Ingredients and quantities
Keep the component detail and units behind a recipe visible.
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Recipe management
Keep recipes connected to the operation.
Retriever links recipes, ingredients, yields, supplier costs and menu prices so teams can understand a dish and review what changed around it.
Review your venue's readinessOne working venuePurchasing · prep · serviceThe records meet where the decision is made.
Evidence visibleHuman approvalExisting systems stayNo card required
See the working detail behind each dish.
Retriever connects recipe records to the commercial and operational evidence already held by the venue.
Yields and portions
Record the working yield used to understand cost and preparation.
Supplier costs
Use reviewed inventory costs to frame the current working recipe cost.
Menu context
Read the recipe alongside its selling price and place in the menu.
From evidence to action
From source cost to a considered recipe decision.
A recipe cost is useful when its ingredients, units and source values can be checked.
Maintain the recipe
Keep ingredients, quantities and yields clear enough for the team to review.
See the change
Surface the effect of a reviewed ingredient cost on the working dish picture.
Choose the response
A chef or owner decides whether to accept the change, amend the recipe or revisit the menu.
Human judgement stays
Kitchen and commercial judgement remain human.
Retriever supports recipe understanding. It does not approve service specifications, allergens or food-safety decisions for the venue.
- Ingredient mappings and units remain reviewable.
- Source costs can be checked before they affect the working recipe.
- Chefs and owners decide recipe, portion and menu changes.
- Allergen and food-safety information requires trained venue verification.
Recipe, allergen and food-safety details must be verified by trained venue staff before service.
See the whole operation