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Maintaining a proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by checking deliveries at the back door, ensuring they meet temperature, packaging, and quality standards before quickly storing them to preserve their quality. It's essential to order only what is needed, as excessive ordering can lead to wasted food, space, time, and money. Conduct inventories of all food items at least every two months and analyze food usage alongside itemized sales reports to identify efficiency improvements. Even a one-percentage point reduction in waste can result in significant savings, potentially amounting to hundreds or thousands of dollars.
