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An estimated 4-10% of restaurant food is wasted before serving, highlighting poor inventory management. In 2021, restaurant owners must closely monitor food expenses and inventory while managing large stock and tracking waste to ensure accurate costs. The COVID-19 pandemic has complicated operations, necessitating re-evaluation of ordering processes. Effective inventory tracking and adaptability are now crucial. This video serves as a valuable resource for both new and experienced restaurant owners looking to develop or enhance their inventory management systems. Don't forget to subscribe for updates on new content.