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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Start by checking your supply orders at the back door, ensuring deliveries meet temperature, packaging, and quality standards, and storing food promptly to maintain quality. Order only what is necessary to avoid wasting food, space, time, and money. Conduct inventories of all food items at least bimonthly and analyze food usage and itemized sales reports to identify efficiency improvement areas. Even a one-percentage-point drop in waste can result in significant savings, potentially translating to hundreds or thousands of dollars.