Product setup overview

A product in Rinvy is anything you count, receive, prep, waste, or use in a recipe. Every other feature reads from your product catalog, so taking a few minutes to set products up correctly the first time pays off across counts, receipts, recipes, prep, orders, alerts, and every report.

The five questions

For every product, you're really answering five questions:

  1. Where do you physically count it? → storage category (Walk-in Cooler, Freezer, Dry Storage, etc.)
  2. What unit do you count it in? → default unit (lb, each, case, gallon…)
  3. Do you buy it, make it, or only use it inside recipes? → product type
  4. Does it need an exact quantity or just OK/Low/Out? → tracking method
  5. When should Rinvy warn you to reorder? → minimum stock level

Get these right and almost every downstream feature works without further configuration.

New to Rinvy? Guided setup is a step-by-step wizard that walks through exactly these questions, one screen at a time — a good choice for your first products. The configure a product article covers it and the quick form side by side.

Plan limits

Free restaurants can manage up to 50 products and 3 suppliers. Standard raises both to 150 and 10. Pro is unlimited.

Common shapes

  • Chicken breast — quantity-tracked, supplier US Foods, default unit lb, case size 4, case cost $45.99, minimum stock 10 lb.
  • To-go boxes — status-tracked. OK/Low/Out is enough; you don't need to count individual boxes.
  • Marinara — recipe output. Not purchased; produced by a recipe. Tracked in quarts.
  • Water — non-inventoried. Used in recipes but doesn't affect cost or counts.

Where to start

  1. Choose the right product type for each item.
  2. Configure a product.
  3. If you have a spreadsheet, import from CSV.
  4. Once costs are flowing, read how cost is computed.

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