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A proper food inventory is crucial for profitability and sustainability in food purchasing. Begin at the back door by ensuring deliveries meet temperature, packaging, and quality standards, and store food promptly to maintain its quality. Only order what is necessary; over-ordering can lead to wasted food, space, time, and money. Conduct inventories of all food items at least bi-monthly and analyze food usage alongside itemized sales reports to identify efficiency improvements. Even a reduction of one percentage point in waste can result in significant savings, potentially worth hundreds or thousands of dollars.
