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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin at the back door by ensuring deliveries meet temperature, packaging, and quality standards, and put food away quickly to maintain quality. Order only what you need to avoid wasting food, space, time, and money. Conduct inventories of all food items at least bi-monthly and analyze food use alongside itemized food sales reports to identify areas for efficiency improvements. A reduction of just one percentage point in waste can lead to significant savings, potentially amounting to hundreds or thousands of dollars.
