Set up Rinvy in 30 minutes

Rinvy is most useful once your products, suppliers, and a first inventory count are in place. This is the shortest path to a working setup that powers reports, ordering, low-stock alerts, and food cost.

The recommended order

1. Create your restaurant with timezone, operating days, and business-day cutoff hour. Walkthrough.

2. Set up storage categories (Walk-in Cooler, Freezer, Dry Storage, etc.) in the order you walk the kitchen.

3. Add products — the fast way is to scan a supplier invoice: Rinvy creates the products and the supplier from a photo. No invoice handy? Add every item you plan to count in your first storage area by hand, or import from CSV if you keep a spreadsheet. You can always add more later.

4. Finish your suppliers with delivery days and lead times so the order list can compute order-by dates — the invoice scan creates the supplier, but not its schedule.

5. Take your first inventory count to establish the baseline. First-count guide.

Start small

What unlocks after the first count

• Current stock lists every product with how much is on hand.
• Low-stock alerts fire for products below minimum stock.
• Reports — Inventory Value and Spending work from day one.
• Burn rate starts accumulating; ordering and prep recommendations get smarter with every count.
• Standard tier reports (Usage, Waste, Counting) start producing meaningful numbers after your second count.

Skip until later

These features are useful but don't block ordering and counting. Add them when you're ready:

• Recipes and menu items — needed for food cost analysis and prep lists.
• Sales data — Standard+ tier; Toast connects directly, any other POS uploads a CSV. Useful once recipes are in place.
• Demand forecasting — Pro tier; needs sales history to learn from.
• Invoice forwarding — Pro tier; saves time but isn't required to receive deliveries.

Related

• Product setup overview
• Plan limits and feature availability