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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Start by inspecting deliveries at the back door to ensure they meet temperature, packaging, and quality standards, and make sure food is stored promptly to maintain its quality. Only order what is necessary to avoid wasting food, space, time, and money. Conduct inventories of food items at least bi-monthly, and analyze food usage and sales reports to identify areas for efficiency improvements. A reduction of just one percentage point in waste can lead to significant savings, potentially amounting to hundreds or thousands of dollars.
