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An estimated 4-10% of restaurant food is wasted before serving, indicating poor inventory management. Restaurant owners, especially in 2021, must closely monitor food expenses and inventory while developing processes to track waste for accurate inventory costs. The COVID-19 pandemic has complicated operations, requiring restaurants to adjust ordering practices and emphasize inventory tracking. This video tutorial provides valuable insights for both new and existing restaurant owners looking to improve inventory management practices. Viewers are encouraged to subscribe for updates on new content.