prepare checks.
- The named people retain recipe approval, batch review and correction decisions.
- Provider and fulfillment outcomes require their actual evidence.
- A prepared answer does not change a ticket to Completed until the effects have been persisted and verified.
Show the submitted batch ticket for this order, its current revision, the supervisor decision and any operation receipt that still needs review.
Proto can organize the record context and prepare checks.
Data model
Your data, in tables you can change
Every record lives in a table you can see, extend and export. Add fields or whole tables in Proto.
Browse all 18 tables18tables
- Ingredients and yields4
- Recipe cards and menu items4
- Order acceptance6
- Kitchen production6
- Batch release5
- Exceptions and evidence8
Implementation
Roll out one team at a time
Start with one team and one process, then add the rest once the basics are running.
Establish ownership
Set organizations, kitchens, team members and the people who prepare, review and reconcile work.
Prepare recipes
Enter ingredient units and declarations, menu items, recipe cards and yield lines; review a representative revision.
Run an order
Accept an order after menu, allergen and capacity checks; prepare lines and record served portions.
Review a batch
Submit a ticket, record the independent decision and verify that release effects persisted.
Reconcile exceptions
Test a failed receipt, partial service, changed scope and a provider event before extending the operating cycle.
Pricing
$0per user
The base account and everyday work in the ERP.AI app are free, for every user.
- No per-user or per-seat fees
- Viewing, editing, approving and exporting records in the app is free
- Pay only for machine work: API calls, imports, workflows and AI agents
- Prepaid credits from $5. Purchased credits never expire
Machine work rate card Included per $1 of credit
| Usage | Per $1 |
|---|---|
| Record reads (list, filter, get) | 20,000 |
| Search or aggregate queries | 4,000 |
| Record writes | 4,000 |
| Imported or synced records | 200,000 |
| Workflow runs | 2,000 |
| AI agent runs | 2,000 |
| Scheduled jobs or webhooks | 20,000 |
| File uploads (MB) | 2,000 |
| CSV or PDF exports | 100 |
How do I get started?
Click Get started, then use Proto to configure Recipe Management System for your business. Pilot one organization, one active kitchen, a small approved menu and one service cycle you can reconcile.
How are recipe revisions handled?
Each recipe card has a revision number, effective date, portion yield and approval state. Review the linked ingredient quantities before using the revision for new kitchen work.
Can a recipe be used before review?
The Recipe Reviewer reviews the preparation basis. Kitchen release follows the approved revision associated with the accepted order.
What does order acceptance check?
The Order Coordinator checks menu products, portions, allergens and service capacity, then records the accepted time and calculated net amount.
Is prepared food the same as served food?
No. Prepared time and served portions are recorded separately on the production line. Stock consumption records ingredient use and waste.
Who releases a batch ticket?
The Kitchen Supervisor independently decides the submitted ticket revision. The guarded release is completed after its effects have been persisted and verified.
What happens when an order changes after acceptance?
The team reviews the current revision, lines and performed scope before a compensating action. Original records remain available to explain the change.
How are refunds checked?
Provider issued refund evidence carries an event ID, reference, amount and verification state. The analyst compares it with the authorized scope before closing the result.
How are failed operations investigated?
Operation Exceptions shows failed and review-needed receipts. The analyst compares the expected revision and operation key with decisions, local effects and external references.
Can I bring existing recipe data?
Prepare stable ingredient codes, menu SKUs, recipe revisions, units, yields and approval context. Rehearse the migration on a small menu before adding historical orders.
Set up Recipe Management System your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.