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An estimated 4-10% of restaurant food is wasted before service, often due to poor inventory management. Restaurant owners, especially in 2021, must closely monitor food expenses and inventory while managing large stocks and tracking waste to maintain accurate costs. The COVID-19 pandemic has complicated operations, requiring restaurants to reassess ordering quantities and adapt inventory practices rapidly. This video serves as a resource for both new and established restaurant owners to enhance their inventory management processes. Viewers are encouraged to subscribe for updates on new content.