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Maintaining 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 them to preserve quality. Order only what is necessary to avoid wasting food, space, time, and money. Conduct food inventories at least every two months and analyze food usage alongside itemized sales reports to identify efficiency improvements. Even a 1% reduction in waste can lead to significant savings, potentially amounting to hundreds or thousands of dollars.
