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An estimated 4-10% of restaurant food is wasted before serving, highlighting poor inventory management. In 2021, restaurant owners must monitor food expenses and inventory closely while managing large quantities of goods. It's essential to develop processes to track waste for accurate inventory and food cost management. The COVID-19 pandemic has complicated operations, necessitating a reevaluation of ordering practices. Effective inventory tracking and adaptability are now crucial. This video serves as a valuable resource for improving restaurant inventory management, whether you're new to the industry or your current processes need improvement. Don’t forget to subscribe for updates on new content.
