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Approximately 4-10% of restaurant food is wasted before service due to poor inventory management. It’s essential for restaurant owners, especially in 2021, to closely monitor food expenses and inventory. Effective management of large stock and waste tracking processes is vital for accurate inventory and cost control. The COVID-19 pandemic has further complicated operations, emphasizing the need for adaptability in ordering and inventory tracking. Whether new to restaurant management or seeking to improve existing processes, this video serves as a useful resource for enhancing inventory management in your restaurant. Be sure to subscribe for updates on new content.