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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 store food quickly to maintain quality. Order only what is necessary to avoid wasting food, space, time, and money. Conduct frequent inventories of food items at least every two months and analyze food usage and sales reports to identify areas for improved efficiency. Even a modest reduction in waste can lead to significant savings, potentially reaching hundreds or thousands of dollars.
