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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 that deliveries meet temperature, packaging, and quality standards, and put food away 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 efficiency improvements. Even a one-percentage point drop in waste can result in significant savings, potentially translating to hundreds or thousands of dollars.