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A proper food inventory is crucial for profitability and sustainability in food purchasing. Begin by ensuring that incoming supplies meet temperature, packaging, and quality standards, and store food promptly to maintain quality. Order only what is necessary; over-ordering leads to waste of food, space, time, and money. Conduct inventory checks at least bi-monthly and analyze food usage along with itemized sales reports to identify efficiency improvements. A slight reduction in waste, even by one percentage point, can result in significant savings of hundreds or thousands of dollars.
