Adding & Associating Inventory With Menu Items.

Addition of Inventory allows menu items that are sold to be associated with stock available. 

  • Inventory count (quantity) = number that represents current stock. 
  • Adjustments to inventory from the Lavu CP are reflected in the In App Inventory Management area
  • Inventory Categories, Items, Units and Costs can be added, edited or removed from the Lavu CP.
  • Inventory Items tied to Menu Items and Modifiers are automatically deducted when an order is closed.
  • Email notifications when an inventory item reaches a low level. 
  • Par - is used as a reference for base quantity of an inventory item. For example, if the quantity of an item is 15, and the par is set to 20, then the item is below par by 5. 


QUANTITY refers to Total count. Eg:If you have 4 boxes with 24 cookies per box, your quantity (stock) = 96. 

UNIT is represented as a word (Cookie, Bottle, Pound, Oz, Etc.)

COST is equal to your restaurants cost per unit. ( $/oz, $/lbs, Etc.)

PAR is the minimum quantity 

Create inventory lists and items. 

1. Log into



2. Click the Inventory Tab.



3. Click the Add Inv. List button.

4. Enter a Name for the Inventory List in the text field.


5. Click the Add Item button.


6. Enter an Ingredient Name in the text field.


7. Enter a Quantity in the text field. This is the quantity on-hand and should be calculated to the most common unit (ounce, pound, liter, gallon, etc) used.

For example, if a location sells 1 ounce glasses of alcohol from a 33 ounce community bottle and the location has 9 bottles on-hand then the entered amount should be 297. This way, when the ingredient is assigned to a Menu Item the value of the ingredient will be 1. Refer to Sections 1.1, 1.4, and 1.5.


8. Enter a Unit in the text field. This should be the most common unit (ounce, pound, liter, gallon, etc) used to make one Menu Item.


9. Enter a Cost in the text field. This is the cost of one Unit not the total cost of all inventory on-hand.


10. Enter the Par of the Inventory Item.

  • The Par is the maximum quantity the location wants on-hand at any given time. For example, if it is standard practice to have no more than 4 bottles of a particular drink on hand at any given time then the Par would be 4 bottles (broken down to the same Unit of measurement as the Quantity).
  • Figure 9 shows that “Gin Beer” has a current quantity of 1223 mL and a Par of 2500 mL which means, if an order were put in at this time, the location would order approximately 1300 mL of Gin Beer.
11. Enter the Low Alert Level of the Inventory Item.
  • The Low Alert Level is the user established benchmark to trigger an email alert to specified users (see Step 12) warning that an inventory item has dropped below the Low Alert Level and thus needs to be replenished.
  • Figure 9 shows that London Fields Porter has dropped below the Low Alert Level and thus triggered the email alert to order more.



12. Enter the email addresses of the users to be notified when any Inventory Item has dropped below the Low Alert Level. If multiple users will be notified, separate the email addresses with a comma and a space (for example:,,



13. Once all changes have been made, click the Save button.


Associating Inventory items to Menu Items.

1. Access the Menu and the Menu Group item that needs inventory associated with it. 

2. Click "Ingredients."




3. Click [Add More]



4. Select the inventory item you want to attach to menu item and click  

NOTE: If more than one unit is sold per menu item, adjust the quantity. "Apply." 





5. Ingredient is added. (More than 1 inventory item can be added per item if necessary.) 



6. Click [Save] and reload settings on iPads when finished to make changes apply.  

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