Create your account and set up your restaurant

When you sign up for Rinvy, the first thing you'll do is create your kitchen. Every field on the setup screen shapes what comes later — counts, receiving, prep, ordering, and reporting — so it's worth a minute on each.

Kitchen name

Your kitchen name is shown across the app, on team invitations, and on the invoice forwarding email address (if you enable it). You can change it later from Kitchen Settings.

Operating days

Pick the days your kitchen is actually open. Operating days are used when projecting expected usage: closed days are excluded from burn rate calculations and forecasts, so a Monday-closed restaurant doesn't get penalized for "zero usage" on Mondays.

Business-day cutoff

Rinvy uses a 4 AM default cutoff. Anything that happens before 4 AM (a 1 AM sale, a 2 AM closeout count) counts toward the previous business day.

Timezone

Defaults to America/Chicago. All reports, lookback windows, expiration alerts, and daily charts use this timezone — so set it correctly even if you'll only ever use the app from a single location.

Location (optional)

If you're on Pro and plan to use demand forecasting, set your location so the forecast can adjust for weather patterns. You can skip this on setup and add it from Kitchen Settings later.

Stock your shelves

After you create the kitchen, Rinvy asks one more question before showing you the dashboard: how do you want to add your products?

• Scan a supplier invoice (fastest) — photograph one delivery invoice and Rinvy builds your products, supplier, and categories automatically. See Build your catalog from an invoice.
• Import a spreadsheet — bring categories, suppliers, and products in from a CSV. See Import products from CSV.
• Enter manually — add products one at a time on the Products page.

Skipping is safe. If you choose Skip for now, the dashboard offers the same invoice-scan option until your first product exists, so you can come back to it whenever your paperwork is handy.