Knowledge Base
Getting Started with Vellin — Restaurant Inventory & Operations SetupStep-by-step guide
A practical onboarding guide for operators launching restaurant inventory management software across one or more locations.
When to use this guide
Use this guide when your team is starting Vellin for the first time and needs a clean launch plan.
- You are setting up your first location and want a reliable day-one workflow.
- You are moving from spreadsheets and want clear ownership from the start.
- You need a short checklist to confirm core workflows are live.
Before you start
Confirm who owns setup decisions before entering data.
- Account owner: confirms company details, billing owner, and standards.
- Operations manager: sets locations, storages, and ordering routines.
- Shift leads: follow the launch checklist and report setup gaps.
Step-by-step workflow
Follow these steps in order to avoid rework.
- Add organization details, timezone, and primary contacts.
- Create your first location and define receiving instructions.
- Build core storages and item categories used in daily operations.
- Invite managers and staff with role-appropriate access.
- Send one low-risk purchase order and complete receiving.
- Upload one invoice and verify costs appear in reporting.
What good looks like
You should be able to run core operations without manual side tracking.
- Team members can sign in and see only the workflows they own.
- Inventory counts, order status, and invoice costs are visible in one place.
- Managers can review alerts and make same-day purchasing decisions.
Common mistakes and fixes
Most onboarding issues come from role confusion and incomplete setup.
- Mistake: no clear setup owner. Fix: assign one operations owner for launch week.
- Mistake: inconsistent units and pack sizes. Fix: standardize top items before live orders.
- Mistake: skipping the first invoice review. Fix: verify parsed costs before period close.
Related guides
Keep going with adjacent workflows your team usually sets up next.
Restaurant Vendor Management and Catalog Setup
Build reliable vendor catalogs and item data so restaurant ordering, receiving, and food cost control stay consistent.
Open guideRestaurant Purchase Order Management
A guide to creating, sending, receiving, and reconciling restaurant purchase orders to keep food costs as a percentage of sales on target.
Open guideRestaurant Inventory Counting and Stock Management
Best practices for restaurant inventory management — storages, counts, low-stock control, and replenishment planning to reduce food cost.
Open guide