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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Start by inspecting deliveries at the back door to ensure they meet temperature, packaging, and quality standards, and promptly store the food to maintain quality. Order only what you need, as over-ordering wastes food, space, time, and money. Conduct inventory audits at least bi-monthly, and analyze food usage and sales reports to identify areas for improvement. Even a one-percentage point reduction in waste can result in significant savings, potentially hundreds or thousands of dollars.
