Set the baseline for usage, ordering, low stock, reports, and food cost.
Establish the baseline that powers usage, ordering, low-stock alerts, reports, and food cost — one storage area at a time.
Multiple people can count in the same session at once. Presence indicators show who is where so you do not double-count or overwrite each other.
Who can edit or delete a past count or receipt, and how each fix flows into later stock until the next count. Staff get 24 hours on their own counts.
Log a quick tagged note about the day — demand, equipment, staffing, supply — so it explains the numbers later instead of living in a text thread.
Every count, receipt, prep, waste log and shift note in one feed. Filter it to one product to see how each event moved that product's stock.
Send stock to another kitchen in your restaurant group. The stock leaves one kitchen and arrives in the other at once, at the cost it had where it came from.
Give a product extra places, such as potatoes in dry storage and in the walk-in. You count each place on its own, and Rinvy adds the places up into one total.