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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by checking deliveries for temperature, packaging, and quality standards at the back door, and ensure food is stored promptly to maintain its quality. Only order what is necessary to avoid waste of food, space, time, and money. Conduct inventories of food items at least every two months, and analyze food usage alongside detailed sales reports to identify efficiency improvements. Even a slight increase in efficiency can lead to significant savings, often translating to hundreds or thousands of dollars.