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An estimated 4-10% of restaurant food is wasted before serving, highlighting the need for better inventory management. In 2021, restaurant owners must closely monitor food expenses and inventory, implementing processes to track waste for accurate costs. The COVID-19 pandemic has disrupted operations, making it essential to adjust ordering practices and effectively track inventory. This video aims to assist both new restaurant operators and those needing to improve their inventory management processes. Viewers are encouraged to subscribe for updates on new content.