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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by checking deliveries at the back door to ensure they meet temperature, packaging, and quality standards, and store them quickly to maintain quality. Order only what you need 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 improvements. Even a one percent increase in efficiency can lead to significant savings, potentially amounting to hundreds or thousands of dollars.