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An estimated 4-10% of restaurant food is wasted before serving, indicating poor inventory management. Restaurant owners, especially in 2021, must closely monitor food expenses and inventory, implement effective tracking processes to minimize waste, and ensure accurate food costs. The COVID-19 pandemic has complicated operational procedures, making adaptive inventory tracking more essential. This video serves as a valuable resource for both new and experienced restaurant owners looking to enhance their inventory management practices. For updates on this topic and more, viewers are encouraged to subscribe.