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An estimated 4-10% of restaurant food is wasted before serving, indicating poor inventory management. Restaurant owners, particularly in 2021, must closely monitor food expenses and inventory while managing extensive goods and tracking waste for accurate costs. The COVID-19 pandemic has further complicated operations, necessitating better inventory tracking and adaptability. This tutorial aims to help both new and experienced restaurant owners develop or enhance their inventory management processes. Viewers are encouraged to subscribe for updates on new content.