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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by ensuring deliveries comply with temperature, packaging, and quality standards and store food quickly to maintain quality. Order only what is necessary to avoid waste of food, space, time, and money. Conduct frequent inventories at least bi-monthly, and analyze food usage along with itemized sales reports to identify areas for improvement. Even a one percentage point drop in waste can lead to significant financial savings, potentially amounting to hundreds or thousands of dollars.