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An estimated 4-10% of restaurant food is wasted before serving, highlighting issues in inventory management. As a restaurant owner in 2021, it's essential to monitor food expenses and manage inventory effectively. Developing processes to track waste ensures accurate inventory and food costs. COVID-19 has complicated operations, making it crucial to adapt ordering practices and monitor inventory closely. Whether you're new to running a restaurant or need to improve existing inventory processes, this video provides valuable insights. Be sure to subscribe for updates on new content.