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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by inspecting deliveries at the back door to ensure they meet temperature, packaging, and quality standards, and store items promptly. It's vital to order only what is necessary, as overordering can lead to waste of food, space, time, and money. Conduct inventories of all food items at least bi-monthly and analyze food usage alongside itemized sales reports to identify efficiency improvements. Even a one percentage point reduction in waste can result in significant savings, amounting to hundreds or thousands of dollars.