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An estimated 4-10% of restaurant food is wasted before being served, often due to poor inventory management. As a restaurant owner, especially in 2021, it’s critical to monitor food expenses and inventory closely. Managing large stores of goods and tracking waste accurately is essential for maintaining inventory and food cost efficiency. The COVID-19 pandemic has complicated operations, necessitating a re-evaluation of ordering practices and agile inventory tracking. This video tutorial is designed to help both new and experienced restaurant owners improve their inventory management processes. Be sure to subscribe for updates on new content.
