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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Start by verifying deliveries against temperature, packaging, and quality standards, ensuring quick storage 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 along with itemized sales reports to identify efficiency improvements. Even a 1% increase in efficiency can result in significant savings, potentially amounting to hundreds or thousands of dollars.
