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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Start by checking deliveries for temperature, packaging, and quality standards, and ensure food is stored promptly to maintain quality. Order only what is necessary to avoid wasting food, space, time, and money. Conduct inventories of food items at least bi-monthly and analyze food usage and sales reports to identify efficiency improvements. Even a one percentage point reduction in waste can result in substantial savings.
