The restaurant purchase order process is the controlled path every ingredient order follows, from a request based on stock levels to a checked delivery and a matched invoice. Run it as six gates and each one blocks a specific leak: over-ordering, unapproved spend, price drift or short delivery.
Most recipe costing software demos show the same thing: a dish, a list of ingredients, a cost per portion. That part is easy and every product does it. The differences only appear at the point where your kitchen actually gets complicated.
